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.

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:

  1. Preheat the oven to 350°F (175°C).
  2. 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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  4. Press the dough into the bottom of a pie dish, creating an even crust.
  5. 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:

  1. In a saucepan, combine coconut milk, shredded coconut, erythritol, egg yolks, coconut flour, vanilla extract, and salt.
  2. Cook the mixture over medium heat, stirring constantly until it thickens.
  3. Once thickened, remove from heat and let it cool for a few minutes.
  4. Pour the coconut cream filling into the cooled crust and spread it evenly.
  5. Refrigerate the pie for at least 2-3 hours, allowing it to set.

For Whipped Topping:

  1. In a bowl, whip the heavy whipping cream until stiff peaks form.
  2. Add erythritol and vanilla extract, and continue whipping until well combined.
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  4. 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!