You won’t miss the sweet potatoes in this keto sweet potato casserole! This rich, decadent dish is the ultimate sweet comfort food casserole!
This keto sweet potato casserole was a huge hit at our Thanksgiving dinner! I wanted to create a low carb casserole similar to my favorite sweet potato casserole. This dish wildly exceeded my expectations and got rave reviews from my family, even from the one who doesn’t usually like sweet potatoes and stated, “That’s really good!” I hope you enjoy this casserole as much as we do!
Why did you add chayote squash to this keto sweet potato casserole?
I added chayote squash to this recipe primarily because of the texture it adds to the dish. Chayote squash is a low carb option that takes on the flavor of the spices you add to it. It can be used as a savory or sweet option. In this casserole, we’re adding the necessary ingredients to use it as a sweet option. I microwaved my diced chayote squash in a little water until it was tender. You can microwave, boil, or steam your chayote squash. Just make sure it’s fork tender so it can easily be mashed for this recipe.
Let’s talk about some of the other ingredients that make up this casserole!
Pumpkin is one of the main ingredients in this casserole. It is remarkably similar in texture and taste to sweet potatoes. I added a mixture of keto brown and granulated sugar to this casserole. This creates an amazing deep sweet flavor that can’t be beat! Heavy cream, melted butter, and an egg are added to achieve the perfect texture and consistency for this dish. Since the chayote squash takes on the flavors added to it, we add 2 teaspoons of vanilla and 2 teaspoons of pumpkin pie spice to enhance the flavors in this dish. I love to add a bit of salt to round out the flavors in this sweet and delicious casserole!
The topping for this keto sweet potato casserole makes the dish complete!
I wanted the topping for this casserole to remind you of your favorite traditional sweet potato casserole topping. This recipe calls for 1 cup of chopped pecans. You can use more if you’d like.😉We then add keto brown sugar and almond flour to create a perfect crumble! Cinnamon, nutmeg, and salt are the simple seasonings added to create a wonderful deep flavor that exemplifies Autumn! I used a pastry blender to combine the softened butter with the other ingredients; but you can use a fork to do the same. Then simply sprinkle the crumble mixture evenly over the casserole and bake for 30 minutes or until heated through.
Do you have any tips for making this keto sweet potato casserole?
This is not a difficult casserole to make, but there are some things you can do to ensure its success! First, however you choose to cook your chayote squash, make sure you cook it until it is very tender. This makes it much easier to mash. Next, you can either use a pastry blender or a fork to combine your topping ingredients. Mix to combine the butter with the other ingredients. Your crumble topping may have pieces that are larger and pieces that are smaller. Don’t worry about that. Just sprinkle the mixture as evenly as possible over the casserole. Last, you can make this casserole a couple of days ahead of time if you’d like. Just make it, cover it, and refrigerate until you’re ready to bake it. I would suggest you take it out of the refrigerator and allow it to set out a little while before baking. Also know you’ll have to increase your baking time if your casserole is cold when you put it into the oven.
Here are some additional keto recipes I think you’ll enjoy!
Keto Pumpkin Cheesecake Mousse
Helpful Hints:
*Cook your chayote until it is very tender to make mashing it easier.
*This recipe can be made a couple days ahead of time. Store, covered, in the refrigerator until ready to bake.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***For with You is the fountain of life; In Your light we see light. Psalm 36:9***
Keto Sweet Potato Casserole
You won’t miss the sweet potatoes in this keto sweet potato casserole! This rich, decadent dish is the ultimate sweet comfort food casserole!
Ingredients
For the casserole:
- Avocado oil spray
- 2 medium chayote squash
- 2 (15 ounce) cans pumpkin
- ½ cup brown sugar substitute (Swerve)
- ½ cup granulated sugar substitute (Swerve)
- ¼ cup heavy cream
- 4 tablespoons butter, melted
- 1 egg, lightly beaten
- 2 teaspoons vanilla
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
For the topping:
- 1 cup chopped pecans
- ⅓ cup brown sugar substitute (Swerve)
- ¼ cup almond flour
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt
- 4 tablespoons butter, softened
Instructions
For the casserole:
1. Pre-heat oven to 350 degrees. Spray a 13x9 inch baking dish with avocado oil spray. Set aside.
2. Peel chayote squash and cut into small pieces. Boil, steam, or microwave until tender.
3. In a large mixing bowl, place cooked squash. Mash squash.
4. Add remaining casserole ingredients. Stir to combine ingredients.
5. Pour mixture into prepared baking dish.
For the topping:
1. In a medium mixing bowl, add pecans, brown sugar, almond flour, cinnamon, nutmeg, and salt. Add butter.
2. Use a pastry blender or fork to combine mixture.
3. Sprinkle topping evenly over casserole.
4. Bake for 30 minutes, or until heated through.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 204Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 41mgSodium: 128mgCarbohydrates: 9gNet Carbohydrates: 5gFiber: 4gProtein: 3g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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