Keto Sweet Potato Casserole Recipe
Ingredients
- For the Casserole Base
- 1½ pounds cauliflower florets fresh or frozen
- 2 tablespoons butter
- ¼ cup heavy cream
- 2 tablespoons keto-friendly sweetener erythritol or monk fruit blend
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 large egg
- For the Crunchy Topping
- ½ cup almond flour
- ¼ cup chopped pecans
- 2 tablespoons melted butter
- 1 tablespoon keto-friendly brown sweetener
- ½ teaspoon cinnamon
Instructions
- Boil cauliflower in salted water for 12–15 minutes until very tender
- Drain extremely well and let steam escape for a few minutes
- Add cauliflower, butter, cream, sweetener, vanilla, cinnamon, nutmeg, salt, and egg to a food processor
- Blend until completely smooth and creamy
- Preheat oven to 375°F (190°C) and grease an 8x8-inch baking dish
- Spread cauliflower mixture evenly into the dish
- In a bowl, mix almond flour, pecans, melted butter, brown sweetener, and cinnamon until crumbly
- Sprinkle topping evenly over casserole and lightly press down
- Bake uncovered for 30–35 minutes until golden and set
- Let rest for 10 minutes before serving
Notes
Drain cauliflower very thoroughly to avoid a watery casserole
Blend until fully smooth for the best “sweet potato–like” texture
Taste the base before baking and adjust sweetener or spices if needed
Letting the casserole rest helps it firm up and slice cleanly
Can be assembled ahead of time and baked just before serving
Freezes well for up to 2 months when tightly wrapped