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.
Prep Time15 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Dessert, Side Dish
Cuisine: American
Servings: 20 people
Calories: 389kcal
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
- 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.
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