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You are here: Home / Dietary / Recipe: Low Carb Sweet Potato Casserole

Recipe: Low Carb Sweet Potato Casserole

In today’s Low Carb Thanksgiving substitute, we’ll be making a low carb version of the ever so sweet and popular Sweet Potato Casserole. We’ll use a mash up (literally! haha!) of two OTHER low carb vegetables to mimic this orange treat to make a low carb sweet potato casserole.

Here is a post on how to properly murder and break down your pumpkin for recipes such as this one.

I steam my cauliflower first until tender, then puree it in the food processor.

Low Carb Sweet Potato Casserole

Low Carb Sweet Potato Casserole

A Low Carb “Sweet Potato Casserole”

  • 3 cups Pureed Pumpkin
  • 2 cups Pureed Cauliflower
  • 3 tablespoons Maple Extract
  • 2 tablespoons Melted Butter
  • 1 teaspoon Salt e (Add More Based On Preference)
  • 6 drops Liquid Stevia
  • 0.5 cups Pumpkin Seeds (Optional)
  • 0.75 cups Sliced Almonds (Optional)
  1. Mix your pumpkin and cauliflower puree together
  2. Mix in butter, maple extract, salt and stevia
  3. Taste – do you want it saltier/sweeter/maple-y-er? Add more of the salt/stevia/extract
  4. Once you reach your desired taste level, transfer mash into a baking dish and sprinkle the pumpkin seeds and almonds over evenly
  5. Bake for 10 minutes
  6. Transfer to broiler up to four more minutes to brown the almonds (keep a close eye to prevent burning – depends on your broiler!)

9 net carbs per portion – if you remove the nuts and seeds, it lowers the final carb count

Low Carb Sweet Potato Casserole

 

Served here with lamb and chard!

Filed Under: Dietary, Dinner, Food, Gluten Free, Low Carb, Recipe, Substitute, Vegetarian, Veggie Tagged With: almonds, cauliflower, pumpkin, pumpkin seeds

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