Keto Coconut Cream Pie - Best Low Carb Coconut Pie
This keto coconut cream pie features a gluten free almond flour crust and a super creamy coconut filling. This no-bake low carb coconut pie is the best dessert for coconut lovers.
Prep Time35 minutesmins
Cook Time15 minutesmins
Total Time50 minutesmins
Course: Dessert
Cuisine: American
Keyword: keto coconut cream pie
Servings: 12servings
Calories: 395kcal
Author: Ioana Borcea from LowCarbSpark.com
Ingredients
Almond Flour Crust
1 ¾cupssuperfine blanched almond flourplus more as needed
optional to garnish: ¼ cup lightly toasted shredded or flaked unsweetened coconut
Instructions
Almond Flour Keto Pie Crust:
Add the almond flour, coconut flour, powdered sweetener, softened butter, large egg, and a pinch of salt in a large bowl. Using your hands or a spatula, mix well until a dough forms.
Press the dough into the pie pan. Use a fork to poke holes into the bottom of the crust. Place the pie pan in the freezer for 10 minutes.
Preheat the oven to 350°F/ 180°C and bake for about 10-12 minutes or until it looks golden. You can cover the edges with foil to prevent from burning.
Make the Sugar Free Coconut Filling:
Whisk together the eggs, egg yolk, powdered sweetener, xanthan, gum, and salt.
Place a medium saucepan over medium heat. Add heavy cream and canned coconut cream. Whisk constantly and bring to a boil.
Pour half of the hot cream over the egg mixture, constantly whisking, to temper the eggs. Work quick, so the eggs don't scramble.
Slowly incorporate the tempered egg mixture back into pan of hot cream.
Whisk for another 4 to 5 minutes until the pudding begins to bubble and thicken.
Remove from heat and stir in the butter, shredded coconut, vanilla extract, and coconut extract (if using).
Pour the warm coconut mixture into the cooled baked pie crust. Use a spatula to spread evenly. Refrigerate for at least 3 hours or overnight.
Make the Whipped Cream Topping
In a large bowl, whip the cold heavy cream, the sweetener, and vanilla. Mix using an electric mixer for 3-4 minutes or until stiff peaks form.
Spread the whipped cream on the chilled pie and decorate with toasted flaked coconut.