Low Carb Sweet Potato Soufflé Recipe

Name: Low Carb Sweet Potato Soufflé
Prep time: 20M
Cook time: 25 min
Total time: 45 min
Yield: 10
Ingredients: 2 Butternut squash, cubed, baked; 1 Sweet Potato, baked; 0.5 butter, unsalted; 0.5 truvia sweet complete (1/4 cup= 42 g); 3 Egg (1 large fresh, whole, raw egg = 50g); 2 Cream, heavy, liquid; 1 SweetLeaf Stevia Sweetener (with inulin); 1 Vanilla extract; 0.5 Cinnamon, ground; 0.5 Nutmeg, ground; 0.375 Salt; 0.5 Pecan Halves, raw; 0.333 Swerve Sweetener, Brown; 3 butter, unsalted; 3 Coconut Flour

7.5g
Net Atkins Count ^TM

Prep Time: 20 Minutes
Style:American
Cook Time: 25 Minutes
Phase: Phase 3
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

3.5g

Protein

19g

Fat

5.7g

Fiber

222.9cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

2 cup Butternut squash, cubed, baked
1 cup Sweet Potato, baked
0 1/2 cup butter, unsalted
0 1/2 cup(s) truvia sweet complete (1/4 cup= 42 g)
3 each Egg (1 large fresh, whole, raw egg = 50g)
2 Tbsp Cream, heavy, liquid
1 teaspoon SweetLeaf Stevia Sweetener (with inulin)
1 tsp Vanilla extract
0 1/2 tsp Cinnamon, ground
0 1/2 tsp Nutmeg, ground
0 3/8 tsp Salt
0 1/2 cup Pecan Halves, raw
0 1/3 cup Swerve Sweetener, Brown
3 tbsp butter, unsalted
3 Tbsp Coconut Flour

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.

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.