A great low-carb pie for you coconut or pie lovers out there!
Low Carb Coconut Pie
A delicious coconut pie without a crust, but that holds together.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 280 kcal
Ingredients
- 1 cup Unsweetened Coconut Shredded
- 4 Eggs
- 3/4 cup Coconut Milk Thai Kitchen brand
- 1/2 cup Truvia Baking blend
- 1/4 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 14 ounces Coconut Cream Thai Kitchen brand
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Almond Extract
- 1/2 cup Unsweetened Coconut Shredded
Instructions
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Preheat oven at 350 degrees.
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Place all ingredients except 1/2 cup of coconut into a blender.
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Blend until smooth.
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Pour mixture into pie plate.
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Sprinkle top with 1/2 cup of coconut.
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Bake for 1 hour.
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Let cool 30 minutes.
Recipe Notes
- I have to thank lowcarbyum.com for the bulk of this recipe! I made some changes to suit my tastes, but credit really goes there.
- If you eat this warm when first from the oven, it is a bit more custardy.
- When cooled in the refrigerator, this pie becomes denser and holds together quite well.
- This recipe is SO easy and fast! If you have the ingredients on hand... you can whip one up in no time.
- Do NOT make the mistake I made by thinking all Coconut Milks and Creams are created equal. Some are not unsweetened and contain quite a lot of sugar. I had to throw a pie out because of I didn't read the packaging close enough. In the Asian sections of grocery stores you can usually find the Thai Kitchen brand of Unsweetened Coconut Milk and the regular Coconut Cream. (Or another brand equivalent.) Those are what I use and they are quite good.
Nutrition Facts
Low Carb Coconut Pie
Amount Per Serving
Calories 280
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 22g138%
Cholesterol 81mg27%
Sodium 125mg5%
Potassium 188mg5%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Iron 1.7mg9%
Calcium 31mg3%
Vitamin C 0.3mg0%
Vitamin A 120IU2%
Net Carbs 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
