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.