Description
This Keto Coconut Cream Pie is a delicious, low-carb dessert that satisfies your sweet tooth without the carbs.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup erythritol
- 1/2 cup unsweetened coconut flakes
- 1/4 cup butter, melted
- 1/2 teaspoon vanilla extract
- 2 cups heavy cream
- 1/2 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, erythritol, coconut flakes, and melted butter until well combined.
- Press the mixture into a pie pan to form the crust and bake for 10-12 minutes or until lightly golden.
- In a separate bowl, whip the heavy cream with powdered erythritol and vanilla extract until soft peaks form.
- In another bowl, mix the coconut milk and shredded coconut.
- Fold the coconut mixture into the whipped cream until well mixed.
- Pour the coconut cream filling into the cooled crust and refrigerate for at least 2 hours until set.
- Serve chilled, garnished with additional coconut flakes if desired.
Notes
- This pie can be stored in the refrigerator for up to 5 days.
- Feel free to top with extra whipped cream and toasted coconut.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 75mg