This mini keto coconut cream pie is one of the most delicious pies you will ever eat and you won’t even notice that it’s keto! It is made with a gluten-free shortbread crust, a creamy coconut filling, and topped with whipped cream and toasted coconut.
INGREDIENTS NEEDED FOR KETO COCONUT CREAM PIE
CRUST:
1. Almond Flour – Not to be confused with almond meal.
2. Butter – We will use unsalted melted butter for this recipe. Don’t use salted butter as it has a higher salt content, which will be too overpowering in the crust.
3. Cinnamon – This is optional, but it adds more flavor to your crust
4. Sweetener – You can choose granulated or powdered.
5. Salt – To enhance the flavor
CUSTARD FILLING:
1. Eggs
2. Sweetener
3. Pure Vanilla
4. Unsalted Butter
5. Salt
6. Heavy Cream
7. Coconut Milk
8. Unsweetened Shredded Coconut
9. Xanthan Gum
TOPPING
1. Heavy Cream
3. Vanilla
4. Unsweetened Shredded Coconut
HOW TO MAKE KETO COCONUT CREAM PIE
CRUST
1. Whisk your almond flour, salt, sweetener and cinnamon until well combine.
2. Mix in your melted butter and then evenly spoon your mixture into 12 lined muffin tins.
3. Poke holes into the dough mixture and bake at 350°F for 5-10 minutes.
FILLING
1. Add your coconut milk, salt and heavy cream to a pot and bring to a simmer on medium low heat.
2. In a bowl, whisk your eggs, egg yolk and sweetener until well combined.
3. Temper the eggs by slowing adding a large spoonful or 1/4 cup of the hot milk to the egg mixture and whisk constantly to avoid cooking the eggs. Repeat until you have added all the milk to the egg mixture.
4. Add your egg mixture back to the pot and simmer on medium low heat for about 5 minutes. Stir constantly until it thickens or coats the back of your spoon.
5. Sprinkle in your xanthan gum and whisk briskly until well combined.
6. Remove from heat and add your butter, vanilla, and shredded coconut.
7. Cool your filling, stirring periodically to avoid a skin from forming on the surface.
8. Once cooled, add your filling to your crust.
9. Cover with plastic wrap, store in an airtight container, and refrigerate for at least 3 hours.
TOPPING
1.To make your topping, add your heavy cream to a bowl and whipped to stiff peaks. Then quickly whisk in your powdered sweetener and vanilla.
2. Toast your shredded coconuts at 350°F for 5 minutes.
3. Once your coconut has cooled, add your whipped cream to your coconut cream pie and top with your shredded coconut.
STORAGE TIPS
These will last in the fridge for up to 5 days in an airtight container.
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MINI KETO COCONUT CREAM PIE
Ingredients
CRUST
- 1 cup Almond Flour
- ¼ cup Unsalted Melted Butter
- ⅛ tsp Sweetener
- ½ tsp Cinnamon
FILLING
- 2 Large Egg + 1 Egg Yolk
- ½ cup Heavy Cream
- 1 cup Coconut Milk
- ¾ cup Unsweetened Shredded Coconut
- 1 tbsp Unsalted Butter
- 1 tsp Vanilla
- ⅛ tsp Salt
- ½ cup Sweetener
- ¼ tsp Xanthan Gum
TOPPING
- ½ cup Heavy Cream
- ¼ cup Powdered Sweetener
- ½ tsp Vanilla
- ¼ cup Unsweetened Shredded Coconut
Instructions
CRUST
- Whisk your almond flour, salt, sweetener and cinnamon until well combine.
- Mix in your melted butter and then evenly spoon your mixture into 12 lined muffin tins.
- Poke holes into the dough mixture and bake at 350°F for 5-10 minutes.
FILLING
- Add your coconut milk, salt and heavy cream to a pot and bring to a simmer on medium low heat.
- In a bowl, whisk your eggs, egg yolk and sweetener until well combined.
- Temper the eggs by slowing adding a large spoonful or 1/4 cup of the hot milk to the egg mixture and whisk constantly to avoid cooking the eggs. Repeat until you have added all the milk to the egg mixture.
- Add your egg mixture back to the pot and simmer on medium low heat for about 5 minutes. Stir constantly until it thickens or coats the back of your spoon.
- Sprinkle in your xanthan gum and whisk briskly until well combined.
- Remove from heat and add your butter, vanilla, and shredded coconut.
- Cool your filling, stirring periodically to avoid a skin from forming on the surface.
- Once cooled, add your filling to your crust.
- Cover with plastic wrap, store in an airtight container, and refrigerate for at least 3 hours.
TOPPING
- To make your topping, add your heavy cream to a bowl and whipped to stiff peaks. Then quickly whisk in your powdered sweetener and vanilla.
- Toast your shredded coconuts at 350°F for 5 minutes.
- Once your coconut has cooled, add your whipped cream to your coconut cream pie and top with your shredded coconut.