Keto Coconut Cream Pie



  • In a medium saucepan, combine the coconut cream and heavy cream over medium heat. Bring the mixture just to a simmer.
  • Whisk the eggs, egg yolk, sweetener, and salt in a medium bowl. Slowly stir in about half of the hot cream, whisking continuously, to temper the eggs. Then slowly whisk the tempered egg mixture back into pan of hot cream.
  • Cook another 4 to 5 minutes, whisking continuously, until the mixture begins to thicken.
  • Remove from heat and whisk in the butter, coconut extract, and vanilla extract. Sprinkle surface with the Thick ‘n Saucy and whisk briskly to combine. Stir in the shredded coconut.
  • Pour the mixture into the baked pie crust and spread to the edges. Refrigerate at least 2 to 3 hours.
  • Pour the whipping cream in a large bowl and add the sweetener and vanilla. Beat with a mixer until the cream holds stiff peaks.
  • Spread over the top of the chilled pie and sprinkle with the toasted flaked coconut.
  • Slice, serve and enjoy!

Total carb counts vary and depend on the products used. Please refer to free apps, such as My Fitness Pal or Carb Manager to calculate nutritional information.