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Keto Coconut Cream Pie - Creamy, Low-Carb, and Easy

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

Ingredients
  

  • 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

Method
 

  1. Prep the oven and pan. Heat the oven to 350°F (175°C). Lightly grease a 9-inch pie plate with butter or spray.
  2. 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.
  3. 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.
  4. 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.
  5. Bloom the gelatin (optional but helpful). Sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water. Let sit 5 minutes.
  6. 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.
  7. Add liquids. Whisk in 1 cup full-fat coconut milk and 3/4 cup coconut cream until well combined.
  8. 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.
  9. 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.
  10. Cool the filling slightly. Let the custard stand 10 minutes, stirring a few times to release steam. This prevents condensation in the crust.
  11. 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.
  12. Chill to set. Refrigerate at least 4 hours, preferably overnight, until firm and sliceable.
  13. 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.
  14. Finish the pie. Spread or pipe the whipped cream over the set pie. Sprinkle the toasted coconut over the top.
  15. Slice and serve. For clean slices, use a sharp knife warmed under hot water and wiped dry between cuts.