Coconut Cream Pie

Ingredients

• For the crust
  • 2 cups almond flour
  • 1/3 cup butter
  • 3 tbsp powdered erythritol
  • 1 tsp vanilla extract
• For the filling
  • 2 cups almond flour
  • 3 tbsp powdered erythritol
  • 1/3 cup butter
  • 1 tsp vanilla extract
• For the topping
  • 1/2 cup heavy whipping cream
  • 2 tbsp powdered erythritol
  • 1/4 cup unsweetened coconut flakes

Instructions

• Prep
  • Preheat the oven to 350 degrees.
  • Grease (or line with parchment paper) a 9 in a springform pan
  • Line a baking sheet with parchment paper or a silicone mat.
• To make the almond flour cheesecake crust:
  • Stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
• To make the filling:
  • Place the 3/4 cup of unsweetened coconut flakes to toast in oven for 5 minutes or until they turn light brown.
  • In a large bowl combine the heavy cream, coconut cream (solid from the can, not the liquid), vanilla extract, and powdered erythritol. Mix well using a hand mixer.
  • Add the eggs, coconut flour and 1/2 cup of the toasted coconut flakes and combine again.
  • Pour the filling on top of the cooled the crust.
  • Bake for 80 minutes or until evenly browned.
  • Let the pie cool for 1 hour and then place in the fridge for another hour to set.
• Make the topping:
  • Whip the heavy cream into whipped cream. Add powdered erythritol and mix to combine.
  • Top the chilled pie with the heavy cream topping and spread evenly.
  • Top the cream with the remaining (1/4 cup) toasted coconut flakes and gently press into the cream.
  • Refrigerate for another hour prior to serving.