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Low Carb Coconut Cream Pie by Aubrey F
Ingredients
  • subheading: Coconut Crust:
  • ¾ cup (84g) almond flour
  • ¾ cup (66g) unsweetened coconut, shredded
  • ¼ cup (56g) fresh whole butter, melted
  • 1 dash (1g) salt
  • subheading: Coconut Custard Filling:
  • 1 13.5-ounce can (381.38g) coconut milk
  • ½ cup (119g) cream, heavy whipping
  • ¼ cup (50g) 'Swerve' or other sugar equivalent
  • ¾ tsp (2.4g) xanthan gum
  • 1 dash (1g) salt
  • 8 large (136g) egg yolks
  • 1 tbsp (12g) coconut extract
  • 1 cup (88g) unsweetened coconut, shredded
  • subheading: Toppings:
  • 4 cups (532g) sugar free whipped cream
  • ½ cup (36g) unsweetened coconut, flaked
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