“Keto Hawaiian Luau Dessert – Tropical Coconut Cream Pie with Macadamia Nut Crust”

Allergens

Tree Nuts (Almonds, Macadamia)

Ingredients

• 1. 1 ½ cups almond flour 2. ¼ cup granulated erythritol 3. ½ cup cold unsalted butter, cubed 4. ¾ cup macadamia nuts, chopped 5. 1 can full
• fat coconut milk, refrigerated overnight 6. ½ cup unsweetened shredded coconut 7. ¼ cup granulated erythritol 8. 3 large egg yolks 9. 1 tablespoon cornstarch 10. 1 teaspoon pure vanilla extract 11. 1 tablespoon butter

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a food processor, combine almond flour and ¼ cup granulated erythritol. Pulse until well mixed.
3. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs.
4. Stir in chopped macadamia nuts, then press the mixture into a 9 inch pie dish.
5. Bake for 12 15 minutes or until golden brown. Let cool completely on a wire rack.
6. In a large bowl, combine coconut cream (separated from the refrigerated coconut milk) and shredded coconut.
7. In a saucepan, combine ¼ cup granulated erythritol, egg yolks, cornstarch, and vanilla extract. Whisk in the coconut mixture.
8. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and whisk in butter.
9. Pour the filling into the cooled pie crust and refrigerate for at least 4 hours or overnight.
10. Serve chilled with a dollop of whipped cream and toasted macadamia nuts.

Chef’s Insight

This dessert is perfect for those craving tropical flavors without compromising their Keto lifestyle. The combination of macadamia nuts and coconut creates an unforgettable taste experience.

Notes

This recipe is gluten-free and Keto-friendly. You may also prepare a larger pie for more servings.