Coconut Cream Pie

In a medium bowl, stir together the almond flour, butter, erythritol and salt until well combined. Press the mixture evenly into a 9-inch pie plate.

Bake the crust for 10-12 minutes or until golden and firm. Let it cool slightly on a wire rack.

In a large bowl, whisk together the shredded coconut, heavy cream, erythritol, eggs, vanilla and xanthan gum until smooth and well blended.

Pour the coconut filling over the crust and spread it evenly.

Bake the pie for 25-30 minutes or until the filling is set and the surface is lightly browned.

Remove the pie from the oven and let it cool completely on a wire rack.

To decorate the pie before serving it, you can choose to sprinkle toasted shredded coconut on top.

To toast coconut, place on a baking sheet and bake in a preheated 350°F (175°C) oven for 5-7 minutes, stirring occasionally, until golden.

Cut the coconut cream pie into slices and serve at room temperature or chilled.Enjoy!

Nutrition Facts (per serving, makes 8 serves): Calories: 375 Fat: 34 g Carbs: 8 g Fiber: 3 g Net Carbs: 5 g Protein: 9 g