1/4 cup butter melted
1/2 cup almond flour
2 large eggs
1/4 cup keto granulated sweetener
1/4 teaspoon salt
1/2 cup coconut flour sifted
1/3 cup shredded unsweetened coconut
2 cups heavy cream
2 large eggs
1 egg yolk
1/3 cup keto granulated sweetener
2 tbsp butter
2 tsp coconut extract
1/2 tsp vanilla
1/4 tsp xanthan gum
1 cup shredded unsweetened coconut
1-pint heavy whipping cream
1 tbsp vanilla extract
4 tbsp Powdered sweetener Swerve
Additional toasted shredded coconut for topping
Melt butter in a large bowl.
Add almond flour, eggs, sweetener, and salt to butter mix well.
Stir in coconut flour and shredded coconut until a dough forms.
Roll out dough between parchment or wax paper.
Take a top sheet of paper off dough and invert into a pie pan.
Press to fix any cracked areas of crust and flute edges.
Using a fork, poke small holes throughout the crust.
Bake crust at 400°F for 10 minutes. Allow crust to cool.
Bring cream to just a simmer in a medium saucepan over medium heat.
In a medium bowl, whisk eggs, egg yolk, and sweetener. Slowly stir in about 2/3 cup of hot cream, whisking continuously, to temper. Then slowly whisk tempered egg mixture back into the cream.
Cook another 4 to 5 minutes, whisking continuously until the mixture begins to thicken.
Remove from heat and whisk in butter, coconut extract, and vanilla extract. Sprinkle surface with xanthan gum and whisk briskly to combine. Stir in shredded coconut.
Let mixture cool 20 to 30 minutes, then spread in baked pie crust. Chill in fridge at least 2 to 3 hours.
Top with whipped cream & toasted