In the cozy, picturesque town of Asheville, nestled within the arms of the Blue Ridge Mountains, there lived a culinary artist named Grace. Grace was known far and wide for her innovative approach to traditional Southern cuisine, transforming beloved classics into dishes that everyone, regardless of their dietary preferences, could enjoy. With the arrival of autumn, when the air turned crisp and the mountains blazed with color, Grace was inspired to create a dish that encapsulated the essence of the season while adhering to the principles of the ketogenic diet.
Drawing upon the bounty of the season, Grace set her sights on reimagining the classic sweet potato casserole, a staple at every Southern Thanksgiving table. She envisioned a “Mock Sweet Potato” dish that would echo the comforting warmth and sweetness of the original, without the high carbohydrate content. To achieve this, Grace turned to canned pumpkin and cauliflower, blending them together to form the base of her dish. The addition of eggs and heavy cream added richness, while melted butter brought a silky texture.
To sweeten the mixture without using sugar, Grace opted for Swerve and Lakanto Syrup, infusing the dish with a subtle sweetness that complemented the natural flavors of the pumpkin and cauliflower. A dash of vanilla and a sprinkle of cinnamon lent the mock sweet potato a depth of flavor reminiscent of autumn’s embrace.
The crumble topping was a masterpiece in itself. Grace combined melted butter, Swerve, almond flour, and more cinnamon to create a texture both crunchy and crumbly. Toasted pecans, stirred in with a final drizzle of Lakanto Syrup, added a nutty richness that brought the dish together.
Grace’s Completely Keto Mock Sweet Potato and Toasted Pecans was a triumph, a testament to her skill and creativity. Served at her renowned Thanksgiving feast, the dish was met with astonishment and delight. Guests were captivated by the innovative flavors and textures, marveling at how closely it resembled their cherished sweet potato casserole while being entirely keto-friendly.
Through her culinary creation, Grace celebrated the traditions of Southern cooking while embracing the dietary choices of the present. Her Completely Keto Mock Sweet Potato and Toasted Pecans became more than just a dish; it was a symbol of inclusivity, a bridge between the past and the future, and a beloved new tradition for all who gathered at her table.
Ingredients
Mock Sweet Potato:
- 1 1/4 Cup canned pumpkin unsweetened
- 1 head cauliflower should yield 3 cups
- 2 Eggs
- 1 Egg yolk
- 1/2 Cup heavy cream
- 5 Tbs butter Melted
- 1/4 Cup Swerve
- 2 Tsp Lakanto Syrup
- 1 Tsp Vanilla
- 1/2 Tsp cinnamon
- 1/2 Tsp Pink Himalayan Salt
Crumble Topping:
- 1/2 Tsp cinnamon
- 4-5 Tbs butter melted
- 1/2 Cup Swerve
- 1/2 Cup almond flour add extra tbs. reccommended
- 1 Cup toasted pecans
- 1 Tsp Lakanto Syrup
Instructions
-
Preheat oven to 350
-
Lightly butter a 13 x 9 casserole
-
Toast pecans at 350 on a baking sheet covered with parchment paper and roast 7-10 minutes
-
Set aside pecans to cool then chop
-
Cut cauliflower into florets and steam until soft
-
Drain cauliflower then, remove all excess moisture by squeezing in cheesecloth
-
Put the cauliflower in a food processor and blend until creamy
-
Then, set aside
-
In a large bowl beat eggs and yolk with butter, Swerve and Lakanto Syrup
-
Add pumpkin, heavy cream, vanilla, cinnamon, and salt to the egg mixture
-
Now add your creamy cauliflower and mix all together and pour your mixture into the greased casserole
Crumble Topping:
-
Add Swerve and Lakanto Syrup to melted butter and mix
-
Mix Almond flour, cinnamon and toasted, chopped pecans together
-
Then add to butter mixture
-
Combine all the ingredients together with a fork to create a crumble
-
Disperse the Crumble Topping over the Mock Sweet Potato
-
Bake at 350 degrees for 35-45 minutes
