Keto Coconut Cream Pies

I frequently never have a sweet tooth, but today it was out in full force. I was craving Keto Coconut Cream Pies … badly! I didn’t want to create a whole pie, so I figured making personality sizes in ramekins would be best and they turned out amazing.

The hardest element about this recipe was the custard. I tried making a slurry  using coconut flour instead of using xanthan gum. I figured not only would the flour thicken the custard, but it would also give it a bit more of a coconut taste. It turned out attractive well! I’ll go over how to make the slurry below.

If you don’t have coconut flour, you can use xanthan gum to thicken instead, just use roughly ⅛ teaspoon.

Keto Coconut Cream Pies

The Preparation

The Crust

• 4 tablespoons butter
• ¼ cup sugar substitute
• ½ cup almond flour
• ¼ cup unsweetened coconut flakes

The Custard

• 1 cup heavy whipping cream
• 2 large egg yolks
• ¼ cup coconut flour
• ½ cup water
• 1 teaspoon vanilla extract
• ¼ cup sugar substitute

The Top

• 2-3 tablespoons unsweetened coconut flakes, toasted
• ? cup heavy whipping cream
• 2 tablespoons sugar substitute
• 1 teaspoon vanilla extract

The Execution

1. First In a pot, melt your butter on medium-low.      
2. Then, pour in your sugar substitute, stirring often until it has dissolved into the butter.   
3. After combine in your almond flour and coconut flakes until the mixture clumps together easily.
4. After, spoon your crust into the bottom of a ramekin and flatten using a spoon.
5. Then, Let it cool while you create the custard   
6. Then, In a pot (I used the same pot as the crust), heat up your cream on medium-low.   
7. Next Separate your eggs and put the yolks into a bowl. It’s time to make the slurry!   
8. Whisk in your coconut flour, follow by the water. You should have a thick, coconut & egg mixture.   
9. After Stir in your vanilla to the cream on the stove.   
10. Pour or spoon the slurry into the cream as well.   
11. Using a whisk, stir often until the combination thickens.   
12. Let it cool for about five (5) minutes before spooning the custard into the ramekins on top of the crust.   
13. After Let it set it the fridge for at least an hour.
14. On a little pan, heat up your coconut flakes on low. Stirring often. They will start to toast and are prepared when they are a nice golden brown.  
15. In a big bowl, stir jointly your cream, vanilla and sugar substitute.  
16. Using a hand or stand mixer, beat the cream until it forms stiff peaks.   
17. When prepared to serve the custard, spoon the cream on top of the custard and sprinkle the toasted coconut on top.