Keto Coconut Cream Pie
A delightful keto dessert with rich creaminess and tropical coconut flavor, perfect for any occasion.
Ingredients
For the Pie Crust
- 1 recipe Keto Coconut Pie Crust Recipe Incorporate erythritol and alcohol-free coconut flavouring for flavor.
- 2 large Egg Yolks (at room temperature) Room temperature for better blending.
- 2 large Eggs (at room temperature) Room temperature for better blending.
- 6 tablespoons Granulated Sweetener Use a keto-friendly sweetener.
- 1/2 teaspoon Xanthan Gum Thickening agent.
- 1 cup Unsweetened Coconut Milk Gives a creamy texture.
- 1 cup Heavy Cream For rich filling.
- 2 tablespoons Butter (not melted)
- 1-2 teaspoons Natural alcohol-free Coconut flavouring Start with 1 and adjust to taste.
- 1/2 teaspoon alcohol-free vanilla extract
- 1/2 cup Unsweetened Shredded Coconut For texture.
- 2 cups Heavy Whipping Cream For topping.
- 1/4 cup Powdered Erythritol For sweetening whipped cream.
- 1/2 teaspoon alcohol-free vanilla extract For sweetening whipped cream.
Instructions
Preparation
- Prepare the keto coconut pie crust. Add 4 tablespoons of erythritol and 1/2 teaspoon of alcohol-free coconut flavouring for an extra flavor boost!
- Bake the crust according to the recipe instructions and let it cool in the pan at room temperature.
- In a mixing bowl, combine egg yolks, eggs, sweetener, and xanthan gum until smooth. Then whisk in the coconut milk, heavy cream, and butter.
- Cook the filling on medium-low heat until it thickens, about 5-7 minutes. Stir continuously to prevent sticking.
- Once thickened, incorporate the coconut and vanilla flavourings.
- Pour the filling into the cooled crust and let it chill in the fridge until set, usually about 4 hours.
- Beat 2 cups of heavy whipping cream with powdered erythritol and vanilla until soft peaks form. Spread over the pie and garnish with additional shredded coconut if desired.
Notes
Store in the refrigerator, covered with plastic wrap for up to 4-5 days. Freeze slices if needed, though texture may change.