Low Carb Sweet Potato Soufflé
7.5g
Net Carbs
3.5g
Protein
19.0g
Fat
5.7g
Fiber
222
Calories
Cooking tip: To cook sweet potato and squash, heat oven to 350°. Slice butternut squash in half, remove seeds, and place cut side down on a rimmed baking sheet. Bake squash and pricked sweet potato for 1 hour, until very tender. You will need one medium sweet potato and one small to medium butternut squash for this recipe.
Ingredients:
- 1 teaspoon SweetLeaf Stevia Sweetener (with inulin)
- 1/2 teaspoon Nutmeg, ground
- 1/2 teaspoon Cinnamon, ground
- 1/2 cup butter, unsalted
- 3 each Egg (1 large fresh, whole, raw egg = 50g)
- 3 tablespoons Coconut Flour
- 1/2 cup(s) truvia sweet complete (1/4 cup= 42 g)
- 1/2 cup Pecan Halves, raw
- 1 cup Sweet Potato, baked
- 2 tablespoons Cream, heavy, liquid
- 3 tablespoons butter, unsalted
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1/3 cup Swerve Sweetener, Brown
- 2 cups Butternut squash, cubed, baked
Directions:
- Heat oven to 400°.
- In a large bowl, use a hand mixer to combine baked squash, baked sweet potato, ½ cup butter, ½ cup truvia, eggs, heavy cream, stevia, vanilla, cinnamon, nutmeg, and ¼ teaspoon salt until well combined, lightened and fluffy. Scrape into a 2-quart baking pan.
- In a small bowl, make the topping by combining 3 tablespoons softened butter, brown swerve, coconut flour, and 1/8 teaspoon salt until well combined. Roughly chop pecans and mix in with the topping. Sprinkle over the top of the sweet potato mixture.
- Bake for 20 minutes, tent with foil to make sure the topping does not burn, and finish off with 5 more minutes of baking. Serve warm.
