Coconut Cream Pie A low carb pie perfect to serve on holidays. This sugar free coconut cream pie recipe has a light and flaky gluten free crust with a smooth creamy filling. Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 12 slices Calories 444 kcal Ingredients Crust 1/4 cup butter melted 1/2 cup almond flour 2 eggs 1/4 cup Natvia sweetener 1/4 teaspoon salt 1/2 cup coconut flour sifted 1/3 cup shredded unsweetened coconut

Filling 13 ounces canned coconut milk 3 egg yolks 1/2 cup Natvia sweetener 1 teaspoon xanthan gum 1 teaspoon vanilla extract 1/2 cup shredded unsweetened coconut to toast 1 teaspoon unflavored gelatin 2 tablespoons water 2 cups heavy whipping cream 1 teaspoon vanilla extract 3 tablespoons Natvia sweetener 12 ounces cream cheese softened

Instructions Crust Melt butter in large bowl. Add almond flour, eggs, Natvia, and salt to butter mix well. Stir in coconut flour and shredded coconut until a dough forms. Roll out dough between parchment or wax paper. Take top sheet of paper off dough and invert into a pie pan. Press to fix any cracked areas of crust and flute edges. Using a fork, poke small holes throughout the crust. Bake crust at 400°F for 10 minutes. Allow crust to cool.

Filling Heat coconut milk until hot, but not boiling. Meanwhile, beat egg yolks in a small bowl with a fork until well blended. When coconut milk is hot, slowly add about 4 tablespoons to egg yolks, stirring quickly with a fork after each small addition. Pour yolk mixture slowly into hot coconut milk. Reduce heat to low, then gently sprinkle and whisk in Natvia and xanthan gum. Cook for 3-4 minutes or until thickened, then remove from heat. Stir in vanilla extract. Spoon into medium bowl and cover with plastic wrap directly on so skin won't form. Place filling in refrigerator to chill at least 4 hours. Spread coconut on a baking sheet and toast in 375°F oven just until golden (about 3-5 minutes). Remove and allow to cool on rack