If you love coconut, you will have to try this. The creamy coconut filling with a crispy, flaky crust is so delicious. Serve it with some whipped cream and toasted coconut flakes and it’s heavenly.

Even though I am not a big fan of almond flour but I have to admit that it makes the best pie crust – so crispy and flaky. If you’re looking for other alternatives, I have a few recipes in my Keto Pie Crust video which includes the following :-

1. Almond & Coconut Crust
2. Almond & Flaxseed Crust
3. Coconut & Flaxseed Crust

I have also provided vegan options and recipes for double layer crusts so please check out this video by clicking this link –

This recipe can be viewed and printed at this link;

[ Total Servings = 12 ]
Per Serving ;
Total Carb = 6.5 g
Dietary Fiber = 3.4 g
Net Carb = 3.1 g
Calories = 239
Total Fat = 22 g
Protein = 5.4 g

Almond Flour = 240 g / 2 cups (You can also use other crust options including the new sunflower seed crust from this pie crust video- However, this almond crust recipe is the crispiest and the most flaky. )
Unsalted Cold Butter (Cubed) = 80 g / 1/3 cup
Egg = 1 large
Salt = 1 tsp

Note: For ground sunflower seed crust, the recipe is similar to the almond flour version except that the butter is reduced to 40 g instead of 80 g. Everything else remains the same. Sunflower seed has quite high fat content hence, the dough became very wet when I added the same amount of butter. So I tried reducing by half and it worked but you may still find that the dough is wetter than the almond flour dough but it is still manageable. Of course, the color is darker than the almond flour version and it is less flaky due to the reduction of butter but the crust is still crispy. Taste wise, it is quite nutty but if you like the taste of sunflower seeds then it would be fine.

1. Preheat the oven at 350F or 180C.
2. In a bowl, add the almond flour and salt. Mix to combine.
3. Add the cold cubed butter and use your fingers to mash it into smaller pieces. Then switch to flatten the pieces of dough between your hands. The thin sheets of butter created will melt as the crust bakes and it produces steam which pushes the flour around them and that is how we get the flaky layers. Once the dough looks crumbly, it’s done.
4. Add the egg and mix until a dough is formed. Shape the dough into a ball.
5. Grease a non-stick 9 inch or 23 cm pie pan with a removable bottom.
6. Place the dough on the pan and spread evenly.
7. Freeze the dough for 15 mins.
8. After 15 mins, prick some holes on the dough to release air bubbles during baking. Then line with a parchment paper and weigh it down with any suitable weights. Blind bake for 15 mins. Then remove the paper and weights and bake for another 15 to 20 mins. It’s important to bake the crust until golden brown and crispy as we will not be baking the crust again with the filling.
9. Set aside the baked crust to let it cool.
10. Meanwhile, make the filling.

Coconut Milk = 300 ml / 1 1/4 cup (You can use fresh or boxed ones. If using coconut cream, just dilute it with water until you get the milk consistency)
Unsweetened Pea or Almond Milk = 240 ml / 1 cup (In the video, I used unsweetened pea milk but you can also use any unsweetened keto friendly milk)
Eggs = 2 large
Coconut flour (as thickener) = 20 g / 2 3/4 tbsp
Unsweetened desiccated coconut (toasted) = 50 g / 1/2 cup
Allulose = 60 to 80 g / 5 to 6 tbsp (You can also use any other keto friendly sweetener)
Salt = 1/2 tsp
Vanilla extract = 1 tsp
Coconut extract (Optional) = 2 tsp

1. In a sauce pan, add the coconut milk, pea or almond milk, allulose, salt, eggs and half of the coconut flour.
2. Cook over medium heat and stir constantly. If the mixture is not thick enough, then gradually add more coconut flour. Cook until the mixture is thickened then turn off the heat and remove the pan.
3. Add the toasted desiccated coconut, vanilla and coconut extract, if using.
4. Mix until well combined.
5. Fill the baked crust with the coconut cream and spread evenly.
6. Chill in the refrigerator for at least 1 hour or until set.

TOPPING (Optional)
Whipping Cream (cold) = 240 ml / 1 cup
Coconut flakes (toasted) = 1/4 cup
Note: Beat the cold whipping cream with a hand held mixer until firm (about 5 mins) then chill in the fridge. Sweetener is not necessary but if you wish to add some, feel free to do it.

Note: This coconut cream tart can be refrigerated up to a week and frozen for months.

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