Paula’s Completely Keto Mock Sweet Potato And Toasted Pecans




Paula’s Completely Keto Mock Sweet Potato And Toasted Pecans


Paula’s Completely Keto Mock Sweet Potato And Toasted Pecans

 

Ingredients:

Mock Sweet Potato:

1  1/4 Cup canned pumpkin, unsweetened

1 Large head cauliflower, should yield 3 cups

2 Eggs

1 Egg yolk

1/2 Cup heavy cream

5 Tbs Melted butter

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 melted butter

1/2 Cup Swerve

1/2 Cup plus 1 tbs almond flour

1 Cup toasted pecans

1 Tsp Lakanto Syrup




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


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