Low Carb Pie I Keto Coconut Cream Pie скачать в хорошем качестве

Low Carb Pie I Keto Coconut Cream Pie

When I created the recipe for this perfectly smooth and creamy pie, with delicious coconut/almond crust, I wanted it to taste like a regular delicious coconut cream pie. I've been told that is tastes taste even better! Let me know what you think. It's well worth the effort :-) Keto Coconut Cream Pie Pie Crust Ingredients: 1 Cup Almond Flour (120 grams) ¼ Cup Coconut Flour (28 grams) ¼ tsp Salt ¼ Confectioners Swerve (30 grams) ¼ Cup Coconut Oil, Melted (50 grams) ¼ Cup Shredded Coconut, Unsweetened (22 grams) 1 Large Egg (54 grams) Coconut Filling Ingredients: 1 ½ Cup Coconut Cream (400 grams) ½ Cup Heavy Whipping Cream (120 grams) 2 Large Eggs (100 grams) 2 Large Egg Yolks (38 grams) ⅔ Cup Swerve (⅓ Cup Granular -73 grams + ⅓ Cup Confectioners-49 grams (122 grams) 1 tsp Coconut Extract or Emulsion ½ tsp Vanilla Bean Extract 2 Tbsp. Butter (30 grams) ½ tsp Xanthan Gum (1 gram) ⅔ Cup Shredded Coconut, Unsweetened (60 grams) Whipped Topping Ingredients: 1 ½ Cup Heavy Whipping Cream 2 Tbsp. Confectioners Swerve ¼ Cup Shredded Coconut, Unsweetened, Toasted Preparation for the crust: In a medium sized bowl, whisk together 1 Cup Almond Flour, ¼ Cup Coconut Flour, ¼ Cup Sweetener, ¼ Cup shredded, unsweetened Coconut and ¼ tsp Salt. Mix well with a whisk. Add in 1 large egg and ¼ Cup melted coconut oil and combine everything with a spatula, until it all comes together into a ball. Press carefully into a 9” pie dish, using a spatula or your hands. Poke the bottom of the crust with a fork and bake in a preheated oven at 375 F (190 C) for 12 minutes. Set aside to cool down while you prepare the filling. Preparation for the Coconut Filling: In a medium sized saucepan, set over medium low heat, add 1 ½ Cup Coconut Cream and ½ Cup Heavy Whipping Cream. Let it heat up, until it starts steaming. In the meantime, place 2 Large Eggs and 2 Large Egg Yolks in a medium sized bowl. Add ⅔ Cups Sweetener. Whisk the eggs and sweetener together with a whisk, until fully combined. Once the creams start steaming, very slowly start pouring into the eggs/sweetener mixture to temper the eggs. Once you’ve poured all of the creams into the eggs, transfer it all back into the saucepan and cook the custard for about 7 minutes, or until it reaches 160 F (71 C). Take it off the heat and add 1 tsp Coconut Extract, ½ tsp Vanilla Extract, 2 Tbsp. Butter and ½ tsp Xanthan Gum. Whisk until it’s all combined and butter is melted. Now add ⅔ Cup Shredded Coconut and mix to combine. Let the custard sit for about 10 minutes before pouring into the crust. Once you’ve poured the custard into the cooled crust, let it set in the refrigerator for 2-3 hours. Preparation for Whipped Topping: Whip together 1 ½ Cup Heavy Whipping Cream and 2 Tbsp. Confectioners Swerve, until stiff peaks. Top the cooled pie with it as well as ¼ Cup toasted shredded coconut. Serve immediately and keep the leftovers refrigerated for 2-3 days. MACROS PER SERVING (12 servings) Calories :246 Net Carbs: 2 grams Total Carbs: 5 grams Fiber: 2 grams Protein: 5 grams Fat: 23 grams Thank you for watching :-) Connect with me on social media: FACEBOOK:   / keto-yum-100896631919303   INSTAGRAM: https://www.instagram.com/ketoyum/?hl=en PINTEREST: https://www.pinterest.ca/ketoyumsweet... Music used in the video: https://www.bensound.com/royalty-free... #ketosert #lowcarbpie #ketopie