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From our Popular Recipe results for Coconut Cream Pie
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Keto Coconut Cream Pie
Ingredients
FOR THE PIE:
- 1 1/2 cups (225 g) almonds
- 1/4 cup (30 g) vanilla whey protein powder
- 3 tablespoons (4.5 g) Splenda
- 4 tablespoons (56 g) butter, melted
- 1 1/3 cups (95 g) Angel-Flaked Coconut
- 2 2/3 cups (640 ml) low-carb milk
- 1 1/2 packages (3.4 ounces, or 95 g each) vanilla sugar-free instant pudding mix
FOR THE WHIPPED TOPPING:
- 1 cup (240 ml) heavy cream, chilled
- 1 tablespoon (10 g) vanilla sugar-free instant pudding mix
Method
- Preheat oven to 325°F (170°C, or gas mark 3)
- To make the pie: In a food processor using the S-blade, grind the almonds fine
- Add the protein powder and Splenda and pulse to combine
- Now add the butter and pulse until its all well mixed
- Turn this out into a 9-inch (23cm) pie plate you’ve sprayed with nonstick cooking spray
- Press firmly into place, building up the sides
- Bake for 12-15 minutes or until starting to turn golden
- Cool before filling
- Put 45 g of the Angel-Flaked Coconut in the pie shell, spreading evenly
- Set aside
- Pour the low-carb into a mixing bowl and add the 1 1/2 packages pudding mix
- Whisk until smooth, about 2 minutes
- Pour over the coconut in the pie shell
- Chill for at least 1 hour
- While the pie is chilling, stir the remaining coconut in a dry skillet over medium heat until its touched with gold
- Set aside to cool
- To make the whipped topping: Using an electric mixer, whip the heavy cream with the 1 tablespoon of pudding mix until you have whipped topping (then turn off the mixer fast! You don’t want vanilla butter!)
- Spread over the pie and top with the toasted coconut before serving
Makes 10-12 servings
- Assuming 12, each will have 11 g protein; 9 g carbohydrate; 3 g dietary fiber; 6 grams usable carbs
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