Coconut Custard Impossible Pie
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A low carb sugar free version of the classic “impossible pie”. Wait until you see how easy it is to throw this together!
Ingredients (12 serves)
- 5 large Eggs
- ½ cup Erythritol
- 50 grams Melted butter ¼ cup
- 1 teaspoon Vanilla extract
- 300 mls Pure/heavy cream can be switched for coconut cream
- 100 mls Almond milk or milk of choice
- 40 grams Coconut flour ⅓ cup
- 1¼ cups Desiccated coconut sugar free
- ½ teaspoon Baking powder
- A pinch of salt
Preheat oven to 175 C/ 350 F
Generously grease a 20-24 cm/8-9-inch pie plate/baking dish
Whisk the eggs with the remaining wet ingredients until well combined.
Add all of the dry ingredients and stir until well combined.
Pour into the baking dish and bake for around 40-45 minutes or until it's firmed around the edges and is still slightly jiggly in the centre. Allow to cool and then refrigerate for a couple of hours before consuming.
Serving: 1slice | Calories: 187 | Carbohydrates: 3g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 93mg | Sodium: 125mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Calcium: 60mg | Iron: 0.9mg
Switch the cream for coconut cream if desired.
Use milk of choice in lieu of almond milk.
Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.