The list is getting longer of recipes from Carolyn over at All Day I dream About Food that I am looking forward to making. Coconut and I have had a love affair for years, so this one may just jump to the head of the list!

Ingredients

Filling:

• 1 cup heavy cream
• 1 cup coconut cream
• 2 eggs
• 1 egg yolk
• 2/3 cup powdered Swerve Sweetener
• Pinch salt
• 2 tbsp butter
• 1 tsp coconut extract
• 1/2 tsp vanilla
• 1/4 tsp xanthan gum or glucomannan
• 3/4 cup shredded unsweetened coconut
• 1 almond flour pie crust Pre-baked

Topping:

• 2/3 cup heavy whipping cream
• 1/4 cup powdered Swerve Sweetener
• 1/2 tsp vanilla extract or coconut extract
• 1/4 cup shredded or flaked unsweetened coconut lightly toasted

Instructions

Filling:

• Combine the heavy cream and coconut cream in a medium saucepan over medium heat. Bring to just a simmer.
• In a medium bowl, whisk the eggs, egg yolk, powdered sweetener, and salt. Slowly stir in about half of the hot cream, whisking continuously, to temper the eggs. Then slowly whisk the tempered egg mixture back into pan of hot cream.
• Cook another 4 to 5 minutes, whisking continuously, until the mixture begins to thicken.
• Remove from heat and whisk in the butter, coconut extract, and vanilla extract. Sprinkle surface with the xanthan gum and whisk briskly to combine. Stir in the shredded coconut.
• Pour the mixture into the baked pie crust and spread to the edgs. Refrigerate at least 2 to 3 hours.

Topping:

• Place the whipping cream in a large bowl and add the sweetener and vanilla. Beat until the cream holds stiff peaks.
• Spread over the top of the chilled pie and sprinkle with the toasted flaked coconut. 

Can’t wait to try this recipe from All Day I Dream About Food. Thank you once again Carolyn!

Ingredients

Crust

• 1 recipe Almond Flour Pie Crust

Lemon Curd

• 3 large eggs
• 6 tbsp powdered Swerve Sweetener
• 2 tbsp BochaSweet or allulose
• 1/4 cup freshly squeezed lemon juice
• 2 tsp lemon zest
• 4 tbsp butter, cut into 4 pieces

Filling

• 12 ounces mascarpone cheese (or cream cheese) softened
• 1/4 cup powdered Swerve Sweetener
• 2 tsp lemon zest
• 1/2 tsp lemon extract
• 1/2 cup lemon curd

Instructions

Crust

• Preheat the oven to 325F and lightly grease a 10-inch ceramic tart pan. (You can use a metal pan too but watch it more carefully as the crust will bake and brown faster). 
• Prepare the crust as instructed, and press firmly into the bottom and up the sides of the pan. Prick all over with a fork and bake 15 to 20 minutes, until golden brown. Remove and let cool completely.

Lemon Curd

• While the crust is baking, prepare the lemon curd. 
• In a glass or ceramic bowl set over a pan of barely simmering water, whisk together the eggs, sweeteners, lemon juice, and lemon zest. Whisk continuously until the mixture thickens, about 10 minutes. Watch carefully as it will thicken all of a sudden.
• Immediately remove from heat and add the butter. Let sit a few minutes to melt and then whisk until smooth and creamy. Let cool at least 15 minutes. 

Filling

• In a large bowl, beat the mascarpone with the powdered sweetener until well combined. Beat in the lemon zest and lemon extract.
• Add 1/2 cup of the cooled lemon curd and beat until smooth. Spread the filling in the cooled crust. Freeze 1 hour to set. 
• Spread the remaining lemon curd over the filling and chill another 3 hours to set before serving. 

I haven’t tried this one yet, but will soon. Carolyn at All Day I Dream About Food has never steered me wrong.

Ingredients

Filling:

• 1 recipe Almond Flour Pie Crust 
• 3/4 cup butter
• 1/2 cup Swerve Brown
• 1/2 cup Bocha Sweet
• 1 1/2 tsp vanilla extract (or maple extract)
• 1/4 tsp salt
• 3 large eggs
• 1 1/2 cups pecan halves

Instructions

• Prepare the pie crust according to the directions and bake at 325F for 10 minutes. Remove and let cool while preparing the filling.
• In a large saucepan over low heat, melt the butter with the two sweeteners, stirring until the sweeteners have dissolved, about 2 minutes. Remove from heat and whisk in the vanilla extract and salt.
• Make sure the syrup isn’t too hot and then whisk in the eggs. 
• Place the pecans in the cooled crust and pour the filling overtop. Return to the oven and bake 45 to 50 minutes, or until the filling is mostly set but the middle still jiggles slightly when shaken. 
• Note: If the crust is browning too quickly, cover the pie with aluminum foil, shiny side up, about halfway through the baking time. Let cool completely before serving. 

Notes

If you can’t find or don’t have access to Swerve Brown and Bocha Sweet, you can use 1 cup Swerve Granular plus 2 teaspoons molasses or Yacon syrup. Each serving will have an extra gram of carbs and the filling may recrystallize a bit upon refrigeration. You can also try replacing the Bocha Sweet with regular xylitol. It should give the same gooeyness to the filling. Please be careful if you have dogs because it is highly toxic to canines. 

This crust is easily customizable, scaleable, and useful in many applications: pies, cheesecakes, tarts.

Ingredients

• 7 ounces Almond Meal
• 1/4 cup Golden Flax Meal
• 1 tablespoon Swerve
• 3 ounces Butter melted

Instructions:

• Preheat fan forced oven to 170C/340F.
• Combine almond meal, flax meal and Swerve and mix well.
• Add the melted butter and mix well.
• Pour mixture into the vessel, pressing into the bottom, and up the sides if applicable .
• Bake the crust for 12 minutes, or until golden and firm. Set aside to cool.

All Day I Dream About Food Is one of my favorite websites for keto recipes; Carloyn has a way with words, and food! Be sure to check out all her other recipes, you certainly won’t be disappointed.

Ingredients

• 1/4 cup granulated Swerve Sweetener
• 1/4 cup allulose (or BochaSweet)
• 1 tbsp water
• 1 cup coconut cream
• 1 cup heavy cream
• 1/3 cup shredded coconut
• 3 large eggs
• 1/2 cup powdered Swerve Sweetener
• 1/2 tsp vanilla extract
• 1/2 tsp coconut extract

Instructions

• Preheat the oven to 350F and lightly grease six 4-ounce ramekins. Set the ramekins inside a large baking dish. 
• In a medium saucepan over medium heat, whisk together the Swerve, allulose, and water. Cook, whisking frequently, until the sweeteners have dissolved. Allow to cook until it becomes deep golden brown, about 3 to 5 minutes. Divide among the prepared ramekins.
• Using the same pan, combine the coconut cream, heavy cream, and shredded coconut over low heat. Bring to a simmer and whisk to combine, then remove from heat.
• In a large bowl, whisk the eggs, powdered Swerve, and extracts until well combined. Slowly whisk in the coconut cream mixture, trying to not froth it too much. Divide the egg/cream mixture among the prepared ramekins.
• Pour boiling water into the baking dish until it comes about halfway up the sides of the ramekins, taking care not to get any water into them. Transfer the whole baking dish to the oven. 
• Bake about 40 to 50 minutes, until the flan is almost completely set. Remove the baking dish from the oven and carefully remove the ramekins from the baking dish. Let cool completely.
• To serve, run a sharp knife around the edges of the flan. Cover with a small dish and flip over. Give a good shake to loosen the flan and remove the ramekin.

Reposted from MyKetoKitchen. I highly recommend you check out Gerri’s website, you’ll find this delicious recipe along with hundreds of others!

Crust

• 7 ounces Almond Meal
• 1/4 cup Golden Flax Meal
• 1 tablespoon Swerve
• 3 ounces Butter melted

Filling

• 4 Eggs
• 14 ounces Sugar-free sweetened condensed milk
• 1/2 cup Heavy Cream
• 1/2 cup Key Lime Juice
• 3 Limes zest only

Topping

• 7 fluid ounces Heavy Cream

Instructions

CRUST

• Preheat fan forced oven to 170C/340F.
• Combine almond meal, flax meal and Swerve and mix well.
• Add the melted butter and mix well.
• Pour mixture into a parchment paper lined 9″ springform pan and press into the base and at least 1″ up the sides.
• Bake the crust for 12 minutes, or until golden and firm. Set aside to cool.

Filling

• Reduce the oven temperature to 150C/300F.
• Whisk together the eggs and sugar free sweetened condensed milk in a stand mixer on medium speed.
• Drop the speed to low and slowly pour in the lime juice, and then the cream and the lime zest.
• Pour the mixture into the cooled crust and bake in the oven for 35-40 minutes, until there is only a slight wobble in the center.
• Leave the pie at room temperature for 20 minutes to rest before placing in the fridge for at least 2 hours to cool.
• Slice into 16 pieces and enjoy. We recommend serving it with a dollop of softly whipped cream.

Topping

• Whip cream and spread over the top of the cooled pie.
• Slice into 16 pieces and enjoy.

Reposted from MyKetoKitchen Thank you Gerri!! Make sure to check out her website for this, and many other delicious keto recipes

Ingredients

• 20 fl oz Heavy Cream
• 3/4 cup Swerve
• 2 oz Butter unsalted

Instructions

• Place all ingredients into a saucepan over medium heat.
• Bring to the boil, whilst whisking, then drop to a simmer.
• Simmer the ingredients for 30 minutes or until reduced by 3.5fl oz/100ml.
• Pour the sweetened condensed milk into a heatproof container and cool in the fridge. The mixture will thicken up as it cools.
• You can use the mixture after a few hours, but we make it the day before and chill it overnight.