Description
A delicious and creamy keto-friendly coconut cream pie that satisfies your sweet tooth without the carbs!
Ingredients
Scale
- 1 1/2 cups unsweetened shredded coconut
- 1/2 cup almond flour
- 1/4 cup erythritol
- 1/4 cup coconut oil
- 1/2 cup heavy cream
- 1 cup coconut milk
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/4 cup unsweetened cocoa powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine shredded coconut, almond flour, erythritol, and melted coconut oil. Mix well.
- Press the mixture into the bottom of a pie pan and bake for 10-12 minutes until golden.
- In a saucepan, whisk together heavy cream, coconut milk, eggs, and vanilla. Cook on medium heat while stirring until thickened.
- Remove from heat and pour the coconut filling into the prepared crust.
- Chill in the refrigerator for at least 4 hours before serving.
- Garnish with additional shredded coconut if desired.
Notes
- Allow the pie to chill completely for the best texture.
- This pie can be topped with whipped cream or additional coconut for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 120mg