Keto Sweet Potato Cauliflower Casserole by Sugarless Crystals
Darius has done it again! ChipMonk is proud to partner with the internet's King of Keto, Darius Pittman, founder of the popular keto baking blog Sugarless Crystals. This week we're sharing his recipe for the perfect low carb, grain free Sweet Potato Cauliflower Casserole. Let's get baking!
Recipe by Sugarless Crystals:
Keto sweet potato cauliflower casserole
- 1 head cauliflower
- 1 cup Canned pumpkin
- 1/2 cup Unsalted Butter (8 TB or full stick)
- 1/2 cup granulated sweetener
- 1 tablespoon vanilla extract
- 1/2 teaspoon Salt
- 1 teaspoon liquid monk fruit
- 2 large Eggs
Brown sugar pecan crust
- 1/2 cup Swerve brown sugar alternative
- 1/2 cup blanched almond flour
- 1/4 cup chopped pecans
- 1/4 cup Unsalted Butter
sweet potato cauliflower bottom
Chop and wash head of cauliflower then boil to fork tender. Should be so tender it its falling off the fork and easily pierced.
Drain then add cauliflower into food processor and grind into a smooth puree
Now combine mashed cauliflower, pumpkin puree, melted butter, granulated sweetener, vanilla extract, salt, liquid stevia and eggs together
Prepare the topping by follow instructions below and preheat oven to 350ºF
brown sugar pecan crust
- Melt butter
- Once cooled combine Swerve brown sugar, blanched almond flour, and butter. Then add pecans to finish
Add the topping to the cauliflower casserole. Place crumbles throughout as evenly as possible
Cooking should take about 30 minutes for the crust to brown. Pull out and allow it to cool for crust to harden then serve. Casserole will still be extremely hot even when the crust is cool.
With the amazing flavor of sweet potatoes and a touch of sweetness, a great keto holiday dish! All from pumpkin puree and cauliflower.
Thank you Darius for sharing this amazing recipe! Happy baking!