Keto Coconut Custard Pie

This Keto Coconut Custard Pie is delicious. This coconut pie is very easy to prepare and it is done in only One hour. We can easily keep this coconut custard pie in a sealed box in the freezer & fridge. This coconut custard Pudding is not nut-free because it contains almond milk, and almond flour to make this pie but this recipe is completely gluten-free and dairy-free as well if we don’t garnish the pie with whipped cream. This Keto Coconut Custard Pie only contains 2g fiber, and 5g net carbs in them. This coconut custard pie is made with all the keto-friendly ingredients like coconut & almond flour, coconut & almond milk, and Keto-friendly sweetener and they are easily available in the grocery store or the home pantry.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

• Calories: 180 kcal
• Course: Dessert
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Cuisine: America
• Diet: Keto, Low-Carb, Dairy-Free
• Serving Size: 1 slice

EQUIPMENT:

• Medium bowl
• Spoon
• Spring-form pan
• Whisk
• Knife

INGREDIENTS:

FOR THE CRUST:

• 1 & ½ cups almond flour
• ¼ cup unsweetened shredded coconut
• 1 tablespoon coconut flour
• 2 tablespoons melted coconut oil
• 2 tablespoons stevia
• ¼ teaspoon vanilla extract
• ¼ teaspoon salt

 CUSTARD FILING:

• 1 cans full-fat coconut milk
• ¾ cup unsweetened almond milk
• 3 large eggs
• ¼ cup sweetener
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup unsweetened shredded coconut
• Salt

FOR GARNISH:

• Shredded coconut
• Whipped cream

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTION:

MAKE THE CRUST:

1. Preheat the oven to 350 degrees F.
2. Take a medium bowl and add the shredded coconut, almond & coconut flour, and stevia.
3. Mix these dry ingredients till they get fully combine.
4. Grab another bowl and add the vanilla extract, salt, and melted coconut oil and mix it with the whisk.
5. Add the wet ingredients to the dry ingredients and mix them with the spatula till they form like crumbs.
6. Then add the crumbs in the 9-inch pan and press it with the spatula or hands.
7. We can bake the crust for ten to twelve minutes or till the edges get brown.

MAKE THE CUSTARD FILING:

1. Take the medium mixing bowl and add the eggs in it and mix it with the whisk till it gets smooth.
2. Grab another bowl add the full-fat coconut and almond milk and mix them with the whisk.
3. Now we can add the cinnamon, nutmeg, salt, vanilla extract, and Erythritol.
4. Mix it with the whisk till all the ingredients are fully incorporated.
5. We can pour the milk mixture in the egg mixture slowly.
6. Whisk the egg mixture continuously too avoid the scrambling the eggs.
7. Now we add the shredded coconut and mix them.

BAKE THE PIE:

1. When the crust is bake take the crust out and allow the crust to get cool.
2. Then transfer the custard filling in the cool crust and flat the top with using spatula.
3. We can bake the pie at 375 degrees F for forty to forty-five minutes or till the crust gets set properly.
4. Take the pie when the edges get lightly brown and the custard pie will slightly jiggles from the center.
5. When the pie is baked than let the pie to get cool properly at an ambient temperature.
6. Put the pie in the fridge when it gets completely cooled down for 2 to 3 hours so that it can get set completely.

GARNISH & SERVE:

1. We can spread the coconut flakes on the baking sheet.
2. Bake them for 5 to 7 minutes at 350 degrees F to toast the flakes.
3. When the custard gets set and it is ready to serve.
4. Take it out and garnish the toasted coconut flakes over the coconut pudding pie.
5. Take a knife cut the pie into 8 pieces and serve.

TIPS:

• We can easily add the keto sweetener of choice like Erythritol, stevia, or monk fruit to sweeten this dessert.
• You can also garnish this coconut pudding with the keto-friendly fruits like different berries to make it more healthy, and flavorful.
• If you are dairy-intolerant then we can also use coconut whipped cream to garnish the top.
• If you see that the crust starts to get golden brown too quickly then cover the crust with the aluminum foil to avoid getting dark.

STORAGE INFORMATION:

FRIDGE:

• Put the custard pie in an airtight container and store the pie for 4 to 5 days.

FREEZER:

• We can cover the slices with the plastic wrap & put in the box and store the pie for 3 months.

FAQs:

Is this coconut custard pie low in carbs?

• This coconut custard pie only contains 7g of carbs, 5g of net carbs, 2g of fiber, and 5g of protein in this dessert.

How we can store this dessert?

• We can easily store this dessert in the seal container and keep them for 3 to 4 days in the fridge or we can also freeze this dessert for 3 months.

Will I use whole eggs instead of using just egg yolks?

• We can easily use whole eggs to make it rich and indulgent or we can also use just egg whites.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUTRITTIONAL INFORMATION:

Calories: 180 kcal
Fat: 14g
Carbohydrates: 7g
Fiber: 2g
Potassium: 150mg
Net Carbs: 5g
Protein: 4g
Fiber: 2g
Protein: 5g
Iron: 2mg
Sodium: 85mg