A coconut cream pie with coconut flakes all over and a buttery crust. This Keto Coconut Cream Pie will win your heart if you love coconut.
With fall just around the corner, my love for everything autumnal is starting to show. And nothing says “autumn” more than pie? I chose coconut cream because it’s my favorite because it’s not nearly pumpkin or pecan time yet.
A nice coconut cream pie need to contain a substantial layer of coconut custard with whipped cream on top. In addition, I’ve scattered toasted coconut flakes liberally throughout and blended them in with the other ingredients. Any lover of coconut will undoubtedly find their dream pie in this one.
Draft Notes
Just as crucial as the filling is a nice pie crust. The coconut cream filling goes wonderfully with this crust. It combines butter, eggs, and shredded coconut to glue the mixture together, which is made using an equal mixture of almond and coconut flour. Buttery taste and a sweet and salty flavor offset the luscious custard and cream flavors. Your new favorite crust may be this one.
Traditional custard is used in the filling, along with shredded coconut and coconut extract. To begin, heat heavy cream in a sauce pan until it just begins to bubble. After heating, you temper an egg mixture with sugar by gradually adding the hot cream to it while still whisking the eggs. It’s crucial that you do this in little pours to prevent the eggs from cooking or clumping together. Never pour too little at once if you have self-doubt. The tempered eggs should be added back into the saucepan while whisking once you’ve added 2/3 of a cup (or even more) of the cream to the eggs.
Whisk(Once it begins to thicken) 4 to 5 minutes. At this time, remove the pan from the heat, stir in the remaining ingredients, and allow the custard cool for 20 to 30 minutes.
Finishing Line
You’ve reached the finishing line. The custard should be poured into the pie crust that has been prepared, and the top should be flattened. Place the pie in the fridge and let it chill for at least three hours (I just leave it in overnight). Whip up some cream to put on top, then top with some unsweetened toasted coconut flakes. Stabilizing the whipped cream topping with gelatin is another suggestion for extending its shelf life.
Although it is not required, doing so will prevent the whipped cream from becoming runny after more than a few days in the refrigerator.
You can use large or little flakes of coconut to make the toasted coconut; simply spread them out on a baking sheet with a rim and bake at 325°F for 5 to 10 minutes. Be cautious to watch them closely since they will quickly turn brown. Of course, there’s also the lazy option. Since I had a bag of Dang Unsweetened Toasted Coconut Chips waiting in the pantry, I actually used some of them. They go well with the pie because they are also mildly salted.
More Delicious Recipes:
Coconut Cream Pie Keto
A coconut cream pie with coconut flakes all over and a buttery crust. This keto coconut cream pie will win your heart if you love coconut.
With fall just around the corner, my love for everything autumnal is starting to show. And nothing says “autumn” more than pie? I chose coconut cream because it’s my favorite because it’s not nearly pumpkin or pecan time yet.
A nice coconut cream pie need to contain a substantial layer of coconut custard with whipped cream on top. In addition, I’ve scattered toasted coconut flakes liberally throughout and blended them in with the other ingredients. Any lover of coconut will undoubtedly find their dream pie in this one.
Dessert Course Cuisine
Time for American Prep
20 minutes for cooking, 40 minutes for cooling, and 3 hours overall.
4 hours
Number of servings 12
Calories407kcal
Ingredients
Crust
- 1/4 cup melted butter
- A half-cup of almond flour
- two huge eggs
- granulated sweetener in 1/4 cup Monkfruit of Lakanto
- 1/4 teaspoon of salt
- Sifted 1/2 cup coconut flour
- 1/3 cup coconut that hasn’t been sweetened
Filling
- 2 cups of cream, thick
- two huge eggs
- one egg yolk
- granulated sweetener in 1/3 cup Monkfruit of Lakanto
- 2 tbsp. of butter
- Coconut extract, 1 teaspoon
- 1/2 teaspoon vanilla
- Xanthan gum, 1/4 teaspoon
- 1 cup of unsweetened coconut shreds
Topping
- heavy whipping cream, one pint
- a teaspoon of vanilla extract
- 4 tablespoons of powdered sugar Topping options include more toasted shredded coconut or
- Swerve Dang unsweetened coconut chips.
Instructions
Crust
- In a large basin, melt the butter.
- Butter should be well combined with almond flour, eggs, sugar, and salt.
- Once a dough develops, add the coconut flour and coconut shreds.
- Between parchment or wax paper, roll out the dough.
- Remove the top paper sheet from the dough, then invert it into a pie pan.
- Flute the edges and press to repair any crustal cracks.
- Make a few tiny holes all over the crust using a fork.
- 10 minutes at 400°F when baking crust Let the crust cool.
Filling
- In a medium(over medium heat) saucepan , bring cream to simmer9gentle).
- Whisk the egg yolk, sweetener, and eggs in a medium bowl. To temper, whisk continually while slowly incorporating roughly 2/3 cup of hot cream. the tempered egg mixture into the cream while whisking slowly.
- Cook for a further 4 to 5 minutes while continuously whisking, or until the mixture starts to thicken.
- Add butter, vanilla extract, and coconut extract after taking the mixture off the heat. Add xanthan gum to the surface and whisk vigorously to mix. Add coconut shavings and stir.
- After mixture has cooled for 20 to 30 minutes, spread it over the prepared pie crust. Fridge for at least two to three hours to chill.
- Whipping cream and toasted coconut to garnish
Nutritional data
12 servings
Calories in Each Serving: 407 % Daily Value
41 g total fat, or 63%
25 g (125%) Saturated Fat
Trans fat 0 g Monounsaturated Fat 6 g Polyunsaturated Fat 0 g
199 mg of cholesterol
66 %
5% sodium, 111 mg
Potassium 2%, 69 mg
10 g 3% of total carbohydrates
3 g dietary fibre 11%
Sugars 4% protein in 4 grams