Ingredients:

For the Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup melted butter
  • 2 tablespoons powdered erythritol (or your preferred keto-friendly sweetener)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

For the Coconut Filling:

  • 1 1/2 cups unsweetened coconut milk
  • 1/2 cup heavy cream
  • 3/4 cup powdered erythritol (adjust to taste)
  • 4 large egg yolks
  • 3 tablespoons coconut flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • 1/2 cup unsweetened shredded coconut

For the Whipped Topping:

  • 1 cup heavy cream
  • 1 tablespoon powdered erythritol
  • 1/2 teaspoon vanilla extract

Instructions:

For the Crust:

  1. Preheat Oven: Preheat your oven to 350°F (175°C).
  2. Mix Ingredients: In a bowl, combine almond flour, shredded coconut, melted butter, powdered erythritol, vanilla extract, and a pinch of salt. Mix until well combined.
  3. Press Into Pie Pan: Press the mixture into the bottom and up the sides of a pie pan to form the crust.
  4. Bake: Bake the crust in the preheated oven for 10-12 minutes or until it’s golden brown. Allow it to cool completely.

For the Coconut Filling:

  1. Prepare Coconut Mixture: In a saucepan, combine unsweetened coconut milk, heavy cream, powdered erythritol, egg yolks, and coconut flour.
  2. Cook: Cook the mixture over medium heat, stirring constantly until it thickens. This usually takes about 5-7 minutes.
  3. Add Extracts and Shredded Coconut: Remove from heat and stir in vanilla extract, coconut extract (if using), and shredded coconut. Let it cool for a few minutes.
  4. Pour Into Crust: Pour the coconut filling into the cooled crust. Smooth the top with a spatula.
  5. Chill: Refrigerate the pie for at least 4 hours or until set.

For the Whipped Topping:

  1. Whip Cream: In a mixing bowl, whip the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.
  2. Top Pie: Spread the whipped cream over the chilled pie.
  3. Serve: Slice and serve your delicious Keto Coconut Cream Pie. Enjoy!

Notes:

  • Sweetener Adjustment: Adjust the amount of sweetener to your taste preference in both the crust and the filling.
  • Extracts: Coconut extract enhances the coconut flavor, but it’s optional. You can also use almond extract for an alternative flavor.
  • Storage: Store the pie in the refrigerator. It’s best when consumed within a few days.