Keto Coconut Cream Pie
{Low Carb, Ketogenic, THM:S, Sugar Free}
The perfect low carb pie for any holiday, Keto Coconut Cream Pie is a classic made sugar free, grain free, gluten free and sugar free!
This recipe is part of my Keto Easter Recipes roundup. Click HERE to view all of the recipes.
Here's what you'll need….
For The Crust:
1 ⅓ cup Almond Flour
2 tsp Coconut Flour
2 tsp. Water
⅛ cup Lakanto Granulated Sweetener
1 tsp. Vanilla
For The Filling:
1.5 cup Coconut Milk
1.5 cups Macadamia or Almond Milk
2 whole eggs
5 Egg Yolks
1/2 cup Lakanto Powdered Sweetener
1 tsp. Xanthan Gum
1 T Butter
1/4 tsp. Sea Salt
1 cup Unsweetened Coconut Flakes
Directions
Prepare pie crust. Combine all ingredients, press into the bottom of a pie pan greased with coconut oil cooking spray. Bake at 350 for 8-10 minutes until it just starts to brown.
Remove from the oven and set aside.
Make the custard: Start heating the macadamia (or almond) milk in a large saucepan over medium-low heat. In a separate bowl, mix together the eggs and egg yolks.
Whisking constantly, slowly add the eggs to the saucepan of milk.
Heat, stirring constantly, until the mixture coats the back of a spoon.
Add in the sweetener and xanthan gum, cooking for an additional minute.
Remove from the heat and add in the butter, coconut flakes, vanilla, and salt, then pour into the prepare pie crust.
Cover with plastic wrap and refrigerate until set, about 1 hour. Spread whipped cream over the top and garnish with extra coconut flakes, if desired.
You May Also Enjoy:
3-Ingredient Keto Fudge
Keto Peanut Butter Blossoms
The Best Keto Yellow Cake
Chewy Keto Chocolate Chip Cookies with Sea Salt
Blueberries & Cream Mug Cake
Keto Cannoli Pie
Keto Coconut Cream Pie
The perfect low carb pie for any holiday, Keto Coconut Cream Pie is a classic made sugar free, grain free, gluten free and sugar free!
Ingredients
- For The Crust:
- 1 ⅓ cup Almond Flour
- 2 tsp Coconut Flour
- 2 tsp. Water
- ⅛ cup Lakanto Granulated Sweetener*
- 1 tsp. Vanilla
- For The Filling:
- 1.5 cup Coconut Milk
- 1.5 cups Macadamia or Almond Milk
- 2 Eggs
- 5 Egg Yolks
- 1/2 cup Lakanto Powdered Sweetener*
- 1 tsp. Xanthan Gum
- 1 T Butter
- 1/4 tsp. Sea Salt
- 1.5 cups Unsweetened Coconut Flakes
Instructions
Prepare pie crust. Combine all ingredients, press into the bottom of a pie pan greased with coconut oil cooking spray. Bake at 350 for 8-10 minutes until it just starts to brown.
Remove from the oven and set aside.
Make the custard: Start heating the macadamia (or almond) milk in a large saucepan over medium-low heat. In a separate bowl, mix together the eggs and egg yolks.
Whisking constantly, slowly add the eggs to the saucepan of milk.
Heat, stirring constantly, until the mixture coats the back of a spoon.
Add in the sweetener and xanthan gum, cooking for an additional minute.
Remove from the heat and add in the butter, coconut flakes, vanilla, and salt, then pour into the prepare pie crust.
Cover with plastic wrap and refrigerate until set, about 1 hour. Spread whipped cream over the top and garnish with extra coconut flakes, if desired.
Notes
*save 20% with code "fitmomjourney" at lakanto.com
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Nature's Eats Blanched Almond Flour, 32 Ounce
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Bob's Red Mill Organic Coconut Flour, 16 Ounce (Pack of 4)
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Monk Fruit: Best Sugar Substitute for Keto | Lakanto
-
Pure Vanilla Extract, Certified Organic
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Native Forest Simple Organic Unsweetened Coconut Milk, 13.5 Fluid Ounce (Pack of 12)
-
Kiva All Natural, Xanthan Gum (Stew, Soup and Sauce Thickening Powder) - Non-GMO, Vegan, Gluten-Free - 2.8 Ounces
-
Celtic Sea Salt Fine Ground Shaker Jar, 8 Ounce, Pack of 2
-
Bob's Red Mill Unsweetened Flaked Coconut, 12 Ounce (3/4 LB) 340g
Nutrition Information:
Yield: 12 Serving Size: 1/12th PieAmount Per Serving: Calories: 378Total Fat: 37gCarbohydrates: 8.5gFiber: 3.5gProtein: 6g
xoxo,
Gretchen
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Kate says
Are you supposed to heat coconut milk with almond milk?
Robin says
The ingredient list includes coconut milk and almond or macadamia nut milk, but the instructions don’t mention coconut milk. Does the recipe use both coconut and almond or macadamia milk?