Indulge in the decadence of Keto Coconut Cream Pie, a luscious dessert that effortlessly combines the rich flavors of coconut and velvety cream within the confines of a keto-friendly crust. This culinary creation strikes a perfect balance between indulgence and low-carb sensibility, offering a guilt-free treat for those following a ketogenic lifestyle.
The journey begins with a nutty and golden-brown almond and coconut flour crust, carefully crafted to achieve the perfect combination of crunch and tenderness. Enhanced with a touch of erythritol, the crust forms a delectable foundation for what lies above – a coconut cream filling that captures the essence of tropical sweetness.
The coconut cream layer, luxuriously thickened with full-fat coconut milk, egg yolks, and coconut flour, is a symphony of textures and flavors. Enriched with shredded coconut and a hint of vanilla extract, this filling is a keto-friendly rendition of classic coconut cream pie, offering a delightful balance of sweetness without the guilt-inducing carbohydrates.
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Topping off this keto masterpiece is a cloud-like layer of whipped cream, made from heavy whipping cream, erythritol, and vanilla extract. This ethereal crown not only adds a touch of elegance but also contributes a creamy finish that perfectly complements the coconut-infused layers beneath.
As each forkful unveils the layers of this Keto Coconut Cream Pie, one can relish the satisfaction of savoring a sumptuous dessert while adhering to the principles of low-carb living. This dessert is not just a treat for the taste buds; it’s a testament to the art of creating indulgent, keto-friendly delights that make every bite a celebration of flavor and smart dietary choices.
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Keto Coconut Cream Pie
Ingredients:
For the Crust:
- 1.5 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened shredded coconut
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- 1/4 cup melted coconut oil
- 1 large egg
- 1/4 teaspoon salt
- 1-2 tablespoons erythritol (or your preferred keto-friendly sweetener)
For the Coconut Cream Filling:
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup unsweetened shredded coconut
- 1/4 cup unsweetened coconut flakes (for topping)
- 1/3 cup erythritol (adjust to taste)
- 3 large egg yolks
- 2 tablespoons coconut flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Whipped Topping:
- 1 cup heavy whipping cream
- 1-2 tablespoons erythritol (adjust to taste)
- 1/2 teaspoon vanilla extract
Instructions:
For the Crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine almond flour, coconut flour, shredded coconut, melted coconut oil, egg, salt, and erythritol. Mix until a dough forms.
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- Press the dough into the bottom of a pie dish, creating an even crust.
- Bake the crust in the preheated oven for 10-12 minutes or until golden brown. Allow it to cool completely.
For the Coconut Cream Filling:
- In a saucepan, combine coconut milk, shredded coconut, erythritol, egg yolks, coconut flour, vanilla extract, and salt.
- Cook the mixture over medium heat, stirring constantly until it thickens.
- Once thickened, remove from heat and let it cool for a few minutes.
- Pour the coconut cream filling into the cooled crust and spread it evenly.
- Refrigerate the pie for at least 2-3 hours, allowing it to set.
For Whipped Topping:
- In a bowl, whip the heavy whipping cream until stiff peaks form.
- Add erythritol and vanilla extract, and continue whipping until well combined.
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- Spread the whipped topping over the chilled coconut cream filling.
Nutritional Information (Per Serving – Serves 8):
- Calories: ~350 kcal
- Total Fat: ~32g
- Total Carbohydrates: ~9g
- Dietary Fiber: ~4g
- Net Carbs: ~5g
- Protein: ~6g
Note: Nutritional values are approximate and may vary based on specific ingredients and brands used.
Enjoy this Keto Coconut Cream Pie as a delicious, low-carb dessert option!