Sweet Fauxtato Casserole
Ingredients
- 3 cups cauliflower cooked and mashed
- 1 cup pumpkin or more...if you want a deeper color
- 1/4 cup Natural Sweetener or Brown Swerve
- 2 large eggs beaten
- 1/2 cup unsweetened almond milk or heavy cream
- 1/2 teaspoons Redmond Real salt
- 1/3 cup butter melted (or coconut oil if dairy free)
- 1 teaspoons vanilla extract
TOPPING:
- 1/2 cup Swerve Brown
- 1/2 cup blanched almond flour or pork rind crumbs
- 1/3 cup butter melted (or coconut oil if dairy free)
- 1 cup chopped pecans
Instructions
- Place cauliflower florets in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.) Place the cooked cauliflower in a food processor and blend until very smooth.
- In a mixing bowl, combine the cauliflower, pumpkin, Swerve, eggs, almond milk, salt, 1/3 cup butter and vanilla. Mix together and pour into a greased 13x9 inch baking dish.
- To prepare the topping, combine the Swerve, almond flour, 1/3 cup melted butter and pecans. Mix together and crumble over "sweet potato" mixture. Bake uncovered at 350 degrees F (175 degrees C) for 35 to 45 minutes.
Nutrition
Calories: 319.6 | Fat: 30.4g | Protein: 5.4g | Carbohydrates: 7.7g | Fiber: 3g | P:E Ratio: 0.2