Ingredients

1 ¾ cups superfine blanched almond flour (plus more as needed)

3 tbsp coconut flour

2 tbsp powdered sweetener

½ cup unsalted butter (softened)

1 large egg (room temperature)

½ tsp sea salt

1 cup heavy cream

1 (14 ounces) can full-fat coconut cream

2 large eggs

1 egg yolk

⅔ cup powdered sweetener

Pinch salt

2 tbsp unsalted butter

1 tsp pure vanilla extract

¼ tsp xanthan gum or glucomannan

1 cup shredded unsweetened coconut

Optional: ½ tsp coconut extract

1 cup cold heavy whipping cream

3 tbsp powdered sweetener

1 tsp vanilla extract

Optional to garnish: ¼ cup lightly toasted shredded or flaked unsweetened coconut

Instructions

Step 1: In a large bowl, combine the almond flour, coconut flour, powdered sweetener, softened butter, large egg, and a pinch of salt. Mix well using your hands or a spatula until a dough forms.

Step 2: Press the dough evenly into a pie pan. Use a fork to poke holes in the bottom of the crust. Place the pie pan in the freezer for 10 minutes.

Step 3: Preheat the oven to 350°F (180°C). Bake the crust for 10-12 minutes or until golden. Cover the edges with foil if needed to prevent burning.

Step 4: For the coconut filling, whisk together the eggs, egg yolk, powdered sweetener, xanthan gum, and pinch of salt until smooth.

Step 5: In a medium saucepan over medium heat, combine the heavy cream and coconut cream. Whisk constantly and bring the mixture to a boil.

Step 6: To temper the eggs, slowly pour half of the hot cream into the egg mixture while whisking constantly to avoid scrambling.

Step 7: Gradually return the tempered egg mixture to the saucepan with the remaining cream. Continue whisking and cook for 4-5 minutes until the pudding bubbles and thickens.

Step 8: Remove from heat and stir in the butter, shredded coconut, vanilla extract, and coconut extract if using.

Step 9: Pour the warm coconut filling into the cooled crust and spread evenly. Refrigerate for at least 3 hours or overnight to set.

Step 10: For the whipped cream topping, whip the cold heavy cream, powdered sweetener, and vanilla extract using an electric mixer for 3-4 minutes until stiff peaks form.

Step 11: Spread the whipped cream over the chilled pie and garnish with toasted shredded or flaked coconut if desired.

Tips & Variations

Use superfine almond flour for a smoother crust texture and avoid a gritty bite.

Cover the crust edges with foil during baking to prevent over-browning.

For extra coconut flavor, add ½ teaspoon of coconut extract to the filling.

Swap powdered sweetener with your preferred keto-friendly sweetener, adjusting to taste.

Toast the shredded coconut for garnish in a dry pan over medium heat until golden for added crunch and flavor.

FAQs

Can I use regular coconut milk instead of coconut cream?

Coconut cream is thicker and richer, which is essential for the filling’s texture. Using regular coconut milk will result in a thinner filling that may not set properly.

Is this pie suitable for a dairy-free diet?

This recipe contains butter and heavy cream, so it is not dairy-free. To make it dairy-free, consider substituting with coconut oil and full-fat coconut milk or cream, but outcomes may vary.