Coconut Cream Pie Keto
A coconut cream pie with coconut flakes all over and a buttery crust. This keto coconut cream pie will win your heart if you love coconut.
With fall just around the corner, my love for everything autumnal is starting to show. And nothing says “autumn” more than pie? I chose coconut cream because it’s my favorite because it’s not nearly pumpkin or pecan time yet.
A nice coconut cream pie need to contain a substantial layer of coconut custard with whipped cream on top. In addition, I’ve scattered toasted coconut flakes liberally throughout and blended them in with the other ingredients. Any lover of coconut will undoubtedly find their dream pie in this one.
Dessert Course Cuisine
Time for American Prep
20 minutes for cooking, 40 minutes for cooling, and 3 hours overall.
4 hours
Number of servings 12
Calories407kcal
Ingredients
Crust
1/4 cup melted butter
A half-cup of almond flour
two huge eggs
granulated sweetener in 1/4 cup Monkfruit of Lakanto
1/4 teaspoon of salt
Sifted 1/2 cup coconut flour
1/3 cup coconut that hasn’t been sweetened
Filling
2 cups of cream, thick
two huge eggs
one egg yolk
granulated sweetener in 1/3 cup Monkfruit of Lakanto
2 tbsp. of butter
Coconut extract, 1 teaspoon
1/2 teaspoon vanilla
Xanthan gum, 1/4 teaspoon
1 cup of unsweetened coconut shreds
Topping
heavy whipping cream, one pint
a teaspoon of vanilla extract
4 tablespoons of powdered sugar Topping options include more toasted shredded coconut or
Swerve Dang unsweetened coconut chips.
Coconut Cream Pie Keto
Instructions
Crust
In a large basin, melt the butter.
Butter should be well combined with almond flour, eggs, sugar, and salt.
Once a dough develops, add the coconut flour and coconut shreds.
Between parchment or wax paper, roll out the dough.
Remove the top paper sheet from the dough, then invert it into a pie pan.
Flute the edges and press to repair any crustal cracks.
Make a few tiny holes all over the crust using a fork.
10 minutes at 400°F when baking crust Let the crust cool.
Filling
In a medium(over medium heat) saucepan , bring cream to simmer9gentle).
Whisk the egg yolk, sweetener, and eggs in a medium bowl. To temper, whisk continually while slowly incorporating roughly 2/3 cup of hot cream. the tempered egg mixture into the cream while whisking slowly.
Cook for a further 4 to 5 minutes while continuously whisking, or until the mixture starts to thicken.
Add butter, vanilla extract, and coconut extract after taking the mixture off the heat. Add xanthan gum to the surface and whisk vigorously to mix. Add coconut shavings and stir.
After mixture has cooled for 20 to 30 minutes, spread it over the prepared pie crust. Fridge for at least two to three hours to chill.
Whipping cream and toasted coconut to garnish
Nutritional data
12 servings
Calories in Each Serving: 407 % Daily Value
41 g total fat, or 63%
25 g (125%) Saturated Fat
Trans fat 0 g Monounsaturated Fat 6 g Polyunsaturated Fat 0 g
199 mg of cholesterol
66 %
5% sodium, 111 mg
Potassium 2%, 69 mg
10 g 3% of total carbohydrates
3 g dietary fibre 11%
Sugars 4% protein in 4 grams
