6g of carbs per serve
2 large eggs
1 cup Coconut Milk canned
¾ cup low carb sweetener
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
125g Unsweetened Shredded Coconut
Spray a 9-inch pie dish with cooking spray and preheat the oven to 180 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.
Make sure the butter has cooled completely so it doesn’t scramble the eggs.
If the pie is served warm, it will crumble and fall apart. It needs time to set.
This pie can be frozen for up to six months.
It should be placed in the refrigerator to thaw before serving.
Recipe Supplied by: https://lowcarbyum.com/lemon-coconut-custard-pie-coconut-milk/