When your grandmother bakes the most amazing homemade pies, you grow up on pie. We didn’t want birthday cake; we wanted birthday pie. For every holiday and special occasion, we had pies. As a kid, I never requested coconut pie or pecan pie. I felt like those were more “grown up” kind of pies. Once I became an adult and ready to experience a more “mature” pie, I really loved the flavor and texture of coconut pie…not so much the pie crust but the creamy dreamy coconut pie filling.
Now that I am an adult living the keto lifestyle enjoying the creamy dreamy coconut pie is a no no. Well, at least the traditional coconut pie is not keto approved but my keto “coconut” crustless pie is. I decided to tweak a few ingredients from the traditional coconut pie recipe to make a sugar free, low carb and low-calorie version. I even got rid of the coconut! NO JOKE…. this recipe uses zero coconut and still tastes like the creamy dreamy coconut pie filling! I substituted spaghetti squash for coconut. Yes, I made coconut pie with a winter squash and it tastes just like coconut pie filling. I’m sure even my grandmother would look at me like I was crazy if I told her I made coconut pie filling with spaghetti squash.
Coconut is keto approved but with its high fat content comes high calories. One cup of spaghetti squash contains 42 calories and 10 g of total carbohydrates (about 8 g net carbs) while one cup of unsweetened coconut flakes has 560 calories due to the high fat in coconut and 24 g of total carbohydrates (about 8 g net carbs). So, while the net carbs are the same between the two, there is a huge difference in calories and total carbs between coconut and spaghetti squash. Since I count calories and total carbs in my diet, I chose spaghetti squash vs coconut.
Spaghetti squash is delicious in savory dishes and desserts since it compliments the flavors around it. The texture of spaghetti squash and rich flavors in this dessert really fool your taste buds into thinking you are enjoying a piece of coconut pie, without the crust. Want to try another delicious dish using spaghetti squash? Try my ultimate baked keto “mac” and cheese recipe.
This is an easy and delicious spaghetti squash dessert recipe that’s great for special occasions or casual enough as an everyday sweet treat. It’s especially easy to make if you have left over cooked spaghetti squash and you’re wondering what to do with it. As a winter squash, this spaghetti squash recipe makes a perfect Thanksgiving or Christmas dessert the family will love. This keto “coconut” pie filling can be cut into bars or enjoyed scooped into a bowl straight from the skin of the spaghetti squash. If you want to serve it as pie slices, simply bake the filling in a pie dish vs the spaghetti skin and voila you have a pie. Devour this low carb dessert hot or cold. Either way it tastes creamy and dreamy with only 3 g net carbs and 89 calories per serving!
Keto “Coconut” Crustless Pie
- 1 tsp liquid coconut oil
- 2 cup spaghetti squash cooked
- 2.5 tbsp salted butter melted
- 2 eggs
- 1/2 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/3 cup swerve granular sugar replacement
- 1/8 tsp nutmeg ground
- 1/8 tsp cinnamon ground
Cook Spaghetti Squash
- preheat oven to 400 degrees. cut spaghetti squash in half and place on cookie sheet lined with aluminum foil
- remove seeds and ribbing with a spoon
- drizzle about 1 teaspoon of liquid coconut oil inside the squash. Sprinkle with salt. turn over the squash and place skin side up on baking sheet
- bake for 35 minutes and remove from oven
- scrape the strands of the squash with a fork and place in a bowl
- In a mixing bowl, place eggs and swerve granular
- beat until frothy
- add in lemon juice, vanilla extract, cinnamon, nutmeg and butter. Blend well
- add strands of spaghetti squash to sauce pan and stir until well blended
- fill the one empty skin half of the squash with the pie filling mixture
- bake at 350 degrees for 40-45 minutes, until center is firm
- Serve warm or chilled cut into bars or scoop into a bowl and enjoy!
- Each serving has 3 g net carbs