Low Carb Coconut Cream Pie Recipe

Here's a low carb coconut cream pie recipe for you dessert pleasure.


  • 4 eggs
  • ¼ cup butter
  • ¼ teaspoon salt
  • 2 teaspoons coconut extract
  • 2 teaspoons vanilla (Mexican is better)
  • ½ teaspoon baking powder
  • 1 cup unsweetened coconut
  • 2 cups heavy cream
  • 3/4 cup erythritol, powdered (or 1/2 cup Splenda)


Butter a 9 inch pie pan.

Combine all other ingredients in a blender and blend until smooth. Pour into prepared pie pan.

Bake in a 350 degree F oven for 1 hour until top is golden brown and set. Cool on wire rack. Store in the fridge overnight to give the crust time to set up.

Whip some real cream with a bit of sweetener and serve on top.

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