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Low carb yellow squash custard cake recipe

Yellow Squash Cake

Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 15 pieces
Calories: 206kcal
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.
Print Recipe


  • 2 cups yellow squash chopped and cooked
  • 3/4 cup butter
  • 1 cup low carb sugar substitute or equivalent sweetenr
  • 2 tablespoons vanilla
  • 1/4 teaspoon salt
  • 2/3 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


  • 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.



Makes 15 pieces
Nutrition per serving: 1.8g net carbs, 6.4g erythritol


Serving: 1g | Calories: 206kcal | 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 %

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