Here’s a delicious Keto Coconut Cream Pie recipe that you’ll love! It’s low in carbs and full of flavor.
Keto Coconut Cream Pie Recipe
Ingredients
For the crust:
- 1 ½ cups almond flour
- ¼ cup unsweetened shredded coconut
- ¼ cup butter, melted
- 2 tbsp erythritol (or your preferred sweetener)
- 1 large egg
- ½ tsp vanilla extract
- ¼ tsp salt
For the filling:
- 1 cup unsweetened coconut milk (canned for creaminess)
- ½ cup heavy cream
- ½ cup erythritol (or your preferred sweetener)
- 4 large egg yolks
- 2 tbsp coconut flour
- 1 tsp vanilla extract
- ½ cup unsweetened shredded coconut (toasted, for topping)
For the whipped cream:
- 1 cup heavy whipping cream
- 2 tbsp erythritol (or your preferred sweetener)
- ½ tsp vanilla extract
Instructions
1. Make the crust:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, shredded coconut, melted butter, erythritol, egg, vanilla extract, and salt. Mix until a dough forms.
- Press the mixture into the bottom and up the sides of a 9-inch pie pan.
- Bake for 12-15 minutes or until golden brown. Let it cool completely.
2. Prepare the filling:
- In a saucepan over medium heat, combine coconut milk, heavy cream, and erythritol. Stir until the sweetener dissolves.
- In a separate bowl, whisk the egg yolks and coconut flour together until smooth.
- Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook on low heat, stirring constantly until it thickens (about 5-7 minutes). Remove from heat and stir in vanilla extract.
- Pour the filling into the cooled crust and refrigerate for at least 2 hours to set.
3. Make the whipped cream:
- In a mixing bowl, whip the heavy cream, erythritol, and vanilla extract until soft peaks form.
4. Assemble the pie:
- Once the filling has set, top with whipped cream and sprinkle with toasted shredded coconut.
5. Serve:
- Slice and enjoy your delicious Keto Coconut Cream Pie!
Tips
- To toast the shredded coconut, place it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden.
- You can store leftovers in the refrigerator for up to 3 days.
Enjoy your keto-friendly dessert!