Description
Indulge in this creamy, keto-friendly coconut cream pie that combines a nutty crust with rich coconut custard, perfect for any occasion.
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.
- Whisk the eggs in another bowl, 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!
- 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 ahead by preparing the crust and custard a day in advance. Store separately in the fridge until ready to assemble.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 2g
- Sodium: 180mg
- Fat: 27g
- Saturated Fat: 24g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 135mg