Cocoanut Crazy

Submitted by Marc on Wed, 05/02/2018 - 20:38
Keto triple cocoanut cream pie

This weekend one of my favorite food bloggers, Deb at Smitten Kitchen, posted this beauty - Triple cocoanut cream pie. Could I keto-fy it? Well, challenge accepted! We've been eating a lot of cocoanut things lately and this just seemed like the perfect dessert that could be easily converted to keto. And it worked pretty well, I must admit! Here were my changes:

Crust

  • replace the flour with fine almond flour
  • Use unsweetened cocoanut flakes - I chopped them up in the food processor
  • Replaced sugar with erythritol

Pastry cream

  • Replaced flour with cocoanut flour
  • Replaced sugar with erythritol and used slightly less than she called for
  • Use unsweetened cocoanut flakes - I chopped them up in the food processor

Whipped cream

  • Used only 2 Tbs erythritol

Technique

As soon as I tried to roll out the dough, it was far too wet, so I used a lot of cocoanut flour to make the dough easier to roll. Then, when I went to roll it into the pie dish, it kind of fell apart! To be expected with almond meal. However, I simply treated it like you would a graham cracker crust and pushed it into the 9in pie dish with my hands and got it as smooth and flat as possible. I did use her trick for blind baking with the piece of foil and that worked well. NOTE: I almost burned the crust, so be careful! With almond meal, it'll burn quicker. So, cook for less time than she does and check often.