🥥✨ Keto Layered Coconut Cream Pie (No Sugar Crash, Just Bliss!)

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🍽️ Ingredients

Crust

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ⅓ cup melted butter
• ½ tsp vanilla extract
• Pinch of salt

Bottom Caramel Layer

• ¼ cup sugar-free caramel sauce
• (Optional: 1 tbsp almond butter for thickness)

Coconut Cream Layer

• 1 cup unsweetened coconut cream (chilled)
• ½ cup unsweetened shredded coconut
• ¼ cup powdered erythritol
• ½ tsp vanilla extract

Custard Layer

• 3 large egg yolks
• 1 cup heavy cream
• ¼ cup powdered erythritol
• 1 tsp vanilla extract
• 1 tbsp coconut flour

Topping

• ½ cup shredded coconut (toasted golden)

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🔥 How to Make It

1. Bake the Crust
   Mix crust ingredients. Press into an 8×8 pan. Bake at 350°F for 10–12 min. Cool.
2. Add Caramel Layer
   Spread sugar-free caramel. Chill in fridge.
3. Add Coconut Cream Layer
   Whip chilled coconut cream, shredded coconut, sweetener & vanilla. Spread. Chill again.
4. Make Custard
   Whisk custard ingredients over medium heat until thickened (don’t boil). Cool, then spread.
5. Toast Coconut & Top
   Toast shredded coconut in a dry pan until golden. Sprinkle on top.
6. Chill to Set
   Chill for 2–3 hours (or overnight) before slicing and serving.