I’ve recently discovered and tried the ketogenic diet, it’s been an amazing experience so far, but knowing that the holidays are approaching, I know I won’t be able to help myself with all those tempting meals at the dinner table. However, I found a way to eat tasty foods without feeling guilt. That’s why I’ve been keeping a list of recipes I would try this holiday season and I would love to share it with you. One of those is this sweet potato casserole recipe by Maria Emmerich. This is a very delicious dish that you can cook even on just a regular day and you don’t even have to be on a keto diet to enjoy this food. So what are we waiting for? Let’s get to the ingredients!
Ingredients:
- 3 cups Mashed cauliflower
- 1 cup Pumpkin
- 1/4 cup Confectioner’s sugar
- 2 Eggs, beaten
- 1/2 cup Almond milk, unsweetened
- 1/2 tsp salt
- 1/3 cup Butter, melted
- 1 tsp Vanilla extract
Topping
- 1/2 cup Brown sugar
- 1/2 cup Almond flour or almond meal
- 1/3 cup Butter, melted
- 1 cup Chopped pecans
Directions:
Step 1:
In a mixing bowl, put the baked cauliflower, pumpkin, melted butter, eggs, confectioner’s sugar, unsweetened almond milk, vanilla extract, and salt.
Step 2:
Pour chicken broth and stir until the texture turns very smooth. In a greased casserole dish, pour in the mixture evenly.
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Step 3:
For the topping, put the crushed pecans, blanched almond flour, brown sugar, butter, and parsley in a bowl. Mix using a fork to keep its chunky texture. Once the ingredients are fully combined, pour it on top of the sweet potato mixture.
Step 4:
Put it in the air fryer for about 30-35 minutes. Once the dish is done, garnish with parsley and serve.
*These amazing images are all credited to Maria Emmerich via YouTube, do check out her channel to see more keto recipes you can try.
Keto Sweet Potato Casserole Recipe
