Keto Coconut Cream Pie -

Keto Coconut Cream Pie

An easy, low-carb coconut cream pie that's rich, creamy, and perfect for dessert night.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 8 slices

Course: Dessert

Cuisine: American, Keto

Calories: 320

For the Pie Crust

1 recipe Keto Coconut Pie Crust Recipe Add 4 tablespoons erythritol and 1/2 teaspoon coconut extract for extra flavor.

For the Filling

2 large Egg Yolks (at room temperature) Use room temperature for better blending.
2 large Eggs (at room temperature) Use room temperature for better blending.
6 tablespoons Granulated Sweetener
1/2 teaspoon Xanthan Gum Stabilizes the filling.
1 cup Unsweetened Coconut Milk Canned full-fat is best for texture.
1 cup Heavy Cream
2 tablespoons Butter (not melted) Adds richness.
1-2 teaspoons Natural Coconut Extract Start with 1 teaspoon and adjust to taste.
1/2 teaspoon Vanilla Extract
1/2 cup Unsweetened Shredded Coconut For texture.

For Topping

Preparation

Prepare the coconut flour pie crust according to its recipe and cool it completely in the pan.
In a bowl, whisk together the egg yolks, eggs, sweetener, and xanthan gum.
Gently heat the coconut milk and heavy cream until it thickens, temperament the eggs by adding hot milk a little at a time.
Fold in the butter and extracts, then stir in the shredded coconut.
Pour the filling into the cooled crust and chill until firm.

Serving

Pipe or spread whipped cream sweetened with powdered erythritol on top before serving.

Storage

Cover loosely with plastic wrap and refrigerate for 3-4 days. For longer storage, freeze individual slices.

For best results, use room temperature ingredients, heat mixture slowly to prevent scorching, and toast shredded coconut for a crunchy topping.