Sweet Pumpkin Keto Cauliflower Puree

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.



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. 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!


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.


Keywords: Keto Cauliflower Puree