ketoKeto Recipes
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:
- 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.
- Mix Ingredients: In a large mixing bowl, whisk the eggs, coconut milk, heavy cream, and melted coconut oil (or butter) until well combined.
- Sweeten: Add erythritol, vanilla extract, almond extract (if using), and salt to the mixture, stirring until the sweetener is fully dissolved.
- Add Coconut: Fold in the shredded coconut until evenly distributed.
- Pour into Pan: Pour the custard mixture into the prepared pie pan.
- 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.
- 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.