Servings: 14 servings 350 calories

1 egg 1 egg
1/8 tsp salt ⅛ tsp salt
1/4 cup cocoa powder ¼ cup cocoa powder
2 cups almond flour 2 cups almond flour
2 tbsp coconut oil 2 tbsp coconut oil
1/2 cup monkfruit ½ cup monkfruit
 
Filling Filling
1 can coconut milk 1 can coconut milk
1 cup flaked coconut unsweetened 1 cup flaked coconut unsweetened
3/4 cup monkfruit ¾ cup monkfruit
2 tbsp coconut flour 2 tbsp coconut flour
1 pack unflavored gelatin 1 pack unflavored gelatin
1 tsp vanilla extract 1 tsp vanilla extract
1 tsp coconut extract 1 tsp coconut extract
Pinch salt Pinch salt

Crust
Mix in food processor
Add to greased pie pan
Use fork to poke holes in crust and bake for 12 minutes at 350
Filling
Low heat mix all ingredients for about 10 minutes. Add to a bowl and chill for 30 minutes. If mixture doesn't set add more coconut flour and flakes. Then add to cooled pie crust and allow to chill. Then add whipped cream mix.
Coconut whipped cream
One can coconut milk chilled for 24 hours
2 tsp powdered sugar substitute
Mix on high with whisk attachment in mixer
Toasted coconut
Two handfuls coconut flakes
Pinch monkfruit
Toast in pan for 5 to 7 minutes on 350

Lauren Flichman Crust  Lauren Flichman Crust