Description
A delicious and easy Keto Coconut Custard Lemon Pie recipe that is perfect for dessert lovers looking for a low-carb option.
Ingredients
Scale
- 2 large organic eggs
- 1 cup full-fat canned coconut milk
- 1/4 cup Swerve sweetener or 10 dropper fulls of liquid lemon stevia
- ¼ cup coconut flour
- 2 tablespoons unsalted grass-fed butter
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- ¾ teaspoon aluminum-free baking powder
- 4 ounces (1 and 1/2 cups) of unsweetened shredded coconut
Instructions
- Gather all ingredients. Pre-heat oven to 350ºF. Prepare pie dish by spraying with coconut oil and set aside.
- In a medium bowl, mix together all ingredients, except the shredded coconut, until well combined and has a custard like texture.
- Fold the shredded coconut into the custard mixture. Pour mixture into prepared pie pan and bake in the oven for 20–25 minutes or until golden brown.
- Remove from oven and let it cool down.
- Serve and enjoy!
Notes
- Ensure to use organic ingredients for the best flavor.
- Adjust sweetness according to your taste preference.
- Can be served warm or chilled.
- Prep Time: 8 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 175
- Sugar: 2 g
- Fat: 16 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 3 g