Low carb sugar free chocolate coconut pie

Crust:
1 cup of coconut flakes
3 tbls of butter or coconut oil
1 tbls of sweetener

Filling:
1 1/2 cups of coconut milk
1/2 Heavy whipping cream
1/2 cup of cocoa
1/2 cup of erythritol
1/4 cup of splenda essentials
1 cup of coconut flakes
dash of salt
1 tbls of butter
1 tsp of vanilla
2 eggs

Heat oven to 350, put your butter or coconut oil in your pie pan and place in the oven to melt, once melted add your coconut flakes and sweetener and press into the pan and bake until browned.

In a medium saucepan add you sugars and cocoa, and salt and blend, then add your milks and eggs and stir constantly until it comes to a good boil, let it boil for a good 5 minutes and then turn off heat and add your butter, vanilla, and coconut flakes.  Once it is cooled, add it to your pie filling and chill

Low carb sugar free chocolate cream pie

I wanted to try a take on a milk chocolate pie instead of the dark chocolate pie I made here

So this is my take on chocolate cream pie aka milk chocolate

Crust:
1 cup of almond flour
1 tsp of sweetener ( I used splenda essentials)
2 tbls butter

Filling:
1 1/2 cups of coconut milk
1/2 cup of heavy whipping cream
1/2 cup of cocoa
2 eggs
1/2 cup of erythritol
1/4 cup of splenda essentials (opt)
2 squares of 85% Lindt candy
1 tsp of vanilla
2 tbls of butter
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Heat your oven to 350, put your butter in your pie pan (I use glass), and let it melt, once it melts, pull it out and add your almond flour and sweetener, mix and press into pie pan, bake until browned.

In a medium sauce pan add your two milk's, eggs, and sweeteners and cocoa.  Cream those ingredients together and cook on medium high heat till boiling, boil for a few minutes, you won't really see it get thick here, but once you have let it come to a good boil then remove from fire and add your chocolate lindt, vanilla, and butter.  Set it aside and let it cool before pouring your filling into the crust.  Once you have poured in your filling put pie in fridge to finish cooling and setting.

Low Carb sugar free pumpkin pie

I love this Pie!!!!!!!

I got the recipe from low carb diets about.com and then just tweaked it a bit

Crust
1 cup of chopped pecans
2 tbls of butter
a few drops of ez-sweetz

Pie filling
1 can of 15 oz pumpkin
3/4 of heavy whipping cream
1 1/2 tsp of pumpkin spice
dash of salt
1/2 cup of erythritol
20 drops of ez-sweetz
2 eggs

Put oven on 425 (very important)
place your pie pan ( I use glass), in the oven with the butter till it melts, take out of the oven and add your pecan pieces and sweetener and mix together with a spoon and then press down into the pan to make your crust, then pour your mixed pie filling into the pie and turn the oven down to 375 and bake for 15 mins, then turn it down to 300 and finish baking for 30 - 40 minutes.

so the only difference in my pie and the one on low carb diets about.com is the way the crust is done, the sweetener used and the spices (kinda) I just used the pumpkin spice mix, and I just use heavy whipping cream.  Also I only whisk my pie filling together with a wire whisk.

I tried just using ez-sweetz and it doesn't turn out as good as using the erythritol.

Warning - this pie is very addicting ........
Here is her original recipe
http://lowcarbdiets.about.com/od/desserts/r/pumpkinpie.htm

low carb sugar free chocolate pie

 

yeah - but because I am such a chocolate pie lover - this is what I changed it to

I doubled the recipe below for the pie in a cake pan
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1/2 cup of unsweetened cocoa powder
1/4 cup of erythritol 
1/4 cup of splenda essentials
dash of salt
4 squares of Lindt 85 %
2 eggs
2 cups of unsweetened chocolate almond milk 
1 tsp of vanilla
1 tbls of butter 

For crust -
1 cup of almond flour or almond meal
1 tbls of splenda essentials
3 tbls of unsalted butter
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Mix together your cocoa and sweeteners and salt
add your almond milk and eggs and stir constantly over a medium to high heat until boiling ( it doesn't really thicken right here), once it comes to a boil while your stirring it let it go like that for a few minutes then take off the heat and add your lindt bar broken up and stir into the mixture, your butter and vanilla.

put oven on *350 and add butter to a cake pan or pie pan and let melt, once melted add your almond flour and sweetener and press down to form your crust and bake until lightly browned. Once your pie filling is cooled just a bit pour it over your crust and chill for a few hours before devouring .......

Low carb coconut cream pie

I had been searching a searching for a low carb coconut cream pie, but all I found were custards or pies that you had to use xanthan gum or gelatin and I don't like either one too much, so I decided to take my chocolate pie recipe and change it up a bit to make this one.

I finally also found some coconut milk that was lower in carbs, only 1 carb per 1 cup

so for this pie I used a coconut flake crust, but for lower carbs next time I will do an almond flour crust I think.

Crust - 3 tbls of butter or coconut oil melted in your pie pan (I melted mine in the oven directly in the pie pan)

once your butter or oil is melted add some sweetener and about 1 cup of unsweetened coconut flakes or 1 1/2 cups of almond flour or almond meal and pack down into the pie plate and bake until browned

Pie filling - 1 1/2 cups of coconut milk and 1/2 cup of heavy whipping cream - or to lower carbs just use 2 cups of your coconut milk

1/2 cup of erythritol

1/4 cup of splenda essentials 

3 eggs

1 cup of unsweetened coconut flakes

1/4 tsp of vanilla

pat of unsalted butter

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Mix your sugars together and then add your milk and eggs, bring to a boil stir constantly, once it comes to a good boil turn off heat and add your vanilla, butter, and coconut flakes and set aside to cool just a bit, once cooled down pour your pie filling into your crust and let cool and set in the frig for at least 2-3 hrs before serving - add a whipped topping if you choose.

* as a side note - these are the sweeteners I used but if your like me you will like to tweak things to your taste.