Keto Coconut Cream Pie:

Crust Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened shredded coconut
• 3 tablespoons butter, melted
• 1 tablespoon granulated erythritol or preferred keto sweetener
• Pinch of salt

Coconut Cream Filling Ingredients:

• 1 14-ounce can full-fat coconut milk
• 1 cup heavy cream
• 1/3 cup granulated erythritol or preferred keto sweetener
• 3 large egg yolks
• 2 tablespoons coconut flour
• 1 teaspoon vanilla extract
• 1 cup unsweetened shredded coconut

Whipped Cream Topping Ingredients:

• 1 cup heavy cream
• 1 tablespoon granulated erythritol or preferred keto sweetener
• 1/2 teaspoon vanilla extract

Instructions:

Crust:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the almond flour, shredded coconut, melted butter, sweetener, and a pinch of salt until a dough forms.
3. Press the dough evenly into a 9-inch pie dish, covering the bottom and the sides.
4. Bake the crust in the preheated oven for about 10-12 minutes or until it turns golden brown. Remove from the oven and let it cool completely.

Coconut Cream Filling:

1. In a saucepan, combine the coconut milk, heavy cream, and sweetener. Heat over medium heat until it starts to simmer, stirring occasionally.
2. In a separate bowl, whisk the egg yolks and coconut flour until smooth.
3. Slowly pour about half of the hot coconut milk mixture into the egg yolk mixture, whisking continuously to temper the eggs.
4. Pour the tempered egg mixture back into the saucepan with the remaining coconut milk mixture.
5. Continue to cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes).
6. Remove from heat, stir in the vanilla extract and shredded coconut.
7. Let the filling cool slightly, then pour it into the cooled pie crust. Smooth the top with a spatula.
8. Cover the pie with plastic wrap, making sure the wrap touches the surface of the filling to prevent a skin from forming.
9. Refrigerate the pie for at least 2 hours or until the filling is set.

Whipped Cream Topping:

1. In a mixing bowl, combine the heavy cream, sweetener, and vanilla extract.
2. Whip the mixture using a hand mixer or a stand mixer until stiff peaks form.
3. Spread the whipped cream over the chilled coconut cream filling.

Slice the pie into 10 servings and serve chilled. Enjoy your delicious Keto Coconut Cream Pie!

Nutrition Information (per serving):

• Calories: Approximately 380 kcal
• Fat: 36g
• Carbohydrates: 7g
  • Fiber: 4g
  • Net Carbs: 3g
• Protein: 6g

Again, please remember that these values are approximate and can vary based on specific ingredients and portion sizes. It’s always best to calculate the nutrition based on the exact products you use.