Keto Raspberry Coconut Cream Pie Cups – A Light, No-Bake Treat
If you want something sweet without the sugar crash, these Keto Raspberry Coconut Cream Pie Cups are the kind of dessert that makes you feel like you’re cheating when you’re not. They’re creamy, fruity, and just rich enough to be satisfying. No oven, no fuss—just simple ingredients layered into something pretty and delicious.
They’re great for weeknights, gatherings, or those moments when you want a treat that won’t send your carbs over the edge.
Ingredients
Method
- Chill the coconut milk. Place a can of full-fat coconut milk in the fridge overnight so the cream separates and firms up. This step is key for a thick, silky filling.
- Make the crust base. In a bowl, mix almond flour, shredded coconut, sweetener, salt, vanilla, and melted coconut oil or butter. It should feel like damp sand and hold together when pressed.
- Portion the crust. Spoon the crust mixture into your jars or cups, pressing it gently to create a thin, even bottom layer. Set aside.
- Prepare the raspberry layer. In a small bowl, mash raspberries with sweetener and lemon juice. If you want it thicker, stir in chia seeds and let sit for 5–10 minutes.
- Make the coconut cream filling. Scoop the thick coconut cream from the top of the chilled can into a mixing bowl (leave the watery liquid behind). Add cream cheese, powdered sweetener, vanilla, and a pinch of salt. Beat with a hand mixer until smooth and fluffy, 1–2 minutes. If it’s too thick, add a tablespoon of the leftover coconut water or a splash of unsweetened almond milk.
- Layer it up. Add a spoonful of raspberry mixture over the crust. Top with a generous layer of coconut cream filling. Repeat if your cups are tall enough, ending with the cream on top.
- Chill to set. Cover and refrigerate for at least 1 hour so the layers firm up and flavors meld.
- Garnish and serve. Add a few raspberries, a sprinkle of toasted coconut, or a shaving of dark chocolate. Serve cold.
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What Makes This Recipe So Good
- Real dessert vibes, low carb payoff: You get a velvety coconut cream filling, tart raspberries, and a nutty “crust” that mimics pie without the flour or sugar.
- No-bake and fuss-free: Everything comes together in cups or jars, and chills in the fridge. No crust rolling, no complicated steps.
- Customizable: Swap berries, change the sweetener, or make it dairy-free without losing the creamy texture.
- Meal-prep friendly: Make a batch, portion it out, and you’ve got grab-and-go desserts ready for the week.
- Balanced flavor: The coconut is mellow and smooth, the raspberries bring brightness, and the nutty base adds texture and depth.
What You’ll Need
- For the crust layer:
- 1 cup finely chopped or ground almonds or almond flour
- 1/3 cup unsweetened shredded coconut
- 2 tablespoons melted coconut oil or unsalted butter
- 2 tablespoons powdered erythritol or allulose (to taste)
- Pinch of sea salt
- 1/2 teaspoon vanilla extract
- For the raspberry layer:
- 1 1/2 cups fresh raspberries (or frozen, thawed and drained)
- 1–2 tablespoons powdered keto sweetener, to taste
- 1 teaspoon lemon juice
- Optional: 1 teaspoon chia seeds to thicken
- For the coconut cream filling:
- 1 can (13.5–14 oz) full-fat coconut milk, chilled overnight
- 4 oz cream cheese, softened (or coconut cream cheese alternative)
- 1/4 cup powdered keto sweetener (erythritol, allulose, or monk fruit blend)
- 1 teaspoon vanilla extract
- Pinch of sea salt
- For garnish (optional):
- Extra raspberries
- Toasted coconut flakes
- Grated dark chocolate (90%+), just a little
- Fresh mint leaves
- Equipment:
- Mixing bowls
- Hand mixer or whisk
- 6–8 small jars or dessert cups
- Spatula and spoon
How to Make It
- Chill the coconut milk. Place a can of full-fat coconut milk in the fridge overnight so the cream separates and firms up. This step is key for a thick, silky filling.
- Make the crust base. In a bowl, mix almond flour, shredded coconut, sweetener, salt, vanilla, and melted coconut oil or butter.
It should feel like damp sand and hold together when pressed.
- Portion the crust. Spoon the crust mixture into your jars or cups, pressing it gently to create a thin, even bottom layer. Set aside.
- Prepare the raspberry layer. In a small bowl, mash raspberries with sweetener and lemon juice. If you want it thicker, stir in chia seeds and let sit for 5–10 minutes.
- Make the coconut cream filling. Scoop the thick coconut cream from the top of the chilled can into a mixing bowl (leave the watery liquid behind).
Add cream cheese, powdered sweetener, vanilla, and a pinch of salt. Beat with a hand mixer until smooth and fluffy, 1–2 minutes. If it’s too thick, add a tablespoon of the leftover coconut water or a splash of unsweetened almond milk.
- Layer it up. Add a spoonful of raspberry mixture over the crust.
Top with a generous layer of coconut cream filling. Repeat if your cups are tall enough, ending with the cream on top.
- Chill to set. Cover and refrigerate for at least 1 hour so the layers firm up and flavors meld.
- Garnish and serve. Add a few raspberries, a sprinkle of toasted coconut, or a shaving of dark chocolate. Serve cold.
Keeping It Fresh
- Storage: Keep the pie cups covered in the fridge for up to 4 days.
The crust stays pleasantly tender, and the flavors improve by day two.
- Freezing: Freeze without fresh berry garnish for up to 1 month. Thaw overnight in the fridge for best texture.
- No soggy woes: If using frozen raspberries, drain well so extra liquid doesn’t thin the layers.
Why This is Good for You
- Low carb, high satisfaction: Almonds and coconut bring healthy fats and fiber, helping you feel full with fewer carbs.
- Blood sugar friendly: Using keto-friendly sweeteners keeps the sugar low without sacrificing sweetness.
- Antioxidants: Raspberries pack polyphenols and vitamin C for a bright, tart boost.
- Steady energy: The fat from coconut and nuts supports a steady, satiating snack or dessert.
Pitfalls to Watch Out For
- Thin coconut milk: If your coconut milk isn’t full-fat or wasn’t chilled, the filling won’t set. Always use full-fat and chill overnight.
- Too much sweetener: Powdered sweeteners can taste cooling if overused.
Start small and taste as you go.
- Watery berries: Thawed raspberries can be juicy. Drain excess liquid or use chia seeds to thicken.
- Overmixing the cream: If you beat the filling too long, it can get loose. Mix until just smooth and fluffy.
- Wrong chocolate: If adding chocolate, choose 85–90% cacao or a sugar-free brand to keep carbs in check.
Recipe Variations
- Berry swap: Try blackberries or strawberries for a different flavor profile.
Adjust sweetener to taste.
- Dairy-free: Replace cream cheese with a dairy-free, plain coconut-based cream cheese or extra coconut cream plus a squeeze of lemon for tang.
- Lime twist: Add lime zest to the coconut filling and a touch of lime juice to the berries for a bright, tropical note.
- Chocolate crust: Stir 1 tablespoon cocoa powder into the crust and bump sweetener slightly for a chocolatey base.
- Crunch upgrade: Add a tablespoon of chopped roasted pecans or macadamias to the crust for extra texture.
- Parfait style: Layer smaller portions in tall glasses for a lighter feel and more visual layers.
FAQ
Can I make these a day ahead?
Yes. In fact, they’re even better after a night in the fridge. The flavors marry and the layers set firmly.
What sweetener works best?
Powdered erythritol, allulose, or a monk fruit blend works well.
Powdered versions dissolve more smoothly and avoid grittiness.
Can I use coconut cream instead of coconut milk?
Absolutely. Use 1 1/4 to 1 1/2 cups of thick coconut cream. You’ll get an even richer, more stable filling.
Is there a nut-free option?
Yes.
Replace almond flour with finely ground sunflower seed flour or coconut flour. If using coconut flour, start with 2–3 tablespoons and add more oil to reach a damp-sand texture.
How many carbs per serving?
It varies by brand and portion size, but generally expect about 5–7g net carbs per cup when divided into 8 servings and using keto sweeteners. Always calculate with your exact ingredients.
Can I use Greek yogurt instead of cream cheese?
You can, but choose full-fat and note the filling will be looser and slightly tangier.
Strain the yogurt first for a thicker result.
What if my coconut cream is grainy?
Warm it gently over a bowl of warm water and whisk until smooth, then chill again. Avoid overheating or it may separate.
Do I need the lemon juice in the raspberry layer?
It’s optional, but it brightens the flavor and balances the richness of the coconut cream. A small squeeze goes a long way.
Final Thoughts
Keto Raspberry Coconut Cream Pie Cups deliver creamy comfort, bright berry flavor, and a satisfying crunch—all without turning on the oven.
They’re easy to assemble, easy to customize, and easy to store. Whether you’re keeping carbs low or just want a lighter dessert, these little cups hit that sweet spot. Make a batch, chill them well, and enjoy a treat that feels special any day of the week.
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