Keto Coconut Cream Pie



    • 1 cup heavy cream
    • 1 cup coconut cream
    • 2 eggs
    • 1 egg yolk
    •  cup powdered Swerve Sweetener
    • Pinch salt
    • 2 tablespoon butter
    • 1 teaspoon coconut extract
    • ½ teaspoon vanilla
    • ¼ teaspoon xanthan gum or glucomannan
    • ¾ cup shredded unsweetened coconut
  • 1 almond flour pie crust Pre-baked


    •  cup heavy whipping cream
    • ¼ cup powdered Swerve Sweetener
    • ½ teaspoon vanilla extract or coconut extract
    • ¼ cup shredded or flaked unsweetened coconut lightly toasted



  • Combine the heavy cream and coconut cream in a medium saucepan over medium heat. Bring to just a simmer.
  • In a medium bowl, whisk the eggs, egg yolk, powdered sweetener, and salt. Slowly stir in about half of the hot cream, whisking continuously, to temper the eggs. Then slowly whisk the tempered egg mixture back into pan of hot cream.
  • Cook another 4 to 5 minutes, whisking continuously, until the mixture begins to thicken.
  • Remove from heat and whisk in the butter, coconut extract, and vanilla extract. Sprinkle surface with the xanthan gum and whisk briskly to combine. Stir in the shredded coconut.
  • Pour the mixture into the baked pie crust and spread to the edgs. Refrigerate at least 2 to 3 hours.

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