Description
A creamy Keto Coconut Cream Pie with a nutty crust that’s perfect for satisfying sweet cravings without guilt.
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). In a bowl, mix together the almond flour, melted coconut oil, erythritol, and salt. Press the mixture into a pie dish to form the crust. Bake for 10-12 minutes until golden brown. Let cool.
- In another bowl, whisk the eggs, then add the coconut milk, shredded coconut, and vanilla extract. Mix until well combined.
- Pour the coconut custard mixture into the cooled crust and bake for an additional 25-30 minutes until set.
- Allow to cool in the fridge for at least 120 minutes; patience is key!
- Before serving, whip the heavy cream with the powdered erythritol until soft peaks form. Spread over the top of the pie and garnish with toasted coconut flakes.
Notes
This pie can be made a day in advance. Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg