1 head of cauliflower about 1 pound or a little larger cut into florets

1 cup pumpkin puree NOT pie filling

½ cup Xylitol or you can use Swerve along with a stream of liquid stevia.

Optional add 1 tsp. maple extract

3 eggs

1/2 teaspoon salt

6 tablespoons butter softened

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon cloves


Pecan Topping


4 tablespoons Xylitol or granulated Sweetener of your choice

1 tablespoons coconut flour

4 tablespoons almond flour

5 tablespoons butter softened

3/4 cup chopped pecans




  • Steam Cauliflower until soft.

  • Combine all ingredients in a food processor or use an immersion blender.

  • Puree until smooth.

  • Spread mashed cauliflower mixture into a 2-quart casserole dish.




  • In medium bowl, mix together xylitol, coconut flour, and almond flour.

  • Cut in butter then stir in pecans.

  • Spread the pecan topping mixture over the cauliflower pumpkin mixture.

  • Bake at 350°F for 25 minutes or until topping has browned.


Nutrition Facts: Mock Sweet Potato Casserole, 16 servings


Amount Per Serving: Calories 200, Total Fat 18g, Total Carbohydrates 7g ,

Dietary Fiber 3g, Protein 5g

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