Coconut Cream Pie – Low Carb and Gluten-Free

Name: Coconut Cream Pie – Low Carb and Gluten-Free
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup almond flour; 1/4 cup Gluten-Free All Purpose Flour ((I used Bob’s Red Mill)); 2 tbsp Swerve Sweetener ( or granulated erythritol); 1 tsp xanthan gum (or guar gum); 1/4 tsp salt; 1/4 cup butter (well-chilled and cut into small chunks); 2 - 4 tbsp ice water; 2 cups heavy cream; 2 eggs; 1 egg yolk; 1/3 cup Swerve Sweetener; 2 tbsp butter; 1 tsp coconut extract; 1/2 tsp vanilla; 1/4 tsp liquid Stevia Extract; 1/4 tsp xanthan gum; 1 cup shredded (unsweetened coconut); 1 can coconut milk (chilled overnight); 3 tbsp powdered Swerve Sweetener (or other powdered erythritol); 1/2 cup shredded or flaked unsweetened coconut (lightly toasted)

Instructions

Prep:45minCook:25min

Creamy coconut custard in a flaky gluten-free almond flour pastry crust, all topped off with coconut whipped cream. A wonderful low carb dessert for any occasion.

Updated at: Thu, 18 Mar 2021 04:17:54 GMT