Keto Crustless Coconut Custard Pie

Ingredients:

• 1 1/2 cups unsweetened shredded coconut
• 4 large eggs
• 1/2 cup unsweetened almond milk (or coconut milk)
• 1/2 cup heavy cream
• 1/4 cup erythritol (or sweetener of choice, adjust to taste)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon coconut extract (optional, for extra coconut flavor)
• 1/4 teaspoon ground cinnamon (optional, for extra warmth)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with butter or non-stick spray.
2. Prepare the custard mixture: In a large bowl, whisk the eggs, almond milk, heavy cream, erythritol, vanilla extract, salt, and coconut extract until smooth and well-combined.
3. Add shredded coconut: Stir in the shredded coconut until evenly distributed in the mixture.
4. Pour into pie dish: Pour the custard mixture into the prepared pie dish. Sprinkle a little cinnamon on top, if desired.
5. Bake for 40-45 minutes, or until the center is set and lightly golden. A toothpick inserted into the center should come out clean.
6. Cool and serve: Allow the pie to cool for about 15 minutes before refrigerating. It will firm up as it cools. Chill in the fridge for at least 2 hours, or overnight for the best results.
7. Enjoy: Slice and enjoy your rich, creamy Keto Crustless Coconut Custard Pie!