Description
A delicious low-carb dessert that combines the creaminess of coconut custard with the zesty flavor of lemon.
Ingredients
Scale
- 1 pie crust (keto-friendly)
- 2 cups coconut milk
- 1/2 cup erythritol (or any keto sweetener)
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, combine coconut milk and erythritol over medium heat until the sweetener dissolves.
- In a bowl, whisk together eggs, lemon juice, lemon zest, and vanilla extract.
- Slowly pour the warm coconut milk mixture into the egg mixture, whisking constantly.
- Pour the custard mixture into the pie crust.
- Bake for 25-30 minutes or until the custard is set.
- Let it cool and refrigerate for at least 2 hours before serving.
Notes
- For a stronger coconut flavor, use unsweetened shredded coconut as a topping.
- This pie can be made a day in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 120mg