Keto Coconut Cream Pie
Vegan keto coconut cream pie with a crunchy crust and silky coconut filling for indulgent, low-carb enjoyment.
Ingredients
- 1 ½ cups coconut flour
- ½ cup vegan butter melted
- 1/3 cup powdered erythritol or keto-friendly sweetener
- 2 cups coconut milk full-fat
- ½ cup shredded unsweetened coconut
- ¼ cup cornstarch or arrowroot powder
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C).
- Mix coconut flour, melted vegan butter, and sweetener; press into pie pan.
- Bake crust for 15 minutes until golden.
- In a saucepan, whisk coconut milk, shredded coconut, cornstarch, sweetener, vanilla, lemon juice, and salt.
- Cook on medium heat, stirring until thick and creamy.
- Pour filling into baked crust; chill for 30 minutes.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 24g
- Saturated Fat: 20g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Calcium: 6%
- Iron: 8%
- Vitamin C: 4%
- Magnesium: 5%
- Vitamin E: 3%
Additional Notes & Tips to Enhance Flavor
- Toast shredded coconut for extra crunch and aroma.
- Use full-fat coconut milk for creamy texture.
- Add a pinch of cinnamon or nutmeg for warmth.