Description
A comforting Keto Coconut Cream Pie with a rich coconut flavor, perfect for low-carb lifestyles and family gatherings.
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 the oven to 350°F (175°C).
- Mix together the almond flour, melted coconut oil, erythritol, and salt until it resembles a fine crumble.
- Press the mixture into a pie dish to form a crust and bake for 10-12 minutes until golden brown.
- Let it cool before proceeding.
- Whisk the eggs together in a separate bowl until light and frothy.
- Add the coconut milk, shredded coconut, and vanilla extract to the egg mixture and mix until well combined.
- Pour the coconut custard mixture into the cooled crust and bake for an additional 25-30 minutes.
- Cool the pie in the fridge for at least 2 hours.
- Whip the heavy cream with the powdered erythritol until soft peaks form.
- Spread the whipped cream over the pie and garnish with toasted coconut flakes.
Notes
Make-ahead friendly and ideal for holiday gatherings. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 22g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 186mg