Healthy Low Carb Keto Sweet Potato Casserole Recipe
This keto sweet potato casserole recipe is actually a butternut squash cauliflower casserole, but tastes like the real sweet potatoes! Making healthy low carb sweet potato casserole is quick and easy.
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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.
In a large bowl, toss together the cubed butternut squash, cauliflower florets, a tablespoon of melted butter, salt, cinnamon, and black pepper.
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.)
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.
Add the sweetener, cinnamon, and salt. Stir in the butter until the mixture is crumbly.
- When the vegetables are done roasting, remove them from the oven, but don't turn it off.
Puree the veggies in a food processor or high-power blender, until smooth. (You may need to do this in batches if they don't all fit at once). Transfer the puree into a 2 quart (1.9 L) ceramic or glass casserole dish.
- Stir the sweetener and remaining tablespoon of melted butter into the puree. Taste and adjust salt and pepper if desired.
- Smooth the top with a spoon or spatula. Sprinkle the pecan crumble topping over the casserole.
Roast the casserole in the oven for about 20 minutes, until the top is golden.
Serving size: 1/2 cup
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