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. I
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Thanks for watching and I’ll see you next time!