Sugar free diabetes friendly coconut pie is a recipe you can enjoy at holiday time or anytime you want a tasty coconut pie! This pie is slightly sweet with a hint of coconut.
This pie has a hint of sweetness so feel free to increase the sweetener if you prefer. Coconut and vanilla extract add to the flavor along with low carb baking mix. This pie is perfect for your Thanksgiving or Christmas celebrations.
Looking for more holiday recipes? Try our Our Best Diabetes-Friendly Recipes for the Holidays, Easy Pumpkin Recipe: No Bake Pumpkin Fluff Dessert and Sweet Potato Casserole Cups - Reduced Sugar.
Ingredients
- Begin with gathering the ingredients.
- Low carb baking mix- found in the baking section of the grocery store
- Coconut-unsweetened
- Sweetener- I used swerve sweetener
- Eggs-large
- Almond milk
- Butter-unsalted
- Extracts-vanilla and coconut
Instructions
- Measure out the dry ingredients including low carb baking mix, coconut and sucralose.
- Beat eggs and remaining ingredients in a medium sized bowl.
- Mix egg mixture with dry ingredients and pour into pie plate.
- Bake until set in the middle and slightly browned.
- Allow to cool, then garnish with coconut if desired.
Related
Looking for more diabetes friendly recipes?
Recipe
Diabetes Friendly Coconut Pie
Enjoy a sugar free crustless coconut pie at your holiday meal or anytime! Featuring low carb baking mix for a diabetes friendly treat!
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Servings: 8
Calories: 170kcal
Ingredients
- ½ cup low carb baking mix
- 1 cup coconut unsweetened
- ½ cup swerve sweetener may add extra ¼ cup if desired
- ¼ teaspoon salt
- 3 eggs extra large
- 1 ½ cups almond milk unsweetened
- ¼ cup butter melted
- 1 teaspoon vanilla extract
- 2 teaspoon coconut extract
- 3 tablespoon coconut unsweetened
Instructions
- Preheat oven to 350°. Grease a 9" pie plate.
- In a medium bowl, combine first 4 ingredients. Set aside.
- In another medium size mixing bowl, beat eggs with a fork or whisk until combined. Add remaining ingredients and stir to combine.
- Add egg mixture to dry ingredients and stir or whisk to combine. Pour into prepared pie plate.
- Cook 35-45 minutes or until lightly browned and knife inserted in center comes out clean. Allow to cool on a rack 5 minutes before cutting.
- Optional: Toast 3 tablespoon coconut and sprinkle over cooked pie
Nutrition Facts
Diabetes Friendly Coconut Pie
Amount per Serving
Calories
170
Calories from Fat 135
% Daily Value*
Fat
15
g
23
%
Saturated Fat
8
g
40
%
Cholesterol
77
mg
26
%
Sodium
307
mg
13
%
Potassium
65
mg
2
%
Carbohydrates
21
g
7
%
Fiber
8
g
32
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
382
IU
8
%
Vitamin C
1
mg
1
%
Calcium
115
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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