Ingredients

The following ingredients have 10 Servings
  • 1 1/2 cups flaked coconut
  • 1 cup raw macadamia nuts
  • 1/2 cup butter
  • 1/2 cup Swerve Brown
  • 1/4 cup BochaSweet ((or allulose))
  • 1/2 cup heavy cream
  • 2 large eggs
  • 2 tbsp coconut flour
  • 1 tsp vanilla extract
  • 1/3 cup sugar-free white chocolate chips

Instruction

  • Preheat the oven to 325F and grease a glass or ceramic pie pan.
  • In a food processor, combine the coconut and macadamia nuts. Pulse until coarsely ground with a few bigger pieces.
  • In a large saucepan over low heat, melt the butter with the sweeteners, stirring until the sweeteners are dissolved.
  • Remove from heat and whisk in the cream and eggs, then stir in the coconut/macadamia mixutre, coconut flour, and vanilla extract until well combined. Fold in the white chocolate chips, keeping a few for the top of the pie after it's baked.
  • Spread the mixture in the prepared pie plate and bake 35 to 40 minutes, until golden around the edges but the center still jiggles slightly.
  • Remove and add the remaining white chocolate chips. Let cool completely in the pan. Serve warm or room temperature.