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Coconut Cream Pie Low-Carb Gluten-Free Recipe

Low-Carb Keto Gluten-Free Coconut Cream Pie Recipe
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Few things are as deliciously sinful as coconut cream pie. It is the perfect sweet ending to a delicious meal. This recipe is simple to make and takes very little time. If like me, you don’t enjoy your desserts too sweet, feel free to adjust the sweetener to your individual taste. This Low-Carb Gluten-Free coconut cream pie will have your guests begging for more!

Ingredients

Units Scale
  • 1 Coconut Pie Crust
  • 1 1/2 cups unsweetened flaked coconut
  • 2 1/2 tablespoons granular Swerve, divided (to taste)
  • 1 3/4 cups heavy cream, divided
  • 1 1/2 cups nondairy whipped topping, separated
  • 1/2 teaspoon vanilla
  • 1 5–ounce package sugar-free instant vanilla pudding mix
  • 3/4 cup water

Instructions

  1. Prepare the Coconut Pie Crust and let cool completely.
  2. In a small bowl, combine the unsweetened flaked coconut and 1½ tablespoons of the granular Swerve. Toss to combine the coconut and the Swerve thoroughly. Set aside.
  3. Whip 1 cup of the cream until stiff peaks form. Add 1 tablespoon of the granular Swerve and the vanilla and continue whipping to combine thoroughly. Taste test and adjust the sweetener if necessary to suit your own personal taste. Set aside.
  4. In a large bowl, combine the pudding mix, ¾ cup of the cream, and all the water. Beat until the pudding mixture thickens.
  5. Fold 1 cup of Swerve-sweetened coconut and half of the nondairy whipped topping into the pudding.
  6. Pour the combination into the cooled Coconut Pie Crust.
  7. Spread the remaining whipped cream on top of the pie. Sprinkle with the remainder of the coconut.
  8. Cover carefully with plastic wrap and refrigerate until it is time to serve.

Nutrition

Find it online: https://www.carbsmart.com/coconut-cream-pie-low-carb-recipe.html

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