Description
This Keto Coconut Cream Pie is a delicious and easy-to-make dessert that perfectly satisfies your sweet cravings while keeping you in ketosis. With a creamy coconut filling and a buttery crust, it’s a crowd-pleaser for any occasion.
Ingredients
Scale
- For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup unsalted butter, melted
- 1 tablespoon powdered sweetener (erythritol or your preferred keto-friendly sweetener)
- Pinch of salt
- For the Filling:
- 2 (13.5 ounce) cans full-fat coconut milk, refrigerated overnight
- 1/2 cup unsweetened shredded coconut
- 1/4 cup powdered sweetener (erythritol or your preferred keto-friendly sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional Toppings:
- Whipped cream (keto-friendly)
- Shredded coconut
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). In a bowl, combine almond flour, melted butter, sweetener, and salt. Mix until a dough forms.
- Press the dough into a 9-inch pie pan, forming a crust.
- Bake for 12-15 minutes, or until golden brown. Let cool completely.
- Make the Filling: Scoop out the thick coconut cream from the top of the refrigerated coconut milk cans, leaving the watery liquid behind (save the liquid for smoothies or other uses).
- In a mixing bowl, beat the coconut cream with an electric mixer until light and fluffy.
- Add shredded coconut, sweetener, vanilla extract, and salt. Mix until well combined.
- Assemble the Pie: Pour the coconut cream filling into the cooled crust.
- Refrigerate for at least 2 hours, or until the filling is set.
- Serve: Top with keto-friendly whipped cream and shredded coconut, if desired.
Notes
- For a smoother filling, blend the coconut cream in a blender before mixing with the other ingredients.
- Adjust the sweetness to your liking.
- Make sure to use full-fat coconut milk for the best results.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: PT20M
- Cook Time: PT15M
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Fat: 34g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g