Keto Hawaiian Luau Dessert: Coconut Macadamia Pie

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 1/2 cups macadamia nuts, chopped 1 cup unsweetened shredded coconut 1/4 cup granulated erythritol 1/4 cup coconut flour 1/4 teaspoon salt 1/2 cup unsalted butter, melted 6 large eggs 1 can (13.5 oz) full
• fat coconut milk 1/2 teaspoon pure vanilla extract 1/2 teaspoon almond extract

Instructions

1. Preheat your oven to 350°F (180°C).
2. In a food processor, pulse the macadamia nuts until they resemble coarse breadcrumbs.
3. Add shredded coconut, erythritol, coconut flour, and salt. Pulse until well combined.
4. Gradually add melted butter while pulsing, until a crumbly dough forms.
5. Press the mixture into the bottom and up the sides of a 9 inch pie dish.
6. Bake the crust for 12 minutes or until lightly golden. Allow to cool slightly.
7. In a separate bowl, whisk together eggs, coconut milk, vanilla extract, and almond extract.
8. Pour the egg mixture into the cooled crust and bake for an additional 30 35 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the pie to cool completely before slicing and serving.

Chef’s Insight

The combination of macadamia nuts and coconut creates a rich, satisfying mouthfeel that will satisfy your sweet tooth without compromising your ketogenic lifestyle.

Notes

This recipe is perfect for a ketogenic diet and low in carbohydrates while still being rich and flavorful.