Sweet Faux-tato Casserole {Low-Carb}

Nov 12th
Sweet Faux-tato Casserole {Low-Carb}

There are few things at Thanksgiving that tempt me more than sweet potato casserole. It’s like eating dessert! But with sweet potatoes come a lot of high-carb guilt, and then there’s the fear of accidentally being “wheated” by flour hiding in a casserole.

Since I was so pleased with my “Twice-Baked” Faux-tatoes, I decided to try a sweet potato version. This, like the original mock potatoes, uses cauliflower as the base. I added roasted butternut squash, which has a wonderful sweetness, very similar to sweet potatoes. The squash also gives it a nice color. If you don’t have squash, pumpkin works well, too, but my preference is squash.

I’ll be bringing this to my Thanksgiving gathering next week. What will you take to yours?

Sweet Faux-tato Casserole {Low-Carb}

Cook Time: 45 minutes

Sweet Faux-tato Casserole {Low-Carb}

Delicious low-carb alternative to sweet potato casserole.


    For the Filling
  • 1 medium head cauliflower (about 3 cups)
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1/2 cup butter, melted
  • 1.5 cups roasted butternut squash puree
  • 2 eggs, lightly beaten
  • sweetener equal to 1 cup sugar
  • 1/4 cup sugar-free maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • For the Topping
  • 3/4 cup chopped pecans
  • 1/2 cup almond meal/flour
  • 1/4 cup oat fiber
  • 1/2 cup erythritol
  • sweetener equal to 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 cup butter


I roast my butternut squash first since that takes the longest. To do this, simply cut the squash in half length-wise and scoop out the seeds. Place the squash, cut-side down, on a baking sheet. Bake for about 45 minutes at 350 degrees, until tender. Scoop the squash out when it is cooled.

For the cauliflower, set a stockpot of water to boil over high heat. Clean and cut the cauliflower into medium-sized pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well.

Puree cauliflower in food processor until smooth. If you have a large food processor, you can put all ingredients in and process. My food processor is small, so I only puree the cauliflower, transfer it to a large mixing bowl, and then mix in all remaining filling ingredients by hand.

For the topping, combine pecans, almond meal/flour, oat fiber, sweetener and cinnamon in a bowl, then cut in butter until crumbly. Sprinkle over the casserole mixture.

Bake at 350 degrees for 30-40 minutes.


You can see this and other great wheat-free recipes at my new blog hop, {Wheat-Free Wednesday}. Come on over and link up your best recipes and share healthy tips and ideas!


This recipe was shared with Sunday School, Seasonal Celebration SundaySugar-Free Sunday, Monday Mania, Make Your Own Monday, Gluten-Free Recipe RoundupGluten-Free Monday, Slightly Indulgent Tuesday, Family Table TuesdayFat Tuesday, Traditional Tuesday, Wheat-Free Wednesday, Waste Not Want Not Wednesday, Gluten-Free Wednesday, Allergy-Free Wednesday, Frugal Days Sustainable Ways, Kids in the Kitchen, Whole Foods Wednesday, Real Food Wednesday, Keep It Real Thursday, Your Green Resource, Creative Juice Thursday, Eat Make Grow, Simple Lives Thursday, Pennywise PlatterNatural Living LinkupTasty TraditionsGluten-Free Fridays, Freaky Friday, Fresh Bites Friday, Foodie Friday, Fight Back FridayAllergy-Friendly Friday and Snacktime Saturday.

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