Wondering what desserts to cook for the holiday? This low carb coconut cream pie would be a great idea! For this pie recipe, there will be three different layers to prepare, the crust, filling, and the topping. It could mean more work for you to do, but it’s definitely worth it!
This low carb recipe, created by Matt of KetoConnect after a lot of trial and error to get it just right, is incredibly delicious! It’s made from coconut flour, which means that it’s safe for low carb dieters who can’t have almond flour due to nut allergies. You can make it for family or friends and they would not even guess it’s keto.
The addition of organic eggs and organic whipping cream are my suggestion because if you want to eat the healthiest food then it’s best to buy organic, free range or pastured eggs and not ones from commercially reared hens.
Organic cream is preferable to regular cream. Organic milk and cream, and meat products for that matter, contain around 50 percent more omega-3 fatty acids than non-organic products so is better for your heart.
Organic milk and dairy products contain 40% more conjugated linoleic acid (CLA). CLA has been linked to a range of health benefits including reduced risk of cardiovascular disease, certain cancers and obesity. It’s really worth paying the extra for it if you can.
This recipe is sweetened with Swerve Confectioners. It is like icing sugar but it’s low carb and zero calories. It’s made from a combination of erythritol and oligosaccharides which do not affect blood glucose and is safe for diabetics. It works well for baking.
More here about low carb sweeteners > 4 Best Natural Low Carb Sweeteners
Ultimate Low-Carb Coconut Cream Pie
• 13.66 oz. refrigerated coconut milk
• 2 whole organic or pastured eggs
• 3 tbsp. coconut flour
• 20 drops of liquid Stevia
• 1 tsp. natural vanilla extract
• 1/2 cup organic heavy whipping cream
• 1/2 cup powdered erythritol or Swerve confectioners
• 1/2 cup unsweetened coconut flakes
• 1/2 cup organic heavy whipping cream
• 1/4 cup unsweetened coconut flakes
• 20 drops liquid Stevia
1. Preheat oven to 350F (175C) then line a baking sheet with parchment paper.
2. First, prepare the crust. In a medium bowl, mix the coconut flour with the powdered erythritol. Pour in the melted butter and mix well. Next, add the egg and mix with a spatula.
3. The crust should come together like dough. Transfer to a greased 8-inch spring-form pie pan and flatten it out evenly.
4. Poke the crust with a fork to create several holes and place on the baking sheet. On the other part of the baking sheet, place about 3/4 cup of the coconut flakes in order to be toasted. This will be used for the filling and the topping later on.
5. Bake in the oven for up to 15 min. When it reaches the 5-minute mark, the coconut flakes should be browned, so take it out and set aside.
6. When the crust is cooked, remove from the oven and leave to cool. Lower the temperature of the oven to 300F (150C).
7. Now it’s time to prepare the filling. In a large bowl, combine the coconut cream, vanilla extract, powdered erythritol, liquid stevia, and the heavy cream. Use a hand mixer to mix the ingredients.
8. Add the eggs and the coconut flour then add half of the toasted coconut flakes. Then mix once more.
9. Using a coconut oil spray, grease the sides of the spring-form pan that has the cooled crust. Pour in the filling. Bake again for about 70 minutes.
10. Leave the pie to cool for 30 minutes and then refrigerate for up to an hour then set aside.
11. For the topping, simply whip the heavy cream until it forms stiff peaks. Add the stevia and mix well. Put in the fridge along with the pie.
12. When chilled, it’s time to finish the pie. Top the chilled pie with the topping made from heavy cream. Make sure to spread it evenly. Top the cream with the remaining coconut flakes and press it gently into the cream. Put back in the refrigerator and refrigerate for another one hour before serving.
Check out this video of the recipe:
Want more recipes using coconut flour? Try these:
Coconut Pie image by Kimberly Vardeman