Keto Coconut Cream Pie by Carolyn Ketchum
This keto coconut cream pie features a creamy rich sugar free custard in a low carb almond flour crust. It’s a rich and luscious dessert for coconut lovers! My
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Cooking tools:
- Hand mixer
- Pie dish
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Fork
- Glass
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Aluminum foil
- Oven
- Refrigerator
Ingredients
- 1 cup Heavy Whipping Cream
- 1 cup Coconut Cream
- 2 Eggs
- 1 Egg Yolk
- 2/3 cup Confectioners Sugar, Powdered - Swerve
- pinch Sea Salt
- 2 Tbsp Butter, Unsalted
- 1 tsp Coconut Extract
- 1/2 tsp Vanilla Extract
- 1/4 tsp Xanthan Gum
- 3/4 cup Coconut
- 2/3 cup Heavy Whipping Cream
- 1/4 cup Confectioners Sugar, Powdered - Swerve
- 1/4 cup Coconut, Shredded and Toasted
- 1 1/2 cups Almond Flour
- 1/4 cup Granular Sugar Substitute - Swerve
- 1/4 tsp Sea Salt
- 1/4 cup Butter, Unsalted
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