Keto Recipe: Candied Pecan Pumpkin Casserole

We couldn't figure out how to describe this dish any other way. It's a cross between pecan pie, pumpkin pie and sweet potato casserole. All the yummy goodness with far less carbs! Did you know that one serving of regular sweet potato casserole has over 80 carbs? Yikes!!! Instead, pair this casserole with your turkey dinner to keep everything Keto. Enjoy!

Keto Candied Pecan Pumpkin Casserole

• 29oz pumpkin puree (fresh or canned) label should read 100% pumpkin

• 1/2c heavy cream

• 1/2c sweetener (we use Allulose)

• 3 eggs

• 1 tsp vanilla extract (we use Grandma's Pure Vanilla)

• 1/2 tsp salt

Topping

• 1c brown sugar substitute (we use Allulose or Swerve)

• 1&1/2c pecan, rough chopped

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/4c butter, melted

1. Preheat oven to 350°. In a large mixing bowl, beat together the casserole ingredients until smooth and creamy, you can use a food processor (we use a Ninja Blender/processor) or electric beaters.

2. Pour batter into a greased 9x13 baking pan, smooth it out as evenly as possible. Set aside and prepare the topping.

3. In a small mixing bowl, combine the ingredients together for the topping. Sprinkle mixture over the casserole batter.

4. Bake for 40 minutes. Let it rest, uncovered, for10 minutes before serving, this allows the topping to get crunchy.

NOTE: To brighten up the flavor, up add 1 tsp orange zest or 2 drops of Wild Orange essential oil (we use dōTERRA) to the casserole batter. It compliments the earthiness of the cinnamon and nutmeg without overpowering it.

Recipe inspired by foodtasia.com

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