Candied Keto Butternut Squash

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SERVINGS: 8 | DIFFICULTY: Medium

NUTRITION
Calories 338.3
Fat 28.4
Protein 6.6
Net Carbs 12.1

HEALTH BENEFITS
Squash is a rock star when it comes to vitamins and minerals, It is also high in antioxidants and carotenoids which benefits your immune system

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VEGETABLES VERSES A DESSERT

This recipe is a delicious twist on a family favorite side dish for Thanksgiving. But really can be enjoyed any time of year and who says it can’t be enjoyed as dessert. Butternut squash and other vegetables in the root vegetable family can are naturally sweet and when combined with healthy fats like butter, spices like cinnamon, and refined sugar-free substitutes like Swerve Brown can be transformed into a dish that satisfies that sweet tooth but with more nutrients and health benefits.

MEAL PREP BEFORE HAND

Does cooking everything on Thanksgiving Day feel overwhelming? We here you! That’s where this recipe is nice to include on the menu. It can be done it stages. Maybe you could tackle the first step of the squash one or two days before or store it in a glass container or baking dishes in the fridge until its time to add the toppings and bake.

INGREDIENTS

**FOR THE FILLING:**
1 large butternut squash cooked
3 eggs
⅓ cup full fat coconut milk (or heavy whipping cream)
¼ cup grass-fed butter
⅓ cup Swerve Brown
2 Tbsp coconut sugar
1 tsp cinnamon
1 tsp vanilla extract

**FOR THE TOPPING:**
1 cup almond flour
2 Tbsp coconut flour
1 Tbsp tapioca flour
½ tsp unflavored gelatin
¼ cup Swerve Brown
1 Tbsp coconut sugar
6 Tbsp grass-fed butter

COOKING THE SQUASH

Microwave the squash for 5 minutes, turning once to make it easier to cut in half.

Cut the squash in half and scoop out the seeds using an ice-cream scoop or a big stainless steel spoon. Place in a pan cut sides down and add 1 cup of water. Bake at 375 degrees F for 45 minutes or until the squash is tender when pierced with a fork.

Carefully scoop out the insides or you can let it slightly cool and then peel away the outer layer leaving you with just the flesh.

Cut the squash in half and scoop out the seeds.

Place in a pan cut sides down and add 1 cup of water.

Carefully scoop out the insides.

CREATING THE FILLING

In the Vitamix, add the squash flesh, eggs, coconut milk or heavy whipping cream, butter, Swerve Brown, coconut sugar, cinnamon, and vanilla extract, and then puree until smooth. Pour mixture into a greased 8x11 inch pan; bake for 40 minutes. Meanwhile, make your topping.

TOPPING IT OFF

Place almond flour, coconut flour, tapioca flour, gelatin, Swerve Brown, and coconut sugar in the bowl of a food processor. Process 2-3 times to combine. Add butter. Pulse until the mixture comes together to form a crumbly mixture. Spread crumbs onto a baking sheet lined with parchment paper; bake at 350 degrees F for 10 minutes. Remove the crumbs from the oven and let cool. After the squash has baked for 40 minutes, sprinkle the crumb mixture on top and continue baking until the squash is set and doesn't jiggle in the middle.

Keto, Gluten-Free, Grain-Free

Side Dish, Vegatables

Yield: 8

Print

Candied Keto BUTTERNUT Squash

Prep time: 15 MinCook time: 1 H & 35 MTotal time: 1 H & 50 M

Keto, Paleo, Gluten-free, Grain-free,

Ingredients

FILLING

• 1 large butternut squash cooked
• 3 eggs
• ⅓ cup full-fat coconut milk (or heavy whipping cream)
• ¼ cup grass-fed butter
• ⅓ cup Swerve Brown
• 2 Tbsp coconut sugar
• 1 tsp cinnamon
• 1 tsp vanilla extract

TOPPING

• 1 cup almond flour
• 2 Tbsp coconut flour
• 1 Tbsp tapioca flour
• ½ tsp unflavored gelatin
• ¼ cup Swerve Brown
• 1 Tbsp coconut sugar
• 6 Tbsp grass-fed butter

Instructions

PREPPING THE SQUASH

1. Microwave the squash for 5 minutes, turning once to make it easier to cut in half.
2. Cut the squash in half and scoop out the seeds using an ice-cream scoop or a big stainless steel spoon. Place in a pan cut sides down and add 1 cup of water. Bake at 375 degrees F for 45 minutes or until the squash is tender when pierced with a fork.
3. Carefully scoop out the insides or you can let it slightly cool and then peel away the outer layer leaving you with just the flesh.

FILLING

1. In the Vitamix, add the squash flesh, eggs, coconut milk or heavy whipping cream, butter, Swerve Brown, coconut sugar, cinnamon, and vanilla extract, and then puree until smooth.
2. Pour mixture into a greased 8x11 inch pan; bake for 40 minutes. Meanwhile, make your topping.

TOPPING

1. Place almond flour, coconut flour, tapioca flour, gelatin, Swerve Brown, and coconut sugar in the bowl of a food processor. Process 2-3 times to combine; add butter. 
2. Pulse until the mixture comes together to form a crumbly mixture. Spread crumbs onto a baking sheet lined with parchment paper; bake at 350 degrees F for 10 minutes. 
3. Remove the crumbs from the oven and let cool. After the squash has baked for 40 minutes, sprinkle the crumb mixture on top and continue baking until the squash is set and doesn't jiggle in the middle.

Calories

338.3

Fat (grams)

28.4

Fiber (grams)

4.4

Net carbs

12.1

Sugar (grams)

7

Protein (grams)

6.6

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