Keto Coconut Cream Pie with Carnivore Crust
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Ingredients
CARNIVORE CRUST:
- 3/4 cup salted butter
- 3/4 cup milk powder
- 4 tablespoons powdered allulose (optional)
- 1 teaspoon stevia glycerite (optional)
COCONUT CREAM FILLING:
- 1 cup heavy cream
- 1 cup coconut cream
- 1/4 tablespoon Further Food gelatin
- 1 scoop Further Food Vanilla Collagen
- 2 large eggs
- 1 large egg yolk
- 2/3 cup powdered allulose
- 1 teaspoon stevia glycerite
- 2 tablespoons salted butter
- 3/4 cup unsweetened coconut flakes
- 1 teaspoon coconut extract
- 1/8 teaspoon Redmond Real salt
TOPPING:
- 2/3 cup heavy cream
- 1/4 cup powdered allulose (or 1/2 teaspoon stevia glycerite)
- 1/8 teaspoon Redmond Real salt
- 1/4 cup unsweetened coconut flakes lightly toasted
Instructions
- Grease an 8 inch pie pan (and line with parchment paper in the bottom if desired) and set aside.
- To make the crust place the butter into a large saucepot and heat over high heat. Stir often. After about 3 minutes, the butter will start to froth up and brown flecks will appear. Keep whisking and once the butter is medium brown, Lower the heat to low and stir in the milk powder, and sweeteners if using. Whisk the mixture well while gently heating. Whisk until the mixture is well combined. Remove from heat. Place the mixture into the prepared 8 inch pie pan. Set in the fridge to cool.
- Place the heavy cream and coconut cream into a medium saucepan. Sprinkle over the gelatin. Whisk together and allow to sit for 2 minutes. After 2 minutes, heat over medium high heat and bring to a simmer.
- In a medium bowl, combine the collagen, eggs, yolk, sweeteners and use a whisk to add in half of the hot cream mixture. Whisking continuously to temper the eggs. Then slowly whisk the tempered egg mixture into pan of hot cream.
- Cook another 5 minutes, whisking continuously, until the mixture begins to thicken.
- Remove from heat and whisk in the butter, coconut extract, and salt. Stir in the shredded coconut. Taste and adjust sweetness to your liking.
- Pour the mixture into the baked pie crust and spread to the edges of the crust. Refrigerate at least 3 hours or overnight.
- Place the cream, sweetener and salt into a whipped cream canister (or whip with a hand mixer until medium stiff peaks form). Spray or spread the whipped cream over the top of the chilled pie and sprinkle with the toasted flaked coconut. Enjoy!
- Store extras in an airtight container in the fridge for up to 7 days. Do not freeze.
Video
Nutrition
Calories: 311.5 | Fat: 29.2g | Protein: 7g | Carbohydrates: 6.9g | Fiber: 0.7g | P:E Ratio: 0.2