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keto coconut cream pie

Keto Coconut Cream Pie

This Keto Coconut Cream Pie is a rich and creamy dessert that can be a fantastic part of your low carb way of life. This delicious pie features the tropical taste of coconut in a sugar-free custard filling, and topped with whipped cream. The best part? Since it is prepared without refined sugars or any high-carb components, every mouthful can be consumed without any guilt! If you're cooking for the family, or throwing a party, or just having a dessert craving, this pie really hits that perfect note between tasty, crunchy and healthy! With a buttery almond flour crust, creamy coconut filling, and airy whipped topping, it is sure to be the show-stopping dessert table feature.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 2 hours
Total Time 2 hours 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • For the Crust:
  • 1 ½ cups almond flour
  • ¼ cup unsweetened shredded coconut
  • ¼ cup melted butter
  • 2 tbsp erythritol or any keto sweetener
  • ½ tsp vanilla extract
  • Pinch of salt
  • For the Coconut Filling:
  • 1 can 13.5 oz full-fat coconut milk
  • ¾ cup heavy cream
  • ½ cup erythritol or monk fruit sweetener
  • 3 large egg yolks
  • 2 tbsp coconut flour
  • 1 tsp vanilla extract
  • ½ cup unsweetened shredded coconut
  • For the Whipped Topping:
  • 1 cup heavy whipping cream
  • 2 tbsp powdered erythritol
  • ½ tsp vanilla extract
  • Toasted coconut flakes for garnish optional

Equipment

  • Mixing bowls
  • Whisk
  • Saucepan
  • Pie dish
  • Hand mixer or stand mixer
  • Rubber spatula
  • Oven

Method
 

  1. Step 1: Prepare the Crust
  2. HEAT your oven to 350°F (175°C).
  3. Combine almond flour, shredded coconut, melted butter, erythritol, vanilla extract, and salt in a bowl.
  4. Press the mixture into a 9-inch pie dish, greasing it beforehand if necessary.
  5. Cook for 10 to 12 minutes, till golden brown.
  6. Take out from the oven and let cool properly before stuffing.
  7. Coconut Cream Filling Step 2:
  8. As you can see from these step by step pictures step 1 → First add together the coconut milk, heavy cream, and erythritol into a sauce pan over medium high heat. Stir occasionally until warm.
  9. In another bowl, beat the egg yolks together with the coconut flour.
  10. Whisking the egg mixture in between pour the warm coconut mixture slowly into the egg mixture (this part is so important don't let the egg curdled).
  11. Place mixture back in the saucepan and on stove over medium heat, cook until thick (5–6 minutes).
  12. Off heat, stir in the vanilla extract and shredded coconut.
  13. Pour in the filling into the cooled crust and spread it even.
  14. Step 3: Chill the Pie
  15. Transfer the pie into the fridge for 2 hours or until completely set.
  16. It will be firm and creamy when ready to eat!
  17. Fourth step — apply the Whipped Topping
  18. In a mixing bowl, combine beat heavy cream, powdered erythritol, and vanilla extract until soft peaks form.
  19. In the meantime, when pie is chilled, gently smooth the whipped cream on top of the pie.
  20. Sprinkle over some toasted coconut flakes for crunch and for visual appeal.
  21. Step 5: Serve and Enjoy
  22. This tasty, keto creamy dessert: Slice and serve cold!