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toasted coconut crust recipe for diabetics

Sugar Free Toasted Coconut Crust Recipe

A simple light and tasty toasted coconut crust that is perfect for low carb or diabetic diets.
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Course: Dessert
Cuisine: American
Keyword: Low carb Coconut Crust Rcipe, Toasted Coconut Crust Recipe
Servings: 1 - 9 inch pie
Calories: 897kcal
Author: The Naked Diabetic
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Ingredients

  • 2 cups Unsweetened Coconut- Medium sized shredded
  • 3 Tbsp Butter - Melted
  • ¼ Cup Splenda Granulated Sweetener
  • 1 medium Egg White (room temperature)
  • pinch Salt

Instructions

  • Preheat oven to 325 °F (160 C)
  • In a small mixing bowl whisk the egg white.
  • In a separate bowl, combine the shredded coconut with the sweetener and stir.
  • Add the melted butter to the coconut and mix well.
  • Add the whisked egg white to the coconut mixture and stir untii mixed thoroughly
  • Press into pie plate, springform pan or desired baking pan(s)
  • Bake for approximately 15 minutes, or until just on the verge of turning golden.
  • Remove from oven and allow to cool.
  • Use with your favourite no bake dessert recipe.

Notes

Nutrition Information is for the full recipe - divide accordingly

Nutrition

Calories: 897kcal | Carbohydrates: 22g | Fiber: 11g | Net Carbs: 11gr | Protein: 16g | Fat: 154g | Saturated Fat: 128g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 389mg | Potassium: 1069mg | Sugar: 14g | Calcium: 61mg | Iron: 6mg