Keto Chow Recipes - Keto Coconut Cream Pie
keto coconut cream pie

Keto Coconut Cream Pie

Recipe Creator ,Chef Taffiny Elrod
This keto coconut cream pie is the perfect dessert for a family gathering or dinner.
Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 1 hour
Servings 8servings
Calories 509.82kcal

Ingredients

Crust

  • 2.5cupsunsweetened flake coconutdivided (135 g.)
  • 0.33cupfine granulated allulose54 g.
  • 4Tbsp.unsalted buttermelted (2 oz.)

Filling

  • 13.5oz.can full-fat coconut milk
  • 2servings Vanilla Cream Keto Chow
  • 4Tbsp.fine granulated allulosedivided (44 g.)
  • 1.5tsp.coconut extract
  • 1.5cupscold heavy cream
  • 0.5tsp.vanilla extract

Instructions

Crust

  • Heat the oven to 325°F.
  • Spread the coconut out on a baking tray and bake, stirring occasionally until it smells fragrant and the color turns golden-brown.
  • Remove the coconut from the oven and set aside 1/2 cup in a separate container to be used in the filling.
  • While the coconut is still warm, transfer the remaining two cups to a food processor. Pulse until coconut is crumb-sized. Add the 1/3 cup allulose to the food processor and mix into the coconut.
  • With the food processor running, pour the melted butter through the lid into the mixture. When the coconut looks like damp sand, stop the food processor.
  • Pour the coconut mixture into a 9” pie pan and press down with the bottom of a cup to smooth and compact the crust, pressing it into the sides of the pan.*
  • Place the crust in the freezer to set while you make the pie filling.

Filling

  • Pour the coconut milk, Keto Chow, two tablespoons of allulose, and coconut extract into a large mixing bowl.
  • Use an electric mixer to beat the mixture until combined, thick, and creamy.
  • Stir all but one tablespoon of the reserved half cup of toasted coconut into the coconut milk mixture.
  • In a separate mixing bowl, combine the heavy whipping cream, the remaining two tablespoons of allulose, and the vanilla extract.
  • Whip the cream with the electric mixer, until it’s at least doubled in volume and holds stiff peaks when the beaters are removed from the bowl.
  • Fold about one third of the whipped cream into the coconut mixture.
  • Remove the crust from the freezer. Pour the coconut mixture into the crust. Smooth it to the edges of the crust.
  • Pile the rest of the whipped cream in the center of the pie so that it looks like a billowing cloud. Sprinkle the last tablespoon of toasted coconut on the whipped cream for garnish.
  • Chill the pie in the refrigerator for at least an hour before serving.

Notes

*For a sturdier crust, bake it at 325°F for 10 minutes, then cool it completely before filling it.Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.

Nutrition

Serving: 151g.Calories: 509.82kcalCarbohydrates: 22.91gProtein: 10.19gFat: 49.51gSaturated Fat: 38.18gPolyunsaturated Fat: 1.12gMonounsaturated Fat: 6.47gTrans Fat: 0.78gCholesterol: 68.68mgSodium: 245.95mgPotassium: 564.99mgFiber: 5.55gSugar: 3.97gVitamin A: 307.02IUVitamin C: 228.33mgCalcium: 221.02mgIron: 1.65mgSugar Alcohol: 0.01gNet Carbs: 5.1g