23 Delicious Keto Sweet Potato Recipes for Every Meal

Sweet potatoes are a beloved comfort food, known for their natural sweetness, versatility, and nutritional benefits.

However, traditional sweet potatoes are high in carbs, making them tricky for those following a ketogenic or low-carb lifestyle.

The good news? With creative keto-friendly substitutes like pumpkin, rutabaga, turnips, or jicama, you can still enjoy the flavors, textures, and warmth of sweet potato dishes without compromising your diet.

In this article, we’ve compiled 23 keto sweet potato recipes that range from hearty dinners and breakfast dishes to indulgent desserts and snacks.

From creamy casseroles to crispy fries, fluffy pancakes, and even sweet treats like brownies and pudding, there’s something for every craving.

These recipes not only satisfy your taste buds but also help you stay on track with your low-carb goals.

23 Delicious Keto Sweet Potato Recipes for Every Meal

With these 23 keto sweet potato recipes, you don’t have to give up the comforting flavors of sweet potatoes.

Whether you’re craving a savory dinner, a cozy breakfast, or a decadent dessert, these recipes offer low-carb, flavorful alternatives that fit seamlessly into your ketogenic lifestyle.

Experiment with these ideas, swap ingredients to suit your preferences, and enjoy sweet potatoes the keto-friendly way.

Keto Sweet Potato Casserole with Pecan Topping

This keto-friendly sweet potato casserole transforms classic comfort food into a low-carb delight.

Using a combination of riced cauliflower and small amounts of mashed sweet potato substitute, it maintains that creamy texture while keeping the carbs in check.

Topped with a crunchy pecan streusel, it’s perfect for a holiday side or a cozy dinner.

Ingredients:

• 1 cup riced cauliflower
• 1/2 cup mashed keto-friendly sweet potato substitute (like pumpkin or carrot, lightly cooked)
• 2 tbsp unsweetened almond milk
• 2 tbsp butter, melted
• 2 tbsp erythritol or preferred keto sweetener
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of salt

For the Pecan Topping:

• 1/4 cup pecans, chopped
• 1 tbsp almond flour
• 1 tbsp butter, melted
• 1 tbsp keto-friendly sweetener

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine riced cauliflower, mashed sweet potato substitute, almond milk, butter, sweetener, vanilla, cinnamon, nutmeg, and salt. Mix until smooth and creamy.
3. Pour the mixture into a greased small baking dish.
4. In a separate small bowl, mix the pecans, almond flour, melted butter, and sweetener until crumbly. Sprinkle this mixture evenly over the casserole.
5. Bake for 25–30 minutes or until the topping is golden and the casserole is heated through.
6. Let it cool for a few minutes before serving.

This keto sweet potato casserole satisfies your craving for a creamy, sweet dish without the carb overload.

The crunchy pecan topping adds the perfect contrast to the smooth, velvety base.

Keto Sweet Potato Hash with Sausage and Eggs

A hearty, low-carb breakfast or brunch option that mimics traditional sweet potato hash but stays keto-friendly.

The slight sweetness of roasted keto sweet potato substitute pairs beautifully with savory sausage and runny eggs.

Ingredients:

• 1 cup peeled and diced turnips or rutabaga (keto sweet potato substitute)
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 4 breakfast sausages, sliced
• 2 eggs per serving
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss diced turnips or rutabaga with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and lightly browned.
2. In a large skillet over medium heat, cook sliced sausages until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add roasted “sweet potato” cubes and cook for 3–4 minutes, letting them crisp slightly.
4. Push the hash to one side and crack the eggs onto the skillet. Cook to your desired doneness.
5. Plate the hash, top with sausages and eggs, and garnish with fresh parsley.

This keto sweet potato hash is a filling, flavorful breakfast that balances sweetness, savoriness, and richness.

The roasted cubes give the perfect texture, while eggs and sausage make it protein-packed.

Keto Sweet Potato “Fries” with Garlic Aioli

These crispy, low-carb sweet potato fries are a guilt-free snack or side dish.

Made with a keto-friendly root vegetable alternative, they’re baked to golden perfection and paired with a creamy garlic aioli for dipping.

Ingredients:

• 1 medium jicama, peeled and cut into fry shapes
• 2 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste

For Garlic Aioli:

• 1/2 cup mayonnaise
• 1 garlic clove, minced
• 1 tsp lemon juice
• Salt, to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss jicama fries with olive oil, paprika, garlic powder, cayenne (if using), salt, and pepper. Spread them evenly on the baking sheet.
3. Bake for 25–30 minutes, flipping halfway through, until golden and crisp on the edges.
4. While fries are baking, prepare the aioli by combining mayonnaise, minced garlic, lemon juice, and salt in a small bowl. Mix well.
5. Serve the fries hot with garlic aioli on the side for dipping.

These keto sweet potato fries are crunchy, flavorful, and perfectly paired with garlicky aioli.

They satisfy the craving for a classic comfort snack without overloading on carbs.

Keto Sweet Potato and Bacon Stuffed Mushrooms

These stuffed mushrooms are a savory, low-carb appetizer or side dish that combine a creamy keto sweet potato substitute with crispy bacon, cheese, and herbs.

They’re perfect for entertaining or a special keto-friendly dinner.

Ingredients:

• 12 large mushrooms, stems removed
• 1/2 cup mashed keto sweet potato substitute (pumpkin, carrot, or rutabaga)
• 3 slices bacon, cooked and crumbled
• 1/4 cup cream cheese, softened
• 1/4 cup shredded cheddar cheese
• 1 tsp fresh thyme, chopped
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking sheet lightly with olive oil.
2. In a mixing bowl, combine mashed sweet potato substitute, cream cheese, cheddar cheese, crumbled bacon, thyme, salt, and pepper. Mix until smooth.
3. Spoon the mixture into the mushroom caps, filling each generously.
4. Place mushrooms on the prepared baking sheet and drizzle lightly with olive oil.
5. Bake for 20–25 minutes, until mushrooms are tender and the tops are golden brown.
6. Serve warm as an appetizer or side dish.

These stuffed mushrooms are creamy, cheesy, and savory, with just a hint of sweetness from the keto sweet potato substitute.

They make a perfect low-carb treat for any occasion.

Keto Sweet Potato Pancakes with Cinnamon Cream

These fluffy pancakes give you the sweet, comforting taste of traditional sweet potato pancakes while staying keto-friendly.

Topped with a lightly sweetened cinnamon cream, they’re ideal for a weekend brunch.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 1/4 cup unsweetened keto sweet potato substitute (mashed pumpkin or carrot)
• 2 tbsp unsweetened almond milk
• 1 tsp vanilla extract
• 2 tbsp erythritol or preferred keto sweetener
• Butter or coconut oil for cooking

For Cinnamon Cream:

• 1/4 cup heavy cream
• 1 tsp erythritol
• 1/4 tsp cinnamon

Instructions:

1. In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
2. In another bowl, combine eggs, mashed sweet potato substitute, almond milk, vanilla, and sweetener. Mix until smooth.
3. Fold wet ingredients into dry ingredients until batter is uniform.
4. Heat a skillet over medium-low heat and add butter or coconut oil. Pour 1/4 cup of batter per pancake. Cook 2–3 minutes per side until golden brown and cooked through.
5. For the cinnamon cream, whip heavy cream with erythritol and cinnamon until soft peaks form.
6. Serve pancakes warm with a dollop of cinnamon cream on top.

These keto sweet potato pancakes are soft, flavorful, and slightly sweet.

Paired with cinnamon cream, they create a decadent brunch option without the sugar overload.

Keto Sweet Potato Shepherd’s Pie

A comforting, hearty dish transformed into a keto-friendly version.

The sweet potato substitute mash on top is creamy and slightly sweet, while the ground meat filling is savory and packed with flavor.

Ingredients:

• For the filling:
  • 1 lb ground beef or turkey
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup diced mushrooms
  • 2 cloves garlic, minced
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • Salt and pepper, to taste
  • 1/2 cup beef broth
• For the topping:
  • 1 cup mashed keto sweet potato substitute (like pumpkin or rutabaga)
  • 2 tbsp butter
  • 2 tbsp heavy cream
  • Pinch of nutmeg
  • Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet over medium heat, cook onions, celery, mushrooms, and garlic until softened. Add ground meat, thyme, rosemary, salt, and pepper. Cook until meat is browned.
3. Pour in beef broth and simmer for 5–7 minutes until the mixture thickens slightly.
4. In a separate bowl, combine mashed sweet potato substitute, butter, heavy cream, nutmeg, salt, and pepper. Mix until smooth and creamy.
5. Spread the meat filling evenly in a greased baking dish. Top with the mashed sweet potato substitute and smooth with a spatula.
6. Bake for 20–25 minutes until the top is golden and slightly crispy.
7. Let it cool for a few minutes before serving.

This keto shepherd’s pie delivers all the comfort of the traditional dish with a creamy, slightly sweet topping and a rich, savory meat filling.

Perfect for a satisfying low-carb dinner.

Keto Sweet Potato and Spinach Frittata

This low-carb frittata is packed with flavor, using a keto-friendly sweet potato substitute and fresh spinach.

It’s a protein-rich breakfast, brunch, or light dinner option that’s easy to prepare and reheats well.

Ingredients:

• 1 cup riced cauliflower or mashed pumpkin (keto sweet potato substitute)
• 4 large eggs
• 1/4 cup heavy cream
• 1/2 cup fresh spinach, chopped
• 1/4 cup shredded mozzarella
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 tsp paprika

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Sauté spinach until wilted.
3. In a bowl, whisk eggs, heavy cream, mashed sweet potato substitute, salt, pepper, and paprika.
4. Pour egg mixture into the skillet over the spinach. Sprinkle mozzarella on top.
5. Bake for 18–20 minutes, or until eggs are set and the top is golden.
6. Let cool slightly before slicing and serving.

This keto frittata is creamy, savory, and satisfying, with the subtle sweetness of the sweet potato substitute perfectly balancing the savory flavors of spinach and cheese.

Keto Sweet Potato Tacos with Avocado Cream

These tacos use roasted keto-friendly sweet potato substitutes as a base for a low-carb, vegetarian-friendly meal.

Topped with avocado cream and fresh herbs, they’re vibrant and flavorful.

Ingredients:

• 1 cup diced turnips or rutabaga (keto sweet potato substitute)
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper, to taste
• 4 small low-carb tortillas
• 1/2 avocado
• 2 tbsp sour cream
• 1 tsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced turnips or rutabaga with olive oil, smoked paprika, cumin, salt, and pepper. Roast for 20–25 minutes until tender.
2. Meanwhile, mash avocado with sour cream and lime juice to make avocado cream.
3. Warm low-carb tortillas in a skillet or oven.
4. Fill tortillas with roasted veggie cubes and drizzle with avocado cream. Garnish with fresh cilantro.
5. Serve immediately.

These keto sweet potato tacos are fresh, creamy, and satisfying.

The roasted cubes provide a hearty texture, while avocado cream adds richness without carbs.

Keto Sweet Potato Muffins

Soft and slightly sweet, these muffins are perfect for breakfast or a snack.

Using a keto-friendly sweet potato substitute keeps the carb count low while maintaining a moist, tender crumb.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup mashed pumpkin or carrot (keto sweet potato substitute)
• 3 large eggs
• 1/4 cup erythritol or keto sweetener
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
2. In a bowl, mix almond flour, coconut flour, baking powder, salt, and cinnamon.
3. In another bowl, combine mashed pumpkin or carrot, eggs, melted butter, sweetener, and vanilla.
4. Fold wet ingredients into dry ingredients until just combined.
5. Spoon batter into muffin cups, filling 3/4 full.
6. Bake 20–25 minutes or until a toothpick inserted comes out clean.
7. Let cool slightly before serving.

These keto sweet potato muffins are moist, flavorful, and subtly sweet. They make a perfect grab-and-go breakfast or a satisfying low-carb snack.

Keto Sweet Potato Soup with Coconut Milk

A creamy, comforting soup with a hint of sweetness and tropical flavor from coconut milk.

This low-carb version uses a keto-friendly sweet potato substitute to keep carbs low without sacrificing richness.

Ingredients:

• 1 cup diced rutabaga or pumpkin (keto sweet potato substitute)
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable or chicken broth
• 1/2 cup coconut milk
• 1/2 tsp cinnamon
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft and fragrant.
2. Add diced rutabaga or pumpkin and broth. Bring to a boil, then simmer 15–20 minutes until the vegetable is tender.
3. Blend the mixture using an immersion blender or regular blender until smooth.
4. Stir in coconut milk, cinnamon, salt, and pepper. Heat gently for 2–3 minutes.
5. Serve hot, garnished with fresh parsley.

This keto sweet potato soup is creamy, warming, and lightly spiced. Perfect for chilly evenings or as a starter for a low-carb meal.

Keto Sweet Potato Salad with Bacon and Chives

A keto-friendly spin on classic sweet potato salad. The substitute gives a subtle sweetness while bacon, mayo, and chives provide savory richness.

Ingredients:

• 1 cup diced turnips or kohlrabi (keto sweet potato substitute)
• 3 slices bacon, cooked and crumbled
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• 1/4 tsp smoked paprika
• 1 tbsp fresh chives, chopped
• Salt and pepper, to taste

Instructions:

1. Boil diced turnips or kohlrabi in salted water for 10–12 minutes until tender. Drain and cool slightly.
2. In a bowl, mix mayonnaise, mustard, vinegar, smoked paprika, salt, and pepper.
3. Toss the cooled vegetables in the dressing. Add crumbled bacon and chives. Mix gently.
4. Chill for 30 minutes before serving.

This keto sweet potato salad is creamy, savory, and slightly smoky. It makes a great side dish for lunch, dinner, or a low-carb picnic option.

Keto Sweet Potato Gratin

A decadent, creamy gratin that uses a keto sweet potato substitute for a low-carb twist on the traditional dish.

Layers of creamy sauce and cheese create a comforting, indulgent side dish.

Ingredients:

• 1 cup thinly sliced turnips or rutabaga (keto sweet potato substitute)
• 1/2 cup heavy cream
• 1/4 cup cream cheese
• 1/2 cup shredded Gruyère or cheddar cheese
• 1/4 tsp nutmeg
• 1 clove garlic, minced
• Salt and pepper, to taste
• 1 tbsp butter, for greasing

Instructions:

1. Preheat oven to 375°F (190°C). Grease a small baking dish with butter.
2. In a saucepan, heat heavy cream, cream cheese, garlic, nutmeg, salt, and pepper until smooth.
3. Layer half of the sliced vegetables in the dish. Pour half of the cream mixture over them and sprinkle with half the cheese.
4. Repeat layers with remaining vegetables, cream, and cheese.
5. Bake for 30–35 minutes until vegetables are tender and top is golden brown.
6. Let rest for 5 minutes before serving.

This keto sweet potato gratin is rich, creamy, and cheesy.

It’s a perfect indulgent side dish that stays low-carb while still providing comfort food satisfaction.

Keto Sweet Potato and Chicken Curry

A creamy, comforting curry made with a keto-friendly sweet potato substitute.

Tender chicken and aromatic spices come together with coconut milk for a low-carb, flavorful meal.

Ingredients:

• 1 lb chicken breast, cubed
• 1 cup diced turnips or pumpkin (keto sweet potato substitute)
• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a skillet over medium heat. Sauté onions, garlic, and ginger until fragrant.
2. Add chicken cubes and cook until browned on all sides.
3. Stir in curry powder, turmeric, cumin, salt, and pepper. Cook 1–2 minutes.
4. Add diced sweet potato substitute and coconut milk. Simmer 15–20 minutes until chicken is cooked and vegetables are tender.
5. Serve hot, garnished with fresh cilantro.

This keto sweet potato curry is rich, creamy, and packed with flavor.

The low-carb vegetable substitute mimics the comforting sweetness of traditional sweet potato without the extra carbs.

Keto Sweet Potato Hash Brown Casserole

A crispy, cheesy hash brown casserole using keto-friendly sweet potato alternatives. Perfect for brunch or as a hearty side dish.

Ingredients:

• 2 cups grated turnip or rutabaga (keto sweet potato substitute)
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan
• 2 large eggs
• 1/4 cup heavy cream
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp butter, for greasing

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish with butter.
2. In a large bowl, mix grated vegetables, cheddar, Parmesan, eggs, heavy cream, garlic powder, salt, and pepper.
3. Transfer the mixture to the prepared dish and smooth the top.
4. Bake for 25–30 minutes until golden brown and set.
5. Let cool for a few minutes before slicing and serving.

This keto hash brown casserole is crispy on the edges, cheesy, and satisfying. It’s a perfect low-carb substitute for traditional potato casseroles.

Keto Sweet Potato Fritters

Crispy, savory fritters using a sweet potato substitute, perfect as a snack, appetizer, or side. Serve with a garlic or herb dipping sauce.

Ingredients:

• 1 cup grated rutabaga or turnip (keto sweet potato substitute)
• 2 eggs
• 1/4 cup almond flour
• 2 tbsp grated Parmesan
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp olive oil for frying

Instructions:

1. Combine grated vegetables, eggs, almond flour, Parmesan, garlic powder, salt, and pepper in a bowl. Mix until well combined.
2. Heat olive oil in a skillet over medium heat.
3. Scoop 2 tbsp portions of the mixture into the skillet, flatten slightly, and cook 3–4 minutes per side until golden brown.
4. Drain on paper towels and serve hot with dipping sauce.

These keto sweet potato fritters are crispy on the outside, tender on the inside, and packed with flavor. Perfect as a low-carb snack or side dish.

Keto Sweet Potato Shepherd’s Pie Muffins

Mini shepherd’s pies that are low-carb, individually portioned, and great for meal prep or parties. Sweet potato substitutes keep the carb count minimal.

Ingredients:

• 1 cup riced cauliflower or mashed pumpkin (keto sweet potato substitute)
• 1/2 lb ground beef or turkey
• 1/4 cup diced onion
• 1/4 cup diced celery
• 1/2 tsp thyme
• Salt and pepper, to taste
• 2 tbsp butter
• 1/4 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F (190°C) and grease a muffin tin.
2. Cook ground meat with onion, celery, thyme, salt, and pepper until browned. Drain excess fat.
3. Fill muffin cups halfway with meat mixture.
4. Top with mashed sweet potato substitute and sprinkle with cheddar.
5. Bake for 15–20 minutes until cheese is melted and topping is slightly golden.
6. Let cool slightly before serving.

These mini keto shepherd’s pies are hearty, satisfying, and portable. Perfect for low-carb meal prep or entertaining.

Keto Sweet Potato Smoothie

A creamy, slightly sweet smoothie using a keto sweet potato substitute, perfect for breakfast or a snack. Rich in flavor, low in carbs, and filling.

Ingredients:

• 1/2 cup cooked pumpkin or carrot (keto sweet potato substitute)
• 1 cup unsweetened almond milk
• 1/4 cup heavy cream
• 1 tbsp almond butter
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1–2 tsp erythritol, to taste

Instructions:

1. Blend all ingredients in a blender until smooth and creamy.
2. Taste and adjust sweetness if needed.
3. Serve chilled, optionally topped with a sprinkle of cinnamon or chopped nuts.

This keto sweet potato smoothie is creamy, subtly sweet, and perfect for a quick breakfast or snack that won’t spike blood sugar.

Keto Sweet Potato Pizza Crust

A low-carb pizza crust using mashed sweet potato substitute.

Crispy on the outside and tender inside, it’s a great alternative to traditional carb-heavy pizza bases.

Ingredients:

• 1 cup mashed pumpkin or rutabaga (keto sweet potato substitute)
• 1 cup almond flour
• 1/4 cup grated Parmesan
• 1 egg
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix all ingredients in a bowl until a dough forms.
3. Press dough into a 9-inch round on the baking sheet.
4. Bake 12–15 minutes until edges are golden and firm.
5. Add keto-friendly pizza toppings and bake another 8–10 minutes until cheese is melted and toppings are cooked.

This keto sweet potato pizza crust is a delicious, low-carb base for your favorite pizza toppings.

It’s tender, flavorful, and perfect for a guilt-free pizza night.

Keto Sweet Potato Brownies

Rich and fudgy brownies made with a keto-friendly sweet potato substitute. These brownies are moist, chocolatey, and low in carbs.

Ingredients:

• 1/2 cup mashed pumpkin or carrot (keto sweet potato substitute)
• 1/2 cup almond flour
• 1/4 cup cocoa powder
• 1/4 cup erythritol or keto sweetener
• 2 large eggs
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp baking powder

Instructions:

1. Preheat oven to 350°F (175°C) and grease a small baking pan.
2. In a bowl, whisk together eggs, melted butter, and vanilla. Add mashed sweet potato substitute and mix until smooth.
3. In another bowl, mix almond flour, cocoa powder, sweetener, salt, and baking powder.
4. Combine wet and dry ingredients and stir until uniform.
5. Pour batter into the prepared pan and bake for 20–25 minutes until a toothpick comes out mostly clean.
6. Let cool before slicing.

These keto sweet potato brownies are fudgy, rich, and satisfy chocolate cravings while keeping carbs low.

Keto Sweet Potato Pancake Bites

Mini pancake bites using a sweet potato substitute, perfect for breakfast or a snack. Easy to make and fun to serve.

Ingredients:

• 1/2 cup mashed pumpkin or rutabaga (keto sweet potato substitute)
• 2 eggs
• 1/4 cup almond flour
• 1 tsp vanilla extract
• 1–2 tbsp erythritol
• 1/4 tsp cinnamon
• Butter or coconut oil for greasing

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini muffin tin.
2. In a bowl, whisk eggs, mashed sweet potato substitute, vanilla, sweetener, and cinnamon.
3. Fold in almond flour until combined.
4. Spoon batter into muffin cups, filling 3/4 full.
5. Bake 15–18 minutes until lightly golden and set.
6. Serve warm with sugar-free syrup or cream.

These keto sweet potato pancake bites are tender, slightly sweet, and perfect for a low-carb breakfast or snack on the go.

Keto Sweet Potato Cheesecake

A creamy, low-carb cheesecake with a sweet potato substitute for natural sweetness and a subtle flavor.

Ingredients:

• 1 cup mashed pumpkin or carrot (keto sweet potato substitute)
• 8 oz cream cheese, softened
• 1/4 cup erythritol or keto sweetener
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Almond flour crust (optional): 1/2 cup almond flour + 2 tbsp butter

Instructions:

1. Preheat oven to 325°F (160°C). If using crust, press almond flour and melted butter into the base of a small baking dish.
2. In a bowl, mix cream cheese and sweetener until smooth.
3. Add mashed sweet potato substitute, eggs, vanilla, cinnamon, and nutmeg. Blend until creamy.
4. Pour over the crust (if using) or directly into a greased pan.
5. Bake for 30–35 minutes until the center is set.
6. Cool to room temperature, then chill for 2 hours before serving.

This keto sweet potato cheesecake is smooth, creamy, and lightly spiced, offering a decadent dessert option without excess carbs.

Keto Sweet Potato Chips

Thin, crispy chips made from a keto sweet potato substitute. Perfect as a snack or side for dips.

Ingredients:

• 1 medium jicama or turnip (keto sweet potato substitute), peeled
• 1 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt, to taste

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Slice the vegetable very thinly using a mandoline or sharp knife.
3. Toss slices in olive oil, paprika, garlic powder, and salt.
4. Arrange slices in a single layer on the baking sheet.
5. Bake 15–20 minutes until edges are crisp, flipping halfway through.
6. Cool slightly before serving.

These keto sweet potato chips are crunchy, flavorful, and a perfect low-carb alternative to traditional potato chips.

Keto Sweet Potato Pudding

A creamy, low-carb pudding made with a sweet potato substitute. Perfect as a dessert or a sweet snack.

Ingredients:

• 1 cup mashed pumpkin or carrot (keto sweet potato substitute)
• 1 cup unsweetened almond milk
• 1/4 cup heavy cream
• 2 tbsp erythritol or keto sweetener
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Pinch of salt

Instructions:

1. In a saucepan, combine almond milk, heavy cream, sweetener, vanilla, cinnamon, and salt. Heat gently until warm.
2. Add mashed sweet potato substitute and whisk until smooth.
3. Cook on low heat for 5–7 minutes until slightly thickened.
4. Pour into serving dishes and chill for 1–2 hours before serving.
5. Optionally garnish with cinnamon or chopped nuts.

This keto sweet potato pudding is smooth, creamy, and lightly sweet. It’s a comforting, low-carb dessert that satisfies without overloading on sugar.