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A keto sweet potato casserole substitute using mashed kabocha squash, topped with keto marshmallows and a brown Swerve pecan streusel. The squash’s natural sweetness makes this indistinguishable from the original.
Ingredients
Equipment
Method
- Preheat oven to 375°F. Grease an 8×11 casserole dish.
- Boil kabocha squash in a large pot until tender, about 7 minutes. Drain very well. Add butter, cream, pumpkin pie spice, Swerve Brown, and salt. Mash until smooth – use a hand mixer for extra smoothness. Taste and adjust seasoning.
- Transfer mashed squash to casserole dish. Place in oven until heated through, a few minutes if already warm.
- Make streusel: combine softened butter, Swerve Brown, almond flour, cinnamon, and salt using a pastry blender or fork. Mix in pecans.
- Remove squash from oven. Top with half the marshmallows, then half the streusel, pressing pieces together with fingers. Add remaining marshmallows and streusel. Return to oven for 8 to 15 minutes until topping is bubbly and golden. Watch carefully so marshmallows don’t burn.
Nutrition
Video
Notes
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The keto-specific stuff that’s hard to find locally. As an Amazon Associate, Ketonia earns from qualifying purchases at no extra cost to you.
Heavy cream
Horizon Organic Heavy Whipping Cream Keto
Pumpkin pie spice
Mccormick Pumpkin Pie Spice Keto
Swerve brown
Swerve Sweetener Keto Erythritol
Almond flour
Wholesome Yum Blanched Almond Flour













