Ingredients

The following ingredients have 15 Servings
  • 2 cups yellow squash (chopped and cooked)
  • 3/4 cup butter
  • 1 cup low carb sugar substitute (or equivalent sweetenr)
  • 2 teaspoons vanilla (add more if needed)
  • 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)

Instruction

  • 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.