Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup granulated erythritol (or other keto sweetener)
- 1/4 cup melted coconut oil or butter
- 1/4 tsp sea salt
- 1 large egg
Instructions:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine almond flour, erythritol, melted coconut oil, and sea salt.
- Add the egg and mix until the dough comes together.
- Press the dough evenly into the bottom and up the sides of a 9-inch pie pan.
- Bake for 10-12 minutes, or until the crust is lightly golden brown. Remove from oven and let it cool completely.
Coconut Cream Filling
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup coconut cream (chilled and skimmed from the top of a can of coconut milk)
- 1/2 cup granulated erythritol (or other keto sweetener)
- 1/4 cup unsweetened shredded coconut
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp cornstarch or xanthan gum (for thickening)
Instructions:
- In a medium saucepan, combine coconut milk, coconut cream, erythritol, and salt. Cook over medium heat, stirring frequently.
- Once the mixture is hot and the erythritol is dissolved, whisk in the cornstarch or xanthan gum until well combined.
- Continue to cook, stirring constantly, until the mixture thickens (about 5-7 minutes).
- Remove from heat and stir in the vanilla extract and shredded coconut.
- Let the filling cool slightly before pouring it into the cooled crust.
Topping
Ingredients:
- 1 cup heavy whipping cream
- 2 tbsp erythritol (or other keto sweetener)
- 1/2 tsp vanilla extract
- Toasted coconut flakes (optional, for garnish)
Keto Coconut Cream Pie
Instructions:
- In a mixing bowl, whip the heavy cream with erythritol and vanilla extract until stiff peaks form.
- Spread the whipped cream over the coconut cream filling.
- Garnish with toasted coconut flakes if desired.
To Serve:
- Chill the pie in the refrigerator for at least 2 hours to set.
- Slice and enjoy your Keto Coconut Cream Pie!
Feel free to adjust the sweetness to your taste or add a little more coconut if you like it extra coconutty!