

LOW CARB COCONUT CREAM PIE
Fat 30g
Carbohydrates 7.2g
Protein 4g
Course:
Dessert
Calories: 324 kcal
Ingredients
Crust
- 4 tbsp butter, melted
- 2 tbsp powdered erythritol
- 1 large egg
Filling
- 13.66 oz coconut milk, refrigerated
- 1/2 cup Heavy Whipping Cream
- 1/2 cup powdered erythritol
- 2 large eggs
- 3 tbsp Coconut flour
- 20 drops Liquid Stevia
- 1 tsp vanilla extract
- 1/2 cup unsweetened coconut flakes
Topping
- 1/2 cup Heavy Whipping Cream
- 20 drops Liquid Stevia
- 1/4 cup unsweetened coconut flakes
Instructions
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1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat.
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2. Make the crust: Combine the coconut flour and powdered erythritol in medium sized bowl.
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3. Add the melted butter and combine. Add the egg and combine using a spatula.
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4. The crust should come together as a dough. Transfer dough to an 8-inch spring form pan and flatten it out to cover the bottom of the pan evenly.
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5. Poke several holes in the crust with a fork and place on the lined baking sheet. On the other half of the baking sheet place the 3/4 cup of unsweetened coconut flakes to toast (used in filling and topping).
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6. Place the baking sheet in the oven and bake for 15 minutes. At the 5 point mark remove the flakes and set aside in a bowl - they should have browned - and place the crust back in the oven for the remaining 10 minutes.
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7. Set the crust aside to cool and lower the oven temp to 300 degrees.
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8. Make the filling: In a large bowl combine the coconut cream of an entire can (13.66 oz), heavy cream, vanilla extract, liquid stevia and powdered erythritol. Combine using a hand mixer.
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9. Add the eggs, coconut flour and 1/2 cup of the toasted coconut flakes and combine once more.
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10. Grease the sides of the spring form pan (we like to use coconut oil spray) with the cooled crust and poor the filling onto the crust.
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11. Bake for 70 minutes. Let the pie cool for 30 minutes and then place in the fridge for 1 hour to set.
Make the topping:
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12. Whip the heavy cream into stiff peaks.
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13. Add the stevia and combine. Place in the fridge alongside the pie.
Make the pie:
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14. Top the chilled pie with the heavy cream topping and spread evenly. Top the cream with the remaining (1/4 cup) toasted coconut flakes and gently press into the cream. Refrigerate for another hour prior to serving.
Coconut Milk Tip:
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15. Place the coconut milk can in the freezer for 5 minutes prior to using in the filling. This will separate the hardened cream from the liquid. The liquid contains all of the sugars.