Keto Coconut Cream Pie

Creamy, rich, and loaded with coconut flavor — this no-sugar-added pie has a buttery almond flour crust and a smooth, custard-like filling. A keto-friendly twist on a classic dessert!

📝 Recipe Card

Hook

Low-Carb Coconut Cream Pie – A luscious dessert that’s gluten-free, keto-friendly, and packed with coconut goodness. Perfect for holidays, special occasions, or anytime you’re craving something sweet but guilt-free.

Servings & Timing

Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 2–3 hours
Total Time: ~3 hours 40 minutes
Yield: 8 slices

Dietary Badges

🥥 Keto-Friendly | 🌾 Gluten-Free | ❌ Refined Sugar-Free

Ingredients

For the Crust:

1 ½ cups almond flour
¼ cup melted butter
Pinch of salt

For the Filling:

13.5 oz coconut milk (unsweetened, canned)
½ cup heavy cream
⅓ cup erythritol or monk fruit sweetener
½ cup shredded unsweetened coconut
2 large eggs
1 tbsp coconut flour
1 tsp vanilla extract
Pinch of salt

Optional Topping:

Whipped cream (sugar-free)
Extra shredded coconut (toasted if desired)

Instructions

Preheat Oven: Set oven to 350°F (175°C).
Make Crust: Mix almond flour, melted butter, and salt. Press into a pie dish. Bake 10–12 minutes, until golden. Cool completely.
Cook Filling Base: In a saucepan, combine coconut milk, heavy cream, sweetener, and shredded coconut. Heat until warm.
Add Eggs: Lightly beat eggs in a separate bowl. Slowly whisk warm mixture into eggs to temper, then return to saucepan. Cook over low heat, stirring, until thickened (custard consistency).
Finish Filling: Stir in coconut flour, vanilla, and salt. Remove from heat.
Assemble Pie: Pour filling into cooled crust. Smooth top and refrigerate 2–3 hours until set.
Top & Serve: Garnish with sugar-free whipped cream and extra coconut. Serve chilled.

Notes

Coconut Flour Thickener: Helps the filling firm up without extra starch.
Toasted Coconut Topping: Toast shredded coconut in a dry skillet for 2–3 minutes for added flavor.
Make Ahead: This pie tastes best chilled overnight.

Brief Introduction

This Low-Carb Coconut Cream Pie delivers all the creamy, coconut-rich flavor of the traditional version without the sugar and carbs. With an almond flour crust and a custard-style filling, it’s smooth, satisfying, and ideal for anyone following keto or gluten-free diets.

Step-by-Step Guide

Step 1 – Crust

Mix almond flour and butter, press into dish, and prebake until golden.

Step 2 – Custard Filling

Heat coconut milk, cream, sweetener, and coconut. Slowly whisk into eggs, then return to saucepan until thickened.

Step 3 – Assemble & Chill

Pour filling into crust. Chill 2–3 hours (or overnight).

Step 4 – Garnish & Serve

Top with whipped cream and coconut before slicing.

Ingredient Details & Substitution Tips

Almond Flour: Base for the crust — can sub with pecan meal or hazelnut flour.
Sweetener: Use erythritol, monk fruit, or allulose. Allulose makes a silkier custard.
Coconut Milk: Full-fat canned is best for creaminess.
Eggs: Tempering ensures a smooth, lump-free custard.
Dairy-Free Option: Replace heavy cream with extra coconut cream.

Variations & Serving Suggestions

Chocolate Coconut Pie: Add 2 tbsp cocoa powder to the filling.
Pina Colada Pie: Stir in crushed sugar-free pineapple (adds carbs).
Nut-Free Crust: Use sunflower seed flour instead of almond flour.
Serving Ideas:
- With coffee for a dessert-like breakfast.
- As a holiday pie centerpiece.
- Mini versions in ramekins for portion control.

Storage & Make-Ahead Info

Refrigeration: Store covered in fridge for up to 5 days.
Freezer: Freeze slices individually for up to 2 months. Thaw overnight in fridge.
Make-Ahead: Bake the crust and prepare filling a day ahead — assemble and chill overnight for best texture.

Recommended Wayne Casserole 🌮🥘

Nutrition (per slice, approx., based on 8 servings)

Calories: 280–320 kcal
Protein: 6–7 g
Fat: 27–30 g
Carbohydrates: 6–8 g (net carbs: 3–4 g)
Fiber: 3–4 g
Allergens: Tree Nuts, Dairy, Eggs, Coconut

FAQs

Q: Can I bake the filling instead of chilling?
A: No, this recipe relies on custard thickening and chilling for the creamy texture.

Q: Why is my filling runny?
A: It may not have cooked long enough. Keep over low heat, stirring constantly, until it coats the back of a spoon.

Q: Can I make this dairy-free?
A: Yes — replace heavy cream with extra coconut cream or unsweetened almond milk.

Personal Note

This pie has become one of my favorite keto desserts — creamy, light, and sweet without being heavy. The almond flour crust gives a nutty base, and the coconut custard is rich yet refreshing.

Call to Action

If you try this Low-Carb Coconut Cream Pie, let me know how you liked it! ⭐ Did you keep it classic or try a twist like chocolate or pina colada style? Share your photos and inspire others to enjoy guilt-free dessert.

Author
Recent Posts

Rabia

Chef & Food Blogger at menuatthetable.com

Rabia has been a chef in Dubai for over eight years and loves exploring different types of food. Through the blog Menu at the Table, Rabia shares the best places to eat in Dubai for every cuisine. Whether you want street food or a fancy restaurant, Rabia helps you find the perfect spot to enjoy delicious meals.