Low Carb Coconut Cream Pie

I made this pie a couple weeks ago and I have to tell you, it is the bomb! 

Low Carb Coconut Cream Pie

1 cup almond flour

1/4 cup butter, melted

1 packet sweetner

1 cup cream

1 cup very cold water

1 small box instant sugar free vanilla pudding

1 cup unsweetened coconut flakes

In a small mixing bowl combine almond flour, butter and sweetener until it forms a crumbly mixture.  Press into an 8 inch pie dish to form a crust.  Chill in the refrigerator while you make the filling.

Almond flour pie crust

Filling will double in volume and be thick and fluffy

In a large bowl add remaining ingredients.  Use a hand mixer to combine until smooth at low speed for one minute.  Increase speed on mixer until filling doubles in volume and becomes thick and fluffy.  Add filling to pie crust and smooth.  Refrigerate for two hours to set.  Makes 8 servings.

Wouldn't this make a lovely Easter dessert?  A little dollop of whipped cream on top of each slice is good too!  I really liked this dessert and I hope you will too.