Keto Coconut Cream Pies

Name: Keto Coconut Cream Pies
Yield: 4 servings
Ingredients: 4 tablespoons butter; ¼ cup sugar substitute; ½ cup almond flour; ¼ cup unsweetened coconut flakes; 1 cup heavy whipping cream; 2 large egg yolks; ¼ cup coconut flour; ½ cup water; 1 teaspoon vanilla extract; ¼ cup sugar substitute; 2-3 tablespoons unsweetened coconut flakes; ⅓ cup heavy whipping cream; 2 tablespoons sugar substitute; 1 teaspoon vanilla extract

User Reviews

0.0

0 reviews

Unrated

Servings
4 servings

Keto Coconut Cream Pies

Iris Warren

Report

This makes a total of 4 servings of Keto Coconut Cream Pies. Each serving comes out to be 584 Calories, 57.33g Fats, 7.25g Net Carbs, and 9.22g Protein.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

The Crust

4 tablespoons butter
¼ cup sugar substitute
½ cup almond flour
¼ cup unsweetened coconut flakes

The Custard

1 cup heavy whipping cream
2 large egg yolks
¼ cup coconut flour
½ cup water
1 teaspoon vanilla extract
¼ cup sugar substitute

The Top

2-3 tablespoons unsweetened coconut flakes toasted
⅓ cup heavy whipping cream
2 tablespoons sugar substitute
1 teaspoon vanilla extract

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

In a pot, melt your butter on medium-low.
Pour in your sugar substitute, stirring often until it has dissolved into the butter.
Mix in your almond flour and coconut flakes until the mixture clumps together easily.
Spoon your crust into the bottom of a ramekin and flatten using a spoon.
Let it cool while you make the custard
In a pot (I used the same pot as the crust), heat up your cream on medium-low.
Separate your eggs and place the yolks into a bowl. It’s time to make the slurry!
Whisk in your coconut flour, followed by the water. You should have a thick, coconut & egg mixture.
Stir in your vanilla to the cream on the stove.
Pour or spoon the slurry into the cream as well.
Using a whisk, stir often until the mixture thickens.
Let it cool for about 5 minutes before spooning the custard into the ramekins on top of the crust.
Let it set it the fridge for at least an hour.
On a small pan, heat up your coconut flakes on low. Stirring often. They will start to toast and are ready when they are a nice golden brown.
In a large bowl, stir together your cream, vanilla and sugar substitute.
Using a hand or stand mixer, beat the cream until it forms stiff peaks.
When ready to serve the custard, spoon the cream on top of the custard and sprinkle the toasted coconut on top.