Yellow Squash Cake
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 15 pieces
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.
- 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
- Net Carbs 1.8g
- % Carbs: 3.5%
- % Protein: 7.4%
- % Fat: 89.1%
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