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

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

5 from 4 votes

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

Cook Time1 15

Total Time1 30

Course: Dessert, Side Dish

Cuisine: American

Servings: people

Calories: 389kcal

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