This Sweet Pumpkin Keto Cauliflower Puree is absolutely delicious. If your family craves that marshmallow-topped sweet potato dish, this recipe takes it to that level, but on a keto-friendly level. The puree is sweet like brown sugar, and the mascarpone glaze over the top perfects the whole dish.
Sweet Pumpkin Keto Cauliflower Puree
Servings: 6
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Nutritional Facts: 5g Net Carbs| 139 Calories | 9g Fat | 9g Carbs | 4g Protein | 4g Fiber
Note: You can make this recipe ahead and it’ll be even better after it melds together in the fridge overnight. Just don’t make the cream cheese glaze until you’re ready to serve or it will turn into a hot goopy mess. Many people love Sukrin Gold in a recipe like this, which is an erythritol sweetener that tastes like brown sugar. Simply sweeten to taste.
Ingredients:
For the Cauliflower Puree:
- 1 cup 100% pumpkin puree
- 14 ounces, chopped fresh cauliflower
- 2 tbsp heavy cream
- 1/4 tsp ground cinnamon
- 3 tbsp sugar-free brown sugar syrup
For the topping:
- 1/2 cup mascarpone cheese
- 1 tbsp sugar-free vanilla sweetener
Steps:
- Preheat oven to 350 degrees.
- Cover the bottom of a frying pan with a small layer of water and bring to a boil.
- Add cauliflower and cover to steam for about 7 minutes.
- Remove cauliflower and drain. (Wrap in cheesecloth and squeeze to really get the most water out.)
- Add all contents including cauliflower to a blender and blend until it reaches a consistency you like.
- Pour into 9×9 baking dish or smaller and bake for 15 minutes.
- In a bowl microwave mascarpone cheese at 15-second intervals until soft and smooth. Mix in vanilla syrup until smooth.
- Remove puree from oven and drizzle mascarpone over the top. Sprinkle a dash of cinnamon on top for looks. Enjoy!
This Keto Cauliflower Puree recipe comes from my holiday cookbook, Keto All the Way!
PrintSweet Pumpkin Keto Cauliflower Puree
This Sweet Pumpkin Keto Cauliflower Puree is absolutely delicious. If your family craves that marshmallow-topped sweet potato dish, this recipe takes it to that level, but on a keto-friendly level. The puree is sweet like brown sugar, and the mascarpone glaze over the top perfects the whole dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 Servings 1x
- Category: Dinner
Ingredients
For the Cauliflower Puree:
- 1 cup 100% pumpkin puree
- 14 ounces, chopped fresh cauliflower
- 2 tbsp heavy cream
- 1/4 tsp ground cinnamon
- 3 tbsp sugar-free brown sugar syrup
For the topping:
- 1/2 cup mascarpone cheese
- 1 tbsp sugar-free vanilla sweetener
Instructions
- Preheat oven to 350 degrees.
- Cover the bottom of a frying pan with a small layer of water and bring to a boil.
- Add cauliflower and cover to steam for about 7 minutes.
- Remove cauliflower and drain. (Wrap in cheesecloth and squeeze to really get the most water out.)
- Add all contents including cauliflower to blender and blend until it reaches a consistency you like.
- Pour into 9×9 baking dish or smaller and bake for 15 minutes.
- In a bowl microwave mascarpone cheese at 15-second intervals until soft and smooth. Mix in vanilla syrup until smooth.
- Remove puree from oven and drizzle mascarpone over the top. Sprinkle a dash of cinnamon on top for looks. Enjoy!
Notes
You can make this recipe ahead and it’ll be even better after it melds together in the fridge overnight. Just don’t make the cream cheese glaze until you’re ready to serve or it will turn into a hot goopy mess. Many people love Sukrin Gold in a recipe like this, which is an erythritol sweetener that tastes like brown sugar. Simply sweeten to taste.
Nutrition
- Serving Size: 6
- Calories: 139
- Fat: 9g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 4g
6 comments
I’ve been drinking bulletproof coffee for the past year but I add unsalted grass-fed butter and brain octane oil. I’ll try it with ghee next time and keep you posted. Thank you.
I love your recipes! And when I don’t have time to make one — or maybe want to make it again sometime — I want to be able to Pin it in Pinterest. But I have the hardest time with recipes on this blog. I’m using Google Chrome for my browser, with the Pinterest extension. Whenever I try to pin one of your recipes, though, I get an error message saying this image cannot be pinned. On some of your pages I see a Pinterest icon over to the left, and have successfully pinned those recipes. But on others, like this one, I see no way to pin it. Is this something you have done purposely? Is there some reason you do not want your recipes floating around on Pinterest for everyone to see and share? It seems counterintuitive that a food blogger would not want that. Thanks for shedding any light on this. Yours is the only blog I have difficulty with.
Pinning issue is all resolved now. Thanks!
This one is amazing! I am making a double batch for Thanksgiving this year for sure!
I would have never thought pumpkin and cauliflower would work together so well. Kudos to you for this genius combination.
I have not tried this out yet but I really do enjoy pumpkin soup. Interested as to how pumpkin and cauliflower will go together as a dish, but there’s no harm in trying. Looking forward to how this goes about, but thanks for introducing me to a new recipe!
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