Ingredients

The following ingredients have 8 Servings
  • 3 cups summer squash (grated and drained)
  • 1/2 cup low carb sweetener
  • 3 eggs
  • 1/2 cup butter (melted)
  • 1 tbsp coconut extract
  • 1 tbsp coconut flour
  • 3/4 cup unsweetened flaked coconut

Instruction

  • Reserve 1/4 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.