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Description
A delicious sugar-free coconut cream pie with a low-carb twist. Perfect for those watching their sugar intake.
Ingredients
Scale
- 1 1/2 cups unsweetened shredded coconut
- 1/2 cup almond flour
- 1/4 cup melted butter
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
- 1 can full-fat coconut milk
- 2 tbsp cornstarch
- 2 large egg yolks
- 1/4 tsp salt
- 1/2 tsp coconut extract
- 1 cup heavy whipping cream
- 1 tbsp powdered erythritol (for topping)
Instructions
- Preheat oven to 350°F (175°C).
- Mix shredded coconut, almond flour, melted butter, and erythritol in a bowl.
- Press the mixture into a pie dish to form the crust.
- Bake for 10-12 minutes until golden brown. Let cool.
- In a saucepan, whisk coconut milk, cornstarch, egg yolks, and salt. Cook over medium heat until thickened.
- Remove from heat and stir in vanilla and coconut extracts.
- Pour the filling into the cooled crust and refrigerate for 4 hours.
- Whip heavy cream with erythritol until stiff peaks form.
- Spread whipped cream over the pie and sprinkle with shredded coconut.
- Chill for 1 hour before serving.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Use a sugar substitute of your choice if erythritol is not available.
- For a nut-free version, replace almond flour with sunflower seed flour.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 90mg