Sweet 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.

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:

1. Preheat oven to 350 degrees.
2. Cover the bottom of a frying pan with a small layer of water and bring to a boil.
3. Add cauliflower and cover to steam for about 7 minutes.
4. Remove cauliflower and drain. (Wrap in cheesecloth and squeeze to really get the most water out.)
5. Add all contents including cauliflower to a blender and blend until it reaches a consistency you like.
   
6. Pour into 9×9 baking dish or smaller and bake for 15 minutes.
   
7. In a bowl microwave mascarpone cheese at 15-second intervals until soft and smooth. Mix in vanilla syrup until smooth.
   
8. 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!

Sweet Pumpkin Keto Cauliflower Puree

★★★★★

5 from 3 reviews

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.

• Author: Amanda C. Hughes
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 Servings 1x
• Category: Dinner

Scale 1x2x3x

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

1. Preheat oven to 350 degrees.
2. Cover the bottom of a frying pan with a small layer of water and bring to a boil.
3. Add cauliflower and cover to steam for about 7 minutes.
4. Remove cauliflower and drain. (Wrap in cheesecloth and squeeze to really get the most water out.)
5. Add all contents including cauliflower to blender and blend until it reaches a consistency you like.
6. Pour into 9×9 baking dish or smaller and bake for 15 minutes.
7. In a bowl microwave mascarpone cheese at 15-second intervals until soft and smooth. Mix in vanilla syrup until smooth.
8. 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

Keywords: Keto Cauliflower Puree

For another delicious and adaptable way to make whipped cauliflower, try my Wicked Good Whipped Cauliflower recipe next.