This pie will take you right back to simpler days spent with grandma. Fluffy, creamy, and exquisitely delicious- our Ketonia Keto Macaroon Coconut Cream Pie will be the star of the show.
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Instructions
Crust:
Combine all crust ingredients in a bowl. Press ingredients together till well mixed. Press into an 8-inch pie plate. Freeze until you are ready to fill.
Filling:
Sprinkle gelatin over 1 tbs hot water. Set aside.
Fill a medium saucepan with 2 inches of water and bring to a boil. Lower heat to a simmer. In a medium stainless steel bowl, whisk cream, coconut milk, Swerve, and egg yolks. Set the bowl on top of the pan and whisk ingredients till thickened. This will take 5 to ten minutes. Consider it your upper body workout!
Remove from heat and whisk in the gelatin mixture. Then whisk in butter and extracts. Finally, add shredded macaroons. I usually cool this by putting the bowl in a larger bowl of ice water and stirring occasionally. Spread into the prepared crust when cool.
Topping:
Pour cream into a bowl and whisk or beat with a mixer. Add extract. Add Swerve and beat until firm peaks form.
Spread on top of the pie and sprinkle with crushed macaroons. Keep refrigerated.
Notes
Nutrition Facts
Ketonia Keto Macaroon Coconut Cream Pie
Serving Size
1 grams
Amount per Serving
Calories
450.6
% Daily Value*
Fat
41.3
g
64
%
Sodium
141
mg
6
%
Carbohydrates
30.5
g
10
%
Fiber
2.9
g
12
%
Sugar
1.7
g
2
%
Protein
5.5
g
11
%
Iron
1
mg
6
%
Sugar Alcohol
16.5
G
Net Carbs
11
G
* Percent Daily Values are based on a 2000 calorie diet.