Low Carb Keto Coconut Cream Pie

Ingredients:

Coconut flakes 5.3oz (150g)
Shredded coconut 1.7oz (50g) *Can be substituted by coconut flakes
Coconut Oil 1/4 cup (60ml)
Erythritol 1/4 cup (55g)
Heavy Cream 2 cups (470 ml)
Powdered Erythritol 3/4 cup (100g)
Xanthan Gum 1tsp

Instructions:

• Blend 3.5oz (100g) of coconut flakes with copra oil and erythritol.

• Press ensuing substance in an exceedingly pie pan, making an attempt to not pack it too densely.

• Bake it within the kitchen appliance for ten minutes at 350f (170c) and let it settle down.

• Pour cream into a pot and place it on low heat.

• Whisk in xanthan gum, small-grained erythritol, and chopped coconut.

• Bring it to a boil, and let it sit for concerning ten minutes.

• Lightly toast the remaining coconut flakes, till golden.

• Pour the mixture onto the crust within the pie pan and sprinkle it with cooked coconut flakes.

• Refrigerate long and enjoy!