Keto Coconut Cream Pie Recipe
This Keto Coconut Cream Pie is a rich, creamy, and low-carb dessert that perfectly balances coconut flavor with a smooth, velvety texture. The buttery almond flour crust complements the decadent coconut filling, making it an irresistible treat for coconut lovers. With only 5g of net carbs per serving, this guilt-free dessert is ideal for satisfying your sweet tooth while staying true to your keto lifestyle.
Equipment
- Pie Dish
- Saucepan
- Whisk
- Mixer
Ingredients
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- A pinch of salt
For the Filling:
- 13.5 oz coconut milk
- 1/2 cup heavy cream
- 1/3 cup erythritol or monk fruit sweetener
- 1/2 cup shredded unsweetened coconut
- 2 large eggs
- 1 tbsp coconut flour
- 1 tsp vanilla extract
- Pinch of salt
Optional Topping:
- Whipped cream (sugar-free)
- Extra shredded coconut
Instructions
- Preheat the oven to 350°F (175°C).
- Combine almond flour, melted butter, and salt. Press into a pie dish and bake for 10-12 minutes until golden. Let cool.
- In a saucepan, combine coconut milk, heavy cream, sweetener, and shredded coconut. Heat until warm, then whisk eggs and add slowly to the mixture. Cook over low heat until thickened. Stir in coconut flour, vanilla, and salt.
- Pour the filling into the cooled crust and refrigerate for 2-3 hours.
- Top with whipped cream and extra shredded coconut. Serve chilled.