Keto Coconut Custard Pie


This Keto Coconut Custard Pie is delicious. This coconut pie is very easy to prepare and it is ready in just an hour. We can easily store this coconut custard pie in a sealed box in the freezer and refrigerator. This coconut custard pudding is not nut-free as it contains almond milk and almond flour to make this pie but this recipe is also completely gluten-free and dairy-free if we do not garnish the pie with whipped cream. This keto coconut custard pie contains only 2g of fiber and 5g of net carbs. This coconut custard pie is made with all keto-friendly ingredients like coconut and almond flour, coconut and almond milk, and keto-friendly sweeteners and these are easily available in the grocery store or home pantry.


Statistics
Calories: 180 calories
Course: Dessert
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Cuisine: American
Diet: Keto, Low-Carb, Dairy-Free
Serving Size: 1 slice

Utensils
  • Medium bowl
  • Spoon
  • Spring-Shaped Pan
  • Sprinkling
  • Knife

Ingredients
For the Crust
  • 1 and 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 Filling
  • 1 can 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
  • Grated coconut
  • Whipped cream

Instructions
Make the crust
  1. Preheat the oven to 350 degrees F.
  2. Take a medium bowl and add the shredded coconut, almond and coconut flour, and stevia.
  3. Mix these dry ingredients until they are completely combined.
  4. Grab another bowl and add the vanilla extract, salt, and melted coconut oil and whisk to combine.
  5. Add the wet ingredients to the dry ingredients and mix them with a spatula until they form crumbs.
  6. Then pour the crumbs into a 9-inch pan and press them in with a spatula or your hands.
  7. We can bake the crust for ten to twelve minutes or until the edges are browned.
Make the custard filling
  1. Take a medium mixing bowl and add the eggs and mix with a whisk until it is smooth.
  2. Grab another bowl in which add full fat coconut and almond milk and mix them lightly.
  3. Now we can add cinnamon, nutmeg, salt, vanilla extract and erythritol.
  4. Mix it until all the ingredients are fully incorporated.
  5. We can slowly add the milk mixture to the egg mixture.
  6. Stir the egg mixture continuously and avoid over-mixing the eggs.
  7. Now we can add the shredded coconut and mix it well.
Bake the pie
  1. When the crust is baked, take out the crust and let the crust cool.
  2. Then transfer the custard filling to the cooled crust and flatten the top using a spatula.
  3. We can bake the pie at 375 degrees F for forty to forty-five minutes or until the crust is set.
  4. Remove the pie when the edges are lightly browned and the custard is slightly soft in the middle.
  5. When the pie is baked, let the pie cool properly at room temperature.
  6. Refrigerate the pie for 2 to 3 hours when completely cooled so that it sets completely.
Garnish and serve
  1. We can spread the coconut flakes on a baking sheet.
  2. To toast the flakes, bake them at 350 degrees F for 5 to 7 minutes.
  3. When the custard is set and ready to serve.
  4. Take it out and garnish the toasted coconut flakes on top of the coconut pudding.
  5. Take a knife and cut the pie into 8 pieces and serve.

Tips
  • To sweeten this dessert, we can easily add a keto sweetener of choice such as erythritol, stevia, or monk fruit.
  • You can also garnish this coconut pudding with various keto-friendly fruits like berries to make it even healthier and tastier.
  • If you are intolerant to dairy, we can also use coconut whipped cream to garnish the top.
  • If you notice that the crust starts to turn golden brown too quickly, cover the crust with aluminum foil to prevent it from turning dark.

Storage Information
Refrigerator
Put the custard pie in an airtight container and store the pie for 4 to 5 days.
Freezer
We can cover the slices with plastic wrap and put them in a box and store the pie for up to 3 months.

Frequently Asked Questions
Is this coconut custard pie low in carbohydrates?
This coconut custard pie only contains 7 grams of carbohydrates, 5 grams of net carbohydrates, 2 grams of fiber, and 5 grams of protein in this dessert.
How can we store this dessert?
We can easily store this dessert in an airtight container and keep it in the refrigerator for 3 to 4 days or we can also freeze this dessert for up to 3 months.
Should I use whole eggs instead of just egg yolks?
We can easily use whole eggs to make it rich and delicious or we can also use just egg whites.

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