Sugar-Free Coconut Cream Pie

This content originally appeared on Sugar-Free Mom. Republished with permission.

All coconut lovers will enjoy this delicious keto coconut cream pie with homemade pie crust and rich creamy coconut flavor in your first bite!

If you’re on a keto diet or low carb diet, traditional coconut cream pie is much too high in carbs to be enjoyed while losing weight or trying to get into ketosis. Our recipe today for sugar-free coconut cream pie has just 3 net carbs per slice!

Using egg yolks as opposed to whole egg with egg whites is how to make this coconut pie the creamiest keto dessert recipe you’ve ever had!

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Sugar-Free Keto Coconut Cream Pie

Course Dessert
Cuisine American
Servings 12 slices
Calories 280kcal

Ingredients

1 pre-made coconut flour pie crust13.5 ounces canned coconut milk½ cup Better Than Sugar Confectioners¼ teaspoon salt1 teaspoon coconut extract4 large egg yolks2 teaspoons gelatin4 ounces cream cheese1 cup heavy cream½ teaspoon coconut stevia or to taste1 cup unsweetened shredded coconut divided in half OPTIONAL

Instructions

In a large saucepan, over medium low heat, add the coconut milk, sweetener, salt, and extract. Stir to combine. Do not boil.
Whisk the eggs in a small bowl. Temper the eggs by adding a small amount of the coconut mixture into the eggs a little at a time. Do this 3 times then stir in all the eggs into the sauce pan on the stove. Bring to a simmer. Sprinkle the gelatin over the coconut milk and whisk until dissolved. Continue to stir until mixture thickens and internal temperature is 175 degrees F. Remove from the heat. Allow coconut mixture to cool about 1 hour.
Add the cream cheese to the stand mixer with the paddle attachment and blend until smooth. If you are using the optional shredded coconut, add it to a dry skillet and cook on low heat, stirring constantly, until browned. Once cream cheese is smooth, pour in half the toasted coconut and blend through. Save remaining for topping.
Add the cooled coconut mixture to the cream cheese in the stand mixer. Blend until well combined and smooth. Taste and adjust sweetener. Pour in 1 cup heavy cream and liquid stevia, switch to the whisk attachment and whisk on medium speed for about 10 minutes to slightly thicken. Taste and adjust sweetener. Pour the batter into the pie crust.
If using optional shredded coconut, sprinkle remaining shredded coconut over the pie and refrigerate 6 hours or overnight. Optional topping: When you are ready to serve, use a whipped cream canister to decorate crust of pie.

Notes

Net Carbs 3g (optional shredded coconut not included)
If you use optional shredded coconut, total carbs will be 8 instead of 6 and fiber will be 4, making net carbs 4 grams.

Nutrition

Serving: 1slice | Calories: 280kcal | Carbohydrates: 6g | Protein: 5g | Fat: 26g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 103mg | Sodium: 185mg | Potassium: 110mg | Fiber: 3g | Sugar: 1g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg


Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

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