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Keto Kabocha Casserole with Marshmallow Streusel

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings: 8 servings
Calories: 260
Ingredients Equipment Method Video Notes

Ingredients
  

Mashed Kabocha
  • 1474 g kabocha squash, peeled and chopped about 3.25 lbs, or use frozen from Whole Foods
  • 2 tbsp unsalted butter
  • 60 ml heavy cream 1/4 cup
  • 0.5 tsp pumpkin pie spice
  • 2 tbsp Swerve Brown
  • salt to taste
Marshmallow Pecan Streusel Topping
  • 4 tbsp unsalted butter, softened
  • 50 g Swerve Brown 1/4 cup
  • 24 g almond flour 1/4 cup
  • 0.5 tsp ground cinnamon
  • 0.125 tsp salt
  • 0.5 cup chopped pecans
  • 3 cup keto marshmallows Max Mallow or similar, or homemade

Equipment

  • 1 High-speed blender

Method
 

  1. Preheat oven to 375°F. Grease an 8x11 casserole dish.
  2. 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.
  3. Transfer mashed squash to casserole dish. Place in oven until heated through, a few minutes if already warm.
  4. Make streusel: combine softened butter, Swerve Brown, almond flour, cinnamon, and salt using a pastry blender or fork. Mix in pecans.
  5. 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.

Notes

Know Brainer Foods Max Mallow (available on Amazon) is a solid keto marshmallow. Homemade keto marshmallows are also easy and worth making if time allows. Nutrition is estimated per serving.