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Keto Coconut Cream Pie
Nestled into a sturdy almond-coconut crust, this seductive, easy-to-make pie features luscious, no-bake cream-cheesy coconut filling, whipped cream, and toasted coconut topping. Leftovers can be refrigerated for five days. Note: this recipe calls for a premade keto pie crust (recipe below), so make it before starting this recipe or substitute your favorite keto pie crust.
Servings: 12 One Serving: 1 slice
Ingredients
- 4 Tbsp (1/4 cup) butter, softened
- 8 oz cream cheese, softened
- 1/3 cup plus 2 Tbsp powdered erythritol-based sweetener, sifted and divided
- 1¾ cups heavy cream, divided
- 1½ tsp pure coconut extract
- 1½ tsp pure vanilla extract, divided
- sea salt
- 3/4 cup plus 2 Tbsp unsweetened shredded coconut, divided
- 1 baked and cooled Keto Almond-Coconut Pie Crust (recipe below)
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- In a large mixing bowl, beat the butter and cream cheese with a beater or a wooden spoon until smooth. Add 1/3 cup of the powdered sweetener and beat until combined. Add 1 cup of the heavy cream, the coconut extract, 1 teaspoon of the vanilla extract, and 3/4 teaspoon salt. Using a beater with a balloon whisk (or a balloon whisk by hand), beat on medium-high speed until stiff peaks form. Fold in 3/4 cup of the shredded coconut. Spoon the coconut filling into the pie crust, smooth it out with a spatula, and refrigerate for 1 hour.
- In a small skillet, spread the remaining 2 tablespoons shredded coconut and toast over medium-low heat, stirring frequently, until mostly golden brown, 4 to 5 minutes. Immediately transfer to a plate to cool.
- In the bowl of a clean stand mixer fitted with the whisk attachment, whip the remaining 3/4 cup heavy cream, 2 tablespoons of powdered sweetener, and 1/2 teaspoon each coconut and vanilla extracts until soft peaks form; do not overbeat. Spoon the whipped cream over the chilled coconut filling in decorative dollops. Garnish with the toasted coconut. Chill for 1 hour. Serve.
Nutritional Information - Macros
- 320 Calories
- 31 g Fat
- 3 g Protein
- 5 g Total Carbs
- 2 g Fiber
- 3 g Net Carbs