Keto Coconut Buttermilk Pie
This keto coconut buttermilk pie is a creamy and delicious dessert that is gluten-free and THM friendly. It has a buttery crust and a rich coconut filling that will satisfy your sweet tooth without spiking your blood sugar.
Prep Time: 20 minutes
Cook Time: 40 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 10 slices
Ingredients
For the Crust:
•1 1/2 cups of THM Baking Blend or almond flour
•1/4 cup of granulated erythritol or another keto-friendly sweetener
•1/2 cup of melted butter
For the Filling:
•1 cup of heavy whipping cream
•1 tablespoon of white vinegar
•1 cup of unsweetened shredded coconut
•1/2 cup plus 2 tablespoons of granulated erythritol or another keto-friendly sweetener
•1/2 cup (1 stick) of softened butter (not melted)
•5 large eggs
•1 teaspoon of pure vanilla extract
•A pinch of salt
Instructions
Preheat oven to 350°F (177°C) and lightly grease a 9-inch pie dish.
In a small bowl, stir together the heavy cream and vinegar and let it sit for 10 minutes to make buttermilk.
In a medium bowl, whisk together the baking blend or almond flour and erythritol. Add the melted butter and mix well until a crumbly dough forms. Press the dough evenly into the bottom and sides of the prepared pie dish. Set aside.
In a large bowl, beat together the softened butter and erythritol with an electric mixer until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Add the vanilla, salt, and coconut and mix well until combined.
Pour the filling over the crust and spread it evenly with a spatula.
Bake for 40 to 45 minutes or until the filling is set and golden on top. Let the pie cool completely on a wire rack before slicing. You can also refrigerate it for a few hours to make it firmer.
Enjoy as is or with some whipped cream if desired.
Nutrition Facts (per slice):
Calories: 375
Fat: 35g
Carbohydrates: 7g (net)
Fiber: 4g
Protein: 9g