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.
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.