Mini Coconut Pies – A Bite-Sized Keto Treat!

Coconut is practically a food group when it comes to a whole food approach to the ketogenic lifestyle. So, consider these Mini Coconut Pies my contribution to the delicious bandwagon – a bite-size crispy coconut shell with a fluffy cream center.

They’re a perfect little dessert to serve at any dinner party. They’re enjoyable for ketoers and carb-lovers alike.

Mini Coconut Pies

Servings: 12

Prep Time: 10 minutes plus 30 minutes to chill | Cooking Time: 10 minutes | Total Time: 50 minutes

Nutritional Facts: 3g Net Carbs|  174 Calories | 13g Fat | 7g Carbs | 3g Protein | 4g Fiber

Ingredients:

• 1 tbsp coconut oil
• 1 cup coconut flour
• 2 large eggs
• 1/2 cup Golden Ghee, melted
• 3 tbsp sugar-free vanilla bean sweetener
• 1 cup unsweetened coconut cream
• 1/4 cup unsweetened shredded coconut

Steps:

1. Preheat oven to 350 degrees F.
2. Grease the cups of a 12-count mini muffin tin with coconut oil.
3. In a small bowl, whisk together the coconut flour, eggs, ghee, and 1 tbsp of sugar-free vanilla bean sweetener.
   
4. Divide the flour mixture between the mini-muffin cups and pat into the bottom of each cup.
   
5. Bake for 10 minutes. Allow to cool completely, then remove the little coconut pie shells from the tin.
6. In a small bowl, combine the coconut cream, shredded coconut, and the remaining 2 tablespoons of sweetener and mix thoroughly.
   
7. Top each pie shell with about 1 tbsp of the cream mixture.
8. Chill the pies for at least 30 minutes before serving.
9. Top with a little toasted coconut if you desire. Serve and enjoy!
   
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   Mini Coconut Pies – A Bite-Sized Keto Treat!

   

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   Coconut is practically a food group when it comes to a whole food approach to the ketogenic lifestyle. So, consider these Mini Coconut Pies my contribution to the delicious bandwagon – a bite-size crispy coconut shell with a fluffy cream center.

   • Author: Amanda C. Hughes
   • Prep Time: 10 minutes plus 30 minutes to chill
   • Cook Time: 10 minutes
   • Total Time: 50 minutes
   • Yield: 12 Servings 1x
   • Category: Dessert

   Ingredients

   Scale 1x2x3x

   • 1 tbsp coconut oil
   • 1 cup coconut flour
   • 2 large eggs
   • 1/2 cup Golden Ghee, melted
   • 3 tbsp sugar-free vanilla bean sweetener
   • 1 cup unsweetened coconut cream
   • 1/4 cup unsweetened shredded coconut

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   Instructions

   1. Preheat oven to 350 degrees F.
   2. Grease the cups of a 12-count mini muffin tin with coconut oil.
   3. In a small bowl, whisk together the coconut flour, eggs, ghee, and 1 tbsp of sugar-free vanilla bean sweetener.
   4. Divide the flour mixture between the mini-muffin cups and pat into the bottom of each cup.
   5. Bake for 10 minutes. Allow to cool completely, then remove the little coconut pie shells from the tin.
   6. In a small bowl, combine the coconut cream, shredded coconut, and the remaining 2 tablespoons of sweetener and mix thoroughly.
   7. Top each pie shell with about 1 tbsp of the cream mixture.
   8. Chill the pies for at least 30 minutes before serving.
   9. Top with a little toasted coconut if you desire. Serve and enjoy!

   Nutrition

   • Serving Size: 12
   • Calories: 174
   • Fat: 13g
   • Carbohydrates: 7g
   • Fiber: 4g
   • Protein: 3g

If you’re looking for new and exciting ways to curb your cravings for sugar, then be sure to try my Berry Berry Good Cream Cheese Ambrosia recipe next.