Keto Coconut Cream Pie
Keto Coconut Cream Pie
Total Time: 45 minutes
Serves: 12 slices
Per serving: 555 calories, 14 g protein, 8 g carbohydrates, 53 g fat
Ingredients
For the Pie Crust:
- 2½ cups blanched almond flour
- 1/3 cup powdered erythritol sweetener
- ¼ tsp sea salt
- ¼ cup ghee, melted
- 1 large egg
- ½ tsp vanilla extract
- 1 tsp lemon zest
For the Pie filling:
- 6 large egg yolks
- 1½ 13-oz cans coconut cream
- ¾ cup powdered monk fruit sweetener
- 1 tsp vanilla extract
- 1 cup toasted coconut flakes (save half for garnish)
For the Cream Topping:
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 Tbsp powdered monk fruit sweetener
- (remaining 1/2 cup toasted coconut flakes as garnish)
Directions:
Pie Crust
- Preheat oven to 375 degrees F.
- In a large bowl mix together almond flour, erythritol, sea salt, ghee, egg and vanilla. Once ingredients are incorporated, form into a large ball of dough.
- Press the dough evenly into a 9-inch pie dish.
- Once you have the pie crust evenly distributed in the dish, poke crust with a fork to prevent bubbling.
- Bake for 10 to 12 minutes until golden brown and set aside to cool.
Pie Filling and Cream Topping
- In a medium bowl whisk yolks until they become pale in color--about 2 minutes.
- Over medium heat, pour coconut cream on an empty pan, and add the powdered sweetener.
- Add vanilla extract. Remove from heat.
- Slowly whisk hot coconut cream into whisked egg yolks. This is called tempering.
- Pour the coconut cream and egg mixture into cooled pie crust, add half of your toasted coconut, and bake for 15 minutes. Pie filling should be set and not too jiggly.
- In a large bowl combine the ingredients for the cream topping: whisk heavy cream and powdered monk fruit until you get stiff peaks--this can also be done with an electric mixer if you have one. Place in cooler until your pie is completely cooled.
- Once pie is cooled, add the whipped cream topping and the other half of the toasted coconut as a garnish.
