Keto Coconut Custard Impossible Pie
Keto Coconut Custard Impossible Pie
This Keto Coconut Custard Impossible Pie is one of those throw together recipes that tastes delicious but is quick and easy to make. This recipe has been around for a long time and it’s staying power is a testament to how good it is. With this recipe you can now enjoy it sugar free, which means it’s a lot healthier as well.
The ingredients are all really simple and most of you probably have them in your pantry and fridge already. This is a recipe the whole family are going to love, and the fact that it’s sugar free is a real bonus. It’s also a fabulous source of protein and calcium and is quite healthy considering it’s sweet.
SO QUICK AND EASY TO MAKE
Basically you just whisk all of the ingredients together and bake it in the oven. It’s a fantastic combination of cake with a pie with a delicious creamy custard texture. Because it uses coconut flour to bind, the recipe is nut free as well as gluten free.
HOW TO SERVE KETO COCONUT CUSTARD IMPOSSIBLE PIE
Serve this up a a dessert or enjoy a slice with a cup of tea or coffee. A dollop of cream on top is the perfect contrast for the coconut, vanilla and custard flavors. It tastes fabulous both hot and cold and will store in the fridge for about 5 days.
MORE FABULOUS SUGAR FREE DESSERTS AND CAKES
If you are after some more fabulous cake and dessert recipes, make sure you check out these fabulous recipes. They are all sugar free, gluten free and ideal for diabetics, celiacs or anyone following a keto or low carb way of eating.
Low Carb Olive Oil Chocolate Cake– inspired by the baking diva Nigella Lawson
Sugar Free Carrot Mug Cake
Keto Lemon Mug Cake
Low Carb Chocolate Zucchini Cake
Low Carb Orange Almond Cake
Choc Chip Banana Bread
Keto Zucchini Bread
If you find the time to make this delicious recipe, don’t forget to rate the recipe using the star system and leave feedback. You can also tag me at #ketohh or #alowcarblowsugarlifestyle.
Enjoy!
Kx
Ingredients
- 5 large Eggs
- ½ cup Erythritol
- 50 grams Melted butter ¼ cup
- 1 teaspoon Vanilla extract
- 300 mls Pure/heavy cream can be switched for coconut cream
- 100 mls Almond milk or milk of choice
- 40 grams Coconut flour ⅓ cup
- 1¼ cups Dessicated coconut sugar free
- ½ teaspoon Baking powder
- A pinch of salt
Instructions
- Preheat oven to 175 C/ 350 F
- Generously grease a 20-24 cm/8-9-inch pie plate/baking dish
- Whisk the eggs with the remaining wet ingredients until well combined.
- Add all of the dry ingredients and stir until well combined.
- Pour into the baking dish and bake for around 40-45 minutes or until it's firmed around the edges and is still slightly jiggly in the centre. Allow to cool and then refrigerate for a couple of hours before consuming.
- Serving: 1slice | Calories: 187 | Carbohydrates: 3g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 93mg | Sodium: 125mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Calcium: 60mg | Iron: 0.9mg
Recipe Notes
Nutritional Information
