This keto coconut cream pie is rich, creamy and packed with coconut flavor. It features a custard filling, toasted coconut, and whipped cream for one delicious coconut pie that is sure to stop your coconut pie cravings.

Ingredients

Keto Coconut Cream Pie Filling

• 13.5 ounces unsweetened coconut milk, can
• 13.5 ounces of coconut cream
• 1/3 cup of heavy cream
• 3/4 cup of granulated sugar substitute
• 2 large whole eggs, room temperature
• 2 egg yolks, room temperature
• 1 1/2 teaspoons of coconut extract
• 3 teaspoons of unflavored gelatin
• 2 cups of toasted unsweetened coconut flakes, reserve 2 tablespoons for top of the pie

Coconut Crust

• 1/2 cup of unsalted melted butter, cooled
• 2 large whole eggs, room temperature
• 1 cup of coconut flour
• 1/4 teaspoon sea salt
• 1 teaspoon of granulated sugar substitute

Whipped Cream

• 1 ounce of full-fat cream cheese, softened
• 2 cups of heavy whipping cream
• 1/4 cup of sugar substitute

Instructions

Coconut Crust

1. Preheat oven to 360 degrees.
2. Melt the unsalted butter in a saucepan or microwave and allow it to cool.
3. In a large mixing bowl combine the coconut flour, salt, cooled melted butter, and eggs. Mix until a dough forms.
4. Press the pie dough into a 9-inch pan, making sure to allow the crust to come up the sides. Note: Wetting your hands will make it easier to pat the crust into the pie plate.
5. Bake the pie shell for 15-20 minutes in a 360-degree oven until lightly brown. If the crust starts to brown to quickly you can add foil around the pie edges.

Toasted Coconut

1. Oven: pre-heat the oven 350-degrees. Spread the unsweetened coconut flakes evenly on a dry cookie sheet. Allow the coconut flakes to toast for 8-10 minutes, being sure to stir at the 5-minute mark to make sure it is evenly toasted. Set aside.
2. Skillet: To toast your coconut in a skillet, just set the stove to medium-low heat and spread
   the coconut evenly in the skillet being sure to stir until the coconut is lightly brown. This can happen rather quickly, 5 minutes or less so keep a watchful eye
   on the skillet. Set aside.

Keto Coconut Cream Filling

1. In a 1 1/2 quart heavy bottom saucepan whisk over medium heat and bring to a slow simmer the coconut milk, coconut cream, heavy cream, sweetener, eggs, egg yolks, and coconut extract.
2. Continue to stir not allowing the mixture to come to a rapid boil.
3. Once the milk mixture comes to a slow simmer, sprinkle
   the unflavored gelatin into the mixture being sure to whisk continuously.
4. Add the toasted coconut flakes into filling and continue to mix and cook the pie filling until it starts to thicken about 5-7 minutes. Note that the mixture will continue to thicken once it is allowed to chill completely in the refrigerator.
5. 1. Allow the mixture to cool for about 15-20 minutes before
      adding it to the baked and cooled crust. Place your pie in the refrigerator and allow the pie to fully chill and set about 4 hours or overnight.
   Whipped Cream Topping
   1. In a large chilled bowl using an electric mixer, combine the sugar substitute and cream cheese.
   2. To this mixture add the heavy whipping cream beating the cream until soft peak form.
   3. Once the coconut cream pie is allowed to chill for at least 4 hours or overnight spread the whipped cream to top the pie and then sprinkle the reserved two tablespoons of toasted coconut flakes to the top of the pie.
   4. Store the pie in the refrigerator for up to 5 days.

Nutrition Information:

YIELD: 10 SERVING SIZE: 1
Amount Per Serving: CALORIES: 435TOTAL FAT: 36gSATURATED FAT: 28.9gCHOLESTEROL: 41mgSODIUM: 40mgCARBOHYDRATES: 9.2gNET CARBOHYDRATES: 4.1gFIBER: 5.1gSUGAR: 3.8gPROTEIN: 3.5g