Low Carb Coconut Cream Pie
Ingredients
Crust
1/4 cup Butter melted
1/2 cup Almond flour
2 Eggs
1/4 Cup Erythritol
1/4 tsp salt
1/2 cup Coconut flour sifted
1/3 cup shredded unsweetened coconut
Filling
13 oz Canned coconut milk
3 Egg yolks
1/2 cup Erythritol
1 tsp Xantham gum
1 tsp Vanilla extract
1/2 cup Shredded unsweetened coconut, toasted
1 tsp Unflavored gelatin
2 tbsp Water
2 cups Heavy whipping cream
1 teaspoon Vanilla extract
3 tablespoons Erythritol
12 ounces cream cheese softened
Instructions
Crust
- Melt butter in large bowl
- Add almond flour, eggs, erythritol, and salt to butter mix well
- Stir in coconut flour and shredded coconut until a dough forms
- Roll out dough between parchment
- Take top sheet of paper off dough and invert into a pie pan
- Press to fix any cracked areas of crust and flute edges
- Using a fork, poke small holes throughout the crust
- Bake crust at 400°F for 10 minutes. Allow crust to cool
Filling
- Heat coconut milk until hot, but not boiling. Meanwhile, beat egg yolks in a small bowl with a fork until well blended
- When coconut milk is hot, slowly add about 4 tablespoons to egg yolks, stirring quickly with a fork after each small addition
- Pour yolk mixture slowly into hot coconut milk
- Reduce heat to low, then gently sprinkle and whisk in erythritol and xanthan gum
- Cook for about 3 minutes or until thickened, then remove from heat
- Stir in vanilla extract
- Spoon into medium bowl and cover with plastic wrap directly on so skin won't form. Place filling in refrigerator to chill at least 4 hours
- Spread coconut on a baking sheet and toast in 375°F oven just until golden
- Remove and allow to cool on rack
- Pour one tablespoon water in a small bowl and sprinkle gelatin on top. Once gelatin has softened, stir in 1 tablespoon hot water until all gelatin has dissolved
- With an electric mixer, whip the heavy cream with the 1 teaspoon vanilla and 3 tablespoons erythritol until soft peaks form. Slowly pour in dissolved gelatin mixture and beat cream until stiff
- In large bowl, beat cream cheese until light and fluffy. Slowly beat in the chilled coconut pudding, adding a small amount at a time until smooth
- Fold in about half the whipped cream into the cream cheese pudding mixture until smooth
- Spread coconut pudding cream mixture into the cooled crust. Top with the remaining whipped cream and sprinkle the toasted coconut on top
- Chill for at least 4 hours