Ingredients:

  • 6 cups (900 g) Cauliflower Florets, cooked until very tender
  • 1/2 cup (115 g) Unsalted Butter, melted, divided
  • 4 oz (115 g) Full-fat Cream Cheese, softened
  • 2 large Eggs, room temperature
  • 1/2 cup + 2 Tbsp (120 g) Keto Sweetener (e.g., Erythritol/Monk Fruit blend)
  • 1 Tbsp (15 ml) Vanilla Extract
  • 1 tsp (5 ml) Ground Cinnamon
  • 1/2 tsp (2.5 ml) Ground Nutmeg
  • 1/2 tsp (2.5 ml) Salt, fine grain
  • 1 cup (100 g) Pecans, roughly chopped (for topping)
  • 1/4 cup (50 g) Keto Sweetener (brown sugar substitute preferred, for topping)
  • 1/4 cup (30 g) Almond Flour, finely ground (for topping)
  • 1/4 cup (57 g) Unsalted Butter, chilled and cubed (for topping)
  • 1/2 tsp (2.5 ml) Ground Cinnamon (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9 x 13 inch baking dish lightly.
  2. Cook the cauliflower florets by steaming or boiling until they are fork-tender and completely soft. Drain thoroughly.
  3. Remove excess moisture: Transfer the cooked cauliflower to a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible. This step is crucial for texture.
  4. Process the Mash: Transfer the drained, squeezed cauliflower to a food processor or use an immersion blender. Process until the mash is perfectly smooth and creamy.
  5. Mix the Custard Base: Add the melted butter (reserve 1/4 cup for the topping), softened cream cheese, eggs, granulated keto sweetener, vanilla, cinnamon, nutmeg, and salt to the cauliflower mash. Process or mix until the mixture is homogenous and silky smooth.
  6. Combine Dry Topping Ingredients: In a medium bowl, whisk together the chopped pecans, brown sugar substitute, almond flour, and cinnamon (1/2 tsp).
  7. Cut in the Butter: Add the chilled, cubed butter to the dry topping ingredients. Use your fingertips or a pastry blender to cut the butter into the mixture until coarse, sandy crumbs form.
  8. Fill the Dish: Pour the smooth cauliflower custard mixture into the prepared baking dish and spread evenly.
  9. Initial Bake: Bake the casserole, uncovered, for 20 minutes to allow the filling to set slightly.
  10. Add the Topping: Remove the casserole from the oven and carefully and evenly sprinkle the pecan crunch topping over the surface.
  11. Final Bake: Return the casserole to the oven and bake for another 15–20 minutes, or until the filling is fully set and the pecan topping is golden brown and fragrant. (If needed, cover loosely with foil to prevent burning).
  12. Rest and Serve: Allow the casserole to cool and rest for at least 10 minutes before serving. This allows the filling to firm up fully.