Keto Coconut Cream Pie
Ingredients:
For the crust:
1 1/2 cups almond flour
1/4 cup butter, melted
1/4 cup powdered erythritol
1/4 teaspoon salt
For the filling:
1/4 cup unsweetened shredded coconut
1 cup heavy cream
1/2 cup powdered erythritol
3 large eggs
1 teaspoon of vanilla extract
1/4 teaspoon xanthan gum
Extra unsweetened shredded coconut, toasted (for garnish, optional)
Methods:
The first step
Preheat your oven to 350°F (175°C).
The second step
In a medium bowl, stir together the almond flour, butter, erythritol and salt until well combined. Press the mixture evenly into a 9-inch pie plate.
The third step
Bake the crust for 10-12 minutes or until golden and firm. Let it cool slightly on a wire rack.
The fourth step
In a large bowl, whisk together the shredded coconut, heavy cream, erythritol, eggs, vanilla and xanthan gum until smooth and well blended.
The fifth step
Pour the coconut filling over the crust and spread it evenly.
The sixth step
Bake the pie for 25-30 minutes or until the filling is set and the surface is lightly browned.
The seventh step
Remove the pie from the oven and let it cool completely on a wire rack.
The eighth step
To decorate the pie before serving it, you can choose to sprinkle toasted shredded coconut on top.
The ninth step
To toast coconut, place on a baking sheet and bake in a preheated 350°F (175°C) oven for 5-7 minutes, stirring occasionally, until golden.
The tenth step
Cut the coconut cream pie into slices and serve at room temperature or chilled.
Enjoy!
Nutrition Facts (per serving, makes 8 servings):
Calories: 375
Fat: 34 g
Carbohydrates: 8 g
Fiber: 3 g
Net Carbs: 5 g
Protein: 9 g
ADVERTISEMENT
