Dessert - Keto crustless coconut custard pie recipes

Author: Kristin Jackson

Perfect dessert for the holidays or anytime you’re craving coconut pie. Keto “coconut” crustless pie is an easy and delicious spaghetti squash dessert recipe that tastes just like coconut pie!

Keto “Coconut” Crustless Pie
Easy Lemon Coconut Custard Pie with Coconut Milk
Keto Egg Custard Pie
Keto Coconut Cream Pie
Is coconut custard pie keto friendly?
How to make keto coconut cream pies?
How do you make a low carb coconut pie?
How to make a homemade coconut butter pie?

Keto “Coconut” Crustless Pie

Keto “coconut” crustless pie is an easy and delicious spaghetti squash dessert recipe that tastes just like coconut pie! Perfect dessert for the holidays or anytime you’re craving coconut pie. Low carb and low calorie but high in rich flavors.
Provided by: Think Low Carb
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 9

Ingredients:

1 tsp liquid coconut oil
2 cup spaghetti squash (cooked)
2.5 tbsp salted butter (melted)
2 eggs
1/2 tbsp lemon juice
1/2 tsp vanilla extract
1/3 cup swerve granular sugar replacement
1/8 tsp nutmeg (ground)
1/8 tsp cinnamon (ground)

Nutrition:

Calories: 89 kcal
Carbohydrate: 14 g
Protein: 2 g
Fat: 7 g
Serving Size: 1 serving

How to cook:

Cook Spaghetti Squash
preheat oven to 400 degrees. cut spaghetti squash in half and place on cookie sheet lined with aluminum foil
remove seeds and ribbing with a spoon
drizzle about 1 teaspoon of liquid coconut oil inside the squash. Sprinkle with salt. turn over the squash and place skin side up on baking sheet
bake for 35 minutes and remove from oven
scrape the strands of the squash with a fork and place in a bowl
Dessert
In a mixing bowl, place eggs and swerve granular
beat until frothy
add in lemon juice, vanilla extract, cinnamon, nutmeg and butter. Blend well
add strands of spaghetti squash to sauce pan and stir until well blended
fill the one empty skin half of the squash with the pie filling mixture
bake at 350 degrees for 40-45 minutes, until center is firm
Serve warm or chilled cut into bars or scoop into a bowl and enjoy!
Each serving has 3 g net carbs

Notes: Keto Chocolate Pie - Healthy Recipes Blog, Pour the mixture into a greased 9-inch pie plate. Bake the pie in a 325°F oven until the edges are puffed and set but the center is still jiggly, about …

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easy lemon coconut custard pie with coconut milk lemon coconut custard pie with coconut milk keto crustless coconut custard pie

Keto Coconut Custard Pie Impossibly Easy Recipe Low

16/06/2017 · Impossibly Easy Keto Low Carb Coconut Custard Pie Recipe4 Eggs at room temperature1/4 tsp of Himalayan Salt1 tsp Organic Cinnamon1/4 tsp of …

Easy Lemon Coconut Custard Pie with Coconut Milk

An easy custard pie with coconut and lemon flavors that's low in carbs and keto friendly. And there's no need to make a crust to make it a simple crustless pie.
Provided by: Lisa MarcAurele
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

2 large eggs (can use 3 for stiffer custard)
1 cup Coconut Milk (canned)
¾ cup low carb sugar substitute (1/2 cup is preferred)
¼ cup coconut flour
2 tablespoons unsalted butter (melted and cooled (use butter flavored coconut oil for dairy-free))
1 teaspoon vanilla extract
¾ teaspoon baking powder
1 teaspoon lemon zest
½ Teaspoon Lemon Extract
4 Ounces Unsweetened (Shredded Coconut)

Nutrition:

How to cook:

Spray a 9-inch pie dish with cooking spray and preheat the oven to 350 degrees.
In a large bowl, mix the eggs, coconut milk, sweetener, coconut flour, butter, baking powder, vanilla, lemon zest, and lemon extract. Stir just until combined.
Fold in the unsweetened coconut. Pour the mixture into the pie dish.
Bake for 40 - 45 minutes or until the edges are brown and the top is a light golden brown.
Remove from the oven and allow to cool completely before attempting to cut and serve.
Store leftovers in the refrigerator for up to three days.

Notes: Keto Coconut Cream Pie, 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 …

Keto Egg Custard Pie

This Keto egg custard pie is a creamy velvety dessert with only 186 calories and 2g net carbs per slice.
Provided by: Emily Krill
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 16

Ingredients:

Nutrition:

How to cook:

Step 1.
Use a pie plate and a metal crust protector. To make your own crust protector, use a Sharpie to trace the inside bottom of the pie plate onto a sheet of aluminum foil. Trace the outer edge of the pie plate. Cut out the inner circle, and then cut out the outer circle, leaving an extra 1/2 inch in width.
Step
2. Set oven to 400 degrees F.
Step
3. In a medium-sized bowl, combine almond flour, coconut flour, salt, and sweetener. Mix in melted butter. Mix in egg until a dough forms. Press the dough into the bottom and sides of the pie plate. Use a fork to poke the bottom of the crust about 12 times to let the hot air out. Brush the crust with egg white. Cover the crust with the crust protector and scrunch down the sides if using aluminum foil.
Step
4. Bake for 10 minutes until just lightly browned. Remove from oven and lower the heat to 320 degrees F.
Step
5. Mix all filling ingredients and pour into the crust. Sprinkle nutmeg on top if desired. Bake until the top of the custard is firm with just a slight jiggle in the middle, 45-50 minutes. Start checking in at minute 30, as the cooking time will change depending on how deep your pie pan is.
Step
6. Cool to room temperature and serve or chill for 2 hours in the refrigerator. Can be stored in the refrigerator for 2-3 days.

Notes: Keto Egg Custard Pie {2g net carbs}, Instructions Step 1. . Use a pie plate and a metal crust protector. To make your own crust protector, use a Sharpie to trace the Step . Set oven to …

Keto Coconut Cream Pie

This Keto Coconut Cream Pie is somewhere between a coconut custard pie and a Samoa cookie. With layers of chocolate, caramel, and a cookie crust, it will be your new favorite dessert.
Provided by: Taryn
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 18

Ingredients:

13.5 oz coconut milk
1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
1 tbsp butter flavored coconut oil
1/2 tsp molasses
1 tsp caramel extract
1 cup almond flour
1/4 cup coconut oil
3 tbsp coconut flour
1.5 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
1 tsp gelatin
1/2 tsp vanilla
1/3 cup sugar-free chocolate chips
13.5 oz coconut milk
8 oz unsweetened coconut flakes (about 1 3/4 cups)
2 eggs
2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
1 tbsp coconut flour
1/2 cup sugar-free chocolate chips (melted)

Nutrition:

How to cook:

Preheat oven to 350.
First, you are going to get the caramel going. Combine the coconut milk, sweetener, butter flavored coconut oil, and molasses in a small saucepan and simmer over medium-low heat, stirring occasionally, until thickened and browned. About 1 hour. Stir in the caramel extract.
Meanwhile, combine almond and coconut flour, coconut oil, 1.5 tbsp sweetener, gelatin, and vanilla in a food processor and pulse until crumbs form. Press into the bottom of a deep-dish pie plate. Bake for 15 minutes. Remove from the oven and sprinkle the 1/3 cup chocolate chips on top. Let sit for 3-4 minutes until they have melted. Gently spread with a spatula. Some crumbs from the crust will get mixed in but keep gently spreading until the chocolate covers the crust.
Combine the filling ingredients in a large mixing bowl. Spread on top of the chocolate covered crust. Bake for 35 minutes. Optional (but recommended): broil for 2-3 minutes, watching continuously, to toast the coconut on top.
Poke little holes in the top of the pie (use a skewer, not a straw, or you will be able to see them after chilling - lesson learned). Drizzle the caramel over the baked pie. Drizzle with melted chocolate. Chill for at least 2-3 hours. I prefer this cold.

Notes: Crustless Coconut Custard Pie Keto, Crustless Coconut Custard Pie Keto My Life Changed After Getting Older And Having Children Crustless Coconut Custard Pie Keto I managed to …