KETO COCONUT CREAM PIES

 Here is a delicious recipe for a Keto Coconut Cream Pies

 CALORIES/MACROS

 This makes 4 servings of Keto Coconut Cream Pies. Each serving is 584 Calories, 57g Fats, 9g Protein., 7g Net Carbs

 INGREDIENTS

 The Crust

  • 4 tablespoons butter
  • ¼ cup sugar substitute
  • ½ cup almond flour
  • ¼ cup unsweetened coconut flakes


 The Custard

  • 1 cup heavy whipping cream
  • 2 large egg yolks¼ cup coconut flour
  • ½ cup water
  • 1 teaspoon vanilla extract
  • ¼ cup sugar substitute


 The Top

  • 2-3 tablespoons unsweetened coconut flakes, toasted
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar substitute
  • 1 teaspoon vanilla extract


 DIRECTIONS

  • In a pot, melt your butter on medium-low.
  • Pour in your sugar substitute, stirring often until it has dissolved into the butter.
  • Mix in your almond flour and coconut flakes until the mixture clumps together easily.
  • Spoon your crust into the bottom of a ramekin and flatten using a spoon.
  • Let it cool while you make the custardIn a pot (I used the same pot as the crust), heat up your cream on medium-low.
  • Separate your eggs and place the yolks into a bowl. It’s time to make the slurry!
  • Whisk in your coconut flour, followed by the water. You should have a thick, coconut & egg mixture.
  • Stir in your vanilla to the cream on the stove.
  • Pour or spoon the slurry into the cream as well.
  • Using a whisk, stir often until the mixture thickens.
  • Let it cool for about 5 minutes before spooning the custard into the ramekins on top of the crust.
  • Let it set it the fridge for at least an hour.
  • On a small pan, heat up your coconut flakes on low. Stirring often. They will start to toast and are ready when they are a nice golden brown.
  • In a large bowl, stir together your cream, vanilla and sugar substitute.
  • Using a hand or stand mixer, beat the cream until it forms stiff peaks.
  • When ready to serve the custard, spoon the cream on top of the custard and sprinkle the toasted coconut on top.

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