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–+ servings

Keto Coconut Cream Pie Bars

These delicious bars deliver rich flavor and make the perfect dessert for any occasion. They are low carb and keto friendly.
Keto Coconut Cream Pie Bars
Prep Time 25 minutes
Cook Time 17 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 292 kcal
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Ingredients
  

For the Coconut Crust

  • 1 1/4 cups Almond Flour
  • 1/2 cup Unsweetened Shredded Coconut
  • 1/4 cup Powdered Erythritol
  • 5 tbsp Butter, Melted
  • 1/4 tsp Salt

For the Coconut Custard

  • 2 tsp Unflavored Gelatin
  • 2 tbsp Cold Water
  • 1 can (13.5 oz) Full Fat Coconut Milk
  • 1/2 cup Heavy Cream
  • 4 large Egg Yolks
  • 1/3 cup Powdered Erythritol
  • 1/2 tsp Xanthan Gum
  • 1 tbsp Butter
  • 1 tsp Vanilla Extract
  • 1/2 tsp Coconut Extract
  • 3/4 cup Unsweetened Shredded Coconut

For the Topping

  • 1 cup Heavy Cream
  • 2 tbsp Powdered Erythritol
  • 1/2 tsp Vanilla Extract
  • 1/4 cup Unsweetened Coconut Flakes, Toasted

Equipment

  • 8x8 inch baking pan
  • parchment paper
  • hand mixer

Instructions
 

  • Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
  • Mix the almond flour, 1/2 cup shredded coconut, erythritol, salt and melted butter until evenly moistened. Press firmly into the pan and bake for 10 to 12 minutes, until golden. Cool completely.
  • Sprinkle the gelatin over the cold water to bloom. Whisk the xanthan gum into the powdered erythritol, then whisk this with the egg yolks until pale.
  • Heat the coconut milk and 1/2 cup heavy cream until steaming, then slowly whisk it into the yolk mixture. Return everything to the saucepan.
  • Cook over medium-low heat, stirring constantly, for 5 to 6 minutes until thick enough to coat the spoon. Off the heat, stir in the gelatin, butter, vanilla, coconut extract and 3/4 cup shredded coconut.
  • Let the custard cool for 10 minutes, then pour it over the crust. Chill for 3 hours, until fully set.
  • Whip the topping cream with the erythritol and vanilla to stiff peaks and spread it over the custard. Sprinkle with the toasted coconut flakes and slice into 16 bars.

Nutrition

Serving: 1servingCalories: 292kcalCarbohydrates: 5gProtein: 5gFat: 28g
Keyword coconut cream pie, keto bars, keto dessert, low carb
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