Coconut Cream Pie With Coconut Milk

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Keto Coconut Cream Pie

Keto Coconut Cream Pie



  • 1 1/2 cups (225 g) almonds
  • 1/4 cup (30 g) vanilla whey protein powder
  • 3 tablespoons (4.5 g) Splenda
  • 4 tablespoons (56 g) butter, melted
  • 1 1/3 cups (95 g) Angel-Flaked Coconut
  • 2 2/3 cups (640 ml) low-carb milk
  • 1 1/2 packages (3.4 ounces, or 95 g each) vanilla sugar-free instant pudding mix


  • 1 cup (240 ml) heavy cream, chilled
  • 1 tablespoon (10 g) vanilla sugar-free instant pudding mix


  1. Preheat oven to 325°F (170°C, or gas mark 3)
  2. To make the pie: In a food processor using the S-blade, grind the almonds fine
  3. Add the protein powder and Splenda and pulse to combine
  4. Now add the butter and pulse until its all well mixed
  5. Turn this out into a 9-inch (23cm) pie plate you’ve sprayed with nonstick cooking spray
  6. Press firmly into place, building up the sides
  7. Bake for 12-15 minutes or until starting to turn golden
  8. Cool before filling
  9. Put 45 g of the Angel-Flaked Coconut in the pie shell, spreading evenly
  10. Set aside
  11. Pour the low-carb into a mixing bowl and add the 1 1/2 packages pudding mix
  12. Whisk until smooth, about 2 minutes
  13. Pour over the coconut in the pie shell
  14. Chill for at least 1 hour
  15. While the pie is chilling, stir the remaining coconut in a dry skillet over medium heat until its touched with gold
  16. Set aside to cool
  17. To make the whipped topping: Using an electric mixer, whip the heavy cream with the 1 tablespoon of pudding mix until you have whipped topping (then turn off the mixer fast! You don’t want vanilla butter!)
  18. Spread over the pie and top with the toasted coconut before serving

Makes 10-12 servings

  1. Assuming 12, each will have 11 g protein; 9 g carbohydrate; 3 g dietary fiber; 6 grams usable carbs

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