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.
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
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