Ingredients:
For the Crust:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup erythritol (or your preferred keto-friendly sweetener)
- ½ cup unsweetened shredded coconut
- ½ cup melted butter
- 1 teaspoon vanilla extract
For the Coconut Cream Filling:
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup unsweetened shredded coconut
- ¼ cup erythritol (or your preferred keto-friendly sweetener)
- 2 tablespoons coconut flour
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons erythritol (or to taste)
- ½ teaspoon vanilla extract
