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Keto Coconut Cream Pie

Keto Coconut Cream Pie

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Prep Time 15 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 413 kcal

Ingredients
  

Filling

  • 1 Cup Unsweetened Coconut Flakes
  • 1/2 Cup Heavy Whipping Cream
  • 3/4 Cup Sweetener Swerve Granular Sweetener.
  • 1/4 Cup Coconut Flour
  • 2 Large Eggs
  • 1/2 Tsp Xanthan Gum
  • 1/4 Tsp Salt

Topping

  • 1 Cup Heavy Whipping Cream
  • 1/3 Cup Powdered Swerve Sweetener
  • 1/2 Tsp Vanilla Extract

Keto Pie Crust

  • 112 Grams Almond Flour Equivalent to 1 cup.
  • 18 Grams Coconut Flour Equivalent to 2 tbsp.
  • 1 Large Egg  Lightly beaten.
  • 1/4 Tsp Salt
  • 3 Tbsp Butter Cubbed, Cold.
  • 1 Tsp Swerve
  • 1/4 Cup Cream Cheese Softened.

Instructions
 

Keto Pie Crust

  • Preheat oven to 375°F.
  • Combine all dry ingredients in a blender or food processor and pulse until combined.
  • Add the remainder of the ingredients and pulse until mixture is crumbly. Make sure not to over-process the dough.
  • Remove mixture from the blender or food processor.
  • Knead the ingredients for a few seconds until thoroughly combined. Combine mixture into a ball. Cover with saran wrap and place in the fridge for 1 hour or freezer for 10-15 minutes.
  • Once the mixture has cooled. Place the mixture into the pie plate on the bottom and firmly up the sides.
  • Prick the pie crust all over with a fork before baking
  • Bake uncovered for 12-15 minutes until slightly golden.

Filling

  • Preheat oven to 375°
  • Spread the coconut flakes on a baking tray lined with parchment paper. Bake in a preheated oven for about 5 minutes until golden. Stir occasionally to prevent browning.
  • Once done baking, remove from oven and set aside.
  • Combine the eggs to a mixing bowl and whisk together. Set aside.
  • In a medium saucepan over low heat, whisk the heavy whipping cream, coconut flour, vanilla extract, salt and sweetener. Continue whisking until simmering and the sauce has slightly thickened (do not boil). About 2 minutes.
  • Temper the whisked eggs with the heated sauce and then slowly pour the eggs into the sauce pan, continuously whisking to combine.
  • Finally whisk in 1/4 tsp of xanthan gum. Once the custard has thickened (about 2-3 minutes) remove from heat.
  • Stir in half a cup of the toasted coconut flakes to the custard.
  • Pour the custard into the pie shell and chill until firm, about 4 hours.

Topping

  • Beat together cream and Powdered Swerve Sweetener with a mixer until soft peaks form. Top pie with cream, and sprinkle with toasted coconut. Serve immediately.
  • Enjoy!

Notes

Nutrition Information (without crust): 8 Servings
  • 253 Calories 
  • 6.8g Carbohydrates 
  • 2.6g Fiber
  • 23.2g Fat 
  • 2.8g Protein
Net Carbs: 4.2g / Serving
 
Nutrition Information (with crust): 8 Servings 
  • 413 Calories 
  • 11.3g Carbohydrates 
  • 4.8g Fiber
  • 37.7g Fat 
  • 7.3g Protein 
Net Carbs: 6.5g / Serving