Eileen’s Sweet Potato “Keto” Casserole by Jeles ~Low Carb Side Dish
Ingredients:
1 1/2 Cups frozen Cauliflower (or one head of steamed Cauliflower)
2 Cups of Pumpkin Puree
1 cup Mashed Sweet Potatoes
2 tbsp of Coconut flour
1/3 Cup Heavy Cream
4 oz Cream cheese
1/3 Cup Butter, melted
1 tsp. Vanilla extract
1 1/2 tsps. Xantham gum
1/4 tsp. Sea Salt
1 1/2 tsp. Ground Cinnamon
1/2 tsp. Nutmeg
2 Large Eggs
Streusel Topping:
1 1/2 Cups Pecans
1/2 Cup Almond Flour
2 1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/3 Cup Truvia Brown Sugar
1 tsp. Vanilla Extract
1/2 tsp. Sea Salt
1/4 Cup Butter, softened
Instructions:
Preheat oven to 375*
grease a medium-sized cookie sheet
Wash and pierce each potato several times with a sharp knife
Take olive oil in your hands and rub each Potato with your hands
Now Sprinkle each generously with cinnamon
Place on a lined baking sheet and bake for 1 hour
Set aside to cool 10 minutes enough to handle
Reduce the oven temperature to 350*
Then, peel the skin off the sweet potatoes and place them into the bowl beat with an electric mixer (I use my Kitchen aide)
Add all of the remaining ingredients and mix well until smooth
Transfer to prepared baking dish 9x13 and evenly sprinkle on the pecan streusel topping
Bake for 25-30 minutes or until the top is golden brown
For the Pecan Streusel Topping:
Take your chopper (I use my Pamper Chef Chopper) and chop the pecans almost to powder form... Almost
In a bowl add the almond flour and pecans until well combined
Servings: 12 ~ Serving size 1 cup ~ Calories: 192 ~ Net Carbs: 8 g
Holiday~ Side Dish~ Casserole ~Low Carb~ Sweet Potato~ Pumpkin
Enjoy!!!
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