Looking for effortless keto Christmas recipe? I’m coming with this easy-peasy orange squeezy coconut pie. No flour, no gluten and no sugar. For everyone who wants to keep their diet on a right track during festive period. There’s also dairy free option – in you swap butter (although clarified butter is pure fat, not dairy anymore) with coconut oil and cream with coconut milk. I wish I could also say it’s vegan, but unfortunately this pie contains eggs, so…sorry Vegans, maybe next time. I’m not the best with vegan baking (yet) but maybe I’ll try to figure out some vegan Christmas recipes.

This keto coconut & orange pie it’s a great option for all of you who are busy with other stuff (like Christmas decorations ;-)) or simply you don’t really like to spend hours in the kitchen, but you still want to surprise your loved ones or yourself with more healthy pie. Remember: healthy doesn’t mean tasteless! This pie is sweet, moist, flavorsome (your kitchen will smell like delicious orange pie) with an exotic coconut twist. Oh, if you wish to spend this Christmas in more exotic place, but obviously you can’t, this pie is a perfect replacement 😉

Again, like my previous recipe – you don’t need any major baking skills or expensive kitchen equipment. All you need is a whisk or spoon and baking tray (you can use any different shape), and the oven of course. 10 minutes to combine all the ingredients and another 30 in the oven. C’mon if I can make it, you can make it! 🙂

keto coconut & orange Christmas pie

INGREDIENTS for 20cm / about 7-8 inch round baking tray:

• 3 medium eggs
• ¾ tsp baking powder
• 2½ tbsp coconut flour
• 5 tbsp xylitol
• 2 tbsp clarified butter or coconut oil (melted)
• 220 ml coconut milk or double/single cream
• juice from half of orange
• zest from one orange
• pinch of ginger powder
• 4½ tbsp desiccated coconut

DIRECTIONS

Heat the oven to 170°C, prepare baking tray – grease it with some butter or coconut oil or fill with baking paper. I have a silicon tray, so no need to grease or use baking paper.

In a large bowl whisk together 3 eggs and xylitol or other sugar alternative. You can use handheld mixer to make it quickly and achieve more fluffy batter. Add the rest of ingredients: baking powder, coconut flour, melted and cooled butter or coconut oil, coconut milk or cream, ginger powder, orange juice and orange zest and at the end desiccated coconut.

Pour the batter to a baking tray and pop into the oven. Set the timer for about 35 minutes. Keep an eye on it, every oven is different so yours may need 5 minutes more or 5 minutes less baking. Bake until the top is golden brown. After baking slightly open oven door and leave the pie to cool down.

Sprinkle with xylitol powder (I’ve used coffee grinder to make xylitol powder) and serve.

Enjoy!