Sweet and gooey, this easy crustless keto pie is packed with macadamia nuts, coconut, and white chocolate. It’s a divinely satisfying sugar free dessert.
If you love keto pecan pie, you’re going to adore this tropical inspired version!
This post is sponsored by ChocZero.
You know those days you just crave something sweet and gooey to end the day on a high note? Wait, what am I talking about? That’s every day, isn’t it?
Well this Keto Macadamia Nut Pie is just the thing to satisfy. It’s rich and gooey, and packed with tropical flavor. It’s like a giant keto white chocolate macadamia cookie, just begging you to dig in with a fork. And you will be so glad you did, trust me!
Macadamia nut pie inspiration
As you know, I am often poking around Pinterest, looking for delicious conventional recipes that are ripe for a keto makeover. It’s a wonderful source of recipe inspiration.
I have several boards devoted to recipes I plan to makeover. The trouble is that I have so many saved, I couldn’t make them all in this lifetime. But I’m trying!
And when I stumbled across this Toasted Coconut White Chocolate Macadamia Nut Pie from Can’t Stay Out of the Kitchen, I instantly envisioned how I could make a keto version.
With ChocZero white chocolate chips as my trusty sidekick, of course! They are quite the game changer for this keto baker. And they are kindly offering my readers a great discount!
How to make Keto Macadamia Nut Pie
Time needed: 55 minutes.
This delicious crustless pie is extremely easy to make. Let me walk you through it.
- Grind the coconut and macadamia nuts
They don’t need to be finely ground, but you do want to chop them up quite a bit. Use a food processor to grind them to the consistency of coarse crumbs with a few larger pieces.
- Use 2 different sweeteners
Swerve Brown gives the pie an unbelievably rich, caramel like flavor. But it can recrystallize quite a bit so using some BochaSweet or allulose can really help.
- Melt the butter with the sweeteners
Do this over very low heat, as low as your stove can go. You don’t want to heat it up much, you really just want to liquify the butter so that the sweeteners will dissolve properly.
- Stir in the cream and eggs
Take the pan off of the heat and stir in the cream and eggs. As long as you didn’t heat the butter up too much, adding eggs right into the pan should not be a problem.
- Stir in the remaining ingredients
I do recommend keeping a few of the white chocolate chips for after baking, but that’s purely aesthetic!
- Bake until mostly set
As with any gooey pie, you want to bake until it’s golden but there is still a little jiggle in the very center when you shake the pan. Don’t over-bake!
- Let cool before slicing
If you want proper slices, let it cool completely. If you just want to scoop some out onto a plate and top it with vanilla ice cream, then I recommend digging in when it’s still a little warm. Yum!
Can you make Keto Macadamia Pie in advance?
You can make this keto pie a day or two in advance, and store it in the fridge. It will continue to firm up as it cools, so if you want it to be more gooey, simply warm it gently in the oven or warm individual pieces in the microwave.
Store any leftovers in the fridge, tightly wrapped up so it doesn’t dry out.
Can you make this dairy free?
Cutting back on dairy? Well you can easily make this pie with coconut cream in place of the heavy cream. The white chocolate chips, however, contain dairy. You can sub them out for some dark chocolate.
More delicious keto macadamia nut recipes
- Keto Macadamia Shortbread Cookies
- Low Carb Coconut Macadamia Nut Bars
- Chocolate Macadamia Nut Tarts
- Coconut Cheesecake with Macadamia Nut Crust
- Macadamia Nut Bread
- Chocolate Macadamia Nut Clusters
Keto Macadamia Nut Pie
- Preheat the oven to 325F and grease a glass or ceramic pie pan.
- In a food processor, combine the coconut and macadamia nuts. Pulse until coarsely ground with a few bigger pieces.
- In a large saucepan over low heat, melt the butter with the sweeteners, stirring until the sweeteners are dissolved.
- Remove from heat and whisk in the cream and eggs, then stir in the coconut/macadamia mixutre, coconut flour, and vanilla extract until well combined. Fold in the white chocolate chips, keeping a few for the top of the pie after it's baked.
- Spread the mixture in the prepared pie plate and bake 35 to 40 minutes, until golden around the edges but the center still jiggles slightly.
- Remove and add the remaining white chocolate chips. Let cool completely in the pan. Serve warm or room temperature.