Low Carb Lemon Coconut Custard Pie with Coconut Milk

An easy low carb lemon coconut custard pie with coconut milk that’s keto-friendly. And there’s no need to make a crust to make it a simple crustless pie. A wonderful low carb dessert for any occasion. – You must try this recipe.

Low Carb Lemon Coconut Custard Pie with Coconut Milk. Most articles that focus on coconuts do so emphasizing the oil. I wish there were more focus about coconut flour. Using it transforms high-sugar recipes into healthy, delicious creations.

My recipe calls for two large eggs. I’ll leave it up to you what natural sweetener you want to use. I’ve used the sugar alcohol, Swerve, in several recipes.

Unlike other sugar alcohols, it doesn’t cause bloating or gas. You can also try Stevia extract or monk fruit extract. But with the vanilla extract and lemon extract and zing, you really won’t need much.

I hope you enjoy the recipe. Is it a dessert that satisfies your sweet tooth and cravings? Does it taste amazing? Tell me what you think….

If you like this, you can try similar recipes:

• Low Carb No Bake Chocolate Peanut Butter Pie
• Low Carb Coconut Cream Pie
• Easy Keto Salted Caramel Pie
• Keto Chocolate Silk Pie
• No-Bake Keto Grasshopper Pie
• Low Carb Pecan Pie Cheesecake
• Low Carb Strawberry Mousse Pie
• Keto Lemon Meringue Pie
• Keto Chocolate Coffee Cheesecake Pie
• Low Carb Peanut Butter Pie
• Low Carb Chocolate Pie
• Low Carb Chocolate Mousse Pie with Peanut Crust

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

Low Carb Lemon Coconut Custard Pie with Coconut Milk

4 from 16 votes

Recipe by Stolyevych Yuliya, Photo Credit: Stolyevych Yuliya Course: DessertCuisine: American

Servings

8

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

209

kcal

An easy low carb lemon coconut custard pie with coconut milk that’s keto-friendly. And there’s no need to make a crust to make it a simple crustless pie.

Ingredients

• 2 large eggs

• 1 cup Coconut Milk canned

• 3/4 cup low carb sweetener

• 1/4 cup coconut flour

• 2 tablespoons unsalted butter melted and cooled

• 1 teaspoon vanilla extract

• 3/4 teaspoon baking powder

• 1 teaspoon lemon zest

• 1/2 Teaspoon Lemon Extract

• 4 Ounces Unsweetened Shredded Coconut

Directions

• Spray a 9-inch pie dish with cooking spray and preheat the oven to 350 degrees.
• In a large bowl, mix the eggs, coconut milk, sweetener, coconut flour, butter, baking powder, vanilla, lemon zest, and lemon extract. Stir just until combined.
• Fold in the unsweetened coconut. Pour the mixture into the pie dish.
• Bake for 40 – 45 minutes or until the edges are brown and the top is a light golden brown.
• Remove from the oven and allow to cool completely before attempting to cut and serve.
• Store leftovers in the refrigerator for up to three days.
• Enjoy!

Notes

• Make sure the butter has cooled completely so it doesn’t scramble the eggs.
• If the pie is served warm, it will crumble and fall apart. It needs time to set. This pie can be frozen for up to six months.
• It should be placed in the refrigerator to thaw before serving.