Keto Coconut Cream Pie

If it has coconut in it I am ALLLL about it! Coconut ice cream, coconut oil, coconut milk in my coffee……its an obsession really! So when I was thinking of HOW I could make a quick coconut cream pie keto WITHOUT needing to make the custard that traditional recipes use I went to my favorite keto pudding mixes from SIMPLY DELISH NATURAL!

The instructions have you mixing and waiting and combining so make sure you read through the whole recipe first before you begin so you are prepared. THEN once it is all together you only have to wait overnight!

Your bliss will be when you take your first bite……oh my it is heavenly bliss!!

Keto Coconut Cream Pie

When you thought pie couldn't get any better I come out with this amazing recipe that will fool even the MOST die hard sugar fiend! With the creaminess and ultimate true coconut flavor, it comes together quickly and will impress everyone who tries it!
Prep Time 30 mins
Cook Time 20 mins
Course Dessert, Desserts, gluten free, keto, low carb, sugar free
Cuisine American
Servings 8 pieces

Equipment

  • stand mixer or hand mixer

Ingredients
  

Pie Crust

  • 1 cup + 2 Tbsp almond flour
  • 5 tbsp monkfruit sweetener/or erithrytol
  • 1/8 tsp powdered stevia
  • 1/8 tsp maple extract
  • 3 tbsp butter; softened
  • 1/4 cup unsweetened shredded coconut

Pie Filling

  • 2 boxes Simply Delish Vanilla Pudding
  • 1 13-14oz can full fat coconut milk
  • 1/4 cup Unsweetened almond milk
  • 8 oz cream cheese; softened
  • 1/3 cup monkfruit sweetener/or erithrytol
  • 2 cups heavy cream; whipped with 6 tbsp confectioners erithrytol

Instructions
 

Pie Crust

  • Preheat oven to 350F
  • Make crust first so it can cool while you make the filling.
  • In a large bowl put all crust ingredients in and mix with a fork mashing the butter with the fork.
  • Keep working in the butter until it is all moistened and resembles coarse crumbs.
  • Press into a 9" glass pie pan. It will take some time to work it all around and partly up the sides. Press down with the bottom of a glass or measuring cup that has been chilled.
  • Bake 15 minutes or until golden brown. Watch the last few minutes as it can burn easily.
  • Cool completely.

Pie Filling

  • In a large bowl combine the dry pudding mixes with the coconut milk and almond milk.
  • Whip with a hand mixer or stand mixer for 2 minutes.
  • Let sit 5 minutes.
  • ONLY after crust is COMPLETELY cooled, spread 1 1/2 cups of the prepared pudding into the bottom of the crust. Keep remaining pudding for another step.
  • In a separate bowl whip cream cheese with the monkfruit sweetener until smooth.
  • Now fold in HALF of the whipped cream until completely combined.
  • Add HALF of this mixture to the bowl with the remaining pudding mixture. Stir well until combined.
  • Spread this mixture OVER the pudding mixture in the pie plate.
  • You can either spread the remaining cream cheese mixture on the very top of the pie OR you can reserve it till serving time and pipe out a decorative border as I have here!
  • Last layer will be the remaining HALF of the whipped cream that was reserved.
  • Cover with plastic wrap and refrigerate overnight or 8 hours.
  • If you saved the 3rd layer for piping do this after it has set for the 8 hrs.
  • Optionally top with toasted unsweetened coconut. Simply toast on low in a dry skillet until golden.
Keyword coconut cream, coconut milk, keto gluten free, keto pie, low carb dessert, simply delish natural, sugar free dessert, sugar free gluten free, sugar free pie

Keto Raspberry Zinger Bites

I am on a mission to recreate all of my childhood favorites and this one was next on the list! All the memories will come flooding back when you pop one of these little bites in your mouth! Warning……you will NOT be able to eat just one!

And if you have kid, watch out because they will want to eat them all!

I used Simply Delish Raspberry Keto Jel Dessert for the coating and WOW it is so zingy and flavorful! Order some at 10% off with my coupon code LOWCARBWITHTHECARRS or VISIT HERE!

Keto Raspberry Zinger Bites

These little bites of raspberry bliss covered in coconut will be one of your favorite desserts to have on hand when the craving strikes!
Course Dessert

Equipment

  • mini muffin pan, silicone
  • pastry brush
  • hand mixer or stand mixer

Ingredients
  

Cakes

  • 3 large eggs
  • 1/4 cup butter; melted
  • 1/4 cup heavy cream
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp glucomannan
  • 1/2 tsp salt
  • 1/4 cup monkfruit

Raspberry Jel

  • 1 cup frozen raspberries
  • 1 pkg Simply Delish Raspberry Jel
  • 2 tbsp confectioners erythritol

Coconut Dip

  • 3/4 cup unsweetened shredded coconut
  • 2 tbsp confectioners erythritol

Instructions
 

Cakes

  • Preheat oven to 300F
  • In a small bowl whip eggs with a hand mixer for 2 minutes until very frothy.
  • Add cooled melted butter, vanilla extract, apple cider vinegar and cream. Beat well. Set aside.
  • In a small bowl whisk almond flour, coconut flour, baking powder, glucomannan, erythritol and salt.
  • Now add combined dry ingredients to the wet ingredients. Mix 1 min. Scrape sides. Mix again.
  • Using a truffle scoop, place 1 scoop in each well.
  • Bake 15 minutes until toothpick tested clean. Cool in pan 10 min before transferring to a baking rack.

Raspberry Jel

  • In a small saucepan on low heat up raspberries.
  • Once thawed, mash with a spoon and then press through a sieve.
  • You should have at least 1/3 cup of raspberry puree deseeded.
  • Sprinkle your box of Simply Delish Raspberry Jel over the puree and whisk well.
  • Let cool. Brush onto cooled cake bites with a pastry brush.
  • Let sit for 5 minutes.

Coconut dip

  • Mix coconut and confectioners erythritol in a small shallow bowl.
  • Now with a fork, dunk each one individually into coconut mixture.
  • Let the cakes sit at room temperature on cooling rack for at least 20 minutes to set.
  • Store in the fridge. Keep in airtight container up to 5 days.

Low Carb Macaroons

I love coconut, as if you couldn’t tell from my recipes, lol! This special dessert or snack, however you want to look at it, is high in fiber and kept sugar free with allulose sweetener!

I prefer allulose sweetener actually because it doesn’t have the cooling sensation or possible digestive troubles that come with using monkfruit sweetener.

It also mixes up very well in ANY recipe s you will soon see if you decide to purchase some and give it a try! Just check out the notes section of my recipe for the link to my favorite brand I have shared with you!

As always, please leave a comment and let me know how the recipe turns out for you! I love hearing your feedback and results you get from my recipes!

Low Carb Macaroons

Turn coconut into a chewy treat you will love to dip in your favorite chocolate!
20 mins

Ingredients
  

  • 2 large eggs
  • 3/4 cup allulose sweetener –or- monkfruitsweetener
  • 1/4 tsp stevia powder
  • 1/3 cup fine ground almond flour
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp lemon zest
  • 1 tbsp butter; melted and cooled
  • 2 2/3 cup finely shredded coconut

Instructions
 

  • Preheat oven to 325F. Line a baking sheet with a silpat baking mat or parchment paper.
  • In a large bowl, beat eggs until foamy. While mixing, slowly pour in the allulose -or-monkfruit and stevia. Beat continuously for 5 minutes.
  • Now add in the butter and vanilla. Mix well. Add in the almond flour, baking powder, salt, cinnamon, lemon zest and mix well.
  • Lastly, stir in the coconut. Drop onto a prepared baking sheet with a scoop or tablespoon a few inches apart. Gently press down to ½ inch thick as these do not spread.
  • Bake 15 to 18 minutes until they are golden brown around the edges with only a touch of brown on top. Cool on the pan before transferring to a cooling rack.
  • If you want to dip them in chocolate as pictured, melt 12 oz of your fave chocolate in a double boiler and mix in 2 tsp of coconut oil. Let cool in fridge so the chocolate will set. Store in the fridge up to 1 week.

Notes


Keto Cinnamon Swirl Mini Bagels

Bagels are usually super dense and sometimes hard to chew! Well these are a cross between a bagel in chewiness and a donut in softness…..and shape😊

Investing in a doughnut pan is worth it since you can also make Cinnamon sugar donuts OR Chocolate covered donuts with it too!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Keto Cinnamon Swirl Mini Bagels

1/4 cup coconut oil, melted and cooled

5 large eggs

1/4 cup coconut flour

1/4 cup Bobs red mill whey protein powder

1/2 tsp salt

1 tsp baking powder

1 tsp xanthan gum

Cinnamon swirl ingredients:

2 tsp ground cinnamon

1 tsp liquid stevia

1 tsp heavy cream

2 tsp water

Preheat oven to 375F . Whisk oil and eggs together. Add rest of ingredients and whisk well until smooth. Put into a WELL greased donut pan. Prepare cinnamon swirl in a small bowl. Dot on top of batter and swirl with a knife. Bake 15 minutes.

Cool in pan 5 minutes then remove.

They are best kept in the fridge. Toast it up to warm it up!!

Per mini bagel:

13g fat

8g protein

2.9g carb

1.7g fiber


Low Carb Baking Mix

I have posted a picture of my container of Low Carb baking mix before, but since I have used it in quite a few of my recipes, I wanted to dedicate a post to it!

I did a video on my facebook page about the specifics on where to find each ingredient. Check it out here!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

I have used a recycled coconut oil container for mine and wrote the recipe on top!

Low Carb Baking Mix

1 cup Oat Fiber

1/2 cup Bob’s Red Mill Coconut Flour

1/3 cup flaxseed meal

3 Tbsp Bob’s Red Mill Fine Ground Almond Flour

3 Tbsp Great Lakes Collagen (green can)

3 tsp. Glucomannon

Whisk all well.

1 recipe yields : 2 cups

These are the nutritional facts for 1 recipe.

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Now here are some recipes you can go try now that you have your Low Carb Baking Mix done!

All 5 are at this link!