LOW CARB COCONUT CREAM PIE

Low Carb Coconut Cream Pie image

Provided by Louise Scofield

Categories Pies

Time 40m

Number Of Ingredients 15

1 c almond flour
1/2 c coconut flour
1 stick melted butter
3 c heavy cream
4 Tbsp coconut cream
1/2 c xylitol
1/2 c dry stevia
1 tsp real vanilla
1/4 tsp salt
6 egg yolks
1 to 1/2 tsp guar gum
2 c unsweetened shredded coconut
1/4 c toasted unsweetened coconut
2 c whipped cream sweetened to your own taste with xylitol or stevia or nectresse
1 Tbsp butter

Steps:

1. Combine almond flour, coconut flour and melted butter in a small mixing bowl and mix together to form a dough. Press into a 10 inch pie plate and bake at 350 for about 8-10 minutes.
2. Put egg yolks in a small bowl and beat them with a fork until blended. Combine the cream, coconut cream, sweeteners,vanilla, and salt in a saucepan and cook on medium heat stirring almost constantly until the mixture comes to the boiling point.
3. Take out 1/3 cup of the hot mixture and blend it into the egg yolks really well, then slowly add the egg mixture back to the saucepan while whisking it constantly until completely blended in.
4. Sprinkle 1 tsp. of guar gum over the top of hot mixture and whisk it in quickly and completely. Do not put it into 1 spot or it may clump up as guar gum will do that. If it is still not thick enough after a minute or so add another 1/2 tsp. and do the same, this should be more than enough. Add 1 tbs. of butter and mix it in and then pour hot mixture into baked pie crust.
5. Let cool for a couple of hours at least in the frig before you add the whipping cream on top and then top with toasted coconut. There are roughly 4-5 carbs in 1/12 of the pie and about 6.5 in 1/8 of the pie. It is very very rich so small pieces are plenty satisfactory. Enjoy!!!!