Keto Coconut Cream Pie

Embark on a delectable journey to Keto Coconut Cream Pie paradise, where flavor and health-conscious choices unite in a single slice. Satisfy your dessert cravings while staying true to your keto goals with this divine creation. Whether you’re a seasoned keto enthusiast or just starting your low-carb adventure, this pie is a delightful treat that showcases how indulgence and nutritional awareness can coexist harmoniously. Dive into the world of creamy coconut custard, flaky crust, and velvety whipped cream, all without the guilt of traditional high-carb desserts. Join us as we craft this keto masterpiece that’s set to redefine your dessert experience.

Keto Coconut Cream Pie

Preparation Time: 20 minutes

Cooking Time: 15 minutes (plus chilling time)

Serves: 8 slices

Difficulty: Moderate

Course: Dessert

Cuisine: American, Keto

kcal: Approximately 220 kcal per slice

Ingredients:

  • For the Crust:
    • 1 1/2 cups almond flour
    • 1/4 cup coconut flour
    • 1/4 cup granulated erythritol (or sweetener of choice)
    • 1/4 teaspoon salt
    • 1/3 cup melted butter
  • For the Filling:
    • 1 1/2 cups coconut milk (full-fat)
    • 1/2 cup unsweetened shredded coconut
    • 1/4 cup granulated erythritol
    • 3 large egg yolks
    • 2 tablespoons coconut flour
    • 1 teaspoon vanilla extract
  • For the Whipped Cream Topping:
    • 1 cup heavy whipping cream
    • 1 tablespoon powdered erythritol
    • 1/2 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish.
  2. In a bowl, combine the almond flour, coconut flour, erythritol, and salt for the crust. Add melted butter and mix until well combined.
  3. Press the mixture into the bottom and sides of the pie dish to form the crust. Bake for 10-12 minutes, or until golden brown. Allow to cool.
  4. In a saucepan, whisk together coconut milk, shredded coconut, erythritol, egg yolks, and coconut flour for the filling. Cook over medium heat, stirring constantly, until the mixture thickens.
  5. Remove from heat and stir in vanilla extract. Pour the filling into the cooled pie crust. Refrigerate for at least 2 hours to set.
  6. In a mixing bowl, whip the heavy whipping cream, powdered erythritol, and vanilla extract until stiff peaks form.
  7. Spread the whipped cream over the chilled coconut custard filling.

Note: For additional flavor and texture, toast some extra shredded coconut and sprinkle it on top of the whipped cream.

Nutrition Facts (per slice):

  • Calories: 220 kcal
  • Fat: 20g
  • Carbohydrates: 5g
  • Fiber: 2g
  • Protein: 4g
  • Sugar: 1g
  • Net Carbs: 3g

Elevate your dessert experience with Keto Coconut Cream Pie, a testament to the harmony between flavor and health-conscious choices. For personalized keto support, consider a custom keto meal plan that caters to your preferences. To embark on a transformative keto journey, explore the 28 Day Keto Challenge. Indulge in this decadent pie and savor each spoonful without compromising your commitment to a balanced lifestyle. With the tantalizing fusion of coconut and creaminess, this pie is bound to become your favorite keto dessert option. So, gather your ingredients, follow our easy-to-follow instructions, and treat yourself to a slice of Keto Coconut Cream Pie that embodies the essence of guilt-free delight.