Low Carb Coconut Cream Pie Recipes

Steps:

• 1. Combine almond flour, coconut flour and melted butter in a small mixing bowl and mix together to form a dough. Press into a 10 inch pie plate and bake at 350 for about 8-10 minutes.
• 2. Put egg yolks in a small bowl and beat them with a fork until blended. Combine the cream, coconut cream, sweeteners,vanilla, and salt in a saucepan and cook on medium heat stirring almost constantly until the mixture comes to the boiling point.
• 3. Take out 1/3 cup of the hot mixture and blend it into the egg yolks really well, then slowly add the egg mixture back to the saucepan while whisking it constantly until completely blended in.
• 4. Sprinkle 1 tsp. of guar gum over the top of hot mixture and whisk it in quickly and completely. Do not put it into 1 spot or it may clump up as guar gum will do that. If it is still not thick enough after a minute or so add another 1/2 tsp. and do the same, this should be more than enough. Add 1 tbs. of butter and mix it in and then pour hot mixture into baked pie crust.
• 5. Let cool for a couple of hours at least in the frig before you add the whipping cream on top and then top with toasted coconut. There are roughly 4-5 carbs in 1/12 of the pie and about 6.5 in 1/8 of the pie. It is very very rich so small pieces are plenty satisfactory. Enjoy!!!!

Steps:

• Preheat oven to 325 F. Mix the flour, coconut and salt with the melted butter. Press the mixture into the bottom of a 9-inch pie pan. Really press it in there and push it up the sides of the pan. It should be a nice compact crust, covering the entire base and sides of the pan. Bake for about 12 minutes (or until nice and toasty brown). Set a timer. This one goes from white to burnt quickly, once it starts to brown. When it's toasted, remove from the oven and set on a rack to cool. Set up a wide mouthed pot with boiling water (or the base for a double boiler). I don't have a double boiler, so I'm going to place a bowl over the water. This will serve as the base for a double boiler. In a separate saucepan, bring your coconut milk and cream up to the lowest possible simmer (has a tendency to want to boil over and some coconut milks are fragile and want to separate ... you really just want this to be hot). Combine your sweetener and salt with your xanthan gum. Mix them together, so that the xanthan is evenly distributed throughout the sugar equivalent (helps to prevent clumping ... if you're using a liquid sweetener, combine your xanthan with the 1 cup of shredded coconut and add it with the sweetener in a few steps, rather than at the end). Place your egg yolks and optional coconut extract into a non-reactive metal bowl with a diameter just a bit wider than the mouth of the pot of boiling water (or just use the top of the double boiler). Whisk your egg yolks, until they have a lemony color. Add a little bit of the hot liquid into the egg yolks, while whisking. This will "temper" the eggs. Keep whisking, while adding more of the hot liquid, adding a little more and a little faster, each moment. You want to add and whisk, to incorporate the hot liquid, without creating scrambled eggs. Once all the liquid has been incorporated, add your sweetener/xanthan mix, and whisk it in. Place your bowl over the mouth of the boiling water and continue to whisk. Make sure you whisk well and around the edges of the bowl, or else you'll develop cooked/scrambled eggs around the edge of the bowl. If the bowl gets too hot, remove it from the heat for a moment, and keep whisking. You can alternate the location of the bowl, slowly raising the heat of the egg mixture to about 165 F. While always whisking, you can add to the top of the pot, and remove, add back and remove. Once the mixture reaches about 165 F, has no frothy bubbles and is noticeably thick, you can add the cup of shredded coconut. Mix this evenly into the custard. Remove from the heat and pour the custard into the pie crust. Refrigerate the pie crust for about 8 hours, or until firm. Once the pie is firm, top it with whipped cream and toasted coconut. Slice and serve! Calories Fat Protein Carbs Fiber SA's Net Carbs Per Serving: 648.12 65.85g 9.85g 19.65g 5.81g 6.75g 7.08g *