Ingredients:
CRUST
- 6 tbsp Coconut flour
- 4 tbsp butter, melted
- 2 tbsp Low Carb Sugar Substitute
- 1 large Egg
FILLING
- 13.66 oz coconut milk, refrigerated
- 1/2 cup Heavy Whipping Cream
- 1/2 cup Low Carb Sugar Substitute
- 2 large eggs
- 3 tbsp Coconut flour
- 20 drops Liquid Stevia
- 1 tsp vanilla extract
- 1/2 cup unsweetened coconut flakes
TOPPING
- 1/2 cup Heavy Whipping Cream
- 20 drops Liquid Stevia
- 1/4 cup unsweetened coconut flakes
Instructions:
-
Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat.
-
Make the crust: Combine the coconut flour and powdered erythritol in medium sized bowl.
-
Add the melted butter and combine. Add the egg and combine using a spatula.
-
The crust should come together as a dough. Transfer dough to a 8 inch spring form pan and flatten it out to cover the bottom of the pan evenly.
-
Poke several holes in the crust with a fork and place on the lined baking sheet. On the other half of the baking sheet place the 3/4 cup of unsweetened coconut flakes to toast (used in filling and topping).
-
Place the baking sheet in the oven and bake for 15 minutes. At the 5 point mark remove the flakes and set aside in a bowl – they should have browned – and place the crust back in the oven for the remaining 10 minutes.
-
Set the crust aside to cool and lower the oven temp to 300 degrees.
-
Make the filling: In a large bowl combine the coconut cream of an entire can (13.66 oz), heavy cream, vanilla extract, liquid stevia and powdered erythritol. Combine using a hand mixer.
-
Add the eggs, coconut flour and 1/2 cup of the toasted coconut flakes and combine once more.
-
Grease the sides of the spring form pan (we like to use coconut oil spray) with the cooled crust and poor the filling onto the crust.
-
Bake for 70 minutes.
-
Let the pie cool for 30 minutes and then place in the fridge for 1 hour to set.
-
Make the topping: Whip the heavy cream into stiff peaks.
-
Add the stevia and combine. Place in the fridge alongside the pie.
-
Make the pie: Top the chilled pie with the heavy cream topping and spread evenly. Top the cream with the remaining (1/4 cup) toasted coconut flakes and gently press into the cream. Refrigerate for another hour prior to serving.
-
Coconut Milk Tip: Place the coconut milk can in the freezer for 5 minutes prior to using in the filling. This will separate the hardened cream from the liquid. The liquid contains all of the sugars.
Notes
Net Carbs: 3.6g