• Skip to main content
  • Skip to primary sidebar

A Full Living

menu icon
go to homepage
  • Winter
  • Recipes
  • Portfolio
  • About Us
  • Work Together
    • Facebook
    • Instagram
    • YouTube
  • search icon
    Homepage link
    • Winter
    • Recipes
    • Portfolio
    • About Us
    • Work Together
    • Facebook
    • Instagram
    • YouTube
  • ×

    A Full Living » Blog » Side Dishes

    Published: Dec 21, 2016 · Modified: Dec 22, 2021 by Briana · This post may contain affiliate links.

    Gluten Free Sweet Potato Casserole (Sugar Free, Low Carb)

    Jump to Recipe Print Recipe
    gluten free low carb sweet potato casserole

    This gluten free sweet potato casserole is also free of any added sugar, making it lower in carbs than traditional versions! Complete with a buttery, pecan streusel topping, this recipe is still one of the best sweet potato casseroles you've had, with just a fraction of the calories and sugar. We're confident you will love this healthier for you version of the classic.


    casserole dish of gluten free sweet potato casserole with a scoop taken out so you can see the inside and the pecan praline topping

    Growing up, sweet potato casserole was everyone's favorite dish. My family always opted for a version with a crumbly, pecan streusel topping over marshmallows. This side dish is more of a dessert than anything, and our family recipe has a ton of sugar and carbs!

    When starting to watch our food intake, we decided to re-invent our favorite family classic by making it gluten free, with the same sweet, spiced and creamy sweet potato filling. We removed added sugar and replaced it with our favorite sugar replacement, and the results were spectacular!

    Every November we start daydreaming of this casserole. If you're in planning mode, this is one of those low carb and gluten free Thanksgiving recipes you can't forget this year! 😉

    We're confident that this recipe will please a crowd, and it's very simple to make! Feel free to skip to the recipe card if you want to jump right into it. If you have questions, make sure to read the body of the text where we talk about substitutions, FAQ's and more.

    This post is also available as a Google Web Story.

    close up shot of sweet potato casserole with a pecan praline topping

    Ingredients:​

    sugar free gluten free sweet potato casserole ingredients graphic with text to denote different ingredients

    For the sweet potato casserole:

    • Sweet potatoes - Peeled and cut into chunks so they soften up quickly. You can use yams or anything with red skin.
    • Eggs - To bind the sweet potatoes together.
    • Unsalted butter - Melted and then mixed into the sweet potato mixture.
    • Heavy whipping cream 
    • Sugar free sweetener of choice - Anything you prefer here.
    • Vanilla extract & cinnamon
    • Kosher salt - To balance the sweetness.

    For the pecan streusel topping:

    • Cold unsalted butter - For the topping, this will be crucial to get that nice praline or streusel like topping. Warm or melted butter will not work to achieve the right texture, and the mixture will simply spread overtop of the mixture and become too wet.
    • Sweeteners - We opt for a mixture of brown sugar replacement, and a regular granular sugar replacement for the best flavor, but you can use one or the other. Make sure to use something granular, so that it bulks like sugar and creates the proper texture.
    • Almond flour - We're using almond flour because it's naturally gluten free and low in carbs. We find it to be a great replacement for regular all purpose flour, as well as most 1:1 gluten free flour blends.
    • Cinnamon - Just a touch for great flavor!
    • Kosher salt - To balance the sweetness and overall flavorful.
    • Pecans- Either halves or pieces will work perfect fine, just make sure they're raw and unflavored.

    How To Make Gluten Free & Sugar Free Sweet Potato Casserole:


    Step 1: Make the Pecan Crumble Topping

    We like to start with this step first so we can chill the topping in the fridge while the rest of the casserole comes together.

    In a large mixing bowl, combine almond flour, brown sweetener and granular sweetener, kosher salt, cinnamon and cold butter in chunks. Don't add the pecans just yet. You can use a stand mixer with a paddle attachment, a blender or food processor, or even your hands.

    Mix until a thick dough forms, sort of like a paste. You may notice streaks of butter in your streusel topping.

    sweetener, cinnamon, salt, butter , almond flour  in a large mixing bowl
    mixed together almond flour streusel topping in a metal mixing bowl

    Gently fold in the pecans. Set aside in the fridge to keep chilled while you make the sweet potato filling.

    pecans in a almond flour streusel topping in a large metal mixing bowl

    Step 2: Make the Sweet Potato Filling

    Preheat your oven to 350°F. Melt one stick of butter in a separate container and set aside.

    Peel the large sweet potatoes and cut them into chunks. Try to make them roughly the same size for even cooking.

    Cook your sweet potatoes in a pot of boiling water until they are soft enough to stick a fork thru. This should take about 15-20 minutes.

    Drain water, and add to a large bowl to mash, or use your stand mixer with the paddle attachment. You could also use a blender or food processor to make the mash ultra creamy and smooth.

    steaming sweet potato cubes in a metal mixing bowl

    Add the remaining sweetener, melted butter, heavy cream, vanilla extract, salt and cinnamon to the mash mixture. Don’t add eggs yet, we don’t want to accidentally scramble them or over-mix them.

    mashed sweet potatoes in a mixing bowl with sweetener, heavy cream, cinnamon, vanilla extract and melted butter

    Mix until well combined and smooth, then adjust seasonings and sweetener to taste. Then, add eggs.

    mashed sweet potato mixture with raw eggs inside

    Step 3: Assemble & Bake

    Spread the creamy sweet potato mixture into a casserole dish as evenly as you can.

    creamy smooth sweet potato filling spread inside of a casserole dish

    Top with the pecan crumble topping in large chunks, pressing lightly to adhere. Bake for about 60 minutes, until golden brown.

    After about the 20 minute mark, keep an eye on the pecan topping. If the pecans or almond flour topping is starting to brown too fast, cover with aluminum foil.

    raw pecan crumble topping on top of uncooked sweet potato mash

    Allow at least 20 minutes for the casserole to cool (and for the crumble to harden) before eating, then dig in!

    large white casserole dish full of gluten free sweet potato casserole
    two plates of sweet potato casserole surrounded by gourds

    Recipe Notes:

    We modified this Sweet Potato Casserole recipe from its original super delicious (albeit high sugar) version, which is a family recipe.

    We've also updated the recipe to perfection as well as the photos a few times over the years!

    This healthier-for-you version has 17 net carbs per serving, while the original version has 48 net carbs. We call finding swaps like this a major win.

    Now, we do realize people have different preferences, we will outline some swaps for different dietary preferences below to the best of our ability.

    close up of shot of the inside of a gluten free sweet potato casserole topped with pecans

    Frequently Asked Questions:

    Can I Make This With Other Sweeteners or Even Sugar?

    Yes, absolutely. You can easily adapt this recipe by adding brown sugar and regular white sugar in place of our sugar replacements.

    Maple syrup or coconut sugar would be a great option for flavor in the mashed sweet potatoes mixture as well.

    Just make sure you're using a sweetener that bulks like sugar for the pecan crumble topping, or it won't set up correctly. (Swerve is our top choice).

    Another note, look for things that measure like sugar if you can, which will make the recipe as easy 1:1 swap.

    One more note, since we've been eating a sugar free lifestyle for a while now, our palate does tend to prefer things less sweet. You can always add more sweetener to taste!

    sweet potato casserole in a white baking dish surrounded by small gourds
    Can I Make This Sweet Potato Casserole Recipe Dairy Free?


    Yes, absolutely, and quite easily actually. If dairy free, here are a couple suggestions we can make.

    Replace the butter with your favorite dairy free or vegan butter.

    You can replace the heavy whipping cream with a full fat coconut milk for an extra creamy texture.

    Want to lighten up the calories a bit? No problem, swap the heavy whipping cream for your favorite nut milk.

    Unfortunately we're not sure if you can easily swap in coconut oil in place of butter for this recipe. If you try it, let us know how it goes in the comments so others can learn too.

    Does The Butter (or Replacement) For the Pecan Topping Have To Be Cold?


    For this recipe, it's really important that the butter is cold when you make the pecan crumble topping.

    If the butter is heated up it will simply melt your sweeteners and you won't get the texture for the crumble that you're looking for.

    Need supplies for this recipe? We've linked our favorites above and right here in our Amazon Store! You don't pay anything extra if you shop using our link, but we get a small percentage of the sale. A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com.

    scoop outside of a tray of gluten free sweet potato casserole

    More Sugar Free & Gluten Free Thanksgiving Options:

    • Healthy Apple Crumble Bars with Pecans
    • Keto Green Bean Casserole
    • Harvest Salad with Cranberry Lemon Vinaigrette
    • Creamy Mashed Turnips
    • Air Fryer Smashed Potatoes with Garlic & Herbs

    Please let us know if you guys give this recipe a try, and be sure to share with us on Instagram @afullliving so we can share your creations! Are you keeping it low carb and low sugar this holiday season? We have tons of recipes for that! If not, we're not judging! Happy Holidays!

    If you love this recipe, please consider sharing it with a friend and also leaving a rating and comment so others can find this recipe. Thank you for your support!

    Until next time,
    Briana & Chamere

    casserole dish of gluten free sweet potato casserole with a scoop taken out so you can see the inside and the pecan praline topping

    Gluten Free Sweet Potato Casserole (Sugar Free, Low Carb)

    This gluten free sweet potato casserole is also free of any added sugar, making it lower in carbs than traditional versions! Complete with a buttery, pecan streusel topping, this recipe is still one of the best sweet potato casseroles you've had, with just a fraction of the calories and sugar. We're confident you will love this healthier for you version of the classic.
    5 from 2 votes
    Print Pin Rate SaveSaved!
    Prep Time: 15 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 30 minutes
    Servings: 20 people
    Author: Briana

    Ingredients

    For the filling:

    • 4 pounds sweet potatoes, peeled and cut into chunks
    • 2 whole large eggs
    • 1 stick unsalted butter (½ cup or 4 tablespoons)
    • 4 ounces heavy whipping cream
    • 2 teaspoons ground cinnamon
    • 144 grams granular erythritol ¾ cup. You can use any sweetener of choice.
    • ½ teaspoon kosher salt
    • 2 teaspoons vanilla extract

    For the pecan streusel topping:

    • 112 grams almond flour (1 cup)
    • 1.5 sticks cold unsalted butter (must be cold)
    • 96 grams brown sugar replacement (½ cup)
    • 96 grams granular erythritol (½ cup)
    • 1 teaspoon ground cinnamon
    • ½ teaspoon kosher salt
    • 16 ounces pecan pieces or halves

    Instructions

    • In a large mixing bowl, combine almond flour, brown sweetener and granular sweetener, kosher salt, cinnamon and cold butter in chunks. Don’t add the pecans just yet. You can use a stand mixer with a paddle attachment, a blender or food processor, or even your hands. Mix until a thick dough forms, kind of like a paste. You may notice streaks of butter in your streusel topping.
      Gently fold in the pecans. Set aside in the fridge to keep chilled while you make the sweet potato filling.
    • Preheat your oven to 350°F. Melt one stick of butter in a separate container and set aside.
      Cook your sweet potatoes in a pot of boiling water until they are soft enough to stick a fork thru. This should take about 15-20 minutes.
      After cooked, drain water, and add to a large bowl to mash, or use your stand mixer with the paddle attachment. You could also use a blender or food processor to make the mash ultra creamy and smooth.
    • Add the remaining sweetener, melted butter, heavy cream, vanilla extract, salt and cinnamon to the mash mixture. Don’t add eggs yet, we don’t want to accidentally scramble them or over-mix them.
      Mix until well combined and smooth, then adjust seasonings and sweetener to taste. Then, add eggs.
    • Spread the creamy sweet potato mixture into a casserole dish as evenly as you can.
      Top with the pecan crumble topping in large chunks, pressing lightly to adhere. Bake for about 60 minutes, until golden brown.After about the 20 minute mark, keep an eye on the pecan topping. If the pecans or almond flour topping is starting to brown too fast, cover with aluminum foil.
    • That’s it! Allow at least 20 minutes for the casserole to cool (and for the crumble to harden) before eating.
    • This will keep in an airtight container in the fridge for up to 5 days.

    Notes

    • Reheat on the stovetop, in the oven or in the microwave. Store in an airtight container in the fridge for up to 7 days. 
    • Sweeten to taste, so be sure to taste the sweet potato filling before the eggs are added. 
     

    Nutrition

    Calories: 389kcal | Carbohydrates: 23g | Protein: 5g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 170mg | Potassium: 408mg | Fiber: 6g | Sugar: 5g | Vitamin A: 13321IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg

    These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.

    Did you love it?If you made this recipe, make sure to show us on Instagram at @AFullLiving or tag #AFullLiving! We love to see what you guys are making!
    Course: Dessert, Side Dish
    Cuisine: American
    « Dark and Stormy Cocktail
    Cabbage and Carrot Salad »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Briana and Chamere in Norway Opera House

    Hi, We're A Full Living! Bringing wholesome recipes, treats, & drinks for all occasions!

    More about us→

    Winter Recipes

    • Steak and Seafood Skillet with Parmesan Cream Sauce
    • Beef Bourguignon Pressure Cooker Recipe
    • Chicken and Butternut Squash Recipe with Parmesan Sauce
    • Keto Mushroom Sauce Recipe
    • KFC Famous Bowl Recipe
    • Jalapeño Popper Chicken Skillet Recipe

    Trending Recipes

    • Cowboy Butter Dipping Sauce
    • How To Blanch and Peel Pearl Onions
    • How To Cook Melt in the Mouth Roast Beef with Gravy
    • Air Fryer Short Ribs
    • Lavender Gin Cocktail (Gin Fizz)
    • Sugar Free Apple Cider (Low Carb)
    • Facebook
    • Instagram
    • Pinterest

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About us

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Us
    • Portfolio

    As an Amazon Associate, we earn from qualifying purchases. This website earns income from ads.

    Copyright © 2023 A Full Living