Keto Coconut Cream Pie – All Day I Dream About Food

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This keto coconut cream pie contains a creamy wealthy sugar free custard in a low carb almond flour crust. It’s a wealthy and luscious dessert for coconut lovers!

Titled image of a slice of keto coconut cream pie on a white plate with a forkful taken out of it.

My coconut cream pie recipe will get an replace! Now it’s decrease in carbs, simpler to make, and simply as scrumptious because it ever was. It’s the right sugar free dessert for anybody craving a wealthy custard pie.

It’s been a very long time since I have re-visited this recipe. Let’s face it, I am too busy making all kinds of different keto desserts. And different simple keto meals, after all. My need to continually make one thing new and totally different typically deters me from updating outdated favorites.

But I’ve had this keto coconut cream pie hanging about my mind for some time, simply begging me to make it even higher. And hey, why not shoot a video for it whereas I’m at it?

How may I resist that form of dessert plea? And for those who’re a coconut dessert lover, don’t miss my Keto Coconut Cream Poke Cake!

A sugar free coconut cream pie with a slice taken out of it.

Updated coconut cream pie recipe

This keto coconut cream pie recipe already had nice bones. But I knew I may re-work it to make it much more keto-pleasant.

The one factor that merely needed to go was the crust. It was my unique try at making a flaky low carb pie crust and it was fairly good. But with the addition of gluten-free flour, it added only a few too many carbs for my liking.

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It was additionally fairly fussy and required a whole lot of work, together with freezing the pie crust for some time earlier than baking.

None of us want the additional carbs OR the additional work, am I proper? And with the event of my simple keto pie crust, I simplified the entire course of tremendously.

I re-labored the filling however solely very barely, by including some coconut cream and decreasing the shredded coconut.

This new recipe is available in at solely 6.four grams whole carbs, and is less complicated and quicker to make. Which means you get scrumptious coconut cream pie to your mouth even sooner!

A slice of keto coconut cream pie on a white plate over a pink patterned napkin.

How to make keto coconut cream pie

Ready to make this luscious dessert? Let me stroll you thru the method so you recognize precisely the way it’s finished. And don’t miss my educational video within the recipe card!

The crust:

This easy almond flour pie crust takes solely four components and about 10 minutes prep time. It’s merely pressed into the pan so there isn’t any fussy rolling and transferring to the pie dish.

Follow the instructions for baking it unfilled, which takes about 20 minutes.

The coconut custard filling:

The wealthy coconut custard filling isn’t laborious to make in any respect. But it does require your fixed consideration so make sure to not stroll away. I like utilizing a mixture of each heavy cream and coconut cream, however you may simply do all heavy cream. Bring it to a simmer however don’t let it boil.

Temper the eggs

This is an important step so don’t skip it. Tempering refers to bringing the temperature of the eggs up very slowly by whisking in a number of the scorching cream. You should whisk constantly as you achieve this. Then you slowly whisk the egg combination again into the pan of scorching cream.

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This retains the eggs from over-cooking and curdling, so that you get a easy creamy filling.

If, by probability, issues bought away on you and your custard does curdle or break up, don’t panic. Get the entire mess right into a blender and mix till it smooths out once more.

Thicken the custard

Conventional custard usually takes a little bit of cornstarch to assist it set. But that’s not a really keto pleasant choice so I advocate both xanthan gum or glucomannan. It solely takes 1/four teaspoon of both to assist the filling agency up properly.

Chill the pie

You want somewhat endurance for making coconut cream pie, because it wants to sit back 2 to three hours to agency up. You can cheat a bit and get it into the freezer for an hour.

The cream topping:

Finish off your stunning keto coconut cream pie with a easy whipped cream topping and a few toasted flaked coconut. How attractive is that?

A slice of coconut cream pie over a floral pink napkin, with a forkful taken out of the pie.

Can you make Coconut Cream Pie upfront?

You wager! This attractive keto custard pie could be prepped a day upfront. I recommend making the crust and filling, and protecting it tightly in plastic wrap. Then make the whipped cream topping simply earlier than serving.

I haven’t tried to freeze this specific pie however I can’t see why it wouldn’t work. If you’re freezing it for advance preparation, I would do it with out the whipped cream topping.

Now go… run to the kitchen and make this delectable, creamy coconut pie. You received’t remorse it!

More keto coconut dessert recipes

A sugar free coconut cream pie with a slice taken out of it.


Keto Coconut Cream Pie

This keto coconut cream pie contains a creamy wealthy sugar free custard in a low carb almond flour crust. It’s a wealthy and luscious dessert for coconut lovers! 

Course Dessert

Cuisine American

Keyword keto coconut cream pie

Prep Time 45 minutes

Cook Time 25 minutes

Chill Time four hours

Total Time 5 hours 10 minutes

Servings 12 servings

Calories 365kcal



  • Combine the heavy cream and coconut cream in a medium saucepan over medium warmth. Bring to only a simmer.

  • In a medium bowl, whisk the eggs, egg yolk, powdered sweetener, and salt. Slowly stir in about half of the recent cream, whisking constantly, to mood the eggs. Then slowly whisk the tempered egg combination again into pan of scorching cream.

  • Cook one other four to five minutes, whisking constantly, till the combination begins to thicken.

  • Remove from warmth and whisk within the butter, coconut extract, and vanilla extract. Sprinkle floor with the xanthan gum and whisk briskly to mix. Stir within the shredded coconut.

  • Pour the combination into the baked pie crust and unfold to the edgs. Refrigerate no less than 2 to three hours.


  • Place the whipping cream in a big bowl and add the sweetener and vanilla. Beat till the cream holds stiff peaks.

  • Spread excessive of the chilled pie and sprinkle with the toasted flaked coconut.


Serving: 1slice = 1/12th of pie | Calories: 365kcal | Carbohydrates: 6.fourg | Protein: 5.fourg | Fat: 35g | Fiber: 2.2g

Guest submit by Carolyn

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