I made this dish for a side at Thanksgiving. I was trying to recreate a sugar-free and low carb version of the sweet potato casserole with the praline topping. It’s almost more like dessert than it is a side. The main ingredient is a low-carber’s best friend, cauliflower. Believe me, no one will have any idea what’s really inside.
1 cup erythritol
1/2 cup almond flour
2 scoops vanilla protein powder
10 tablespoons of chilled butter
1 1/2 cups chopped pecans
Mix erythritol, almond flour, and protein powder in a medium bowl. Cut in chilled butter until the mixture is crumbly. Stir in chopped pecans. Refrigerate until ready to use. (If you make this ahead for the holidays, leave the topping and the filling separate until just before you put them in the oven.)
1 head of cauliflower, steamed until soft
1 can of pumpkin puree
3/4 cup erythritol
18 drops of EZ Sweetz (3/4 cup Splenda equivalent)
1 scoop vanilla protein powder
2 tablespoons coconut flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
Preheat oven to 325 degrees. Spray a 9 X 13 pan with non-stick cooking spray.
Place steamed cauliflower in food processor. Puree until completely smooth. Add canned pumpkin and eggs. Mix well. Blend in erythritol and EZ Sweetz. Add protein powder, coconut flour (preferably sifted), cinnamon, and salt. Run food processor on high until completely blended and smooth.
Place mixture in the bottom of baking pan and add topping. Bake for 45 minutes, until top is brown.
Serves 16: NET carbs 3.8 per serving