Low carb coconut cream pie recipe
Pies
Coconut Crust: ¾ cup (84g) almond flour ¾ cup (66g) unsweetened coconut, shredded ¼ cup (56g) fresh whole butter, melted 1 dash (1g) salt Coconut Custard Filling: 1 13.5-ounce can (381.38g) coconut milk ½ cup (119g) cream, heavy whipping ¼ cup (50g) 'Swerve' or other sugar equivalent ¾ tsp (2.4g) xanthan gum 1 dash (1g) salt 8 large (136g) egg yolks 1 tbsp (12g) coconut extract 1 cup (88g) unsweetened coconut, shredded Toppings: 4 cups (532g) sugar free whipped cream ½ cup (36g) unsweetened coconut, flaked ( Buy Now)
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