Pina Colada Pie

Ingredients

Crust

• 1½ cups almond flour
• 3 tablespoons coconut flour
• 3 tablespoons butter, melted
• 2 tablespoons erythritol or preferred keto sweetener
• ½ teaspoon vanilla extract

Filling

• 1 cup coconut cream (full-fat)
• ½ cup cream cheese, softened
• ½ cup unsweetened shredded coconut
• ¼ cup keto-friendly pineapple chunks (fresh or frozen, unsweetened)
• 2–3 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1 teaspoon lime juice

Topping (Optional)

• Whipped cream (unsweetened)
• Toasted coconut flakes
• Extra pineapple chunks

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👩‍🍳 Instructions

Step 1: Prepare the Crust

1. Preheat oven to 175°C (350°F).
2. Mix almond flour, coconut flour, melted butter, sweetener, and vanilla until crumbly.
3. Press mixture into a 9-inch pie pan, evenly covering the bottom and sides.
4. Bake for 8–10 minutes until lightly golden. Let cool.

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Step 2: Prepare the Filling

1. In a bowl, beat cream cheese and coconut cream until smooth.
2. Add erythritol, vanilla extract, lime juice, and mix well.
3. Fold in shredded coconut and small pineapple chunks.
4. Pour filling into cooled crust and smooth the top.

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Step 3: Chill & Serve

1. Refrigerate pie for 2–3 hours or until firm.
2. Before serving, top with whipped cream, extra pineapple, and toasted coconut flakes if desired.

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✨ Keto Tips

• Use unsweetened coconut and pineapple to keep carbs low
• Full-fat coconut cream gives a rich, creamy texture
• Lime juice enhances the tropical flavor

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🧮 Approx Keto Macros (per slice, 8 slices)

• Net Carbs: ~5–6g
• Fat: High
• Protein: Moderate

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🌴 Variations

• Chocolate drizzle for coconut-chocolate twist
• Add rum extract for authentic pina colada flavor
• Make mini keto pies or tarts