Keto Sweet Potato Pie
Keto Sweet Potato Pie
This Low-Carb Keto Sweet Potato Pie taste just like the traditional version only without the potato and without all the carbs. And, the yummy pecan topping just puts this recipe over the top!
INGREDIENTS
- 24 ounces pumpkin puree (canned)
- 1 cup riced cauliflower (cooked)
- 4 tablespoons butter
- 3 tablespoons of unsweetened Califia Toasted Coconut Almond Milk (or equivalent)
- 18 packets stevia
- 2 large eggs
- 2 tablespoons coconut flour
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
Pecan Topping
- 1 1/2 cups toasted pecans , roughly chopped
- 4 tablespoons melted butter
- 2 tablespoons almond meal
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon nutmeg
- 1/8 teaspoon fine sea salt
- 5 packets SweetLeaf Stevia
INSTRUCTIONS
- Preheat oven to 350 F. Lightly grease 9x13 dish or pie pan and set aside.
- In a food processor or blender, add the pumpkin and cauliflower and pulse until smooth. Add melted butter, toasted coconut almond milk, sweetener, eggs, coconut flour, vanilla and salt and blend until smooth.
- Transfer to the 9 X 13 pie pan or baking dish and spread it out evenly.
Pecan Topping Instructions
- In a separate bowl, combine pecans, melted butter, sweetener, cinnamon, vanilla, nutmeg and salt and spread evenly over the pie.
- Preheat the oven to 350 F and bake for 25-30 minutes, or until center is set and the pecans are golden brown. Remove from oven and allow to set for 5 minutes.
- Serve warm.
MACROS:
Servings: 10 Serving Size: 1
Carbs: 8 grams | Protein: 4 grams | Fat: 21 grams
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