Keto Coconut Cream Pie

Step by Step Instructions

1. 1

   Start by making the pie crust. Add almond flour, coconut flour, xanthan gum and salt to a food processor. Give a quick pulse to combine. Add in chilled, cubed butter and cream cheese. Pulse until coarse crumbles form. Add egg and vinegar. Pulse until combined and a dough ball forms.

   For this step

   • 1 cup almond flour
   • 3 tablespoons coconut flour
   • 1 teaspoon xanthan gum
   • 1/2 teaspoon salt
   • 1/2 cup unsalted butter, chilled & cubed
   • 1 ounce cream cheese, softened
   • 1 egg
   • 1 1/2 teaspoons rice vinegar or apple cider vinegar
2. 2

   Flatten the dough into a circle disc in between two sheets of parchment paper and refrigerate for 30 minutes.

3. 3

   To roll out the dough, place a damp paper towel on the counter and the parchment sandwiched dough on top. This will keep the parchment paper from sliding around the counter. Using a rolling pin, roll out the dough into a pie crust about ⅛ to ¼ inch thick: enough to fit a 8-9 inch pie plate. Keep the dough sandwiched between the parchment paper as you roll it out. Start from the center of the disc and work your way out in all directions. If the parchment paper crumbles or wrinkles beneath the dough, flip and carefully remove the parchment and replace back on and continue rolling.

4. 4

   Remove the top layer of parchment paper. Place pie pan upside down over pie crust. Hold one hand on the pie pan. Slide your hand under the bottom parchment paper and flip so the pie pan is on the bottom and crust is on the top. Remove the parchment paper.

5. 5

   Gently press the pie dough into the pie plate. Flute the ends of the crust. Prick the bottom of the crust all over with a fork. Add a sheet of parchment paper on top of the crust and fill with pie weights. This will keep the crust from puffing up on the bottom. Bake at 350°F for 10-15 minutes or until the edges turn golden brown.

6. 6

   Start making the filling as the pie crust cools. Decrease oven temperature to 325°F. Pour milk of choice, cream and sugar-free sweetener into a medium saucepan. Over medium heat, bring to a boil and remove immediately once boiling. Set aside.

   For this step

   • 1 cup milk of choice
   • 1 cup heavy cream
   • 1/2 cup sugar-free sweetener
7. 7

   Pour egg yolks into a large bowl. Beat yolks using an electric mixer until fluffy and pale yellow in color. Add arrowroot powder and butter, continue beating until combined. Add coconut and vanilla extracts, and coconut cream. Set the mixer to low speed and slowly pour in the warm cream mixture into the egg mixture.

   For this step

   • 6 large egg yolks
   • 1 1/2 tablespoons arrowroot powder
   • 1 tablespoon unsalted butter, softened
   • 1/2 teaspoon coconut extract
   • 1/2 teaspoon vanilla extract
   • 3 tablespoons coconut cream
8. 8

   Once combined, pour the filling back into the saucepan and cook over low heat for 10-12 minutes, stirring constantly, until the custard has thickened to the consistency of thick runny yogurt.

9. 9

   Pour the coconut filling into the baked pie shell. Bake until the edges are puffed and the center is jiggly and wobbles like jello, about 20-22 minutes. Remove from the oven. Allow it to cool at room temperature for 1 hour, then stick in the fridge to cool for another 2-3 hours or overnight.

10. 10

    Place coconut on a parchment lined baking sheet and toast under the broiler on high until lightly toasted. Pour whipping cream into a large bowl along with sugar-free sweetener and vanilla. Whip using an electric mixer until stiff peaks form. Place whipped cream in the center of the pie and create a dome shape using a spatula. Sprinkle the top with toasted coconut. Refrigerate until ready to serve.

    For this step

    • 1 cup unsweetened shredded coconut
    • 2 cups heavy cream
    • 1/4 cup sugar-free sweetener
    • 1 teaspoon vanilla extract