Mini Keto Coconut Pie Recipe
How do you top coconut pie? How about mini coconut pie, and did I mention that it’s dairy and sugar free! That’s right, our mini Keto coconut pie recipe is here to make your dessert dreams come true. It all starts with a Keto pie crust, which is blind baked and left to cool so that it is ready for the filling. The filling starts with coconut cream. An egg, a little bit of ghee, vanilla, and erythritol are added and then it’s time to fold in the coconut. The filling is then poured into the crusts and baked until set. Once cool, it’s time to enjoy! It’s true that these pies are a bit of a project but the final product is well worth the steps. These mini pies would be perfect for a special dinner and they are perfectly portioned so no need to worry about overindulging.
A Short History of Coconut Pie
What is coconut pie and where does it come from? This question is not as straightforward as it seems because coconut pie can refer to a number of related but different desserts. There is coconut cream pie, coconut custard pie, and something known as French coconut pie. Read on for a rundown of all three pies and where they come from.
Coconut Cream Pie – Coconut cream pie is perhaps the most well-known of the coconut pies. It has two layers, a rich pudding or custard layer and a fluffy whipped cream layer. The pudding layer is cooked on the stovetop and poured into the pie shell to chill before it is topped with cream. Coconut cream pie was invented in the early 1900s when dried coconut was first imported to Europe and the US.
Coconut Custard Pie – Coconut custard pie was invented around the same time as coconut cream pie but instead of the custard being cooked on the stove, it’s baked in the pie shell. This pie is usually served without a topping.
French Coconut Pie – This pie is a hybrid between a pie and a coconut macaroon. It was actually invented in the Southern US and gets its name from French Guiana, which was the main exporter of coconuts at the time.
Mix It Up: Making This Pie Your Own
Here are a few ideas for things to add to make this pie one of a kind. Just remember to be mindful of carbs.
- Carob or keto chocolate chips
- Lemon or lime zest
- Peppermint extract
More Keto Pie Recipes to Bake All Year Round
Coconut pie goes Keto!
- Preheat oven to 325 F (160 C).
- Combine the coconut cream, egg, ghee, vanilla extract, erythritol, and dash of salt. Fold in the shredded coconut.
- Pour filling into the baked pie crusts.
- Bake for 30 minutes until the fillings are set. Let cool and the store in fridge for 2 hours before serving.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 4 g
- Serving Size: 1 mini pie
- Calories: 377
- Sugar: 3 g
- Fat: 33 g
- Carbohydrates: 13 g
- Fiber: 9 g
- Protein: 10 g