Keto Coconut Cream Pie

KetoNaomi

Keto Coconut Cream Pie

Pics: http://i.imgur.com/fnemc04.jpg

4 tsp pure vanilla extract, divided
1/2 cup almond flour
1/4 cup crushed pecans
2 TBSP melted butter

For crust, mix melted butter, almond flour and pecans. Press into the bottom of an 8 inch springform pan. (I don’t have one, so I use a foil-lined round cake pan). Bake in a 350 oven for 8-10 minutes until crust is just golden brown and aromatic. Throw it in the freezer to cool.

Whisk 1/2 cup heavy whipping cream, sweetener and 1 cup coconut milk in saucepan over medium-high heat. Bring to a simmer and remove from heat. In separate bowl whisk together 1/2 cup coconut milk, egg yolks, xanathan gum, salt, and 3 tsp vanilla extract. Gradually whisk the hot milk into the egg mixture. Mix well for about 2 minutes. Return combined mixture to saucepan and cook over medium-high heat. Whisk constantly until mixture comes to a boil. Reduce the heat to a simmer and continue whisking pudding for another 2 minutes. Stir in 3/4 cup of the coconut. Pour into container, cover and refrigerate ~1 hour until cool, not set. Remove from fridge, stir well and pour over crust. Cover and return to fridge until set. ~3 hours.
Whisk remaining 1/2 cup heavy whipping cream, 1 tsp vanilla, and 1 tsp sweetener until soft peaks form. Spread over coconut filling. Top with remaining coconut flakes. Run knife under hot water between slices for pretty edges.

8 servings

Each:

287 calories
28 grams fat
3 grams net carbs (3 grams fiber)
4 grams protein

tastyketo.com

40DayFit

This sounds quite nice! How have you liked it?

cedarsidefarm

Umm, there is no ingredient list for the filling. Some of those ingredients do NOT have measurement quantities in the directions.

I love coconut cream pie........

kpk54

@cedarsidefarm: This from the link within the link

1 cup heavy whipping cream, divided
1 1/2 cup unsweetened coconut milk, divided
1 cup toasted unsweetened coconut flakes, divided
2/3 cup granulated sugar substitute (reserve 1 tsp)
3 egg yolks
1 tsp xantham gum
1/2 tsp salt
4 tsp pure vanilla extract, divided
1/2 cup almond flour
1/4 cup crushed pecans
2 TBSP melted butter
For crust, mix melted butter, almond flour and pecans. Press into the bottom of an 8 inch springform pan. (I don’t have one, so I use a foil-lined round cake pan). Bake in a 350 oven for 8-10 minutes until crust is just golden brown and aromatic. Throw it in the freezer to cool.
Whisk 1/2 cup heavy whipping cream, sweetener and 1 cup coconut milk in saucepan over medium-high heat. Bring to a simmer and remove from heat. In separate bowl whisk together 1/2 cup coconut milk, egg yolks, xanathan gum, salt, and 3 tsp vanilla extract. Gradually whisk the hot milk into the egg mixture. Mix well for about 2 minutes. Return combined mixture to saucepan and cook over medium-high heat. Whisk constantly until mixture comes to a boil. Reduce the heat to a simmer and continue whisking pudding for another 2 minutes. Stir in 3/4 cup of the coconut. Pour into container, cover and refrigerate ~1 hour until cool, not set. Remove from fridge, stir well and pour over crust. Cover and return to fridge until set. ~3 hours.
Whisk remaining 1/2 cup heavy whipping cream, 1 tsp vanilla, and 1 tsp sweetener until soft peaks form. Spread over coconut filling. Top with remaining coconut flakes. Run knife under hot water between slices for pretty edges.
8 servings
Each:
287 calories
28 grams fat
3 grams net carbs (3 grams fiber)
4 grams protein
Edit: This is by far my favorite dessert yet. I toasted the coconut on a cookie sheet in a 350f oven for 2 minutes. It smelled soooooooo good and looked so pretty. This recipe is for SURE better if let to set up overnight. Mine is kindof falling apart in the picture because I was impatient. If you're making it to stuff in your suck ASAP, it'll still be good, but if you're making it for company... prepare ahead!