Sugar Free Keto Coconut Cream Pie
Ingredients
Crust
-
1
recipe
Almond flour pie crust
Toasted Coconut
-
1 ¼
cups
Unsweetened shredded coconut
Filling
-
1
13.5-oz can
Coconut cream
-
½
cup
Heavy cream
-
¾
cup
Besti Powdered Monk Fruit Allulose Blend
-
¼
tsp
Sea salt
-
1
tsp
Vanilla extract
-
6
large
Egg yolks
Cream
-
1
cup
Heavy cream
-
1
tbsp
Besti Powdered Monk Fruit Allulose Blend
Instructions
- Make the almond flour pie crust and let it cool completely in the refrigerator.
- Preheat the oven to 350°F (176°C) and toast the shredded coconut until golden brown, then set aside to cool.
- Whisk the egg yolks until smooth and light yellow.
- In a saucepan, combine coconut cream, heavy cream, powdered sweetener, and sea salt. Heat until small bubbles form, then stir in vanilla extract.
- Slowly pour the cream mixture into the whisked egg yolks while whisking constantly to temper the eggs. Stir in toasted coconut.
- Preheat the oven to 300°F (148°C) and pour the filling into the cooled pie crust. Bake until almost set but still jiggly.
- Cool the pie completely on the counter, then refrigerate for at least 2 hours to set.
- Prepare the whipped cream and spread it over the pie. Top with remaining toasted coconut.
Nutrition Facts (estimated)
Servings
12
Calories
480
Total fat
47.4g
Total carbohydrates
10.6g
Total protein
10g
Sodium
0mg
Cholesterol
0mg
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