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For The Crust:
1 ⅓ cup Almond Flour
2 tsp Coconut Flour
2 tsp. Water
⅛ cup Lakanto Granulated Sweetener
1 tsp. Vanilla
For The Filling:
1.5 cup Coconut Milk
1.5 cups Macadamia or Almond Milk
2 whole eggs
5 Egg Yolks
1/2 cup Lakanto Powdered Sweetener
1 tsp. Xanthan Gum
1 T Butter
1/4 tsp. Sea Salt
1 cup Unsweetened Coconut Flakes
Directions
Prepare pie crust. Combine all ingredients, press into the bottom of a pie pan greased with coconut oil cooking spray. Bake at 350 for 8-10 minutes until it just starts to brown.
Remove from the oven and set aside.
Make the custard: Start heating the macadamia (or almond) milk in a large saucepan over medium-low heat. In a separate bowl, mix together the eggs and egg yolks.
Whisking constantly, slowly add the eggs to the saucepan of milk.
Heat, stirring constantly, until the mixture coats the back of a spoon.
Add in the sweetener and xanthan gum, cooking for an additional minute.
Remove from the heat and add in the butter, coconut flakes, vanilla, and salt, then pour into the prepare pie crust.
Cover with plastic wrap and refrigerate until set, about 1 hour. Spread whipped cream over the top and garnish with extra coconut flakes, if desired.
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Yield:
12 servings
Prep Time:
15 minutes
Cook Time:
20 minutes
Additional Time:
5 hours
Total Time:
5 hours 35 minutes
The perfect low carb pie for any holiday, Keto Coconut Cream Pie is a classic made sugar free, grain free, gluten free and sugar free!
Instructions
Prepare pie crust. Combine all ingredients, press into the bottom of a pie pan greased with coconut oil cooking spray. Bake at 350 for 8-10 minutes until it just starts to brown.
Remove from the oven and set aside.
Make the custard: Start heating the macadamia (or almond) milk in a large saucepan over medium-low heat. In a separate bowl, mix together the eggs and egg yolks.
Whisking constantly, slowly add the eggs to the saucepan of milk.
Heat, stirring constantly, until the mixture coats the back of a spoon.
Add in the sweetener and xanthan gum, cooking for an additional minute.
Remove from the heat and add in the butter, coconut flakes, vanilla, and salt, then pour into the prepare pie crust.
Cover with plastic wrap and refrigerate until set, about 1 hour. Spread whipped cream over the top and garnish with extra coconut flakes, if desired.
Notes
*save 20% with code “fitmomjourney” at lakanto.com
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Nature’s Eats Blanched Almond Flour, 32 Ounce
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Bob’s Red Mill Organic Coconut Flour, 16 Ounce (Pack of 4)
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Monk Fruit: Best Sugar Substitute for Keto | Lakanto
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Pure Vanilla Extract, Certified Organic
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Native Forest Simple Organic Unsweetened Coconut Milk, 13.5 Fluid Ounce (Pack of 12)
-
Kiva All Natural, Xanthan Gum (Stew, Soup and Sauce Thickening Powder) – Non-GMO, Vegan, Gluten-Free – 2.8 Ounces
-
Celtic Sea Salt Fine Ground Shaker Jar, 8 Ounce, Pack of 2
-
Bob’s Red Mill Unsweetened Flaked Coconut, 12 Ounce (3/4 LB) 340g
Nutrition Information:
Yield: 12
Serving Size: 1/12th Pie
Amount Per Serving:
Calories: 378Total Fat: 37gCarbohydrates: 8.5gFiber: 3.5gProtein: 6g
xoxo,
Gretchen
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