Keto Coconut Cream Pie
User Reviews
5
Keto Coconut Cream Pie
Description
This pie starts with a crust blending almond flour and desiccated coconut, bound with egg and butter, baked to a crisp yet tender base. The filling is a coconut custard made with egg yolks whipped until fluffy, combined carefully with warm coconut cream, heavy cream, and sweetener to avoid curdling. The custard sets in the cooled crust and is finished with a whipped cream topping, optionally sprinkled with toasted coconut chips for added texture. The use of arrowroot powder and xanthan gum helps stabilize the filling.
The dessert balances creamy and nutty flavors, leveraging coconut cream and extracts to enhance the tropical character. The texture is silky and thick, with a slightly crisp crust providing contrast. It’s suitable for those seeking a dessert with modest carbs, sliced into 12 portions.
Careful heating during filling preparation prevents egg curdling and fat separation. The pie can be stored refrigerated for up to 4 days or frozen for 3 months. Arrowroot powder may be omitted for a slightly different texture, with xanthan gum increased. The pie’s smooth custard and nut-based crust make it a fitting treat for special occasions or keto-friendly menus.
Ingredients
Pie Crust
- 1.5 cups almond flour 150g, I used ground almonds
- ¾ cup desiccated coconut 65g
- 1 egg large, whisked
- 2 tablespoon butter 30g, melted
- 1 tablespoon powdered sweetener
- ½ teaspoon vanilla extract or coconut extract
Coconut Custard Filling
- 5 egg large, room temperature, yolk
- 1 cup coconut cream 240ml
- 1 cup heavy whipping cream 240ml, double cream
- ⅓ cup powdered sweetener 65g, or to taste. I used Bocha Sweet.
- 1 tablespoon vanilla extract optional: use 2 teaspoons vanilla extract and 1 teaspoon coconut extract.
- 1 tablespoon arrowroot powder
- ¼ teaspoon xanthan gum
Whipped Cream Topping
- 1 cup heavy whipping cream 240ml
- ½ teaspoon vanilla extract
- ¼ cup coconut chips 15g, optional, for sprinkling over the top. Toasted or untested, or shredded coconut
Instructions
- Line the bottom of a loose-bottom pie pan with parchment paper and grease the sides with butter or oil. Preheat the oven to 180C / 350F electric.
Crust
- Put all ingredients for the pie crust into a food processor and blend until combined. The dough will resemble sticky crumbles. You can also use a handheld electric mixer.
- Press the dough into a loose bottom pie dish using your hands. Trim off the tops with a knife for a neat finish.
- Bake on a low rack for around 20 minutes or until golden. Let cool fully.
Filling
- In a bowl, blend the room temperature egg yolks until fluffy and pale, around 2 minutes.
- Warm the coconut cream, heavy cream and powdered sweetener in a saucepan over low heat. As soon as it starts to simmer, remove it from the stove and stir in the vanilla extract (and the coconut extract, if using). Taste and adjust sweetener if necessary.
- Slowly pour half the cream mixture into the egg yolks while whisking continuously. This warms up the yolk mixture gently.
- Then pour the warm cream and egg yolk mixture back into the saucepan with the remaining cream. Whisk continuously with a balloon whisk or the electric mixer.
- Slowly heat the coconut custard over a low heat while whisking continuously, about 5-7 minutes. Don't boil! The whisking ensures that the egg yolks don't cook and curdle. The mix will start to thicken.
- Sprinkle xanthan gum and arrowroot powder over the surface. Whisk vigorously one more time until well combined while warming the mix for one further minute. Turn off the heat. The custard will thicken further as it cools.
- Pour the custard filling into the pie crust and refrigerate for at least 2 hours so it can set fully. Option to leave it overnight in the fridge.
Topping
- In a large mixing bowl, whip the cream for the topping to stiff peaks, adding vanilla extract. Option to add 1-2 tablespoons powdered sweetener for a sweeter version.
- Pipe or spoon over the cooled pie. Option to decorate the pie with toasted coconut flakes.
Notes
- Each slice contains about 3 grams net carbs, making it suitable for keto diets.
- Heat the custard mixture gently to avoid cooking the egg yolks too quickly, which can cause curdling.
- You can substitute arrowroot powder by increasing xanthan gum to ½ teaspoon.
- Store the pie in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Total Carbohydrates | 6.7g | 2% |
| Protein | 6.7g | 13% |
| Fat | 33.4g | 51% |
| Saturated Fat | 18.8g | 94% |
| Sodium | 29mg | 1% |
| Potassium | 207mg | 4% |
| Fiber | 2.4g | 10% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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