Disclaimer – one photo is missing at this point, being Christmas Eve, we haven’t yet served ourselves, although I have made it several times, and this is a BIGGG favorite in our family, especially amongst the grandkids (or course – they have the sweet tooth!)
I thought to myself a few years ago, that these grandchildren of mine (and my son-in-law) could all benefit from a Keto version of what has been a family favorite for years, but I have felt like I couldn’t personally enjoy this dish, because, as you all know, if you go off Keto for only one day, it takes three very hard days to get your mouth (and sweet tooth) back to not craving sugar and very sweet foods.
Christmas has long been a trial to me, in this way. I no longer enjoy the traditional pies either. But this was an easy one to modify to keto, and that is why I’m posting it a bit early. I’ll add that last photo a bit later!
To start with, collect your potatoes, pecans, and Lakanto Monk Fruit – you will need both the Classic and Golden varieties. You will also need almond flour and/or King Arthur Unbleached flour, and some eggs.
You will need:
3 cups cooked & drained sweet potatoes
1 cup Lakanto (classic) Monk Fruit
1/2 cup milk
1 tsp vanilla extract
4 Tbsp margarine
1/2 tsp salt
Blend these ingredients in a large bowl until smooth.
Pour into a greased 9″ x 15″ baking dish.
Cover with topping:
4 Tbsp softened margarine
1 cup Lakanto Golden or Brown Monk Fruit
1/2 cup of (I use a blend) almond flour or King Arthurs unbleached flour
1 cup chopped pecans (add last, after blending the three above ingredients)
Blend together the margarine, monk fruit and flour with a fork, until you have fine crumbs – mix in the pecans pieces – and then spread over the potatoes.
Bake 30 minutes at 350° F or 20 minutes on high in the microwave.
Thanks for stopping by!! (Enjoy! and Merry Christmas!!)