Description
A simple, crustless, diabetes-friendly coconut pie with a custard-like texture, gentle sweetness, and rich coconut flavor. Perfect for low sugar diets and easy to make with pantry ingredients.
Ingredients
- ½ cup low carb baking mix
- 1 cup unsweetened shredded coconut
- ½ cup granulated sugar-free sweetener
- ¼ teaspoon salt
- 3 extra-large eggs
- 1½ cups unsweetened almond milk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 teaspoons coconut extract
- 3 tablespoons unsweetened shredded coconut for topping
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch pie plate.
- In a medium bowl, mix low carb baking mix, 1 cup shredded coconut, sweetener, and salt.
- In another bowl, whisk eggs, then add almond milk, melted butter, vanilla, and coconut extracts. Mix until smooth.
- Combine wet ingredients with dry and stir until fully incorporated. The batter will be thin.
- Pour the mixture into the prepared pie plate.
- Bake for 35–45 minutes, until golden and a knife inserted in the center comes out clean.
- Let cool for at least 5 minutes. Toast remaining 3 tbsp coconut and sprinkle on top before serving, if desired.
Notes
- Increase sweetener by ¼ cup for a sweeter version.
- Add cinnamon or nutmeg for extra flavor.
- Chopped nuts add texture.
- Substitute any unsweetened plant milk for almond milk if desired.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 90mg
