Coconut Pie

Pie Crust:

1 1/2 cups almond flour
1 1/2 tblsp. xylitol
1 1/2 tblsp. FOS/Chickory root sweetener or equivalent sweetener
4 tblsp. melted butter
1 egg white

Preheat oven to 350 F.

Mix almond flour with sweeteners. Melt butter then add to nut mixture and stir until evenly distributed. Beat egg white and add to nut mixture and mix until dough all sticks together. Butter a 9 inch pie plate. Place the dough ball on a sheet of parchment paper. Place a piece of plastic wrap over it and roll out the dough evenly until it is a circle slightly larger than the pie plate. Peel off the plastic wrap and pick up the whole crust with the paper and turn it over onto the pie pan. Fit the crust into the pie plate evenly to cover the bottom and sides of the plate. Make a narrow and high edging around the top of the pie plate as a wider one will tend to burn when the pie is baking. Bake for 10-12 minutes being careful not to overcook. Cool the crust. If time is short, put the pie plate in the freezer for about 10 minutes after it has cooled down from hot to warm.


13.5 oz. Coconut milk, full fat, unsweetened
1/4 cup xylitol
1/4 cup FOS/Chickory root sweetener, or equivalent sweetener
scant 1/8 tsp. Stevia, white powder
2 tsp. vanilla extract (or other flavoring if substituting for cheesecake recipe)
3 eggs + 1 egg yolk

Beat eggs and sweeteners together with vanilla or the flavorings called for in the cheesecake recipe you are modifying. Mix in coconut milk. Pour into cooled crust.

Bake for approximately 40-45 minutes. Allow to cool for 30 minutes. Put in refrigerator for an hour to firm up.

8 servings: Cal. 326, Fat 29, Carb. 6, Fiber 2.25, Prot. 9, Net Carbs 3.75
12 servings: Cal. 217, Fat 19, Carb. 4, Fiber 1.5, Prot. 6, Net Carbs 2.5