Coconut Yellow Summer Squash Pie
Servings: 8 people
Calories: 194
This yellow summer squash pie is similar to a coconut custard pie. It's a dessert recipe that gets them eating a vegetable by sneaking it in.
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Ingredients
- 3 cups summer squash grated and drained
- ½ cup low carb sweetener
- 3 eggs
- ½ cup butter melted
- 1 tablespoon coconut extract
- 1 tablespoon coconut flour
- ¾ cup unsweetened flaked coconut
Instructions
- Reserve ¼ cup coconut for topping
- Place the remaining ingredients in a blender until well mixed.
- Pour into pie pan or prepared unbaked low carb crust.
- Sprinkle reserved coconut on top.
- Bake at 350 degrees for 25 minutes or until custard is set and coconut topping is browned.
Video
Notes
The grated squash doesn't need to be squeezed of moisture completely, but you'll want to let it drain in a strainer after grating.
Any low carb pie crust can be added like the following:
Nutrition
Serving: 1slice | Calories: 194 | Carbohydrates: 4g | Protein: 3g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 92mg | Sodium: 131mg | Potassium: 177mg | Fiber: 2g | Sugar: 2g | Vitamin A: 528IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 1mg
Additional Info
Net Carbs:
2
g
|
% Carbs:
4.4
%
|
% Protein:
6.6
%
|
% Fat:
89
%
|
SmartPoints:
9