Coconut Cream Pie – Low Carb Keto Dessert Recipe

Welcome all! Papa G here Today I present a creamy and delicious low carbohydrate treat

My coconut cream pie With a coconut flour crust and a few simple ingredients, this recipe is the perfect sweet treat for those of you out there with nut allergies or anyone craving a cool, low carbohydrate, tropical dessert Let's get started We'll make the crust by adding some coconut flour to a food processor Add two lightly beaten eggs; some vanilla extract; a little coconut oil; a powdered sugar substitute equal to a quarter cup of regular sugar; and a little salt

Process until the mix is crumbly like you see here Now add 8 tablespoons of cold, cube, unsalted butter Process once again until the butter is incorporated After processing, you should still be able to see small butter pieces Evenly distribute the crust mixture into a 9-inch pie dish

With your hands, begin pressing and forming the crust against the bottom and sides Have some patience here and try and distribute the mix as evenly as possible Add any excess back in or discard for a thinner crust Notice the nice butter pieces are still visible in the crust Once you form the crust, take a fork and poke several holes throughout

Place the prepared crust in the middle of a preheated 400°F oven for about 10 minutes or until golden brown When done, place on a cooling rack to cool completely While the crust cools and before we work on the filling, we'll toast some unsweetened coconut flakes for our topping Add some coconut flakes to a non-greased skillet on medium heat and mix and stir until the flakes begin to turn golden brown

Remove from the fire and let cool Place in a ziploc bag for storage until we're ready for it Now we're ready to prepare the filling To a non-heated sauce pot, add some powdered sugar substitute equal to 1 cup of regular sugar Add a little salt; and just a bit of xanthan gum

Give that a mix to blend together Add one can of coconut cream and one can of coconut milk Give that a mix to combine Turn the heat on medium and bring to a simmer, stirring occasionally When the mix begins to simmer, add 4 egg yolks, one at a time, stirring to incorporate

Continue to cook and stir on medium heat for about 6 to 7 minutes to thicken Once it's reached about this level of thickness, turn the heat off and let cool down for 10 minutes Continue to stir as it cools This will help to prevent any film to form on top Add one tablespoon of vanilla extract and mix to combine

With our mix still a bit warm, add it to the cooled crust Be careful not to overfill Come just to the top of the crust Loosely place some plastic wrap over the top We want to be sure the plastic is in contact with the pie

This will help to prevent any film from forming over the top When the filling is at room temperature, place in the refrigerator for at least 10 to 12 hours to set Remove from the refrigerator and gently peel back the plastic We'll make the topping by adding 1 cup of heavy cream to a mixing bowl and sweetened with the powdered sugar substitute equal to 2 tablespoons of regular sugar Beat with an electric mixer until thick and fluffy

Sdd the sweetened whipped cream generously over the top of our pie I like to add peaks, but you could make it smooth if you prefer Now sprinkle on the toasted coconut over the top, and you're ready to enjoy the tropical taste of coconut cream pie without all the carbohydrates There you have it folks! My low carbohydrate coconut cream pie Now you can enjoy a delicious tropical dessert without worrying about all the carbohydrates

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