Description
A delightful Keto Coconut Cream Pie that combines creamy coconut filling with a buttery almond flour crust, perfect for a low-carb dessert.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 2 tablespoons erythritol (or preferred sweetener)
- 1/4 teaspoon salt
- 3 large eggs
- 1 can (13.5 oz) coconut milk
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon vanilla extract
- 1/4 cup heavy whipping cream
- 1 tablespoon powdered erythritol (for sweetening whipped cream)
- Toasted coconut flakes (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the almond flour, melted coconut oil, erythritol, and salt in a mixing bowl. Stir until well blended.
- Press this mixture into a pie dish, forming a nice even crust. Bake for 10-12 minutes, or until golden brown, then allow it to cool.
- Whisk the eggs together until smooth in another bowl. Add in the coconut milk, shredded coconut, and vanilla extract, mixing until everything is well combined.
- Pour the custard mixture over the cooled crust and bake for an additional 25-30 minutes, or until set and slightly golden.
- Remove from the oven and let the pie cool completely at room temperature, then refrigerate for at least 2 hours to set fully.
- Whip the heavy cream with the powdered erythritol until soft peaks form. Spread this whipped cream over the top of the pie.
- Finish by garnishing with toasted coconut flakes for an extra touch of warmth and texture.
Notes
This pie can be made a day ahead of time. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg