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Paula’s Completely Keto Mock Sweet Potato And Toasted Pecans

Course: Side Dish
Cuisine: American
Servings: 8
Calories: 348 kcal
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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:

Instructions

  1. Preheat oven to 350
  2. Lightly butter a 13 x 9 casserole
  3. Toast pecans at 350 on a baking sheet covered with parchment paper and roast 7-10 minutes
  4. Set aside pecans to cool then chop
  5. Cut cauliflower into florets and steam until soft
  6. Drain cauliflower then, remove all excess moisture by squeezing in cheesecloth
  7. Put the cauliflower in a food processor and blend until creamy
  8. Then, set aside
  9. In a large bowl beat eggs and yolk with butter, Swerve and Lakanto Syrup
  10. Add pumpkin, heavy cream, vanilla, cinnamon, and salt to the egg mixture
  11. Now add your creamy cauliflower and mix all together and pour your mixture into the greased casserole

Crumble Topping:

  1. Add Swerve and Lakanto Syrup to melted butter and mix
  2. Mix Almond flour, cinnamon and toasted, chopped pecans together
  3. Then add to butter mixture
  4. Combine all the ingredients together with a fork to create a crumble
  5. Disperse the Crumble Topping over the Mock Sweet Potato
  6. Bake at 350 degrees for 35-45 minutes