Keto Coconut Cream Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A low-carb coconut cream pie with an almond flour crust and sugar-free custard filling, topped with whipped cream and toasted coconut. Creamy, rich, and satisfying for keto diets.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1.5 cups almond flour (150g, I used ground almonds)
- 3/4 cup desiccated coconut (65g)
- 1 egg (large, whisked)
- 2 tbsp butter (30g, melted)
- 1 tbsp powdered sweetener
- 1/2 tsp vanilla extract (or coconut extract)
- 5 egg yolks (large, room temperature)
- 1 cup coconut cream (240ml)
- 1 cup heavy whipping cream (240ml, double cream)
- 1/3 cup powdered sweetener (65g, or to taste. I used Bocha Sweet.)
- 1 tbsp vanilla extract
- 1 tbsp arrowroot powder
- 1/4 tsp xanthan gum
- 1 cup heavy whipping cream (240ml)
- 1/2 tsp vanilla extract
- 1/4 cup coconut chips or shredded coconut (15g, optional, for sprinkling over the top. Toasted or untested)
At a glance
PER SERVING · TIME 170M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 47mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 231mg
- Calcium
- 71mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 47MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.