Ingredients:

  • 2 large Swede (Rutabaga), peeled and cubed (approx. 3 lbs / 1.4 kg)
  • 1/2 cup (115 g) Unsalted Butter, melted, plus extra for greasing
  • 1/4 cup (60 ml) Heavy Cream (Double Cream)
  • 1 large Egg, lightly beaten
  • 1/2 cup (100 g) Keto Sweetener (e.g., Erythritol/Monk Fruit blend)
  • 1 tablespoon (15 ml) Vanilla Extract
  • 1 teaspoon (5 g) Ground Cinnamon
  • 1/2 teaspoon (2.5 g) Ground Nutmeg
  • 1/2 teaspoon (2.5 g) Salt (fine sea salt)
  • 1 cup (115 g) Pecan Halves or Pieces, roughly chopped (for topping)
  • 1/4 cup (57 g) Unsalted Butter, cold and cubed (for topping)
  • 1/4 cup (50 g) Keto Sweetener (for topping)
  • 2 tablespoons (15 g) Almond Flour (super fine) (for topping)

Instructions:

  1. Prep Swede: Peel the swede (rutabaga) and cut it into uniform 1-inch (2.5 cm) cubes.
  2. Boil: Place the cubed swede into a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer until the swede is fork-tender (about 20–25 minutes).
  3. Drain Thoroughly (Crucial Step): Drain the swede completely. Return the cooked swede to the empty hot pot and cook over medium-low heat for 2–3 minutes, stirring constantly. This removes excess moisture, ensuring the casserole is not watery.
  4. Mash: Remove the swede from the heat. Mash immediately using a potato ricer or hand masher until very smooth.
  5. Preheat & Prep: Preheat oven to 350°F (175°C). Grease the 9x13 inch casserole dish with butter.
  6. Combine Wet Ingredients: In a large bowl, whisk together the melted butter, heavy cream, beaten egg, vanilla extract, and keto sweetener.
  7. Incorporate Swede: Fold the mashed swede into the wet ingredient mixture.
  8. Season: Add the cinnamon, nutmeg, and salt. Mix until just combined. Taste and adjust sweetness or spice as necessary.
  9. Fill Dish: Spread the mixture evenly into the prepared casserole dish.
  10. Prepare Topping: In a medium bowl, combine the chopped pecans, cold cubed butter, almond flour, and keto sweetener. Use your fingers or a fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  11. Top and Bake: Sprinkle the pecan crumble evenly over the swede base.
  12. Bake: Bake for 30–35 minutes, or until the filling is set and the topping is golden brown and crisp.
  13. Rest and Serve: Allow the casserole to rest for 10 minutes before serving. This allows the filling to fully set up.