Keto Sweet Potato Casserole-square

Keto “Sweet Potato” Casserole

  • Author: Louise Hendon
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Side


Delicious holiday “sweet potato” casserole made with butternut squash and cauliflower and topped with a cinnamon pecan topping!


  • 2 ½ cups (12 oz or 350 g) diced butternut squash
  • 1/2 head cauliflower (11 oz or 300 g), broken into small florets
  • 1/4 cup (48 g) granulated erythritol
  • 1 teaspoon (2 g) cinnamon powder
  • 1/2 teaspoon (1 g) ground nutmeg
  • 2 Tablespoons (30 ml) unsweetened almond milk (or more, if needed)
  • 1 teaspoon (5 ml) vanilla extract

For the pecan topping:

  • 1/4 cup (38 g) chopped pecans
  • 2 Tablespoons (24 g) granulated erythritol
  • 1/2 teaspoon (1 g) cinnamon powder
  • 1/2 teaspoon (1 g) ground nutmeg


  1. Preheat the oven to 350 F (175 C). Grease a medium-size casserole dish and set aside.
  2. In a small bowl, combine the chopped pecans with the granulated erythritol, cinnamon, and nutmeg. Set aside until ready to use.
  3. Place the butternut squash and cauliflower in a large pan with a 1/2-inch (1.25 cm) of water. Bring the water to a boil, cover and steam for 10 to 15 minutes until the vegetables are tender. Drain well. (Alternatively, use a microwave or Instant Pot to steam the vegetables.)
  4. Place the steamed vegetables, granulated erythritol, cinnamon, nutmeg, almond milk, and vanilla extract in a food processor or blender and combine until smooth. If the mixture is too thick, add additional almond milk, 1 Tablespoon (15 ml) at a time, until desired consistency is reached.
  5. Spoon the butternut squash mixture in the prepared casserole dish and evenly sprinkle with the pecan topping.
  6. Place the casserole dish in the oven and bake for 20 to 30 minutes until golden.
  7. Remove the casserole from the oven and let cool for a few minutes before serving.


All nutritional data are estimated and based on per serving amounts.

Net Carbs per serving: 7 g


  • Serving Size: 1/6th recipe
  • Calories: 79
  • Sugar: 3 g
  • Fat: 3 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 2 g