Dessert - Keto Coconut Cream Pie - Best Low Carb Coconut Pie recipes

Author: Kim Paskett

This keto coconut cream pie features a gluten free almond flour crust and a super creamy coconut filling. This no-bake low carb coconut pie is the best dessert for coconut lovers.

Keto Coconut Cream Pie
Keto Coconut Cream Pie - Best Low Carb Coconut Pie
Low Carb French Coconut Pie
No-Bake Keto Coconut Cream Pie
Is coconut cream OK for Keto?
How many carbs are in coconut cream pie?
Is coconut cream high in carbs?
Why does my coconut cream pie get watery?

Keto Coconut Cream Pie

This is the BEST must-try Keto Coconut Cream Pie with a delectable coconut cream custard filling and the most tender and flaky pie crust!
Provided by: Julianne
Total time: 38 minutes
Cook time: 28 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 14

Ingredients:

1 Keto Pie Crust
1 cup unsweetened shredded coconut
1 cup unsweetened coconut cream (see notes)
1 cup heavy cream
¾ monk fruit/allulose (powdered)
2 egg yolks
2 whole eggs
2 tablespoons butter
½ teaspoon xanthan gum
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup heavy whipping cream (cold)
3 tablespoons monk fruit/allulose powdered
⅓ cup unsweetened shredded coconut

Nutrition:

How to cook:

Preheat oven to 350°F.
Add the ⅓ cup shredded coconut for the topping to a small sheet pan and bake for 3-4 minutes or until golden. Watch it closely, because it can go from toasted to burnt in seconds! Remove and set aside to cool, while you make the crust.
Once your pie crust is made and chilled, bake for 15-18 minutes or until golden and cooked through.
To Make the Filling
Heat a saucepan to medium and add in the coconut cream and heavy cream. While that heats up, add the eggs and sweetener to a mixing bowl and whisk until frothy and well combined.
Once the cream mixture is hot (but not boiling), add a ladle full to the eggs mixture while whisking the entire time. This will temper the eggs, so they don’t scramble. Whisk in another ladle full, then pour the mixture back into the pot and whisk.
Simmer on low for about 10 minutes, whisking often or until thickened enough to coat the back of a spoon. Sprinkle the xanthan gum over the top and whisk until well combined. Remove from the heat and whisk in the butter, vanilla and coconut extracts.
Fold in the unsweetened shredded coconut and allow the mixture to cool at room temperature for 15 minutes. Then pour over the cooled pie crust and cover with plastic wrap, making sure it’s touching the custard. This helps to prevent it from developing a skin. Chill in the fridge for at least 4 hours or overnight.
To Make the Topping
Pour the heavy cream into a very cold mixing bowl (I place mine in the freezer for a few minutes) and beat using a hand mixer until you have soft peaks. Add in the sweetener and continue whipping until light and fluffy.
Top the pie with the whipped cream and sprinkle the reserved toasted coconut over the top.

Notes: Easy Keto Coconut Cream Pie - A Gluten-free Blender Recipe, HOW TO MAKE THIS Easy Keto COCONUT CREAM PIE · Prepare the gluten-free crust (or any crust of choice) and partially bake it in the oven until it

Tags:

low carb french coconut pie no-bake keto coconut cream pie

Keto Coconut Cream Pie

This keto coconut cream pie features a creamy rich sugar free custard in a low carb almond
Duration: 5:56

Low Carb COCONUT CREAM PIE Battle The BEST Keto

#coconutcreampie. Low Carb COCONUT CREAM PIE Battle The BEST Keto Coconut Cream
Duration: 22:39

Keto Coconut Cream Pie Recipe

CHECK OUT THE FULL RECIPE HERE: https://www.drberg.com/ketogenic-diet-meals-recipes
Duration: 2:18

Keto Coconut Cream Pie - Best Low Carb Coconut Pie

This keto coconut cream pie features a gluten free almond flour crust and a super creamy coconut filling. This no-bake low carb coconut pie is the best dessert for coconut lovers.
Provided by: Ioana Borcea from LowCarbSpark.com
Total time: 50 minutes
Cook time: 15 minutes
Prep time: 35 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 21

Ingredients:

1 ¾ cups superfine blanched almond flour (plus more as needed)
3 tbsp coconut flour
2 tbsp powdered sweetener
½ cup unsalted butter (softened)
1 large egg (room temperature)
1/2 tsp sea salt
1 cup heavy cream
1 14 ounces can full-fat coconut cream
2 large eggs
1 egg yolk
⅔ cup powdered sweetener
Pinch salt
2 tbsp unsalted butter
1 tsp pure vanilla extract
¼ teaspoon xanthan gum or glucomannan
1 cup shredded unsweetened coconut
optional: 1/2 tsp coconut extract
1 cup cold heavy whipping cream
3 tbsp powdered Sweetener
1 tsp vanilla extract
optional to garnish: ¼ cup lightly toasted shredded or flaked unsweetened coconut

Nutrition:

How to cook:

Almond Flour Keto Pie Crust:
Add the almond flour, coconut flour, powdered sweetener, softened butter, large egg, and a pinch of salt in a large bowl. Using your hands or a spatula, mix well until a dough forms.
Press the dough into the pie pan. Use a fork to poke holes into the bottom of the crust. Place the pie pan in the freezer for 10 minutes.
Preheat the oven to 350°F/ 180°C and bake for about 10-12 minutes or until it looks golden. You can cover the edges with foil to prevent from burning.
Make the Sugar Free Coconut Filling:
Whisk together the eggs, egg yolk, powdered sweetener, xanthan, gum, and salt.
Place a medium saucepan over medium heat. Add heavy cream and canned coconut cream. Whisk constantly and bring to a boil.
Pour half of the hot cream over the egg mixture, constantly whisking, to temper the eggs. Work quick, so the eggs don't scramble.
Slowly incorporate the tempered egg mixture back into pan of hot cream.
Whisk for another 4 to 5 minutes until the pudding begins to bubble and thicken.
Remove from heat and stir in the butter, shredded coconut, vanilla extract, and coconut extract (if using).
Pour the warm coconut mixture into the cooled baked pie crust. Use a spatula to spread evenly. Refrigerate for at least 3 hours or overnight.
Make the Whipped Cream Topping
In a large bowl, whip the cold heavy cream, the sweetener, and vanilla. Mix using an electric mixer for 3-4 minutes or until stiff peaks form.
Spread the whipped cream on the chilled pie and decorate with toasted flaked coconut.

Notes: Keto Coconut Cream Pie - Keto Cooking Christian, 1 cup unsweetened shredded coconut · 1 cup unsweetened coconut cream, see notes · 1 cup heavy cream · ¾ monk fruit/allulose, powdered · 2 egg yolks

Low Carb French Coconut Pie

This Low Carb French Coconut Pie is seriously amazing. Forget all the carbs of a traditional crust and enjoy this amazing dessert option that easily fits into your daily macros!
Provided by: Kasey Trenum
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 6

Ingredients:

Nutrition:

Calories: 177 kcal
Serving Size: 1 serving

How to cook:

Preheat oven to 300 degrees.
Put coconut in milk to soak while mixing up other ingredients.
In a bowl, combine sweetener, eggs, vanilla, and butter.
Add coconut and milk mixture to other ingredients then beat on medium until combined.
Pour into greased 9" pie pan.
Bake at 300 degrees for about an hour or until slightly browned on top.

Notes: No-Bake Keto Coconut Cream Pie (This is the best!), How to Make Keto Coconut Cream Pie Filling · Combine the creams. Combine the heavy whipping cream and coconut cream in a saucepan and heat over

No-Bake Keto Coconut Cream Pie

Provided by: Bree
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 16 servings
Number of ingredients: 17

Ingredients:

2 cups almond flour
1/3 cup powdered Stevia or other low carb powdered sweetener
½ cup butter,melted
1 cup heavy whipping cream
1 cup coconut cream
2 eggs
1 egg yolk
2/3 cup granulated Stevia or other low carb granulated sweetener
2 tbsp butter
1 tsp coconut extract
1/2 tsp vanilla extract
1/4 tsp xanthan gum
3/4 cup shredded unsweetened coconut
2/3 cup heavy cream
¼ cup powdered Stevia or other low carb powdered sweetener
½ tsp vanilla extract
¼ cup unsweetened coconut flakes, lightly toasted

Nutrition:

How to cook:

To make the crust, in a bowl combine the almond flour and sweetener.
Add the melted butter and mix to combine.
Transfer the dough to an 8 inch round pie pan and evenly press the dough in bottom and up sides of the pan.
Refrigerate for minimum 30 minutes.
To make the filling, combine the heavy cream and coconut cream in a saucepan over medium heat.
Bring to a boil and remove from the heat.
In a bowl whisk the eggs, egg yolk and sweetener.
Gradually pour the heavy cream mixture into the egg yolk mixture, whisking constantly.
Pour the mixture back into the saucepan.
Cook, whisking constantly, for 4-5 minutes over medium heat or until until the mixture thickens slightly.
Remove from heat.
Sprinkle with xantan gum and whisk to combine.
Add the coconut extract, vanilla extract and shredded coconut and whisk to combine.
Cover with plastic wrap and let it cool completely.
Pour the filling into the crust and refrigerate overnight.
Just before serving, beat the heavy cream, vanilla extract and sweetener in a bowl until stiff peaks form.
Spread the whipped cream over the top of the chilled pie.
Sprinkle with toasted coconut flakes and serve.

Notes: Sugar Free Coconut Cream Pie, Crust · Melt butter in large bowl. · Add almond flour, eggs, sweetener, and salt to butter mix well. · Stir in coconut flour and shredded coconut