Ingredients

The following ingredients have 4 Servings
  • 2 large eggs (can use 3 for stiffer custard)
  • 1 cup Coconut Milk (canned)
  • ¾ cup low carb sugar substitute (1/2 cup is preferred)
  • ¼ cup coconut flour
  • 2 tablespoons unsalted butter (melted and cooled (use butter flavored coconut oil for dairy-free))
  • 1 teaspoon vanilla extract
  • ¾ teaspoon baking powder
  • 1 teaspoon lemon zest
  • ½ Teaspoon Lemon Extract
  • 4 Ounces Unsweetened (Shredded Coconut)

Instruction

  • Spray a 9-inch pie dish with cooking spray and preheat the oven to 350 degrees.
  • In a large bowl, mix the eggs, coconut milk, sweetener, coconut flour, butter, baking powder, vanilla, lemon zest, and lemon extract. Stir just until combined.
  • Fold in the unsweetened coconut. Pour the mixture into the pie dish.
  • Bake for 40 - 45 minutes or until the edges are brown and the top is a light golden brown.
  • Remove from the oven and allow to cool completely before attempting to cut and serve.
  • Store leftovers in the refrigerator for up to three days.