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Coconut Pie (A lower-carb recipe)


1 cup almond flour (5½ ounces whole almonds, ground)
1 cup shredded unsweetened coconut
¼ cup granular sugar substitute (Splenda)
1 egg white
1 can (about 14 ounces) coconut milk (find with beverage mixers)
½ cup heavy cream
1 egg yolk
2 or three eggs
½ cup granular sugar substitute (Splenda)
1 tsp vanilla extract
1 tsp coconut extract
¼ tsp salt
¾ cup shredded unsweetened coconut


  1. For crust: Heat oven to 350°F. Mix ingredients. If too dry to hold together, add a few drops of water.

  2. Press into bottom and up sides of a 9" pie plate to form a crust.

  3. Bake 15 minutes until lightly golden. Set aside. Increase oven temperature to 450°F.

  1. For filling: Scald coconut milk and cream in a medium saucepan; set aside to cool slightly

  2. In a large bowl, with an electric mixer on medium speed (or a wire whisk) beat eggs and yolk until frothy.

  3. Beat in sugar siubstitute, salt, vanilla and coconut extract

  4. Slowly beat in coconut milk mixture. Fold in shredded coconut.

  5. Pour filling into prepared crust. Bake 5 minutes (at 450°F). Reduce temperature to 350°F and bake 15 minutes longer or until knife inserted near center comes out clean.

  6. Remove from oven and cool on a wire rack to room temperature. Transfer to the refrigerator to chill completely.

Notes: submitted by Pamela Sue Inal. If you have extra filling, pour it into a custard dish and bake with the pie.
The original web page has one known error and possibly another. The original web page does not list eggs in the ingredients but does refer to them in the directions.
The original web page lists 8 grams carbohydrates; net carbs: 11.5 grams; fiber 3.5 grams; protein: 12 grams; fat: 42.5 grams; calories: 455 per serving (1/8 pie).
We believe the net carbohydrates should be 4.5 grams.

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