Try saying that one 5 times fast.
I went on a Keto adventure in the summer of 2019 for about 3 months and aside from the first two weeks when all I wanted was about a dozen warm glazed donuts, it ended up going really well! However, about a month in, I really started missing sweet treats and baking things that I could eat. I guess I complained enough about this because I found an amazon box on my doorstep one day after work that contained 3 pounds of coconut flour and a Keto dessert cookbook from the saintly boyfriend. This was the first recipe I tried but I added a little more coconut and coconut flour than the original recipe intended because I don't like pies that are super eggy. This treat is also gluten free and can be made dairy free by substituting full-fat coconut milk and coconut oil for the cream and butter.
INGREDIENTS:
1 cup heavy whipping cream
1 cup sugar
1/2 cup coconut milk
4 eggs
1/4 cup butter, melted
1 1/2 cups shredded coconut
4 Tbsp coconut flour
1/2 tsp baking powder
1/2 tsp vanilla extract
Pinch of salt
DIRECTIONS:
1. Preheat oven to 350 degrees and grease a 9 inch pie dish.
2. Place the cream, sugar, coconut milk, eggs, and melted butter in a blender and blend for 30 seconds. Add 1 1/4 cup of the shredded coconut, coconut flour, baking powder, vanilla, and salt and blend again until it is all combined.
3. Pour the mixture into the prepared pie dish and sprinkle with the remaining 1/4 cup shredded coconut.
4. Bake for 40-50 minutes until the edges are set but the center is still jiggly (yes that's a technical term). Let cool for 30 minutes and refrigerate for 2 hours to firm up before you slice it. This pie pairs well with fresh fruit!
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