Today we are making a keto low carb sugar free version of Sweet Potato soufflé/casserole. This is a weird combination of cauliflower and pumpkin that for some reason combined with all the seasonings works. Thank you for watching!!! Please Like, Share, and Subscribe.
- Ingredients
- Filling
- two 12 oz bags of frozen cauliflower cooked
- 1 can of pumpkin puree
- 1 tbs cinnamon
- 1 tsp nutmeg
- 2 tsp vanilla extract
- 2 tbs sugar substitute
- 1 tsp sugar free syrup
- 2 tsp melted butter
Toppings
- ¼ pecans placed in a blender
- ½ cup of pecans to pour over top
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tbs sugar substitute
- 1 tbs melted butter
Directions
In a blender, we poured in our cauliflower in batches and combined until a smooth consistency. Then we added in the pumpkin puree and continued mixing. Once mixed we added in our seasonings cinnamon, nutmeg, vanilla extract, sugar substitute, sugar free syrup, and melted butter and poured that into a greased baking dish.
For the toppings, we placed some pecans in a blender and crushed them to a fine powder. Placed it in a bowl and topped with more whole pecans. seasoned it with cinnamon, nutmeg, sugar substitute, and melted butter and combined once it formed a crumble mixture we evenly spread that out over the top of the cauliflower pumpkin mixture and baked in the oven at 400 degrees uncovered for 25 mins.
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