Sugar Free Coconut Cream Pie

Sugar Free Coconut Cream Pie

A low carb pie perfect to serve on holidays. This sugar free coconut cream pie recipe has a light and flaky gluten free crust with a smooth creamy filling.

Ingredients
Crust
1/4 cup butter melted
1/2 cup almond flour
2 eggs
1/4 cup Natvia sweetener
1/4 teaspoon salt
1/2 cup coconut flour sifted
1/3 cup shredded unsweetened coconut

Filling

  • 13 ounces canned coconut milk
  • 3 egg yolks
  • 1/2 cup Natvia sweetener
  • 1 teaspoon xanthan gum
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded unsweetened coconut to toast
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons water
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 tablespoons Natvia sweetener
  • 12 ounces cream cheese softened

Instructions

Crust

  • Melt butter in large bowl.
  • Add almond flour, eggs, Natvia, and salt to butter mix well.
  • Stir in coconut flour and shredded coconut until a dough forms.
  • Roll out dough between parchment or wax paper.
  • Take top sheet of paper off dough and invert into a pie pan.
  • Press to fix any cracked areas of crust and flute edges.
  • Using a fork, poke small holes throughout the crust.
  • Bake crust at 400°F for 10 minutes. Allow crust to cool.

Filling

  • Heat coconut milk until hot, but not boiling. Meanwhile, beat egg yolks in a small bowl with a fork until well blended.
    When coconut milk is hot, slowly add about 4 tablespoons to egg yolks, stirring quickly with a fork after each small addition.
  • Pour yolk mixture slowly into hot coconut milk.
  • Reduce heat to low, then gently sprinkle and whisk in Natvia and xanthan gum.
  • Cook for 3-4 minutes or until thickened, then remove from heat.
  • Stir in vanilla extract.
  • Spoon into medium bowl and cover with plastic wrap directly on so skin won’t form. Place filling in refrigerator to chill at least 4 hours.
  • Spread coconut on a baking sheet and toast in 375°F oven just until golden (about 3-5 minutes). Remove and allow to cool on rack.
  • Pour one tablespoon water in a small bowl and sprinkle gelatin on top. Once gelatin has softened, stir in 1 tablespoon hot water until all gelatin has dissolved.
  • With an electric mixer, whip the heavy cream with the 1 teaspoon vanilla and 3 tablespoons Natvia until soft peaks form. Slowly pour in dissolved gelatin mixture and beat cream until stiff.
  • In large bowl, beat cream cheese until light and fluffy. Slowly beat in the chilled coconut pudding, adding a small amount at a time until smooth.
  • Fold in about half the whipped cream into the cream cheese pudding mixture until smooth.
  • Spread coconut pudding cream mixture into the cooled crust. Top with the remaining whipped cream and sprinkle the toasted coconut on top.
  • Chill for at least 4 hours.

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