Keto Coconut Cream Pie
With a flaky crust and a fluffy inside, this keto friendly, low carb recipe, is the perfect dessert for any occasion. Here’s how to prepare it.
Servings 12
Calories 401kcal
Ingredients
Crust
- ¼ cup butter melted
- 3 eggs
- ¼ cup almond flour
- ½ cup coconut flour sifted
- ⅓ cup shredded coconut unsweetened
- ¼ cup erythritol
- 1/3 tsp sea salt
- ½ tsp cinnamon
Filling
- 3 egg yolks
- 2 cups coconut milk
- 2 tsp vanilla extract
- 1/3 cup erythritol or any keto sweetener
- 2 tbsp gelatin unsweetened
- 1 tsp xanthan gum
- 2 cups sour cream
- 1 ¾ cup cream cheese
- 1/3 cup shredded coconut or thinly sliced coconut meat, unsweetened
- 2 tbsp water if needed
Instructions
- In a bowl, combine all the solid ingredients for the crust: the almond flour, coconut flour, the sweetener powder, salt, grated coconut and cinnamon.
- When all the ingredients are well integrated, add the beaten eggs and melted butter. Mix with a spatula until you have a mixture similar to breadcrumbs.
- Preheat the oven to 300°F and grease a pie pan. Place the mixture in the mold and crush gently with your hands until the mold is completely covered.
- Bake for 10 minutes or until the dough is perfectly browned.
- Next, make the filling. In the blender, mix the egg yolks and the coconut milk, vanilla extract, and the sweetener.
- Add the gelatin, xanthan gum, sour cream and cream cheese. Beat for 2 minutes until creamy.
- Put this mixture in a pot over medium low heat for approximately 8 minutes without boiling. Add some water if needed. Remove and let cool.
- When the mixture is cold, pour it on the crust and refrigerate it for 4 hours.
- You can decorate with pieces of shredded coconut. We use thinly sliced coconut meat from raw coconuts.
Nutrition
Calories: 401kcal | Carbohydrates: 9g | Protein: 8g | Fat: 38g | Saturated Fat: 25g | Cholesterol: 156mg | Sodium: 280mg | Potassium: 231mg | Fiber: 3g | Sugar: 3g | Vitamin A: 926IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg