Keto "Sweet Potato" Casserole

Carbs
5.44g
Total Time:
70mins
Difficulty
Beginner

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Ingredients

Veggies
Veggies
butternut squash4 Cups Butternut Squash, Peeled and Cubed
head cauliflower1 Medium Head Cauliflower, Chopped into Florets
butter2 Tbsp Unsalted Butter, Divided and Melted
cinnamon1 Tsp Cinnamon
sea salt1/2 Tsp Sea Salt
pepper1/2 Tsp Black Pepper
Topping
allulose1 Tbsp Allulose
Topping
pecans2 Cups Pecans, Divided
allulose1/4 Cup Allulose
cinnamon1 Tsp Cinnamon
sea salt1/8 Tsp Sea Salt
butter2 Tbsp Unsalted Butter, Divided and Melted

Directions

1
Preheat the oven to 400°F (204°C) and line two baking sheets with foil or parchment paper.
2
In a large bowl, toss the butternut squash, cauliflower, 1 Tbsp melted butter, 1 Tsp cinnamon, 1/2 Tsp sea salt, and 1/2 Tsp black pepper until well coated.
3
Spread the vegetables in a single layer on the prepared baking sheets and roast for 30-35 minutes, stirring halfway through, until tender and golden.
4
While vegetables roast, pulse 1/2 Cup pecans in a food processor until powdered. Chop the remaining 1 1/2 Cups pecans and combine both in a bowl.
5
Add 1/4 Cup Allulose, 1 Tsp cinnamon, 1/8 Tsp sea salt, and 2 Tbsp melted butter to the pecans. Stir until the mixture is crumbly.
6
Once vegetables are done, puree them until smooth using a food processor or blender. Transfer the puree to a casserole dish, mix in the remaining melted butter and 1 Tbsp Allulose, then top with the pecan crumble. Bake for an additional 20 minutes until the top is golden.
Nutrition Facts
16 servings
Calories
146
% Daily value*

Total Fat 12.93g
8%

Saturated Fat 2.64g
13%

Cholesterol 7.63mg
3%

Sodium 103.46mg
4%

Total Carbohydrate 8.65g
22%

Dietary Fiber 3.21g
13%

Included Sugar 1.96g

Net Carbohydrates 5.44g
27%

Protein 2.22g
3%
Vitamin D 0mcg
0%

Calcium 37.81mg
3%

Iron 0.74mg
4%

Potassium 284.49mg
11%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.