Easy Lemon Coconut Custard Pie with Coconut Milk #desserts #lowcarb

Easy Lemon Coconut Custard Pie with Coconut Milk #desserts #lowcarb

A simple lemon coconut custard pie with coconut milk that is low in carbs and keto cordial. Furthermore, there's no compelling reason to make an outside to make it a basic crustless pie. Low-glycemic keto pies can be incredible clammy. What's more, might I venture to state, even wanton.

Be that as it may, this coconut custard pie doesn't leave you with a frightful, counterfeit lingering flavor. This is a significant reality to deliver in figuring out how to cook solid sweets. You can't utilize fake sugars just to keep the net carbs down. Sugar substitutes that are man-made stunt the cerebrum into needing to an ever increasing extent.

In this manner, in the long run, you'll wind up eating increasingly more pie. What's more, the remainder of the fixings will have calories so you'll nullify the point of eating low carb. Be that as it may, on the off chance that you utilize a solid fat in your formula, you'll have the option to keep it keto and control your hunger.

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Easy Lemon Coconut Custard Pie with Coconut Milk #desserts #lowcarb

Ingredients

  • 2 large eggs can use 3 for stiffer custard
  • 1 cup Coconut Milk canned
  • ¾ cup low carb sugar substitute 1/2 cup is preferred
  • ¼ cup coconut flour
  • 2 tablespoons unsalted butter melted and cooled (use butter flavored coconut oil for dairy-free)
  • 1 teaspoon vanilla extract
  • ¾ teaspoon baking powder
  • 1 teaspoon lemon zest
  • ½ Teaspoon Lemon Extract
  • 4 Ounces Unsweetened Shredded Coconut

Instructions

  1. Spray a 9-inch pie dish with cooking spray and preheat the oven to 350 degrees.
  2. 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.
  3. Fold in the unsweetened coconut. Pour the mixture into the pie dish.
  4. Bake for 40 – 45 minutes or until the edges are brown and the top is a light golden brown.
  5. Remove from the oven and allow to cool completely before attempting to cut and serve.
  6. Store leftovers in the refrigerator for up to three days.

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