Keto Coconut Cream Pie

Ingredients

For the Crust:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup melted butter
• 2 tablespoons granulated erythritol or preferred keto sweetener

For the Filling:

• 1 can (13.5 oz) full-fat coconut milk
• 1 cup heavy cream
• 1/2 cup granulated erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened shredded coconut
• 3 large egg yolks
• 1/4 cup coconut flour
• 1/4 cup unsalted butter

For the Topping:

• 1 cup heavy cream
• 2 tablespoons powdered erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• Toasted unsweetened coconut flakes (optional, for garnish)

Instructions

1. Prepare the Crust:
   1. Preheat your oven to 350°F (175°C).
   2. In a medium bowl, combine the almond flour, shredded coconut, melted butter, and erythritol.
   3. Press the mixture evenly into the bottom of a 9-inch pie dish.
   4. Bake for 10-12 minutes, or until the crust is golden brown. Let it cool completely.
2. Prepare the Filling:
   1. In a medium saucepan, combine the coconut milk, heavy cream, erythritol, and vanilla extract. Cook over medium heat until the mixture begins to simmer.
   2. Stir in the shredded coconut.
   3. In a separate bowl, whisk the egg yolks until smooth. Gradually whisk in the coconut flour until well combined.
   4. Slowly pour about 1 cup of the hot coconut milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
   5. Pour the tempered egg mixture back into the saucepan with the remaining coconut milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
   6. Remove from heat and stir in the butter until fully melted and combined.
   7. Pour the filling into the cooled crust. Smooth the top with a spatula and let it cool to room temperature. Refrigerate for at least 4 hours, or until set.
3. Prepare the Topping:
   1. In a large bowl, whip the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.
   2. Spread the whipped cream over the chilled pie.
   3. Garnish with toasted coconut flakes, if desired.
4. Serve:
   • Slice and enjoy your keto coconut cream pie!

Tips:

• Make sure the crust is fully cooled before adding the filling to prevent it from becoming soggy.
• Tempering the eggs is crucial to avoid curdling. Take your time and pour the hot mixture slowly while whisking continuously.
• Store leftovers in the refrigerator for up to 4 days.