We are pleased to announce that on March 4, 2025, an updated Rich Text Editor will be introduced in the MyFitnessPal Community. To learn more about the upcoming changes, please click here. We look forward to sharing this new feature with you!
Keto Coconut Cream Pie
KetoNaomi
Posts: 38 Member
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
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
0
This discussion has been closed.