Keto Crustless Coconut Custard Pie

This Keto Crustless Coconut Custard Pie is a delightful low-carb dessert that brings all the creamy, coconutty goodness you crave—without the crust! It’s light, fluffy, and a breeze to make, perfect for satisfying your sweet tooth while staying keto-friendly.

Equipment You’ll Need

• Mixing bowl
• Whisk
• 9-inch pie dish
• Baking sheet

Ingredients

• 4 large eggs
• 1 cup heavy cream
• 1/2 cup unsweetened shredded coconut
• 1/3 cup granulated erythritol or preferred keto-friendly sweetener
• 1/4 cup unsweetened coconut milk (or almond milk)
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Optional: 1/4 teaspoon coconut extract for extra coconut flavor

Step-by-Step Procedure

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish lightly with butter or nonstick spray.
2. Mix the Ingredients
   In a large mixing bowl, whisk together the eggs, heavy cream, and sweetener until well combined. Add the unsweetened coconut milk, melted butter, vanilla extract, and salt. For extra coconut flavor, you can also add a dash of coconut extract.
3. Add Shredded Coconut
   Stir in the shredded coconut, making sure it’s evenly distributed throughout the mixture. The coconut will give the pie a slight texture that complements the creamy custard.
4. Pour and Bake
   Pour the custard mixture into the prepared pie dish. Place the pie dish on a baking sheet to prevent spills and to make handling easier. Bake in the preheated oven for 45-50 minutes, or until the center is set and a knife inserted near the center comes out clean.
5. Cool and Serve
   Let the pie cool in the dish for at least 20 minutes. The pie will firm up as it cools. Slice and serve warm, or refrigerate to enjoy it cold. Both ways are delicious!

Tips

• Use Coconut Cream: For an extra creamy texture, substitute half of the heavy cream with coconut cream.
• Add a Dash of Cinnamon or Nutmeg: Sprinkle a bit on top before baking for a touch of warmth and spice.
• Serve with Whipped Cream: A dollop of keto-friendly whipped cream pairs beautifully with this custard.

Storage Details

• Refrigeration: Store in an airtight container in the fridge for up to 4 days.
• Freezing: Although the texture may change slightly, you can freeze individual slices by wrapping them tightly in plastic wrap and storing them in a freezer-safe container. Thaw in the fridge before serving.

FAQs

1. Can I make this dairy-free?
Yes, replace heavy cream with full-fat coconut milk or cream, and use coconut oil instead of butter.

2. Can I use a different sweetener?
Feel free to use any keto-friendly sweetener you prefer, like monk fruit or stevia. Adjust to taste.

3. Can I add a crust?
Sure! If you prefer a crust, you can make a low-carb almond flour crust as a base, but it’s delicious even without one.

Nutrition Information (per slice, based on 8 servings)

• Calories: 150
• Fat: 14g
• Carbohydrates: 4g
• Fiber: 2g
• Protein: 3g

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