Keto Crustless Coconut Custard Pie

🥧🥥 Keto Crustless Coconut Custard Pie

Servings: 8–10 slices
Net carbs: ~3–4g per slice (depending on sweetener choice)

Ingredients:

• 1 ½ cups unsweetened shredded coconut (toasted or plain)
• 1 cup heavy cream
• ½ cup unsweetened coconut milk (or almond milk)
• 4 large eggs
• ½ cup powdered erythritol (or sweetener of choice)
• 1 tsp vanilla extract
• ½ tsp coconut extract (optional but adds extra coconut goodness)
• ¼ tsp salt
• 1 tbsp butter, melted (optional, for extra richness)
• ½ tsp ground cinnamon (optional for a little spice)

🔥 Instructions:

1. Preheat oven to 350°F (175°C). Grease a pie dish or 9-inch baking dish.
2. Whisk wet ingredients:
   In a large bowl, whisk together the eggs, heavy cream, coconut milk, sweetener, vanilla, coconut extract (if using), salt, and melted butter until smooth.
3. Add coconut:
   Stir in the shredded coconut and cinnamon (if using) until evenly distributed.
4. Pour & bake:
   Pour the custard mixture into the prepared pie dish. Smooth the top. Bake for 35–45 minutes, or until the center is set and slightly golden on top. The custard should jiggle slightly in the middle but be firm around the edges.
5. Cool completely:
   Let the pie cool to room temperature before refrigerating for at least 2 hours to set (overnight is best if you can wait that long!).
6. Serve:
   Once chilled, slice and enjoy! Optional: top with a dollop of whipped cream or toasted coconut flakes for extra texture.

💡 Pro Tips & Variations:

• Want a little more richness? Add cream cheese (about ¼ cup) to the custard mixture for extra creaminess.
• Low-carb crust option: If you’re craving a crust, you can easily make a simple almond flour crust and press it into the bottom before adding the custard.
• If you like a stronger coconut flavor, use full-fat coconut milk and add a bit of coconut extract.

Let me know if you want it made with a different sweetener or even some chocolate drizzle on top to make it extra decadent!