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Low Carb Pumpkin (Sweet Potato) & Toasted Pecans Casserole

Don’t wait for Thanksgiving to try this recipe.

This is a delicious dish to enjoy year round, but keep it handy for Thanksgiving dinner. Your guests will absolutely love it, plus anyone that’s living that low carb life will definitely appreciate your extra effort to make something for everyone.

Low Carb Pumpkin (Sweet Potato) & Toasted Pecans Casserole

Recipe by Scott HughesCourse: Sides


Prep time


Cooking time




  • 1 1/4 cup Canned Pumpkin (unsweetened)

  • 1 Head Cauliflower (3 cups)

  • 2 Eggs

  • 1 Egg yolk

  • 12/ cup Heavy Cream

  • 5 tbsp Butter (melted)

  • 1/4 Cup Swerve

  • 2 tsp Lakanto Syrup

  • 1 tsp Vanilla

  • 1/2 tsp Cinnamon

  • 1/2 tsp Pink Himalayan Salt

  • Crumble Topping:
  • 1/2 tsp Cinnamon

  • 4 – 5 tbsp Butter (melted)

  • 1/2 cup Swerve

  • 1/2 cup Almond Flour

  • 1 cup Toasted Pecans

  • 1 tsp Lakanto Syrup


  • Preheat oven to 350 degrees
  • Lightly butter a 13 x 9 casserole dish
  • Toast pecans at 350 degrees on a baking sheet covered with parchment paper and roast for 7 – 10 minutes. Set aside to allow them to cool, then chop.
  • Cut cauliflower into forest and steam until soft.
  • Drain cauliflower then, remove excess moisture by squeezing in a cheesecloth.
  • Put cauliflower in a food processor and blend until creamy, set aside.
  • In a large bowl, beat eggs and yolk with butter, swerve and Lakanto syrup.
  • Add pumpkin, heavy cream, vanilla, cinnamon and salt to the egg mixture
  • Add creamy cauliflower and mix all together and pour your mixture into the greased casserole.
  • Crumble Topping:
  • Add swerve and Lakanto syrup to melted butter and mix.
  • Mix almond flour, cinnamon and toasted, chopped pecans together, add to butter mixture.
  • Combine all the intreated together with a fork to create a crumble.
  • Sprinkle the crumble topping over the sweet potato mix in casserole dish.

Written by easywoe


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