Snowing out and I have no desire to be out in it which means more time to play in the kitchen. Keto white chocolate macadamia nut coconut macaroon pie. Mouthful to say and a great mouthful to eat!! Credit to the genius baker at AlldayIdreamaboutfood on this one. She’s the best keto baker hands down.
Ingredients
- 1 ½ cups flakes unsweetened coconut
- 1 cup raw macadamia nuts
- ½ cup butter
- ½ cup Swerve Brown
- ¼ cup Allulose
- ½ cup heavy cream
- 2 large eggs
- 2 tbsp coconut flour
- 1 teaspoon vanilla extract
- ⅓ cup sugar free white chocolate chips. Chop coconut and nuts in a food processor to coarse texture. Melt butter in a sauce pan over low heat and dissolve sweeteners in it. Pour into a bowl containing the cream and eggs and whisk. Mix in all the ingredients left except for white chocolate chips. Lastly fold in the chips. Pour into a greased 9” glass pie pan. Bake @350F for 25 -30 minutes until edges are brown and middle is still pretty jiggly. I had to bake about 38 minutes. I subbed salted macadamia as I like the salt compliment to the sweetness. This type pie I let cool completely and even freeze slightly to cut. Can warm a little to serve. This stuffs rich and off the hook. As one person said it’s like a white chocolate chip macadamia nut cookie had a baby with a coconut macaroon.
