Keto Coconut Vanilla Custard Bars – Creamy, Low-Carb Comfort
These Keto Coconut Vanilla Custard Bars taste like a bakery treat but fit neatly into a low-carb lifestyle. The texture is rich and silky with a golden coconut top that adds just the right chew. They’re lightly sweet, deeply vanilla, and surprisingly simple to make.
If you love coconut cream pie or custard desserts, this is the bar you’ll keep coming back to. Serve them chilled for a clean slice and a perfectly set custard.
Ingredients
Method
- Prep the pan: Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting. Preheat the oven to 350°F (175°C).
- Make the crust: In a bowl, combine 1 1/2 cups almond flour, 2 tablespoons coconut flour, 1/4 cup granulated keto sweetener, and a pinch of sea salt. Stir in 6 tablespoons melted butter until the mixture looks like damp sand.
- Press and bake: Press the crust mixture evenly into the lined pan. Dock lightly with a fork. Bake for 10–12 minutes until lightly golden at the edges. Set aside to cool slightly.
- Warm the dairy/coconut base: In a saucepan, add 1 cup full-fat coconut milk and 1/2 cup heavy cream. Heat over medium-low until steaming but not boiling.
- Sweeten and flavor: Whisk in 1/3–1/2 cup granulated keto sweetener (to taste), 1 1/2 teaspoons vanilla extract, and a small pinch of salt. Keep the mixture warm.
- Optional gelatin boost: If you want a firmer bar, sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water in a small cup. Let bloom 5 minutes, then whisk the bloomed gelatin into the warm coconut mixture until dissolved.
- Temper the eggs: In a separate bowl, whisk 3 large eggs until smooth. Slowly ladle in some of the warm coconut mixture while whisking constantly. Once warmed, pour the egg mixture back into the saucepan, whisking as you go.
- Cook the custard: Stir over low heat for 3–5 minutes until the custard slightly thickens and coats the back of a spoon. Do not let it boil. If it gets lumpy, strain it through a fine mesh sieve.
- Assemble: Pour the custard over the par-baked crust. Tap the pan gently to release air bubbles.
- Add the coconut top: Sprinkle 1/2 cup unsweetened shredded coconut evenly over the custard.
- Bake to set: Return the pan to the oven and bake for 18–24 minutes, until the edges are set and the center has a slight jiggle. The top should look lightly toasted.
- Cool and chill: Let the bars cool on the counter for 1 hour. Transfer to the fridge for at least 3 hours, preferably overnight, until fully set.
- Slice and serve: Lift out using the parchment. Use a sharp knife to cut into 12–16 bars. Dust with a little powdered keto sweetener if you like.
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What Makes This Special
These bars bring together a buttery almond crust, a smooth vanilla custard, and a toasty coconut finish—all without the sugar crash. The custard is made with full-fat coconut milk for extra creaminess and healthy fats.
A touch of almond flour keeps carbs low while giving the crust structure and a delicate bite.
They’re sweetened with a keto-friendly sweetener that doesn’t overpower the coconut or vanilla. The bars slice cleanly, pack well for on-the-go snacks, and feel decadent without being heavy. It’s comfort dessert with smart ingredients.
Shopping List
- Almond flour (fine blanched)
- Unsweetened shredded coconut
- Coconut flour
- Butter (or coconut oil for dairy-free)
- Granulated keto sweetener (erythritol/monk fruit blend works well)
- Full-fat coconut milk (canned, well shaken)
- Heavy cream (or more coconut cream for dairy-free)
- Eggs (room temperature)
- Vanilla extract (or vanilla bean paste)
- Sea salt
- Unflavored gelatin (optional, for extra-firm set)
- Powdered keto sweetener (optional, for dusting)
Instructions
- Prep the pan: Line an 8×8-inch baking pan with parchment, leaving overhang for easy lifting.
Preheat the oven to 350°F (175°C).
- Make the crust: In a bowl, combine 1 1/2 cups almond flour, 2 tablespoons coconut flour, 1/4 cup granulated keto sweetener, and a pinch of sea salt. Stir in 6 tablespoons melted butter until the mixture looks like damp sand.
- Press and bake: Press the crust mixture evenly into the lined pan. Dock lightly with a fork.
Bake for 10–12 minutes until lightly golden at the edges. Set aside to cool slightly.
- Warm the dairy/coconut base: In a saucepan, add 1 cup full-fat coconut milk and 1/2 cup heavy cream. Heat over medium-low until steaming but not boiling.
- Sweeten and flavor: Whisk in 1/3–1/2 cup granulated keto sweetener (to taste), 1 1/2 teaspoons vanilla extract, and a small pinch of salt.
Keep the mixture warm.
- Optional gelatin boost: If you want a firmer bar, sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water in a small cup. Let bloom 5 minutes, then whisk the bloomed gelatin into the warm coconut mixture until dissolved.
- Temper the eggs: In a separate bowl, whisk 3 large eggs until smooth. Slowly ladle in some of the warm coconut mixture while whisking constantly.
Once warmed, pour the egg mixture back into the saucepan, whisking as you go.
- Cook the custard: Stir over low heat for 3–5 minutes until the custard slightly thickens and coats the back of a spoon. Do not let it boil. If it gets lumpy, strain it through a fine mesh sieve.
- Assemble: Pour the custard over the par-baked crust.
Tap the pan gently to release air bubbles.
- Add the coconut top: Sprinkle 1/2 cup unsweetened shredded coconut evenly over the custard.
- Bake to set: Return the pan to the oven and bake for 18–24 minutes, until the edges are set and the center has a slight jiggle. The top should look lightly toasted.
- Cool and chill: Let the bars cool on the counter for 1 hour. Transfer to the fridge for at least 3 hours, preferably overnight, until fully set.
- Slice and serve: Lift out using the parchment.
Use a sharp knife to cut into 12–16 bars. Dust with a little powdered keto sweetener if you like.
Storage Instructions
Store the bars in an airtight container in the refrigerator for up to 5 days. Place parchment between layers to prevent sticking.
For longer storage, freeze individually wrapped bars for up to 2 months.
To serve from frozen, thaw overnight in the fridge or at room temperature for 30–45 minutes. Avoid microwaving, which can soften the crust and weep the custard.
Health Benefits
- Low-carb, high-fat balance: Almond flour, coconut milk, and butter provide satisfying fats that help control cravings and support keto macros.
- Fiber from coconut: Unsweetened coconut adds texture and a bit of fiber, which can help with fullness.
- No refined sugar: Using a keto-friendly sweetener keeps blood sugar steadier and reduces post-dessert slumps.
- Nutrient-dense ingredients: Eggs offer protein and choline, while almond flour brings vitamin E and magnesium.
Pitfalls to Watch Out For
- Overbaking the custard: If it fully solidifies in the oven, it can turn rubbery. Pull it when the center still has a soft jiggle.
- Boiling the mixture: High heat can scramble the eggs.
Keep it low and gentle, and whisk steadily.
- Using light coconut milk: It won’t set as well and won’t taste as rich. Full-fat only here.
- Crust too loose: Measure flours accurately and press firmly into the pan. If it seems crumbly, add 1 more tablespoon melted butter.
- Grainy sweetener: Some keto sweeteners can crystallize.
A blend with erythritol and monk fruit works best; powdered sweetener is even smoother.
Recipe Variations
- Lemon-Kissed Coconut Bars: Add 1–2 teaspoons lemon zest and 1 tablespoon lemon juice to the custard for a bright, custard-pie vibe.
- Toasted Almond Crunch: Stir 1/4 cup chopped toasted almonds into the crust and sprinkle a little on top before baking.
- Chocolate Drizzle: Melt 1/4 cup sugar-free dark chocolate with 1 teaspoon coconut oil and drizzle over the chilled bars.
- Dairy-Free: Replace butter with coconut oil and heavy cream with extra coconut cream. The bars will set a bit softer but still slice well.
- Vanilla Bean Upgrade: Use 1 teaspoon vanilla bean paste or scrape half a vanilla bean for deeper flavor and pretty specks.
FAQ
Can I make these bars without almond flour?
Yes. Swap the almond flour with a mix of 3/4 cup sunflower seed flour and 1/4 cup coconut flour for a nut-free option.
You may need an extra tablespoon of fat to help it bind.
What sweetener works best?
A monk fruit–erythritol blend is reliable and bakes well. For a silkier custard, use powdered sweetener, especially if you’re sensitive to erythritol’s cooling effect.
How do I know when the custard is done?
The edges should look set and the center should wobble slightly when you jiggle the pan. If the surface cracks, it likely went too far; it will still taste good, just be firmer.
Can I make this ahead for a party?
Absolutely.
Make it a day in advance and chill overnight. Slice just before serving and keep the bars cold until they’re on the table.
Why did my crust crumble?
It may have been too dry or under-pressed. Next time, weigh your flours, add an extra tablespoon of melted butter if needed, and press firmly into an even layer.
Do I have to use gelatin?
No.
The eggs set the custard on their own. Gelatin is optional if you prefer a firmer, bakery-style slice that travels well.
Can I use coconut sugar?
Coconut sugar isn’t keto-friendly. Stick with a non-nutritive sweetener to keep carbs low and the bars within keto goals.
In Conclusion
Keto Coconut Vanilla Custard Bars are a reliable, feel-good dessert with simple ingredients and big flavor.
The creamy custard, toasted coconut, and nutty crust make every bite satisfying without a sugar spike. Keep a batch in the fridge for easy snacks, quick desserts, or a shareable treat that even non-keto friends will love.
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