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Keto Raspberry Coconut Cream Pie Cups - A Light, No-Bake Treat

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. Portion the crust. Spoon the crust mixture into your jars or cups, pressing it gently to create a thin, even bottom layer. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Chill to set. Cover and refrigerate for at least 1 hour so the layers firm up and flavors meld.
  8. Garnish and serve. Add a few raspberries, a sprinkle of toasted coconut, or a shaving of dark chocolate. Serve cold.