Introduction: This Keto Crustless Coconut Custard Pie is a low-carb delight with a creamy, custard-like texture and rich coconut flavor. It’s a simple, one-bowl recipe that doesn’t require a crust, making it an easy dessert option for those on a keto or low-carb diet. With a satisfying balance of coconut and vanilla, this pie is perfect for a quick and guilt-free treat.

Ingredients:

  • 4 large eggs
  • ¾ cup full-fat coconut milk (canned)
  • ¾ cup unsweetened shredded coconut
  • ¼ cup coconut flour
  • ½ cup erythritol (or preferred keto-friendly sweetener)
  • ¼ cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract (optional, for extra coconut flavor)
  • ¼ teaspoon salt

Instructions:

Step 1: Preheat the Oven and Prepare Baking Dish

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
  2. Prepare the Pie Dish:
    • Grease a 9-inch pie dish or a similar baking dish with non-stick spray or butter to prevent sticking.

Step 2: Make the Custard Mixture

  1. Combine the Ingredients:
    • In a large mixing bowl, whisk together the eggs, coconut milk, erythritol, melted butter, vanilla extract, and coconut extract (if using) until smooth.
  2. Add Dry Ingredients:
    • Add the shredded coconut, coconut flour, and salt to the mixture. Stir until well combined.

Step 3: Pour and Bake

  1. Pour the Mixture:
    • Pour the custard mixture into the prepared pie dish, spreading it out evenly.
  2. Bake the Pie:
    • Place the pie dish in the preheated oven and bake for 45-50 minutes, or until the top is golden and the center is set. A toothpick inserted into the center should come out clean.

Step 4: Cool and Serve

  1. Cool the Pie:
    • Allow the pie to cool in the dish for at least 15-20 minutes before slicing. It will firm up as it cools.
  2. Serve:
    • Serve warm, at room temperature, or chilled. Optionally, garnish with a dollop of whipped coconut cream or a sprinkle of extra shredded coconut.

Tips and Variations:

  1. Add a Twist: Stir in a handful of low-carb chocolate chips or chopped nuts to add extra flavor and texture.
  2. Use Almond Flour: Substitute 2 tablespoons of coconut flour with ¼ cup of almond flour for a slightly nuttier taste and texture.
  3. For a Thicker Custard: Reduce the shredded coconut to ½ cup if you prefer a creamier, more custard-like consistency.

Nutritional Information (Per Slice, Approx. 8 Servings):

  • Calories: 180
  • Carbohydrates: 6g
  • Fiber: 3g
  • Net Carbs: 3g
  • Protein: 4g
  • Fat: 15g

WW SmartPoints (Per Slice):

Each slice has approximately 6 SmartPoints on the Weight Watchers program, depending on specific ingredients used.

This Keto Crustless Coconut Custard Pie is rich in flavor yet light and creamy, making it a delightful, low-carb treat for any occasion. With minimal ingredients and a quick prep, it’s an easy-to-make, delicious dessert option for keto followers and coconut lovers alike! Enjoy each silky, coconut-filled bite.