Keto Crustless Coconut Custard Pie

Ingredients:

• 4 large eggs
• 1 cup unsweetened coconut milk (or almond milk)
• 1/2 cup heavy cream
• 1/2 cup granulated erythritol (or preferred keto sweetener)
• 1 cup unsweetened shredded coconut
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional for extra flavor)
• 1/4 cup melted coconut oil or unsalted butter
• 1/4 tsp salt

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan with a little bit of coconut oil or butter.
2. Mix Ingredients: In a large mixing bowl, whisk the eggs, coconut milk, heavy cream, and melted coconut oil (or butter) until well combined.
3. Sweeten: Add erythritol, vanilla extract, almond extract (if using), and salt to the mixture, stirring until the sweetener is fully dissolved.
4. Add Coconut: Fold in the shredded coconut until evenly distributed.
5. Pour into Pan: Pour the custard mixture into the prepared pie pan.
6. Bake: Bake for 35-40 minutes, or until the center is set and the top is lightly golden. A toothpick inserted in the center should come out clean.
7. Cool & Serve: Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving. This helps it set up nicely.

Tips:

• Sweetener: Adjust the sweetness level by tasting the custard mixture before baking. Add a bit more if you like it sweeter.
• Serving: Serve with a dollop of unsweetened whipped cream or a few fresh berries for a garnish.