Keto Sweet Potato Casserole Recipe

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