Keto Coconut Cream Pie

Instructions:

1. Preheat your oven to 350°F (175°C).
2. For the crust, in a medium bowl, combine the almond flour, shredded coconut, and powdered erythritol. Add the melted butter and mix until a dough forms.
3. Press the dough into a 9-inch pie dish, covering the bottom and sides evenly.
4. Bake the crust in the preheated oven for about 10-12 minutes or until it turns golden brown. Remove from the oven and let it cool completely.
5. For the filling, in a saucepan, whisk together the coconut milk, heavy cream, powdered erythritol, egg yolks, and coconut flour.
6. Cook the mixture over medium heat, stirring constantly until it thickens and comes to a gentle boil.
7. Remove the saucepan from the heat and stir in the vanilla extract and shredded coconut.
8. Pour the coconut filling into the cooled crust, spreading it evenly.
9. Refrigerate the pie for at least 2 hours to allow the filling to set.
10. For the topping, whip the heavy cream with the powdered erythritol until stiff peaks form.
11. Spread the whipped cream over the coconut filling.
12. Garnish the pie with toasted unsweetened shredded coconut.
13. Refrigerate the pie for another 1-2 hours before serving.

Enjoy your delicious Keto Coconut Cream Pie!

Note: The nutrition information will vary depending on the specific brands of ingredients you use, so it’s best to calculate it based on the products you have at hand.