Keto “Coconut” Crustless Pie
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories: 89kcal
Keto “coconut” crustless pie is an easy and delicious spaghetti squash dessert recipe that tastes just like coconut pie! Perfect dessert for the holidays or anytime you’re craving coconut pie. Low carb and low calorie but high in rich flavors.
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Ingredients
- 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
Instructions
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
Dessert
- 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
Notes
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Nutrition
Calories: 89kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g