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Side view of a creamy Keto Sweet Potato Casserole topped with pecans.
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Keto Sweet Potato Casserole

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 250
A delicious low-carb casserole combining roasted butternut squash and cauliflower, topped with pecans and sweetened with monk fruit allulose blend.

Ingredients

Vegetables

  • 4 cups Butternut squash (peeled, cubed)
  • 1 medium-head Cauliflower (chopped into florets)

Oils & Spices

  • 2 tbsp Olive oil
  • 1 tsp Cinnamon
  • 1/2 tsp Sea salt
  • 1/2 tsp Black pepper
  • 1 tbsp Besti Monk Fruit Allulose Blend
  • 2 tbsp Unsalted butter (melted; or avocado oil or ghee)

Nuts & Sweeteners

  • 2 cups Pecans (divided into 1 1/2 cups and 1/2 cup)
  • 3 tbsp Besti Brown Monk Fruit Allulose Blend
  • 1 tsp Cinnamon
  • 1/8 tsp Sea salt
  • 2 tbsp Unsalted butter (melted; or avocado oil or ghee)

Instructions 

  • Preheat oven to 375°F (190°C). Roast butternut squash and cauliflower until tender, about 30 minutes.
  • Mash the roasted vegetables and mix with spices, sweeteners, and melted butter.
  • Transfer mixture to a baking dish and top with pecans.
  • Bake for an additional 15 minutes until pecans are toasted.
  • Serve warm and enjoy!

Notes

This casserole is perfect for a keto-friendly side dish with a hint of sweetness from monk fruit.
Calories: 250kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: casserole, keto, sweet potato