Sara Louise’s Keto Mock Sweet Potato And Toasted Pecans


Sara Louise's Keto Mock Sweet Potato And Toasted Pecans

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Course Side Dish
Cuisine American
Servings 8
Calories 348 kcal


Mock Sweet Potato:

Crumble Topping:

  • 1/2 Tsp cinnamon
  • 4-5 Tbs butter melted
  • 1/2 Cup Swerve
  • 1/2 Cup almond flour add extra tbs. reccommended
  • 1 Cup toasted pecans
  • 1 Tsp Lakanto Syrup


  • Preheat oven to 350
  • Lightly butter a 13 x 9 casserole
  • Toast pecans at 350 on a baking sheet covered with parchment paper and roast 7-10 minutes
  • Set aside pecans to cool then chop
  • Cut cauliflower into florets and steam until soft
  • Drain cauliflower then, remove all excess moisture by squeezing in cheesecloth
  • Put the cauliflower in a food processor and blend until creamy
  • Then, 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
  • Now add your 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
  • Then add to butter mixture
  • Combine all the ingredients together with a fork to create a crumble
  • Disperse the Crumble Topping over the Mock Sweet Potato
  • Bake at 350 degrees for 35-45 minutes


Calories: 348kcal

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Sara is the editor of KetoFirst. She enjoys maintaining an active healthy lifestyle and along with her husband Chris, sharing her keto recipes, blog posts and fitness successes with other keto dieters from around the world.

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