Instructions
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Preheat oven to 375 degrees F / 190 degrees C.
Pie crust
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In large bowl, mix 2½ cups almond flour, ⅓ cup erythritol sweetener, ¼ teaspoon sea salt, ¼ cup ghee, 1 egg, ½ teaspoon vanilla extract, and 1 teaspoon lemon zest until combined into dough.
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Press dough evenly into 9-inch pie dish. Poke crust with fork to prevent bubbling. Bake 10 to 12 minutes, until golden. Cool completely.
Filling
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In medium bowl, whisk 6 egg yolks until pale, about 2 minutes.
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In saucepan over medium heat, warm 19.5 ounces coconut cream. Add powdered ¾ cup monk fruit sweetener and 1 teaspoon vanilla extract. Remove from heat.
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Slowly whisk hot coconut cream into yolks to temper. Pour mixture into cooled crust. Add ½ cup dried coconut . Bake 15 minutes, until filling is set. Cool completely.
Cream topping
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In large bowl, whip 1 cup heavy cream, teaspoon of 1 teaspoon vanilla extract, and 1 tablespoon monk fruit sweetener until stiff peaks form. Chill until ready to use.
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Once pie is cooled, spread whipped cream over top. Garnish with ½ cup dried coconut .
The following video shows somebody cooking the Keto Coconut Cream Pie with background music playing and that you can access the whole recipe below.
Coconut Cream vs. Coconut Milk
Is coconut milk keto friendly how about coconut milk? Both coconut cream and coconut milk are good sources of healthy fats that are essential for a ketogenic diet. The main difference between the two is the amount of water content.
Coconut cream has less water content than coconut milk making it a great option for those who want to add healthy fats to their diet without increasing their daily carb intake.
Coconut milk contains more water and is lower in fat than coconut cream. This makes it a good choice for those who are looking to increase their daily fluid intake or who want to add additional carbs to their diet.
Per Serving: Calories 555, Protein 14 g, Carbohydrates 8 g, Fat 53 g
