Crustless Coconut Cream Pie Bites

Ingredients

• 1 packet Coconut Cream Pie Keto Chow (or 1 scoop)
• 1 cup unsweetened coconut milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/2 cup unsweetened shredded coconut
• 1/4 cup keto sweetener
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1/2–1 tsp coconut extract
• Pinch of salt
• Whipped cream and toasted coconut, for topping (optional)

Instructions

1. Preheat the oven to 325°F. Spray a silicone mold with avocado oil.
2. In a blender or mixing bowl, combine the eggs, coconut milk, heavy cream, melted butter, Keto Chow, sweetener, vanilla, salt and coconut extract. Blend until smooth.
3. Stir in the shredded coconut; don't blend it, you want the texture.
4. Pour into the mold. Bake 20–25 minutes, until the center is just set and a little jiggly.
5. Cool to room temperature, then refrigerate at least 3–4 hours or overnight to firm up. Add whipped cream and toasted coconut if you like.