Keto Coconut Cream Pie

Ingredients

• For the Crust:
  • 1 1/2 cups almond flour
  • 1/4 cup coconut oil or unsalted butter, melted
  • 2 tablespoons erythritol (or your preferred keto sweetener)
  • 1/4 teaspoon salt
  • 1 large egg
• For the Filling:
  • 1 can (13.5 oz) coconut cream (not coconut milk)
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup erythritol (or your preferred keto sweetener)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon gelatin (optional, for thicker consistency)
  • 1/4 cup water (if using gelatin)
• For the Topping:
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered erythritol
  • 1/2 teaspoon vanilla extract
  • Toasted coconut flakes (for garnish, optional)

Instructions

1. Prepare the Crust:
   • Preheat your oven to 350°F (175°C).
   • In a mixing bowl, combine almond flour, melted coconut oil or butter, erythritol, salt, and egg. Mix until a dough forms.
   • Press the dough into a 9-inch pie pan evenly across the bottom and up the sides.
   • Bake for 12-15 minutes or until golden brown. Remove from the oven and let it cool.
2. Make the Filling:
   • In a medium saucepan over medium heat, combine coconut cream, shredded coconut, erythritol, and vanilla extract. Stir until well combined and heated through (but do not boil).
   • In a separate bowl, whisk the eggs. Slowly temper the eggs by adding a small amount of the heated coconut mixture to the eggs while whisking. This prevents the eggs from curdling.
   • Gradually pour the tempered egg mixture back into the saucepan, stirring continuously until the mixture thickens, about 5-7 minutes.
   • If using gelatin, dissolve it in 1/4 cup of warm water and add it to the coconut mixture, stirring until fully combined. Remove from heat.
3. Assemble the Pie:
   • Pour the coconut filling into the cooled almond flour crust. Smooth the top with a spatula. Refrigerate for at least 2-3 hours, or until set.
4. Prepare the Topping:
   • In a mixing bowl, whip the heavy cream until soft peaks form. Add powdered erythritol and vanilla extract, continuing to whip until stiff peaks form.
   • Spread or pipe the whipped cream over the chilled pie.
5. Serve:
   • Garnish with toasted coconut flakes, if desired. Slice and serve chilled.