Creamy Keto Sweet Potato Casserole – A Low-Carb Thanksgiving Favorite

Introduction

Every Thanksgiving, there’s that one dish that truly brings comfort to the table — for me, it’s always been the sweet potato casserole. Creamy, rich, and a little indulgent, it’s like dessert hiding in plain sight among the savory dishes. But when I started following a keto lifestyle, I thought I’d have to say goodbye to that nostalgic favorite forever.

Until I discovered this: Creamy Keto Sweet Potato Casserole — a low-carb twist that delivers all the cozy flavor and silky texture without the carb crash.

This recipe recreates that classic Thanksgiving sweetness by combining pumpkin puree and mashed cauliflower — two keto-friendly ingredients that perfectly mimic the creamy consistency of sweet potatoes. Add a touch of cream cheese, butter, cinnamon, and vanilla, and you’ve got a melt-in-your-mouth casserole that’s both satisfying and guilt-free.

If you’ve been missing those warm, spiced, comforting flavors during the holidays, this dish is your new best friend. Perfect for family gatherings, potlucks, or a cozy weekend treat, it’s proof that keto doesn’t mean giving up tradition — it just means upgrading it.

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Why You’ll Love This Recipe

• 🥧 Creamy, Comforting, and Cozy: You won’t believe it’s not real sweet potatoes — rich and velvety with warm fall spices.
• 🧈 Made with Simple Ingredients: Everything you need is likely already in your keto kitchen.
• 🌿 Low-Carb, Sugar-Free, and Gluten-Free: Perfect for anyone watching carbs without sacrificing flavor.
• 💪 Keto-Friendly Macros: Each serving is high in fat, moderate in protein, and very low in net carbs.
• 🎉 Perfect for Holidays: A crowd-pleaser that even non-keto guests will enjoy.
• 🧡 Customizable: Easily make it nuttier, cheesier, or spicier to fit your family’s taste.

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My Personal Experience

I still remember the first Thanksgiving after switching to keto — everyone else was loading up on sweet potato casserole, and I was nibbling on turkey and salad. It wasn’t bad, but something was missing: that creamy, slightly sweet comfort that made the meal feel complete.

A few years later, I decided to experiment. I blended steamed cauliflower with pumpkin puree, added a touch of brown sugar substitute, and a generous splash of heavy cream and cream cheese. When it came out of the oven, I took one bite and thought, This is it.

The result was shockingly close to the real thing — creamy, buttery, with that subtle sweetness that makes your kitchen smell like fall. Now, this keto sweet potato casserole has become a new Thanksgiving tradition in my home.

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Required Equipment

Baking Dish

Use an 8×8-inch or 9×9-inch baking dish — the perfect size for even baking and golden edges.

Blender or Food Processor

Helps create that silky-smooth puree texture without lumps. Essential for that “sweet potato” feel.

Mixing Bowls

You’ll need one for the mash and another for whisking the creamy base.

Rubber Spatula

Perfect for scraping every last bit of that luscious mixture into your dish (no keto goodness wasted!).

Oven Mitts

Because that hot casserole dish will be bubbling and golden — and you’ll want to keep your hands safe.

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Ingredients & Substitutions

For the Casserole Base

• 2 cups steamed cauliflower florets (fresh or frozen, fully drained)
• 1 cup unsweetened pumpkin puree
• 3 oz cream cheese, softened
• ¼ cup heavy cream
• 2 tbsp melted butter
• ¼ cup brown sugar substitute (like erythritol or monk fruit blend)
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of salt

Optional Topping

• 2 tbsp chopped pecans (for light crunch and aroma)
• 1 tsp butter, melted
• ½ tsp brown sugar substitute

Substitutions

• 🥥 Dairy-Free Option: Swap butter and cream cheese with coconut cream and vegan butter.
• 🍠 Pumpkin Substitute: Use mashed rutabaga or kabocha squash for a more “earthy” flavor.
• 🍯 Sweeter Taste: Add 1–2 drops of liquid stevia for an extra sweet touch without carbs.
• 🧈 Extra Creamy Texture: Add a spoon of mascarpone cheese instead of cream cheese.

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How to Make Creamy Keto Sweet Potato Casserole

Step 1: Steam the Cauliflower

Steam or boil cauliflower florets until soft (about 10 minutes). Drain thoroughly to remove excess water — this is key to a creamy texture.

💡 Tip: Press with paper towels or squeeze gently with a cheesecloth to remove moisture.

Step 2: Blend Until Silky

Add cauliflower, pumpkin puree, cream cheese, and heavy cream to a blender or food processor. Blend until completely smooth — no chunks allowed!

Step 3: Add Flavor Magic

Mix in melted butter, brown sugar substitute, vanilla, cinnamon, nutmeg, and salt. Blend again for 10–15 seconds until everything is perfectly combined.

✨ Pro Tip: Taste the mixture now — if you want it a bit sweeter, add a pinch more brown sugar substitute.

Step 4: Transfer to Baking Dish

Grease your baking dish lightly with butter or coconut oil. Pour in the creamy mixture and smooth the top with a spatula.

Step 5: Optional Toasted Pecan Topping

In a small bowl, mix pecans, melted butter, and brown sugar substitute. Sprinkle lightly over the top for a touch of texture and aroma.

Step 6: Bake

Bake at 350°F (175°C) for 25–30 minutes, until edges are slightly golden and the center is set.

Step 7: Cool & Serve

Let it rest for 10 minutes before serving. The flavors deepen as it cools slightly — pure keto comfort food.

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Common Mistakes to Avoid

• ❌ Not draining cauliflower properly: Excess water = runny casserole.
• ❌ Skipping the blend: A hand mash won’t achieve that silky sweet potato feel.
• ❌ Overbaking: It should be creamy, not dry. Watch closely at the 25-minute mark.
• ❌ Using salted butter: It can overpower the delicate sweetness — go unsalted.

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Pro Tips for Best Results

• 🔥 Use room temperature cream cheese — it blends more smoothly.
• 🍁 Add a hint of maple extract for that nostalgic holiday aroma.
• 🥥 For tropical warmth, mix a teaspoon of coconut milk into the blend.
• 🧡 Let it rest 5–10 minutes before serving to set perfectly.

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Keto Benefits of Pumpkin

Pumpkin is one of the most underrated keto-friendly vegetables. It’s packed with fiber, vitamin A, and antioxidants — and with only about 4 net carbs per ½ cup, it’s a great way to enjoy something naturally sweet while staying in ketosis.

When blended with cauliflower, it creates a nutrient-dense, low-carb base that’s creamy, satisfying, and wholesome.

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Variations You Can Try

• 🧀 Cheesy Savory Version: Add shredded cheddar or mozzarella for a side dish twist.
• 🍂 Spiced Pumpkin Style: Mix in pumpkin pie spice and top with a dollop of whipped cream for dessert.
• 🥓 Smoky Twist: Add crispy turkey bacon crumbles on top for a salty contrast.

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Tips for This Recipe

• Serve warm with keto turkey gravy or roasted chicken.
• This dish can be made ahead and reheated before dinner — just keep it covered in foil.
• Double the recipe for larger Thanksgiving gatherings.

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Optional Additions

• A sprinkle of unsweetened shredded coconut for texture
• A drizzle of sugar-free caramel syrup for dessert-style sweetness
• A touch of maple extract for depth of flavor

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Serving Ideas

• Perfect with roast turkey, grilled chicken, or keto stuffing
• Add to your Thanksgiving menu as the “comfort classic”
• Serve leftovers as a warm breakfast side with coffee or chai

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Storage Recommendations

• Refrigerate: Store in an airtight container up to 4 days.
• Freeze: Up to 2 months. Thaw overnight before reheating.
• Reheat: Warm in the oven at 325°F for 10–15 minutes or microwave gently.

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Frequently Asked Questions

1. Can I make this ahead of time?
Yes! Prepare the casserole, refrigerate overnight, and bake just before serving.

2. Can I skip the pecans?
Absolutely. It’s delicious even without the topping — just extra creamy.

3. Can I use real sweet potatoes?
You can, but it won’t be keto anymore. Pumpkin and cauliflower keep it low-carb.

4. Is this recipe dairy-free?
You can make it dairy-free by using coconut cream and vegan butter.

5. How do I make it sweeter?
Add a few drops of stevia or monk fruit for extra sweetness without carbs.

6. What’s the texture like?
Soft, silky, and creamy — just like traditional sweet potato casserole.

7. Can I use a hand masher instead of a blender?
You can, but the result will be chunkier and less creamy.

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Nutritional Breakdown (Per Serving)

• Calories: 178
• Protein: 4g
• Fat: 15g
• Total Carbs: 8g
• Fiber: 3g
• Net Carbs: 5g

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Recipe Snapshot

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Side Dish / Dessert
Cuisine: American (Keto Thanksgiving)
Servings: 6
Calories: 178