Keto Coconut Cream Pie

Keto Coconut Cream Pie Recipe with Keystone Pantry Allulose

Ingredients Breakdown & Their Purpose:

For the crust:

• 1 1/2 cups almond flour
  Almond flour serves as a low-carb, gluten-free alternative to regular flour. It provides the pie crust with a nutty flavor and a delicate texture that pairs perfectly with the coconut cream filling.

• 1/4 cup unsweetened shredded coconut
  Shredded coconut adds a chewy texture and a rich coconut flavor to the crust, which complements the filling. It also helps to give the crust a more authentic coconut taste, creating a cohesive pie flavor.

• 1/4 cup Keystone Pantry allulose
  Keystone Pantry allulose is a keto-friendly sweetener that’s low in calories and doesn’t cause spikes in blood sugar levels. It’s used here to sweeten the crust without adding any carbs or causing any sugar cravings, making this pie perfect for anyone on a keto diet.

• 1/4 teaspoon salt
  Salt helps to balance out the sweetness in the crust, bringing out the natural flavors of the almond flour and coconut. It’s a small amount, but it’s essential for rounding out the flavor profile.

• 1/4 cup butter, melted
  Butter gives the crust richness and helps bind the dry ingredients together. It also adds flavor and ensures the crust becomes crisp and golden when baked.

• 1 teaspoon vanilla extract
  Vanilla extract is used to enhance the overall flavor of the crust, providing a subtle warmth that pairs well with both the almond flour and coconut. It’s a classic flavor that enhances sweetness without being overpowering.

For the filling:

• 1 can (13.5 oz) full-fat coconut milk
  Full-fat coconut milk is the base of the coconut cream filling. It’s rich and creamy, providing a luscious texture and a deep coconut flavor that forms the heart of the filling. The higher fat content ensures that the filling is smooth and doesn’t become too runny after chilling.

• 1/4 cup Keystone Pantry allulose
  Again, Keystone Pantry allulose is used here to sweeten the filling without any added sugar. This sweetener mimics the taste and texture of sugar, so it ensures the filling has the proper sweetness without spiking blood sugar levels.

• 3 large egg yolks
  Egg yolks serve as the thickening agent for the coconut cream filling. When heated with the coconut milk, they help create a smooth, custard-like consistency. Egg yolks also add richness and a silky texture to the pie filling.

• 1/4 cup unsweetened shredded coconut
  Shredded coconut in the filling provides both texture and flavor. It adds a bit of chewiness that contrasts nicely with the smoothness of the coconut cream, enhancing the coconut flavor in every bite.

• 1/2 teaspoon vanilla extract
  Vanilla extract in the filling adds depth and complexity to the flavor profile, helping to balance the coconut and sweetener. It rounds out the overall taste and makes the coconut flavor even more inviting.

• 2 tablespoons butter
  Butter in the filling contributes to the richness and creaminess of the pie. It also helps stabilize the mixture, ensuring that the filling sets properly in the crust and has a smooth, velvety texture.

• 1/4 teaspoon salt
  Salt is crucial in enhancing the natural flavors of the coconut and balancing the sweetness. It also helps to cut through the richness of the coconut cream, ensuring the filling doesn’t feel overly heavy.

For the whipped topping:

• 1 cup heavy whipping cream
  Heavy whipping cream is essential for making the fluffy whipped topping. Its high fat content helps create a stable, rich topping that holds its shape and complements the smooth coconut cream filling beneath it.

• 1 tablespoon Keystone Pantry allulose
  Keystone Pantry allulose in the whipped cream sweetens the topping without adding carbs. Since it doesn’t alter the texture or taste of whipped cream, it provides a perfect, sugar-free alternative to regular sweeteners.

• 1/2 teaspoon vanilla extract
  Vanilla extract is added to the whipped topping to infuse it with a delicate, sweet aroma that pairs perfectly with the coconut flavors in the pie.

Instructions and Process:

1. Prepare the crust:

• Preheat your oven to 350°F (175°C).
  Preheating ensures that the crust bakes evenly and crisps up properly.

• In a bowl, mix together the almond flour, shredded coconut, Keystone Pantry allulose, and salt.
  This combination of dry ingredients creates the base of the crust. The almond flour provides the structure, while the shredded coconut gives it the desired texture and flavor.

• Add in the melted butter and vanilla extract. Stir until everything is well combined.
  The melted butter helps bind the dry ingredients together, ensuring the crust holds its shape once it bakes.

• Press the mixture into the bottom and sides of a 9-inch pie pan.
  Pressing the mixture firmly ensures that the crust will bake evenly and won’t fall apart when cutting the pie.

• Bake for 10-12 minutes, or until the crust is golden brown.
  Baking the crust creates a firm, golden base that holds up well against the creamy coconut filling. Allow it to cool completely before adding the filling.

2. Make the filling:

• In a medium saucepan, combine the coconut milk, Keystone Pantry allulose, and salt. Heat over medium heat, stirring constantly until the sweetener is dissolved and the mixture is hot (but not boiling).
  Gently heating the coconut milk allows it to mix seamlessly with the sweetener, ensuring it doesn’t scorch or separate.

• In a separate bowl, whisk the egg yolks. Slowly pour the hot coconut milk mixture into the eggs while whisking constantly to temper the eggs.
  Tempering the eggs prevents them from scrambling when added to the hot liquid, ensuring the filling remains smooth and creamy.

• Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
  Low heat helps thicken the filling slowly, allowing the egg yolks to properly set the mixture without curdling.

• Once thickened, remove from heat and stir in the shredded coconut, vanilla extract, and butter.
  Adding the shredded coconut, vanilla, and butter at this point ensures they infuse the filling with flavor and texture. The butter also contributes to the smoothness of the filling.

• Allow the filling to cool slightly before pouring it into the cooled crust. Smooth the top with a spatula.
  Cooling the filling before adding it ensures it doesn’t melt the crust. Smooth the filling for an even surface.

• Refrigerate for at least 3 hours to set.
  Chilling the pie allows the coconut cream filling to firm up, making it easier to slice.

3. Prepare the whipped topping:

• In a mixing bowl, whip the heavy cream with a hand mixer until soft peaks form.
  Whipping the heavy cream creates air bubbles, resulting in a fluffy, light texture for the topping.

• Add the Keystone Pantry allulose and vanilla extract, and continue whipping until stiff peaks form.
  The sweetener ensures the whipped topping is just the right amount of sweet, and the vanilla enhances the flavor.

4. Garnish (optional):

• Sprinkle additional shredded coconut on top of the whipped cream for a decorative touch, if desired.
  This step adds texture and visual appeal to your pie, making it look as delicious as it tastes.

Enjoy Your Keto Coconut Cream Pie!

This recipe combines the rich, creamy coconut filling with a crunchy, coconut-flavored crust and a light, airy whipped topping. By using Keystone Pantry allulose, you can enjoy all the sweetness without the carbs, making this a perfect dessert for those following a keto lifestyle.