Description
Keto coconut cream pie brings tropical paradise to low-carb dessert lovers. Creamy coconut filling nestled in a buttery almond flour crust delivers rich, indulgent flavors without sugar, ensuring you savor every delightful bite.
Ingredients
Scale
Main Ingredients:
- 6 large Egg Yolks
- 1 ¼ cups (100 g) Unsweetened Shredded Coconut
- 1 (13.5 ounces / 400 ml) can Coconut Cream (refrigerated; skim only the cream from the top)
Cream and Sweeteners:
- 1 cup (240 ml) Heavy Cream
- ½ cup (120 ml) Heavy Cream
- ¾ cup (150 g) Powdered Monk Fruit Allulose Blend
- 1 tablespoon (15 ml) Powdered Monk Fruit Allulose Blend (or more to taste)
Additional Ingredients:
- 1 recipe Almond Flour Pie Crust
- ¼ teaspoon Sea Salt
- 1 teaspoon Vanilla Extract
Instructions
- Craft the almond flour pie crust following standard preparation techniques. After baking, allow the crust to cool completely, then refrigerate until needed for filling.
- Transform shredded coconut into a golden delicacy by spreading it evenly on a baking sheet. Roast in a preheated oven at 350°F (176°C) for 4-6 minutes, ensuring gentle stirring midway to achieve an even, rich bronze color. Let the toasted coconut cool to room temperature.
- Whisk egg yolks until they reach a smooth, pale yellow consistency. In a saucepan, gently combine coconut cream, heavy cream, powdered monk fruit sweetener, and sea salt over medium-low heat. Watch for small bubbles forming around the edges, taking care not to let the mixture boil. Incorporate vanilla extract, then carefully temper the warm cream into the whisked yolks, stirring continuously to prevent curdling.
- Fold one cup of the roasted coconut into the custard, creating a rich, textured filling that blends nutty and creamy elements.
- Adjust the oven temperature to 300°F (148°C). Transfer the warm custard into the chilled pie crust, then bake for 30-40 minutes. The filling should set with a slight jiggle in the center. Remove and allow the pie to cool completely at room temperature before chilling in the refrigerator for a minimum of 2 hours.
- Prepare the crowning glory by whipping heavy cream with powdered monk fruit sweetener until soft peaks form. Delicately spread or pipe the cream across the set pie, then garnish with the remaining toasted coconut for a perfect finishing touch.
Notes
- Protect the coconut cream’s integrity by chilling it thoroughly in the refrigerator overnight, ensuring a thick, luxurious layer separates perfectly from the liquid.
- Master the delicate egg tempering technique by gradually streaming warm cream into yolks while whisking vigorously, preventing any unwanted scrambling.
- Transform ordinary coconut into a flavor powerhouse by toasting it moments before garnishing, releasing deep, nutty aromas without risking bitter burnt edges.
- Unlock the pie’s ultimate texture by allowing complete cooling at room temperature, then refrigerating for minimum two hours to achieve ideal slice-ready consistency.
- Craft the most heavenly whipped cream by stopping at soft, billowy peaks, avoiding over-beating that can turn your topping grainy and dense.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 480 kcal
- Sugar: 2.7g
- Sodium: 150mg
- Fat: 47.4g
- Saturated Fat: 38.5g
- Carbohydrates: 10.6g
- Fiber: 5.3g
- Protein: 10g
- Cholesterol: 210mg