Low Carb Sweet Potato Casserole

I am a beginner cook. I am trying to eat healthy and clean.

3 cups cooked and mashed pumpkin (about 1 ½ lbs) , can also use canned pure pumpkin puree. You can also sub with butternut squash puree or sweet potato puree if not low carb

1 ½ cups frozen riced cauliflower , thawed (can also use steamed cauliflower)

3 tablespoons vegan butter or ghee if not dairy-free

2 tablespoons unsweetened almond milk

2 tablespoons golden monk fruit sweetener , you can also sub with preferred brown sugar substitue or coconut sugar for paleo (if not low carb for paleo)

2 large eggs , may sub with flax eggs (2 tablespoons of ground flax seeds + 5 tablespoons water) or favorite egg substitute for vegan

2 tablespoons coconut flour

1 teaspoon pure vanilla extract

⅛ teaspoon fine sea salt

subheading: For the Pecan Topping:

1 ½ cups toasted pecans , roughly chopped

3 tablespoons melted vegan butter or ghee if not dairy-free

2 tablespoons almond meal

2 to 3 Tablespoons golden monk fruit sweetener , or more depending on how sweet you want this. You can also sub with preferred brown sugar substitue or coconut sugar for paleo (if not low carb for paleo)

⅔ teaspoon ground cinnamon

½ teaspoon pure vanilla extract

⅛ teaspoon nutmeg

⅛ teaspoon fine sea salt

Directions at lifemadesweeter.com

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