Coconut Cream Pie Bars
"Indulge in a tropical escape with our Coconut Cream Pie Bars – a luscious treat that delivers a symphony of flavors in every bite. A delicate almond and coconut flour crust cradles a velvety coconut cream filling, all crowned with a dollop of unsweetened whipped cream and a sprinkle of toasted coconut. With just 6g of net carbs, this single-serving paradise transports your taste buds to the ultimate low-carb dessert getaway."
Equipment
- Mixing bowls
- Small baking dish or ramekin
- Whisk
- Measuring spoons
- Oven or microwave
- Refrigerator
Ingredients
For the crust:
- 1/4 cup almond flour
- 1/2 tablespoon coconut flour
- 1/2 tablespoon erythritol (or preferred low-carb sweetener)
- Pinch of salt
- 1/2 tablespoon unsweetened shredded coconut
- 1 tablespoon unsalted butter, melted
For the coconut cream filling:
- 1/4 cup coconut cream (full-fat)
- 1/2 tablespoon erythritol (or preferred low-carb sweetener)
- 1/4 teaspoon coconut extract (optional)
- 1/4 teaspoon vanilla extract
For the topping:
- 1 tablespoon whipped cream (unsweetened)
- Toasted coconut flakes for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the almond flour, coconut flour, erythritol, salt, and unsweetened shredded coconut for the crust.
- Add the melted butter to the dry mixture and stir until everything is well combined and resembles coarse crumbs.
- Press the crust mixture firmly into the bottom of a small baking dish or ramekin, creating an even layer.
- Bake the crust in the preheated oven for about 12 minutes, or until it's golden brown. Once baked, remove from the oven and let it cool completely.
- In another mixing bowl, whisk together the coconut cream, erythritol, coconut extract (if using), and vanilla extract until smooth and well combined.
- Pour the coconut cream mixture over the cooled crust, spreading it evenly.
- Place the dish in the refrigerator and let it chill for at least 1-2 hours, allowing the coconut cream filling to set.
- Once chilled, remove the coconut cream pie bar from the refrigerator.
- Top the pie bar with a dollop of unsweetened whipped cream and a sprinkle of toasted coconut flakes.
Notes
Note: The nutrition facts provided are approximate and may vary depending on the specific brands and quantities of ingredients used.
Recommended brands for the equipment of this recipe:
Mixing Bowl - Check this out by clicking HERE Whisk - Check this out by clicking HERE Ramekin - Check this out by clicking HERE Ramekin (Option 2) - Check this out by clicking HERE Measuring spoons - Check this out by clicking HERE Oven - Check this out by clicking HERE Microwave - Check this out by clicking HERE Refrigerator - Check this out by clicking HERE Lastly, do you already know the Syktohealth's 3 1/3 strategy? If not, then download now our FREE eBook by clicking the image below. We spent thousands of dollars to get the information that you will learn in this eBook. So, hurry now and download it!