Recipe For Coconut Cream Pie

  • Comments Off on Recipe For Coconut Cream Pie

Whether you are on a diet for weight loss or simply want to eat healthy and watch your nutrition cooking your own food will give you a lot more control over your diet plan. Let recipes like these (we have thousand of recipes, old and new) inspire you to get cooking and put together your own meal plans.

From our Popular Recipe results for Recipe For Coconut Cream Pie

Recently Viewed

Banana Pudding
Cupcake Recipes
Cake
Banana Cake
Dessert
Blueberry Muffins

Keto Coconut Cream Pie

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

  1. Preheat oven to 325°F (170°C, or gas mark 3)
  2. To make the pie: In a food processor using the S-blade, grind the almonds fine
  3. Add the protein powder and Splenda and pulse to combine
  4. Now add the butter and pulse until its all well mixed
  5. Turn this out into a 9-inch (23cm) pie plate you’ve sprayed with nonstick cooking spray
  6. Press firmly into place, building up the sides
  7. Bake for 12-15 minutes or until starting to turn golden
  8. Cool before filling
  9. Put 45 g of the Angel-Flaked Coconut in the pie shell, spreading evenly
  10. Set aside
  11. Pour the low-carb into a mixing bowl and add the 1 1/2 packages pudding mix
  12. Whisk until smooth, about 2 minutes
  13. Pour over the coconut in the pie shell
  14. Chill for at least 1 hour
  15. While the pie is chilling, stir the remaining coconut in a dry skillet over medium heat until its touched with gold
  16. Set aside to cool
  17. 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!)
  18. Spread over the pie and top with the toasted coconut before serving

Makes 10-12 servings

  1. Assuming 12, each will have 11 g protein; 9 g carbohydrate; 3 g dietary fiber; 6 grams usable carbs

Full List of Pie Recipes
Full List of Dessert Recipes

Recently Viewed

Apple Pie:
Soak MATZOS 10 minutes and squeeze out excess water. Cream butter and matzos until blended. Mash yolks fine and add to mixture. Add sugar; salt, beaten eggs, lemon rind Continue Reading →

Sponge Cake:
In a bowl, mix all the flours with the salt, baking powder, baking soda and xanthan gum In another bowl, combine the water with the coconut milk, coconut oil, Continue Reading →

Apple Crumble:
Preheat oven to 375°F. Spray a 9-inch pie plate with cooking spray. In small bowl, stir together 1/2 cup granulated sugar and cornstarch. In medium saucepan, stir Continue Reading →

Shortbread Recipe:
Preheat oven to 375F In a non-greased 8x8 in baking pan, mix melted butter and honey Sprinkle pecans in bottom of pan Top with sliced bananas Set aside In medium mixing Continue Reading →

Cupcake Recipes:
Prepare cupcake tins with paper liners Preheat oven to 350º F (175º C) Cream the butter and sugar until very light and fluffy Add about one third of the beaten eggs, Continue Reading →

Victoria Sponge:
FOR CAKE: Prepare white cake as directed on box in two round 8 or 9 inch pans Cool completely on wire rack You could of course use your favorite recipe for white cake if Continue Reading →

Comments are closed.