Description
Keto coconut cream pie delivers a luxurious dessert experience without refined sugars. Creamy coconut filling nestled in a golden almond flour crust promises satisfaction for health-conscious sweet seekers you’ll want to savor slowly.
Ingredients
Scale
- 1 (13.5 oz / 400 ml) can coconut cream (refrigerated; skim only the cream from the top)
- 6 large egg yolks
- 1 ¼ cups (100 g) unsweetened shredded coconut
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) heavy cream
- ¾ cup (150 g) powdered monk fruit allulose blend
- 1 tbsp (15 ml) powdered monk fruit allulose blend (or more to taste)
- 1 recipe almond flour pie crust
- ¼ tsp sea salt
- 1 tsp vanilla extract
Instructions
- Crust Preparation: Mold almond flour into a crisp pie shell, baking until golden. Cool completely and refrigerate while preparing remaining components.
- Coconut Toasting: Distribute shredded coconut evenly on a baking sheet, roasting at 350°F (176°C) for 4-6 minutes. Stir midway to ensure uniform bronzing, then cool to ambient temperature.
- Custard Creation: Whip egg yolks to a pale yellow smoothness. Combine coconut cream, heavy cream, monk fruit sweetener, and sea salt in a saucepan over medium-low heat. Watch for edge bubbling without boiling. Integrate vanilla extract, then carefully temper warm cream into yolks, stirring consistently to prevent curdling.
- Filling Assembly: Fold roasted coconut into custard, creating a luxurious, textured mixture. Pour into chilled crust and bake at 300°F (148°C) for 30-40 minutes until center slightly jiggles.
- Cooling and Chilling: Allow pie to cool completely at room temperature, then refrigerate for minimum 2 hours to set thoroughly.
- Final Flourish: Whip heavy cream with monk fruit sweetener until soft peaks form. Spread or pipe cream atop pie and sprinkle remaining toasted coconut as a delicate garnish.
Notes
- Toast Coconut Carefully: Roast shredded coconut at 350°F, stirring midway to prevent burning, creating a golden-bronze color that adds depth and nutty flavor to the pie.
- Temper Eggs Gently: Slowly incorporate warm cream into egg yolks while whisking continuously to prevent curdling, ensuring a smooth, silky custard texture.
- Chill for Perfect Set: Allow pie to cool completely at room temperature, then refrigerate for at least 2 hours to achieve the ideal firm yet creamy consistency.
- Whip Cream Precisely: Whip heavy cream to soft peaks, avoiding over-beating, to create a light and airy topping that complements the rich coconut custard.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 385
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 39 g
- Saturated Fat: 28 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 160 mg