Keto Coconut Cream Pie Bars 🥥✨

Creamy coconut custard, fluffy whipped topping, and a buttery almond crust — all in bar form! These keto-friendly Coconut Cream Pie Bars are an indulgent yet low-carb treat that’s perfect for parties, holidays, or a sweet weeknight dessert.

🥘 Recipe Card

Servings & Timing

Yield: 16 bars
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 3 hours
Total Time: About 3 hours 40 minutes

Dietary Badges:

Keto
Low-Carb
Gluten-Free

✅ Ingredients

For the Crust:

1 ½ cups almond flour
¼ cup unsweetened shredded coconut
¼ cup butter, melted
2 tbsp powdered erythritol
½ tsp vanilla extract

For the Coconut Cream Filling:

1 ½ cups heavy whipping cream
½ cup unsweetened coconut milk (canned, full-fat)
½ cup powdered erythritol
4 large egg yolks
3 tbsp coconut flour
1 tsp vanilla extract
½ cup unsweetened shredded coconut

For the Topping:

1 cup heavy whipping cream
2 tbsp powdered erythritol
½ tsp vanilla extract
2 tbsp toasted coconut flakes (for garnish)

📖 Instructions

Make the Crust
- Preheat oven to 350°F (175°C).
- In a bowl, mix almond flour, shredded coconut, melted butter, erythritol, and vanilla until crumbly.
- Press mixture evenly into the bottom of a parchment-lined 8×8-inch baking dish.
- Bake for 10–12 minutes, until lightly golden. Let cool completely.
Prepare Coconut Cream Filling
- In a saucepan, whisk heavy cream, coconut milk, erythritol, and egg yolks over medium heat.
- Stir constantly until mixture thickens (about 6–8 minutes).
- Whisk in coconut flour and vanilla extract until smooth.
- Fold in shredded coconut.
- Spread filling evenly over cooled crust. Refrigerate until set (about 2 hours).
Whip the Topping
- In a chilled bowl, beat heavy cream, erythritol, and vanilla until stiff peaks form.
- Spread over the chilled coconut filling.
Finish & Serve
- Garnish with toasted coconut flakes.
- Chill at least 1 more hour before slicing into bars.

🔑 Notes & Tips

Make sure filling is completely cooled before adding whipped topping.
Toast coconut flakes in a dry skillet for 2–3 minutes for extra flavor.
Bars cut cleanest after chilling overnight.

🌟 Variations

Chocolate Drizzle: Add melted sugar-free chocolate on top for a Mounds-inspired version.
Nutty Base: Use crushed pecans or walnuts instead of almond flour for a richer crust.
Extra Coconut Flavor: Add ½ tsp coconut extract to the filling or topping.

❄️ Storage

Fridge: Store covered up to 5 days.
Freezer: Freeze bars (without topping) for up to 2 months. Thaw overnight in fridge and top with whipped cream before serving.

💌 Final Notes

These Keto Coconut Cream Pie Bars are creamy, tropical, and absolutely satisfying without the carbs. Perfect for coconut lovers and anyone who wants a refreshing keto-friendly dessert.

Author
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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.