Diabetes Friendly Coconut Pie
Enjoy a sugar free crustless coconut pie at your holiday meal or anytime! Featuring low carb baking mix for a diabetes friendly treat!
- ½ cup low carb baking mix
- 1 cup coconut unsweetened
- ½ cup swerve sweetener may add extra ¼ cup if desired
- ¼ tsp salt
- 3 eggs extra large
- 1 ½ cups almond milk unsweetened
- ¼ cup butter melted
- 1 tsp vanilla extract
- 2 tsp coconut extract
- 3 tbsp coconut unsweetened
Preheat oven to 350°. Grease a 9" pie plate.
In a medium bowl, combine first 4 ingredients. Set aside.
In another medium size mixing bowl, beat eggs with a fork or whisk until combined. Add remaining ingredients and stir to combine.
Add egg mixture to dry ingredients and stir or whisk to combine. Pour into prepared pie plate.
Cook 35-45 minutes or until lightly browned and knife inserted in center comes out clean. Allow to cool on a rack 5 minutes before cutting.
Optional: Toast 3 Tbsp coconut and sprinkle over cooked pie
Calories: 170kcal | Carbohydrates: 21g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 307mg | Potassium: 65mg | Fiber: 8g | Sugar: 1g | Vitamin A: 382IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 1mg