Recipe

Keto Coconut Cream Pie

A luscious coconut custard nestled in a flaky almond flour crust and crowned with billowy whipped cream makes this low-carb pie irresistible.

Keto Coconut Cream Pie

Total time

1 hr 15 min

Servings

12

Net carbs

4.4g

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Ingredients

What you need

Adjust servings

12 servings
12
  • 1 cup almond flour
  • 3 tablespoons coconut flour
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt
  • ½ cup unsalted butter, chilled and cubed
  • 1 ounce cream cheese, softened
  • 1 egg
  • 1 ½ teaspoons rice vinegar or apple cider vinegar
  • 1 cup milk of choice
  • 1 cup heavy cream
  • ½ cup sugar-free sweetener
  • 6 large egg yolks
  • 1 ½ tablespoons arrowroot powder
  • 1 tablespoon unsalted butter, softened
  • ½ teaspoon coconut extract
  • ½ teaspoon vanilla extract
  • 3 tablespoons coconut cream
  • 1 cup unsweetened shredded coconut
  • 2 cups heavy cream
  • ¼ cup sugar-free sweetener
  • 1 teaspoon vanilla extract

Instructions

How to cook it

Prep timer

75:00

Cooking cue

Cook eggs just until set so they stay tender instead of rubbery.

  1. Preheat the oven to 425F and line or lightly grease the pan you plan to use.
  2. 1. Pulse almond flour, coconut flour, xanthan gum, and salt in a food processor, add chilled butter cubes and cream cheese and pulse to form crumbs, then add egg and vinegar and pulse until a dough forms; flatten into a disc between parchment, chill 30 minutes, then roll to ⅛-¼ inch thickness and fit into an 8-9 inch pie plate.
  3. 2. Flute the edges, prick the bottom with a fork, line with parchment and pie weights, and bake at 350°F for 10-15 minutes until edges are golden; let cool and reduce oven to 325°F.
  4. 3. Heat milk, 1 cup cream, and sweetener in a saucepan over medium heat until just boiling, then remove from heat.
  5. 4. Beat egg yolks until fluffy and pale, add arrowroot powder and 1 tablespoon butter, then beat in coconut extract, vanilla extract, and coconut cream; slowly pour in the warm cream mixture on low speed, then return everything to the saucepan.
  6. 5. Cook the custard over low heat for 10-12 minutes, stirring constantly, until thickened to a thick yogurt consistency, then pour into the baked crust and bake at 325°F for 20-22 minutes until edges puff and center jiggles.
  7. 6. Cool the pie at room temperature for 1 hour, then refrigerate 2-3 hours or overnight; toast shredded coconut under the broiler until lightly golden.
  8. Cook eggs just until set so they stay tender instead of rubbery.
  9. 7. Whip 2 cups heavy cream with sweetener and vanilla to stiff peaks, mound on the chilled pie, and top with toasted coconut before serving.
  10. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

KetoFocus · IMPORTED

https://diet.driv.space/recipes/keto-coconut-cream-pieKetoFocus reference: https://www.ketofocus.com/recipes/keto-coconut-cream-pie/

Rated 4.6/5 from 25 ratings on KetoFocus. Method rewritten in-house; see source for the publisher's original.