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

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

Served here with lamb and chard!