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Keto Coconut Cream Pie - A Light, Creamy, Low-Carb Delight

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 1/2 cups almond flour (super-fine)
  • 1/3 cup unsweetened shredded coconut
  • 3 tablespoons powdered erythritol or allulose
  • 1/4 teaspoon fine sea salt
  • 5 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • For the coconut cream filling:
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 cup coconut cream (thick part from another can, or canned coconut cream)
  • 4 large egg yolks
  • 1/2 cup granulated or powdered allulose (or erythritol/monk fruit blend)
  • 1/4 cup coconut flour
  • 2 tablespoons unsalted butter
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsweetened shredded coconut, lightly toasted
  • For the whipped topping:
  • 1 cup heavy whipping cream, chilled
  • 2–3 tablespoons powdered keto sweetener (to taste)
  • 1/2 teaspoon vanilla extract
  • 2–3 tablespoons toasted unsweetened coconut, for garnish

Method
 

  1. Toast the coconut: Set the oven to 350°F (175°C). Spread 3/4 cup unsweetened shredded coconut on a sheet pan. Bake 4–6 minutes, stirring once, until lightly golden. Reserve 1/2 cup for the filling and 2–3 tablespoons for garnish.
  2. Make the crust: In a bowl, mix almond flour, 1/3 cup shredded coconut, sweetener, and salt. Stir in melted butter and vanilla until it resembles damp sand. Press firmly into a 9-inch pie dish, going up the sides. Prick the base with a fork.
  3. Blind-bake: Bake the crust at 350°F for 10–12 minutes, until lightly golden and set. Cool on a rack while you prepare the filling.
  4. Start the custard base: In a medium saucepan off heat, whisk coconut milk, coconut cream, sweetener, coconut flour, and salt until smooth and no lumps remain.
  5. Temper the yolks: Place egg yolks in a bowl. Warm the coconut mixture over medium heat, whisking constantly, until it starts to steam and thicken slightly, 3–5 minutes. Slowly ladle in a little hot mixture to the yolks while whisking. Repeat with a bit more, then pour the yolk mixture back into the pot.
  6. Thicken the filling: Cook over medium-low heat, whisking constantly, until thick and creamy, about 4–6 minutes. It should coat the back of a spoon. Remove from heat and whisk in butter, vanilla, and coconut extract.
  7. Fold in coconut: Stir in 1/2 cup toasted coconut. Taste and adjust sweetness if needed.
  8. Fill the crust: Pour the hot filling into the cooled crust. Smooth the top. Press a piece of plastic wrap directly onto the surface to prevent a skin.
  9. Chill to set: Refrigerate at least 4 hours, preferably overnight, until firm.
  10. Whip the topping: Beat cold heavy cream, sweetener, and vanilla to medium-soft peaks. Spread or pipe over the chilled pie.
  11. Garnish and serve: Sprinkle with remaining toasted coconut. Slice with a sharp knife. For clean cuts, wipe the blade between slices.