Keto "Sweet Potato" Casserole

Ingredients

• 2 (12 oz) bags frozen cauliflower florets
• 1/2–1 fresh lemon, juiced
• 1 cup canned unsweetened pumpkin
• 1/3 cup brown sweetener
• 1/3 cup unsalted butter, softened
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon (or to taste)
• Sweet potato extract, to taste
• Salt and black pepper, to taste
• 3/4 cup chopped pecans, divided
• 1 cup keto marshmallows (optional, for topping)

Instructions

1. Preheat the oven to 375°F and spray a 9x13-inch baking pan.
2. Cook the cauliflower according to the package directions, then cook most of the liquid out in a pot and add the lemon juice.
3. Add the pumpkin, brown sweetener, butter, cinnamon, vanilla, sweet potato extract, salt and pepper.
4. Mash with an immersion blender, potato masher or blender until smooth. Adjust the seasoning.
5. Stir in half the pecans and spread evenly in the pan. Top with the remaining pecans and the keto marshmallows.
6. Bake 20–25 minutes, until the marshmallows melt and the casserole is heated through. Let it cool a few minutes before serving.