Almond Joy Crustless Pie
A delicious low-carb twist on a coconut custard — rich, creamy, and naturally sweet!
Ingredients:
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4 eggs
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¾ cup sweetener of choice (I used monk fruit)
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¼ lb (about 4 tbsp) butter, softened (I like Kerrygold)
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½ cup almond flour
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1/8 tsp pink salt
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1½ tsp baking powder
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2 cups coconut milk
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1 cup unsweetened shredded coconut
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¼ cup sugar-free chocolate chips (optional, for extra indulgence)
Instructions:
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Preheat oven to 350°F (175°C).
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In a blender or stand mixer, combine all ingredients (except chocolate chips) until smooth.
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Fold in chocolate chips if using.
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Pour mixture into a greased 12-inch pie dish.
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Bake for 1 hour 10 minutes, or until set and golden on top.
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Let cool slightly before slicing.
Rich, creamy, and perfect for a dessert that feels indulgent but stays low-carb!
