Keto Coconut Cream Pie Family On Keto This keto coconut cream pie features an almond flour crust and a super creamy coconut filling. topped with sugar free whipped cream and toasted coconut, this. Grease the sides of the spring form pan (we like to use coconut oil spray) with the cooled crust and poor the filling onto the crust. bake for 70 minutes. let the pie cool for 30 minutes and then place in the fridge for 1 hour to set. make the topping: whip the heavy cream into stiff peaks. add the stevia and combine.
Keto Coconut Cream Pie Best Low Carb Coconut Pie Preheat oven to 350f. blend coconut flour, salt, powdered sweetener, and toasted unsweetened coconut in a medium size bowl. add eggs, melted coconut oil, and vanilla and stir until the mixture forms a ball. press the mixture into a 9 inch pie pan, and prick all over with a fork. In a medium bowl, whisk the eggs, egg yolk, powdered sweetener, and salt. slowly stir in about half of the hot cream, whisking continuously, to temper the eggs. then slowly whisk the tempered egg mixture back into pan of hot cream. cook another 4 to 5 minutes, whisking continuously, until the mixture begins to thicken. Tip: make sure to stir or whisk quickly, or your egg yolk will curdle. pour the rest of the yolk mixture slowly into the hot coconut milk. reduce the heat to low, then gently sprinkle and whisk in the sweetener and xanthan gum. let it cook for 3 4 minutes or until it thickens, then take it off the heat. In a medium saucepan, heat the unsweetened coconut milk and heavy cream over medium heat. bring to a simmer for 3 4 minutes and stir often to prevent the liquid from overflowing the saucepan. remove the saucepan from heat. scoop 1 tablespoon of the hot milk into the egg mixture and whisk vigorously to combine.
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