Serves 8 | 4 Net Carbs per Serving
Rich, creamy coconut filling on a buttery keto crust, topped with fluffy whipped cream and toasted coconut—this pie tastes indulgent without the sugar crash.
Ingredients
Crust
¼ cup butter, melted
½ cup almond flour
2 large eggs
¼ cup keto granulated sweetener
¼ teaspoon salt
½ cup coconut flour, sifted
⅓ cup shredded unsweetened coconut
Coconut Cream Filling
2 cups heavy cream
2 large eggs
1 large egg yolk
⅓ cup keto granulated sweetener
2 tablespoons butter
2 teaspoons coconut extract
½ teaspoon vanilla extract
¼ teaspoon xanthan gum
1 cup shredded unsweetened coconut
Topping
1 pint heavy whipping cream
1 tablespoon vanilla extract
4 tablespoons powdered sweetener (such as Swerve)
Toasted shredded unsweetened coconut, for garnish
Instructions
Make the Crust
Preheat oven to 400°F (200°C).
In a large bowl, combine melted butter, almond flour, eggs, sweetener, and salt.
Stir in coconut flour and shredded coconut until a dough forms.
Roll dough between two sheets of parchment or wax paper.
Remove the top sheet and invert dough into a pie pan. Press into place, repairing cracks and fluting edges.
Use a fork to poke small holes throughout the crust.
Bake for 10 minutes, then allow to cool completely.
Make the Filling
In a medium saucepan, heat heavy cream over medium heat until just beginning to simmer.
In a separate bowl, whisk eggs, egg yolk, and sweetener.
Slowly whisk about ⅔ cup of the hot cream into the egg mixture to temper it.
Gradually whisk the tempered eggs back into the saucepan.
Cook for 4–5 minutes, whisking constantly, until thickened.
Remove from heat and whisk in butter, coconut extract, and vanilla.
Sprinkle xanthan gum evenly over the surface and whisk briskly to combine.
Stir in shredded coconut.
Let cool for 20–30 minutes, then spread evenly into the cooled crust.
Refrigerate for 2–3 hours, or until fully set.
Make the Topping
Whip heavy cream, vanilla, and powdered sweetener until stiff peaks form.
Spread or pipe over chilled pie.
Sprinkle with toasted shredded coconut.
Nutrition (Per Serving)
Calories: 325
Fat: 30g
Protein: 4g
Net Carbs: 4g