Yellow Squash Cake
Servings: 15 pieces
Calories: 206
Summer squash can be used to make a sweet sugar free dessert. This low carb and gluten free yellow squash cake has chunks of squash in a custard like cake.
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Ingredients
- 2 cups yellow squash chopped and cooked
- ¾ cup butter
- 1 cup low carb sugar substitute or equivalent sweetenr
- 2 teaspoons vanilla add more if needed
- ¼ teaspoon salt
- ⅔ cup almond flour
- 1 tablespoon unflavored whey protein optional
- 4 large eggs
- 13.5 ounces canned coconut cream coconut milk could also be used
- whipped cream optional
Instructions
- Peal, seed and cut squash. Cook in boiling water for about 20 minutes to soften.
- Add butter to hot squash and stir until melted.
- Add sweetener, vanilla, salt, almond flour, whey protein (if using), eggs, and coconut cream to squash and mix well.
- Pour mixture into a buttered 9" X 13" baking dish.
- Bake at 375ºF for 25 minutes, or until golden brown and toothpick inserted in center comes out clean.
- Can be served slightly warm or chilled with whipped cream.
Video
Notes
Makes 15 pieces
Nutrition per serving: 1.8g net carbs, 6.4g erythritol
Nutrition
Serving: 1g | Calories: 206 | Carbohydrates: 2.9g | Protein: 3.8g | Fat: 20.3g | Sodium: 143mg | Fiber: 1.1g
Additional Info
Net Carbs:
1.8
g
|
% Carbs:
3.5
%
|
% Protein:
7.4
%
|
% Fat:
89.1
%
|
SmartPoints:
6