Keto Coconut Cream Pie – Creamy, Low-Carb, and Easy
If you miss classic cream pies but want to keep things low-carb, this keto coconut cream pie hits the sweet spot. It’s rich, silky, and full of real coconut flavor without the sugar crash. The crust is buttery and slightly crisp, the filling is smooth and custardy, and the topping is a fluffy cloud of whipped cream.
It tastes like a special-occasion dessert but is simple enough to make on a weekend. You won’t need any special equipment, just a saucepan, a whisk, and a pie plate.
Ingredients
Method
- Prep the oven and pan. Heat the oven to 350°F (175°C). Lightly grease a 9-inch pie plate with butter or spray.
- Make the crust. In a bowl, combine 1 1/2 cups almond flour, 1/2 cup unsweetened shredded coconut, 3 tablespoons granulated keto sweetener, and a pinch of salt. Stir in 6 tablespoons melted butter until the mixture resembles damp sand.
- Press and bake. Press the crust firmly into the bottom and up the sides of the pie plate. Prick the bottom with a fork. Bake 12–15 minutes until lightly golden. Let cool completely.
- Toast the coconut. Spread 1/2 cup unsweetened shredded coconut on a baking sheet. Bake at 350°F for 4–6 minutes, stirring once, until golden. Watch closely—coconut burns fast. Set aside to cool.
- Bloom the gelatin (optional but helpful). Sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water. Let sit 5 minutes.
- Start the custard base. In a medium saucepan off the heat, whisk 4 egg yolks with 1/2 cup granulated keto sweetener and a pinch of salt until smooth and slightly pale.
- Add liquids. Whisk in 1 cup full-fat coconut milk and 3/4 cup coconut cream until well combined.
- Cook gently. Place the saucepan over medium-low heat. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 6–10 minutes. Don’t let it boil hard—gentle steam is fine.
- Add gelatin and flavoring. Remove from heat. If using gelatin, stir in the bloomed gelatin until dissolved. Whisk in 1 teaspoon vanilla extract. Fold in 1/2 cup unsweetened shredded coconut for extra texture.
- Cool the filling slightly. Let the custard stand 10 minutes, stirring a few times to release steam. This prevents condensation in the crust.
- Fill the crust. Pour the custard into the cooled crust. Smooth the top. Cover loosely with plastic wrap, pressing it gently onto the surface to prevent a skin.
- Chill to set. Refrigerate at least 4 hours, preferably overnight, until firm and sliceable.
- Make the whipped cream topping. In a chilled bowl, beat 1 cup heavy cream with 2–3 tablespoons powdered keto sweetener and 1/2 teaspoon vanilla until soft-to-medium peaks form. Don’t overbeat.
- Finish the pie. Spread or pipe the whipped cream over the set pie. Sprinkle the toasted coconut over the top.
- Slice and serve. For clean slices, use a sharp knife warmed under hot water and wiped dry between cuts.
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What Makes This Recipe So Good
- Truly low-carb. Made with almond flour, unsweetened coconut, and keto-friendly sweetener, it fits a keto lifestyle without compromise.
- Real-deal texture. The filling is thick and creamy, thanks to egg yolks and coconut cream, not cornstarch or flour.
- Toasted coconut topping. A quick toast in the oven brings out a deep, nutty coconut flavor that makes every bite better.
- No complicated steps. The recipe uses basic techniques: blind-baking the crust, whisking a custard, and whipping cream.
- Make-ahead friendly. The pie sets beautifully in the fridge and tastes even better the next day.
Shopping List
- Almond flour (fine blanched)
- Unsweetened shredded coconut (for crust and topping)
- Butter (salted or unsalted)
- Keto sweetener (granulated and powdered; erythritol/monk fruit blend works well)
- Eggs (you’ll use yolks for the custard)
- Coconut cream (not cream of coconut; chilled cans if possible)
- Full-fat coconut milk (unsweetened, canned)
- Heavy whipping cream
- Unsweetened vanilla extract
- Unflavored gelatin (optional, for extra stability)
- Sea salt
Step-by-Step Instructions
- Prep the oven and pan. Heat the oven to 350°F (175°C). Lightly grease a 9-inch pie plate with butter or spray.
- Make the crust. In a bowl, combine 1 1/2 cups almond flour, 1/2 cup unsweetened shredded coconut, 3 tablespoons granulated keto sweetener, and a pinch of salt.
Stir in 6 tablespoons melted butter until the mixture resembles damp sand.
- Press and bake. Press the crust firmly into the bottom and up the sides of the pie plate. Prick the bottom with a fork. Bake 12–15 minutes until lightly golden.
Let cool completely.
- Toast the coconut. Spread 1/2 cup unsweetened shredded coconut on a baking sheet. Bake at 350°F for 4–6 minutes, stirring once, until golden. Watch closely—coconut burns fast.
Set aside to cool.
- Bloom the gelatin (optional but helpful). Sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water. Let sit 5 minutes.
- Start the custard base. In a medium saucepan off the heat, whisk 4 egg yolks with 1/2 cup granulated keto sweetener and a pinch of salt until smooth and slightly pale.
- Add liquids. Whisk in 1 cup full-fat coconut milk and 3/4 cup coconut cream until well combined.
- Cook gently. Place the saucepan over medium-low heat. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 6–10 minutes.
Don’t let it boil hard—gentle steam is fine.
- Add gelatin and flavoring. Remove from heat. If using gelatin, stir in the bloomed gelatin until dissolved. Whisk in 1 teaspoon vanilla extract.
Fold in 1/2 cup unsweetened shredded coconut for extra texture.
- Cool the filling slightly. Let the custard stand 10 minutes, stirring a few times to release steam. This prevents condensation in the crust.
- Fill the crust. Pour the custard into the cooled crust. Smooth the top.
Cover loosely with plastic wrap, pressing it gently onto the surface to prevent a skin.
- Chill to set. Refrigerate at least 4 hours, preferably overnight, until firm and sliceable.
- Make the whipped cream topping. In a chilled bowl, beat 1 cup heavy cream with 2–3 tablespoons powdered keto sweetener and 1/2 teaspoon vanilla until soft-to-medium peaks form. Don’t overbeat.
- Finish the pie. Spread or pipe the whipped cream over the set pie. Sprinkle the toasted coconut over the top.
- Slice and serve. For clean slices, use a sharp knife warmed under hot water and wiped dry between cuts.
How to Store
- Refrigerate: Keep covered in the fridge for up to 4 days.
A cake dome or inverted bowl works well to protect the topping.
- Freeze: For best texture, freeze without the whipped cream. Wrap the set pie tightly and freeze up to 1 month. Thaw overnight in the fridge and add whipped cream and toasted coconut before serving.
- Make-ahead: The crust can be baked 2 days ahead, and the custard can be made the day before.
Assemble and top before serving.
Why This is Good for You
- Low-carb and keto-friendly. Almond flour and coconut replace high-carb flours and sugars, keeping net carbs low.
- Healthy fats for satiety. Coconut and cream provide fats that help you feel full and satisfied.
- No refined sugar. Using a keto sweetener helps manage blood sugar and reduces energy crashes.
- Naturally gluten-free. Almond flour makes a tender crust without wheat.
Common Mistakes to Avoid
- Overcooking the custard. Boiling can curdle the eggs. Keep the heat medium-low and whisk constantly until just thickened.
- Skipping the cool-down. Pouring piping-hot custard into the crust can make it soggy. Let the filling cool briefly before assembling.
- Using the wrong coconut product. You need unsweetened coconut cream and coconut milk, not cream of coconut.
Check the labels.
- Not baking the crust long enough. A pale crust can get soft under the filling. Bake until lightly golden and let it cool completely.
- Overbeating the whipped cream. Overmixing turns it grainy. Stop at soft to medium peaks for a silky topping.
Variations You Can Try
- Chocolate swirl. Melt 2 ounces of sugar-free dark chocolate and swirl it into the warm custard before chilling.
- Macadamia crust. Replace 1/2 cup of the almond flour with finely chopped macadamias for a buttery, tropical twist.
- Lime zest lift. Add 1 teaspoon lime zest to the custard and a squeeze of lime to the whipped cream for a bright finish.
- Stabilized topping. Whisk 1 teaspoon gelatin into 2 tablespoons hot water and fold into the whipped cream for a topping that holds longer.
- No-bake shortcut. Skip baking by pressing the crust and chilling it, then rely on the gelatin to set the filling.
The crust will be softer but still tasty.
FAQ
Can I use only coconut milk instead of coconut cream?
Using only coconut milk will make the filling thinner. For the best set and rich flavor, use a mix of coconut milk and coconut cream. If you only have coconut milk, add the optional gelatin to help it set.
What sweetener works best?
A erythritol/monk fruit blend is reliable and has a clean taste.
Use granulated for the crust and filling, and powdered for the whipped cream to avoid grittiness.
Can I make this dairy-free?
Yes. Replace butter with refined coconut oil in the crust and skip the heavy cream topping in favor of whipped coconut cream. Make sure all products are unsweetened.
How do I know the custard is thick enough?
It should coat the back of a spoon, and when you run a finger through the coating, the line should stay.
If in doubt, cook a minute longer over gentle heat while whisking.
My crust sticks to the pan. What did I do wrong?
It may need more fat or more time to cool. Grease the pan well, press the crust firmly, and allow it to cool fully before adding the filling.
Chilling the baked crust for 20 minutes also helps.
Can I add shredded coconut to the filling?
Absolutely. Stir in 1/2 cup unsweetened shredded coconut for texture. Toasted coconut adds even more flavor if you like a deeper taste.
Is this pie very sweet?
It’s lightly sweet, closer to classic coconut cream pie without the sugary punch.
Taste the custard before chilling and adjust sweetener to your preference.
How long does it take to set?
Plan for at least 4 hours in the fridge. Overnight gives the cleanest slices and the best overall texture.
In Conclusion
Keto coconut cream pie delivers the comfort of a classic dessert with a smart, low-carb twist. The almond-coconut crust, creamy coconut filling, and billowy whipped topping make a dessert that feels indulgent but fits your goals.
It’s simple enough for a family dinner and special enough for guests. Make it once, and it might become your new go-to celebration pie.
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