Keto Coconut Cream Pie

Why You’ll Love This Recipe

1. Indulgent and Creamy: This Keto Coconut Cream Pie offers the rich, velvety texture of traditional coconut cream pie but without the sugar overload. Every bite is packed with coconut goodness and a buttery almond flour crust.
2. Low-Carb and Keto-Friendly: Staying on a low-carb diet doesn’t mean you have to sacrifice desserts! With only 6.4g of net carbs per slice, you can enjoy this pie without breaking ketosis.
3. Easy to Make: Whether you’re an experienced baker or a beginner, this recipe is straightforward, with easy-to-follow steps. You don’t need any fancy equipment—just a whisk, saucepan, and mixing bowls!
4. Perfect for Any Occasion: This pie isn’t just for keto eaters; it’s a hit at family gatherings, potlucks, and celebrations. It’s a great way to introduce your loved ones to keto desserts that taste just as good—if not better—than their sugary counterparts!

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Introduction: A Slice of Paradise Without the Guilt

Imagine biting into a luscious, creamy coconut pie that melts in your mouth while keeping your health goals intact. This Keto Coconut Cream Pie brings you the tropical flavors you love, wrapped in a deliciously crisp almond flour crust. It’s the perfect blend of indulgence and wellness—rich, satisfying, and completely sugar-free!

Coconut lovers, this one’s for you! The combination of coconut cream, shredded coconut, and a light vanilla-coconut infused filling makes this pie a dreamy dessert that’s both comforting and refreshing. It’s everything you love about coconut cream pie but made keto-friendly with wholesome, low-carb ingredients.

So whether you’re craving something sweet or planning a special treat for guests, this pie is bound to impress. Let’s dive into how to make this masterpiece!

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Ingredients

For the Pie Crust:

• 1 1/2 cups (160 g) almond flour
• 1/4 cup (45.5 g) Swerve Sweetener (granular or powdered)
• 1/4 tsp (0.25 tsp) salt
• 1/4 cup (56.75 g) butter, melted

For the Filling:

• 1 cup heavy cream
• 1 cup coconut cream
• 2 eggs
• 1 egg yolk
• 2/3 cup powdered Swerve Sweetener
• Pinch of salt
• 2 tbsp butter
• 1 tsp coconut extract
• 1/2 tsp vanilla extract
• 1/4 tsp xanthan gum
• 3/4 cup shredded, unsweetened coconut

For the Topping:

• 2/3 cup heavy whipping cream
• 1/4 cup powdered Swerve Sweetener
• 1/2 tsp vanilla extract
• 1/4 cup shredded or flaked unsweetened coconut, lightly toasted

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Step-by-Step Directions

Step 1: Make the Pie Crust

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, whisk together the almond flour, sweetener, and salt.
3. Stir in the melted butter until the dough resembles coarse crumbs.
4. Transfer the mixture into a pie dish and press firmly into the bottom and up the sides using your fingers or a flat-bottomed glass.
5. Prick the crust all over with a fork to prevent bubbling.
6. Bake for 20 minutes or until the edges turn golden brown.
7. Let the crust cool completely before adding the filling.

Step 2: Prepare the Filling

1. In a saucepan over medium heat, combine the heavy cream and coconut cream. Heat until it reaches a gentle simmer.
2. In a separate bowl, whisk the eggs, egg yolk, sweetener, and salt.
3. Slowly pour a bit of the hot cream into the egg mixture, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook for 4-5 minutes, whisking until thickened.
5. Remove from heat and stir in butter, coconut extract, vanilla extract, xanthan gum, and shredded coconut.
6. Pour the filling into the pre-baked crust and refrigerate for 2-3 hours until set.

Step 3: Prepare the Whipped Cream Topping

1. Beat the heavy whipping cream, sweetener, and vanilla extract until stiff peaks form.
2. Spread the whipped cream over the chilled pie.
3. Sprinkle toasted coconut on top for added flavor and crunch.

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How to Serve & Presentation Ideas

• Classic Style: Serve as is with a fork and a big smile!
• Garnish It Up: Add a drizzle of melted keto-friendly chocolate or fresh berries.
• Mini Pies: Pour the filling into individual tart molds for a personal-sized treat.
• Parfait Style: Layer the filling, whipped cream, and toasted coconut in a glass for an elegant no-crust version.

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Storage & Shelf Life

• Refrigeration: Store the pie in the fridge, covered, for up to 5 days.
• Freezing: Freeze the pie (without the whipped topping) for up to 2 months. Thaw overnight in the refrigerator before serving.

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FAQs

1. Can I use coconut flour instead of almond flour?

No, coconut flour absorbs more liquid and would change the texture of the crust.

2. Can I use erythritol instead of Swerve?

Yes, but the texture and sweetness level may vary slightly.

3. Can I make this dairy-free?

Yes! Substitute butter with coconut oil and use coconut whipped cream for the topping.

4. Why is my filling too runny?

Make sure to cook the filling long enough and allow it to chill properly before serving.

5. Can I toast the coconut ahead of time?

Absolutely! Store toasted coconut in an airtight container for up to a week.

6. Can I use a store-bought keto crust?

Yes, if you’re short on time, a pre-made keto-friendly crust works fine.

7. How do I prevent the crust from getting soggy?

Let the crust cool completely before adding the filling.

8. Can I make this pie in advance?

Yes, it’s even better when made a day ahead!

9. What can I use instead of xanthan gum?

Guar gum or gelatin can work as substitutes.

10. Is this pie diabetic-friendly?

Yes! It’s sugar-free, but always check with your doctor if unsure.

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Conclusion

This Keto Coconut Cream Pie is the ultimate guilt-free dessert that satisfies your sweet tooth without derailing your health goals. Creamy, rich, and bursting with coconut flavor, it’s the perfect treat for any occasion. Try it out, and let every bite transport you to a tropical paradise! 🌴🥥