Tender, buttery, sweet baked kabocha topped with keto friendly maple syrup, cinnamon and crushed walnuts. A great keto and low carb alternative side dish just in time for the holiday season!
One of my must-have dishes during Thanksgiving is sweet potatoes and my favorite way they’re prepared is sweet, buttery and topped with marshmallows.
But while trying to limit my carb intake on regular days, this keto glazed maple kabocha recipe is the best alternative to replace the more carb heavy traditional sweet potato casserole that I know we all know and love.
If you’re on a low carb diet, I implore you to try making this lower carb version with kabocha that I think you will love!
It makes for a great fall season side dish or even perfect for a light dessert!
What is keto glazed maple kabocha?
Cubed kabocha is tossed with cinnamon, butter, maple syrup then topped with crushed walnuts and baked until tender. It’s really simple to make and tastes great!
What’s kabocha squash aka Japanese pumpkin?
Kabocha is also known as Japanese pumpkin. It’s a winter squash known for its subtle sweet taste, velvety texture and is a great alternative to starchy vegetables on a low carb lifestyle.
Where can buy kabocha squash?
Kabocha can be found in most Asian grocery stores as well as some local supermarkets and it’s usually available year around.
What kind of keto maple syrup do you recommend using?
My favorite syrup to put on french toast is ChocZero maple syrup but feel free to use your preferred sugar-free maple syrup.
If you do order directly from Choc Zero, make sure to use the code LOWCARBINGASIAN to get 10% off your entire order! And you can use this code as many times as you want! So save it for all of your future orders!
Any tips in making keto glazed maple kabocha?
- I recommend microwaving the whole kabocha for 1-2 minutes to soften it before cutting. This makes it much easier to cut through.
- If you prefer making this dish on the sweeter side, feel free to add more maple syrup prior to baking.
- When enjoying, make sure to coat kabocha pieces with the glaze.
What other kabocha recipes can I try out?
- Keto Air Fryer Kabocha Pumpkin Fries
- Sweet n Salty Fried Kabocha
- Mashed Kabocha Salad
- Simmered Sweet Pumpkin – Japanese Kabocha
Now, let’s get baking some Keto Glazed Maple Kabocha!
- Prepping Time 5M
- Baking Time 20-25M
- Total Time 25M
- Net Carb/Serv ~4g
- Serving 2
Ingredients
- 1 Cup Cubed Kabocha (about 1/4 of a medium sized kabocha)
- 2 tbsp Butter
- 2 1/2 tbsp Sugar Free Maple Syrup (apply code LOWCARBINGASIAN for 10% off)
- 1/4 tsp Ground Cinnamon
- 1 tbsp Walnuts (crushed)
Directions
1) Gather all the ingredients.
2) Preheat oven to 350F.
3) Peel the kabocha’s skin off with a peeler and then cut into cubes as shown below. Note – if you’re having a difficult time cutting into the kabocha, throw the whole kabocha in the microwave for about 1 – 1.5 minutes.
4) Place walnuts inside a zip-lock bag and use a mallet to gently crush the walnuts as shown below.
5) Butter the bottom and sides of a baking dish while leaving remaining butter inside, transfer cubed kabocha, followed Sugar Free Maple Syrup, sprinkle of cinnamon, and gently mix. Once mixed, top with a sprinkle of crushed walnuts and bake for 20-25 minutes until kabocha is soft and can easily be picked up with a fork. Note – feel free to add another 1 tbsp of Sugar Free Maple Syrup if you prefer it sweeter.
6) If desired, transfer baked kabocha onto a serving plate and spoon reserved glaze sauce on top. Enjoy warm!
Hope you enjoy your Keto Glazed Maple Kabocha!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of keto inspired recipes!
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Keto Baked Maple Glazed Kabocha
Ingredients
- 1 Cup Cubed Kabocha about 1/4 of a medium sized kabocha
- 2 tbsp Butter
- 2 1/2 tbsp Sugar Free Maple Syrup apply code LOWCARBINGASIAN for 10% off
- 1/4 tsp Ground Cinnamon
- 1 tbsp Walnuts crushed
Instructions
- Gather all the ingredients.
- Preheat oven to 350F.
- Peel the kabocha's skin off with a peeler and then cut into cubes as shown below. Note - if you're having a difficult time cutting into the kabocha, throw the whole kabocha in the microwave for about 1 - 1.5 minutes.
- Place walnuts inside a zip-lock bag and use a mallet to gently crush the walnuts as shown below.
- Butter the bottom and sides of a baking dish while leaving remaining butter inside, transfer cubed kabocha, followed Sugar Free Maple Syrup, sprinkle of cinnamon, and gently mix. Once mixed, top with a sprinkle of crushed walnuts and bake for 20-25 minutes until kabocha is soft and can easily be picked up with a fork. Note - feel free to add another 1 tbsp of Sugar Free Maple Syrup if you prefer it sweeter.
- If desired, transfer baked kabocha onto a serving plate and spoon reserved glaze sauce on top. Enjoy warm!
Video
Nutrition
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