Whip up my very favorite sugar free, low-carb coconut cream pie recipe for a delicious gluten free, keto dessert.
SUGAR FREE | LOW-CARB COCONUT CREAM PIE
I love the health benefits that I have seen since starting a sugar free, low-carb lifestyle. The hardest thing to give up was desserts, especially my favorite pies. Coconut cream pie is at the top of my pie list and I finally feel like this recipe is perfect enough to share.
This pie takes time to prepare, so plan in advance and I promise you that it will be worth it! There are a couple steps to making this pie that you need to know how to do, and I will share those instructions first.
HOW TO SEPARATE EGG WHITES AND THE YOLK
This pie calls for separating six egg yolks from the whites. This is a very simple process and I have found that using a stainless egg separator works the best. It is the least messy way to get the egg yolks and white separated.
I hold the egg separator in one hand, crack the egg on the edge of the bowl, and dump the egg into the separator. The yolk will stay in the top part while the whites go through the cracks.
Be careful to not crack the egg yolk when you are cracking the egg. You want the yolk to stay together so that it doesn’t go through the crack with the whites.
HOW TO TOAST COCONUT IN A CAST IRON SKILLET ON THE STOVE TOP
Part of making the coconut cream pie involves toasting the shredded coconut. This can be done in an oven but I prefer to do on the stove top, in a cast iron skillet.
To toast shredded coconut, place the desired amount on the cast iron skillet over medium heat. Using a spatula, turn the coconut frequently until it is toasted brown. Remove the cast iron skillet from the burner and set the shredded coconut aside.
If you have never used cast iron skillets and would love to learn how, please read this post, How To Properly Season and Care for Cast Iron Skillets.
LOW-CARB | SUGAR FREE PIE CRUST
In a small bowl mix:
1 1/2 cup almond flour
1/2 tsp stevia
1 tsp xylitol
1/2 tsp celtic salt
In a saucepan, over low heat melt:
1/2 cup coconut oil
Then add to oil:
2 Tbsp half n half
Whisk the milk and oil until well combined and then mix with the almond flour mixture.
Mix with your hands until a soft dough forms, then gently press it into the bottom and sides of the pie pan to form the crust.
Place the pie crust in the oven for 12-15 on 350 degrees until the crust turns a golden brown.
Set the pie crust aside, and allow to completely cool.
LOW- CARB | SUGAR FREE COCONUT PIE FILLING
In a saucepan over medium heat, combine until sweetener has dissolved:
3/4 cup xylitol or sweetener of your choice
4 tbsp butter
1 cup half n half
1 cup heavy whipping cream
In a separate medium size bowl, crack, separate and whisk:
6 eggs yolks
Take two cups of the sweetener mixture and mix it into the egg yolks, whisking as you pour. Then pour the egg and sweetener mixture into the pan on the stove with the rest of the sweetener mixture.
Slowly heat on medium heat, stirring constantly. DO NOT BOIL. When it begins to thicken slightly, reduce the heat to low and continue to stir until thickened – about 5 minutes.
Remove from heat, add:
1 tsp vanilla
1 cup toasted coconut
Mix well, add:
1/4 tsp xantham gum
Allow the mixture to cool to room temperature and then pour into the pie crust. Place in refrigerator for an hour.
While coconut cream mixture is in the refrigerator, make the homemade whipped topping.
HOW TO MAKE SUGAR FREE WHIPPED CREAM | RECIPE
Whipped cream is so easy to make and it isn’t filled with toxic ingredients, like the store bought version. Once you make this homemade version, you will not want the store bought version again.
Place the mixing bowl in the refrigerator for two hours before making this homemade whipped cream.
Add to the chilled bowl:
1 cup heavy whipping cream
3 tbsp xylitol
1 tsp vanilla
Mix with wire whisk attachment on medium speed until stiff.
Then spread onto the top of the coconut cream pie.
Note – when I put the whipped cream on top of the coconut cream pie, I drop the whipped cream in sections around the pie. It makes it easier to spread out and not mix it into the coconut cream filling.
Sprinkle on top of the whipped topping:
1/2 cup toasted coconut
Keep refrigerated until ready to serve.
LOW-CARB | SUGAR FREE | GLUTEN FREE | COCONUT CREAM PIE RECIPE
This coconut cream pie recipe is so good! If we have it in the house, I can eat an entire pie in just a few days. One of my favorite ways to enjoy this pie is with a hot cup of coffee in the mornings. I would love for you to let me know if you make this pie! I would love to hear your thoughts on it.
MORE LOW-CARB | SUGAR FREE RECIPES
Recipe slightly adapted from here.