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The 2 Secret Ingredients That Made My Keto Sweet Potato Casserole
This keto sweet potato casserole might be one of the most unique keto recipes I’ve created for the holidays. I brought it to Thanksgiving with my extended family one year, and after me telling them there were no potatoes involved, everyone was asking how I made it. If you’re low carb or just trying to make lighter Thanksgiving recipes this year, here’s why this one is worth including:
- 2 secret veggies make a sweet, creamy texture – I tested a few combos, and roasted squash with cauliflower blended into the smoothest base. It turned out creamy, sweet, and buttery — it reminds me of mashed sweet potatoes, but not quite as thick and with much less starch.
- Sweet, crunchy pecan topping – The topping is all mouthwatering cinnamon-pecan crunch, a lot like the one I use for my real sweet potato casserole. It bakes up crisp and golden, with a candied brown sugar flavor… and no actual sugar.
- Family approved – After everyone loved this dish at Thanksgiving, I did a repeat test run on my husband, mom, and daughter. Even my then-toddler went back for seconds.
- Keto friendly and gluten free – At just 5 grams net carbs per serving, you can easily fit this low carb sweet potato casserole into your macro goals. It’s also got only 146 calories and lots of veggies.
If you’re looking for a cozy holiday side dish that will leave you feeling great and tastes a lot like the classic everyone loves, this keto sweet potato casserole checks all the boxes. Make it with me!
“Family members who are off of sugar loved this recipe at Thanksgiving, then again for Christmas. It is definitely a favorite that I will make throughout the year.”
-Rose
Ingredients & Substitutions
Here I explain the best ingredients for my keto sweet potato casserole recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Veggies – I used a combination of butternut squash and cauliflower to get that sweet, creamy texture, and (yes) that very orange color. I opted for about 50/50 to keep the carbs low, but some readers have told me they preferred a little less cauliflower and more squash. Just keep in mind it’ll raise the carbs a bit. You can also add other root vegetables or winter squash, such as rutabaga, turnips, pumpkin, or delicata squash, but they can affect the color and carb count.
- Besti Monk Fruit Allulose Blend – This is my go-to for a silky smooth texture in this keto sweet potato casserole, with no aftertaste. Many other keto sweeteners can crystallize and make it gritty. Plain allulose will work, though, I just recommend using a little more. Or if you want more of a brown sugar vibe, use the same Besti Brown sweetener I put in the topping (below).
- Unsalted Butter – If you need a dairy-free option, my top recommendation is butter-flavored coconut oil so you don’t miss out on the flavor. However, avocado oil or regular coconut oil also works.
- Olive Oil, Sea Salt, and Black Pepper – For roasting. Avocado oil works fine, too.
- Cinnamon – Just enough to bring out the sweetness in the squash. You can also add a pinch of nutmeg or cloves, or a splash of vanilla, but I usually keep it simple.
- Pecans – I use a mix of finely ground and chopped pecans to get that classic crumble texture. You could even swap in walnuts, but I love the flavor pecans add here. You’ll also need more cinnamon, salt, and pepper for the topping.
- Besti Brown Monk Fruit Allulose Blend – This gives the topping that sweet brown sugar flavor, without any sugar or carbs. It melts beautifully and helps the crumble get golden and crisp. Regular Besti works, but the brown one really takes it up a notch.
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How To Make Keto Sweet Potato Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Roast the vegetables. Toss the butternut squash and cauliflower with olive oil, cinnamon, salt, and pepper. Spread the veggies on baking sheets and roast until they’re soft and golden.
- Make the crumble. Pulse some of the pecans into a powder and chop the rest. Stir them together with Besti brown sweetener, cinnamon, salt, and melted butter, until crumbly.
- Puree the vegetables. Once they’re done roasting, blend them with Besti and butter, until smooth and creamy. Adjust the seasoning if needed.
- Assemble the casserole. Spread the puree into a baking dish. (I use the larger one from this set and it’s the perfect size.) Smooth out the top and sprinkle the crumble evenly over it.
- Bake until golden. Pop the keto sweet potato casserole in the oven, until the dish is hot and the topping is golden.
My Tips For Flavor & Texture
- Try to keep the squash and cauliflower pieces close in size. I cut them into 1-inch cubes for the squash and cauliflower florets a bit larger than that, since the cauliflower cooks a little faster.
- Roast the vegetables to a very soft texture. If they are crisp-tender, your low carb sweet potato casserole won’t taste as much like sweet potatoes. Getting the veggies super soft is key to make the base nice and creamy.
- For a nice caramelized flavor, give the vegetables plenty of space. I use two pans like this for this reason, and love that they fit in the oven side by side. But if you’d rather keep it all on one pan, an extra-large baking sheet like this works, too.
- Once pureed, taste to check the salt and sweetness. Ideal salt can vary depending on your preference and how sweet your squash was to begin with. And if it leans too much toward a cauliflower taste, I add a little more Besti and/or cinnamon.
- I don’t recommend a full-size baking dish, unless you scale up the recipe. As written, the ideal size is the larger dish from this set. I also love that it’s pretty enough for serving. If you have a bigger crowd or just want to use a bigger 9×13 dish, 1.5X or even double the recipe.
- Don’t have a food processor? I have and love this one for grinding half the nuts to a powder quickly (plus dozens of other kitchen tasks — I’ve used it multiple times a week for the past 10 years), but you can chop by hand if needed.
- Want a more authentic flavor and texture in exchange for a few extra carbs? Add a small sweet potato to the base. You can roast it together with the vegetables.
Keto Sweet Potato Casserole
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My keto sweet potato casserole has a sweet, creamy base with 2 secret ingredients, topped with a crunchy pecan crumble. Just 5g net carbs!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
Roasting:
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Preheat the oven to 400 degrees F (204 degrees C). Line two baking sheets with foil (greased lightly) or parchment paper.
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In a large bowl, toss together the cubed butternut squash, cauliflower florets, olive oil, cinnamon, salt, and pepper.
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Arrange the vegetables in a single layer on the lined baking sheets. Roast in the oven for about 30-35 minutes, rotating the pans halfway through, until both are very soft and golden. (If your pans don't fit in the oven side by side, you can try a single larger pan or roast them in batches, but either way make sure veggies are in a single layer.)
Topping:
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Meanwhile, pulse 1/2 cup (64 g) pecans in a food processor until a powder forms. (Don't overmix or you'll make nut butter. If there are a few larger pieces left, that's fine.) Chop the remaining 1 1/2 cups (192 g) pecans. Place both in a small bowl.
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Add Besti brown sweetener, cinnamon, and salt. Stir in the melted butter until the mixture is crumbly.
Assembly:
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When the vegetables are done roasting, remove them from the oven, but don't turn it off. While they're still hot, transfer the vegetables to a food processor or high-power blender. Add Besti and butter. Puree until smooth. (If the veggies don't fit at once, you may need to puree in batches and just stir at the end.) Adjust salt and pepper to your taste.
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Transfer the puree into a medium casserole dish (the larger one from this set is the perfect size). Smooth the top with a spoon or spatula. Sprinkle the pecan crumble topping over the casserole.
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Bake the keto sweet potato casserole in the oven for 15-20 minutes, until the top is golden brown.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1/2 cup
- Tips: Check out my recipe tips above to help you get the best texture and flavor in your keto sweet potato casserole.
- Storage: Keep leftovers in the fridge for up to 4-5 days. I prefer to leave them in the same baking dish and just cover, because it’s difficult to transfer to another container without mixing up the topping.
- Meal prep: You can assemble this dish entirely 1-2 days in advance, and just bake the day-of. It’ll still taste fresh!
- Reheat: Warm it up in the oven at 350 degrees F. You can also microwave individual portions.
- Freeze: This casserole freezes pretty well for up to 3 months. The pecans soften a bit, but I think it’s still delicious.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Sweet Potato Casserole
Serving Ideas
Now that your keto sweet potato casserole is ready, here are some of my favorite ways to serve it:
- Centerpieces – I usually serve this casserole alongside my Thanksgiving turkey or spatchcock turkey. You can also serve it for Christmas with pineapple glazed ham or roasted pork tenderloin.
- More Sides – Some of our favorites are keto green bean casserole, mashed cauliflower with keto gravy, warm keto biscuits, and sugar free cranberry sauce.
- Fall Salads – Round out your meal with my Thanksgiving salad or brussels sprout salad. Or choose from my other keto salad recipes!
152 Comments
Stacey
0This sounds so perfect for Turkey Day. I may need to find or make low carb marshmallows to melt on top of this.
Adriana
0I am so excited to try this!
Georgina
0Oh yum! I love butternut squash! The addition of pecans sounds great!