Keto Coconut Cream Pie – Throughout The Day I Dream About Food

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This keto coconut cream pie includes a velvety abundant sugar totally free custard in a low carbohydrate almond flour crust. It’s an abundant and luscious dessert for coconut enthusiasts!

Titled image of a slice of keto coconut cream pie on a white plate with a forkful taken out of it.

My coconut cream pie dish gets an upgrade! Now it’s lower in carbohydrates, much easier to make, and simply as tasty as it ever was. It’s the best sugar totally free dessert for anybody yearning an abundant custard pie.

It’s been a very long time given that I have actually re-visited this dish. Let’s face it, I am too hectic making all sorts of other keto desserts And other simple keto meals, naturally. My desire to continuously make something brand-new and various often hinders me from upgrading old favorites.

However I have actually had this keto coconut cream pie hanging about my brain for a while, simply asking me to make it even much better. And hello, why not shoot a video for it while I’m at it?

How could I withstand that type of dessert plea? And if you’re a coconut dessert enthusiast, do not miss my Keto Coconut Cream Poke Cake!

A sugar free coconut cream pie with a slice taken out of it.

Upgraded coconut cream pie dish

This keto coconut cream pie dish currently had terrific bones. However I understood I might re-work it to make it much more keto-friendly.

The something that just needed to go was the crust. It was my initial effort at making a flaky low carbohydrate pie crust and it was rather great. However with the addition of gluten-free flour, it included simply a couple of a lot of carbohydrates for my preference.

It was likewise rather picky and needed a great deal of work, consisting of freezing the pie crust for a while prior to baking.

None people require the additional carbohydrates OR the additional work, am I right? And with the advancement of my simple keto pie crust, I streamlined the entire procedure greatly.

I re-worked the filling however just really a little, by including some coconut cream and decreasing the shredded coconut.

This brand-new dish can be found in at just 6.4 grams overall carbohydrates, and is much easier and faster to make. Which indicates you get tasty coconut cream pie to your mouth even earlier!

A slice of keto coconut cream pie on a white plate over a pink patterned napkin.

How to make keto coconut cream pie

Prepared to make this luscious dessert? Let me stroll you through the procedure so you understand precisely how it’s done. And do not miss my educational video in the dish card!

The crust:

This basic almond flour pie crust takes just 4 active ingredients and about 10 minutes prep time. It’s just pushed into the pan so there is no picky rolling and moving to the pie meal.

Follow the instructions for baking it unfilled, which takes about 20 minutes.

The coconut custard filling:

The abundant coconut custard filling isn’t difficult to make at all. However it does need your continuous attention so make certain not to leave. I like utilizing a mix of both whipping cream and coconut cream, however you might quickly do all whipping cream. Bring it to a simmer however do not let it boil.

Mood the eggs

This is a really crucial action so do not avoid it. Tempering describes bringing the temperature level of the eggs up really gradually by blending in a few of the hot cream. You need to blend constantly as you do so. Then you gradually blend the egg mix back into the pan of hot cream.

This keeps the eggs from over-cooking and coagulation, so you get a smooth velvety filling.

If, by opportunity, things escaped on you and your custard does curdle or divide, do not panic. Get the entire mess into a mixer and mix till it ravels once again.

Thicken the custard

Standard custard frequently takes a little cornstarch to assist it set. However that’s not a really keto friendly choice so I advise either xanthan gum or glucomannan. It just takes 1/4 teaspoon of either to assist the filling company up well.

Chill the pie

You require a little persistence for making coconut cream pie, given that it requires to chill 2 to 3 hours to tighten. You can cheat a bit and get it into the freezer for an hour.

The cream topping:

Round off your stunning keto coconut cream pie with a basic whipped cream topping and some toasted flaked coconut. How stunning is that?

A slice of coconut cream pie over a floral pink napkin, with a forkful taken out of the pie.

Can you make Coconut Cream Pie ahead of time?

You wager! This stunning keto custard pie can be prepped a day ahead of time. I recommend making the crust and filling, and covering it securely in cling wrap. Then make the whipped cream topping right before serving.

I have actually not attempted to freeze this specific pie however I can’t see why it would not work. If you’re freezing it for advance preparation, I would do it without the whipped cream topping.

Now go … go to the cooking area and make this delightful, velvety coconut pie. You will not regret it!

More keto coconut dessert dishes

A sugar free coconut cream pie with a slice taken out of it.

Print

Keto Coconut Cream Pie

This keto coconut cream pie includes a velvety abundant sugar totally free custard in a low carbohydrate almond flour crust. It’s an abundant and luscious dessert for coconut enthusiasts!

Course Dessert

Food American

Keyword keto coconut cream pie

Preparation Time 45 minutes

Cook Time 25 minutes

Chill Time 4 hours

Overall Time 5 hours 10 minutes

Portions 12 portions

Calories 365 kcal

Guidelines

Filling:

  • Integrate the whipping cream and coconut cream in a medium pan over medium heat. Give simply a simmer.

  • In a medium bowl, blend the eggs, egg yolk, powdered sweetener, and salt. Gradually stir in about half of the hot cream, blending constantly, to temper the eggs. Then gradually blend the tempered egg mix back into pan of hot cream.

  • Prepare another 4 to 5 minutes, blending constantly, till the mix starts to thicken.

  • Eliminate from heat and blend in the butter, coconut extract, and vanilla extract. Sprinkle surface area with the xanthan gum and blend quickly to integrate. Stir in the shredded coconut.

  • Pour the mix into the baked pie crust and infect the edgs. Cool a minimum of 2 to 3 hours.

Garnish:

  • Location the light whipping cream in a big bowl and include the sweetener and vanilla. Beat till the cream holds stiff peaks.

  • Spread over the top of the cooled pie and spray with the toasted flaked coconut.

Nutrition

Serving: 1 piece = 1/12 th of pie| Calories: 365 kcal| Carbohydrates: 6.4 g| Protein: 5.4 g| Fat: 35 g| Fiber: 2.2 g

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