Last weekend we went to my mom’s house to spend time with my family in Georgia. My mom is an amazing southern cook. Everything she makes is delish. She especially has a special touch with desserts. When we walked in the door from traveling my mom had her homemade French Coconut Pie waiting for us. However, since we have been following Keto for a while, we haven’t cheated even once. Since we wanted to continue our no sugar streak, we said no to pie. It wasn’t easy, but we left proud of ourselves for staying strong. When we got home, I was looking in a cookbook that my mom made for me when I first got married with all my favorite recipes including her French Coconut Pie. After looking at the ingredients I thought I could make a couple of changes to the recipe and make it low carb. I was pleasantly surprised at how it turned out as low carb desserts can be tricky. Even my kids said it was pretty good for keto. I won’t tell you it tastes exactly like my mom’s pie, but it’s a good alternative.
- 1 cup coconut, unsweetened
- 1 cup sugar substitute (I used Swerve)
- ½ stick butter
- 3 eggs
- ½ cup canned unsweetened coconut milk
- 1 tsp vanilla extract
- Preheat oven to 300 degrees.
- Put coconut in milk to soak while mixing up other ingredients.
- In a bowl, combine sweetener, eggs, vanilla, and butter.
- Add coconut and milk mixture to other ingredients then beat on medium until combined.
- Pour into greased 9" pie pan.
- Bake at 300 degrees for about an hour or until slightly browned on top.
Nutritional Information Based on MyFitnessPal app (8 servings) – 177 calories, 15.4 grams of fat, 3.5 grams of protein, 4.6 carbs -4 fiber = .6 net carbs (My Fitness Pal automatically removed the Sugar Alcohol carbs in Swerve from the total carb amount)