Sugar-Free Coconut Cream Pie

Ingredients

For the crust (low-carb option):

• 1 ½ cups almond flour
• ¼ cup melted butter
• 2 tbsp erythritol (or preferred sugar-free sweetener)
• ½ tsp vanilla extract

For the coconut filling:

• 1 can coconut milk (full-fat)
• 1 cup unsweetened almond milk
• 3 egg yolks
• ⅓ cup erythritol or monk fruit sweetener
• 3 tbsp cornstarch (or xanthan gum for lower carbs)
• 1 cup unsweetened shredded coconut
• 1 tsp vanilla extract
• Pinch of salt

For the topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered erythritol
• ½ tsp vanilla extract

Instructions

1. Prepare the crust

1. Preheat oven to 180°C (350°F). Mix almond flour, melted butter, sweetener, and vanilla until combined. Press into a pie dish evenly. Bake for 10–12 minutes until lightly golden. Let cool completely.

2. Make the filling

1. In a saucepan, heat coconut milk and almond milk over medium heat. In a bowl, whisk egg yolks with sweetener and cornstarch. Slowly pour warm milk into the egg mixture while whisking (to temper). Return everything to the saucepan and cook on low heat, stirring constantly until thickened.

3. Add coconut flavor

1. Remove from heat and stir in shredded coconut, vanilla, and salt. Let the filling cool slightly.

4. Assemble

1. Pour the filling into the cooled crust. Smooth the top and refrigerate for at least 3–4 hours until set.

5. Prepare topping

1. Whip heavy cream with powdered sweetener and vanilla until soft peaks form. Spread over the chilled pie.

Nutrition

Calories: 220–300 kcal · Protein: 5–7 g · Fat: 18–24 g · Carbohydrates: 10–18 g · Fiber: 2–4 g · Sugar: 0–3 g (depending on ingredients used)