Ingredients:

• 2 large organic eggs
• 1 cup full-fat canned coconut milk 
• 1/4 cup Swerve sweetener, monk fruit sweetener OR 10 dropper fulls of liquid lemon stevia
• ¼ cup coconut flour
• 2 tablespoons unsalted grass-fed butter
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• ¾ teaspoon aluminum-free baking powder
• 4 ounces (1 and 1/2 cups) of unsweetened shredded coconut

Instructions:

Step #1:  Gather all ingredients. Pre-heat oven to 350ºF. Prepare pie dish by spraying with coconut oil and set aside.

Step #2:  In a medium bowl, mix together all ingredients, except the shredded coconut, until well combined and has a custard like texture.

Step #3:  Fold the shredded coconut into the custard mixture. Pour mixture into prepared pie pan and bake in the oven for 20–25 minutes or until golden brown.

Step #4:  Remove from oven and let it cool down.

Step #5:  Serve and enjoy!