Keto Coconut Cream Pie recipe

Ingredients:

For the Crust:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ¼ cup powdered erythritol or sweetener of your choice
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 large egg

For the Coconut Cream Filling:

• 1 can (13.5 oz) coconut milk (full fat)
• 1/2 cup unsweetened coconut flakes
• 1/4 cup powdered erythritol or sweetener of your choice
• 3 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons coconut flour

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered erythritol or sweetener of your choice
• 1 teaspoon vanilla extract

Instructions:

For the Crust:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the almond flour, coconut flour, powdered erythritol, and salt for the crust.
3. Add the melted butter and egg to the dry ingredients. Mix until a dough forms.
4. Press the dough into a 9-inch pie pan, covering the bottom and sides evenly.
5. Bake the crust in the preheated oven for about 10-12 minutes, or until it’s golden brown. Let it cool completely.

For the Coconut Cream Filling:

1. In a saucepan, combine the coconut milk, unsweetened coconut flakes, and powdered erythritol. Heat over medium heat until it’s hot, but not boiling.
2. In a separate bowl, whisk together the egg yolks, vanilla extract, salt, and coconut flour.
3. Slowly pour a small amount of the hot coconut milk mixture into the egg yolk mixture while whisking constantly. This helps temper the egg yolks.
4. Gradually pour the tempered egg yolk mixture back into the saucepan with the remaining coconut milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency (about 5-7 minutes).
5. Once thickened, remove from heat and let it cool slightly. Then, pour the coconut cream filling into the cooled pie crust.
6. Place a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming. Refrigerate the pie for at least 2-3 hours, or until the filling is set.

For the Whipped Cream Topping:

1. In a mixing bowl, whip the heavy whipping cream, powdered erythritol, and vanilla extract until stiff peaks form.
2. Spread the whipped cream over the chilled coconut cream filling in the pie crust.
3. Optionally, you can sprinkle additional toasted coconut flakes on top for garnish.
4. Slice and serve the Keto Coconut Cream Pie, and enjoy your indulgent yet low-carb dessert!

Remember to store any leftovers in the refrigerator. The nutritional values may vary based on the specific brands of ingredients you use, so be sure to check labels and adjust your calculations accordingly.