Description
A delicious low-carb dessert that satisfies your sweet tooth without the carbs.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup erythritol
- 1/3 cup unsalted butter, melted
- 2 cups coconut cream
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened shredded coconut
- 3 large eggs
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, erythritol, and melted butter to form a crust.
- Press the mixture into a pie dish and bake for 10-12 minutes.
- In a saucepan, combine coconut cream, eggs, vanilla extract, and salt over medium heat.
- Stir continuously until the mixture thickens.
- Pour the filling into the cooled crust.
- Refrigerate for at least 2 hours before serving.
- Garnish with shredded coconut.
Notes
- For a sweeter pie, adjust the erythritol to taste.
- Allow the pie to chill completely for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg