On a keto diet, you do n’t have to give up your favorite holiday dishes, as this Keto” Sweet Potato” Casserole proves it. You’ll enjoy the flavor of your preferred sweet potato casserole without the calories. Even better, the majority of the materials are readily available in most grocery stores and online stores. So, you wo n’t have to worry about buying hard-to-find ingredients that cost a small fortune. Did I mention that this formula will appeal to people who are not members of your Keto home? Because of their fairly large online carbohydrate matter, how I made this recipe is not keto. So I had to experiment a little bit to get all the sweet potatoes flavor without skipping the carbohydrates, which is how I ended up. The ideal combination came from using butternut squash and cauliflower as my main sweet potato substitute. Additionally, you can roast the chestnut zucchini instead of steaming it for an even richer taste if you have the time. In a 400 F ( 200 C ) degree oven, toss them in a little bit of avocado oil and roast them until tender for about 30 to 35 minutes. Next, to soften the plate, I added granulated erythritol to give the chestnut squash and kale a sweeter, better flavor comparable to sweet potatoes. You can always change the beauty, of lessons, to suit your taste. I used unsweetened almond butter to aid in the blending of the wonderful potatoes and broccoli to preserve the dish dairy-free. But, unsweetened coconut butter can be used instead of almond milk. And no lovely corn dish would be complete without the tangy peach topping! To give the food a traditional holiday taste, I combined chopped pecans, granulated erythritol for beauty, and a combination of ginger and ginger. However, if you do n’t have nutmeg, you can leave it out or use pumpkin pie spice instead. Another Keto Holiday Side Dish Recipes Just a few of the holiday recipes below is you love this year. But a few snacks are necessary to complete any holiday food, and my Keto Pumpkin Pie Recipe, Keto Mini Chocolate Pumpkin Pie, and Keto Pecan Pie Recipe are the ideal sweets to pair with them. PrintDelicious trip” special potato” dish topped with a cardamom pecan topping and butternut squash and cabbage! Ingredients2 ½ cups ( 12 oz or 350 g ) diced butternut squash1/2 head cauliflower ( 11 oz or 300 g ), broken into small florets1/4 cup ( 48 g ) granulated erythritol1 teaspoon ( 2 g ) cinnamon powder1/2 teaspoon ( 1 g ) ground nutmeg2 Tablespoons ( 30 ml ) unsweetened almond milk ( or more, if needed ) 1 teaspoon ( 5 ml ) vanilla extractFor the pecan topping: 1/4 cup ( 38 g ) chopped pecans2 Tablespoons ( 24 g ) granulated erythritol1/2 teaspoon ( 1 g ) cinnamon powder1/2 teaspoon ( 1 g ) ground nutmegInstructionsPreheat the oven to 350 F ( 175 C ). Grease a medium-size casserole dish and laid off. In a small bowl, mix the sliced almonds with the powdered erythritol, cinnamon, and nutmeg. Set apart until you’re ready to apply. Place the butternut squash and cauliflower in a large pan with a 1/2-inch ( 1.25 cm ) of water. Bring the water to a simmer, support, and steam for 10 to 15 minutes until the vegetables are soft. Drain also. ( Alternatively, use a microwave or Instant Pot to steam the vegetables. ) Position the steamed veggies, granulated erythritol, cinnamon, ginger, almond milk, and chocolate remove in a food processor or blender and blend until smooth. If the mixture is too thick, add additional almond milk, 1 Tablespoon ( 15 ml ) at a time, until desired consistency is reached. In the ready casserole dish, properly sprinkle the butternut squash mixture with the pecan topping. Bake the casserole dish for 20 to 30 minutes until beautiful before removing the foil. Replace the dish from the pan and allow it to cool a little before serving. NotesAll health information is estimated and calculated based on serving sizes. Gross Carbs per serving: 7 gNutritionServing Size: 1/6th recipeCalories: 79Sugar: 3 gFat: 3 gCarbohydrates: 10 gFiber: 3 gProtein: 2 g

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