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Keto Toasted Coconut Cream Pie – A Low-Carb Classic With Big Flavor

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

Ingredients
  

  • 1 1/2 cups almond flour
  • 2 tablespoons coconut flour
  • 3 tablespoons granular erythritol or allulose
  • 1/4 teaspoon fine sea salt
  • 5 tablespoons unsalted butter, melted (or coconut oil)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups unsweetened shredded coconut, divided (1 cup for filling, 1/2 cup for topping)
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 cup heavy cream (or full-fat coconut cream for dairy-free)
  • 1/2 cup granular or powdered erythritol/allulose (powdered blends dissolve best)
  • 1/4 teaspoon xanthan gum (optional, for extra thickness)
  • 3 large egg yolks
  • 2 teaspoons unflavored powdered gelatin
  • 2 tablespoons cold water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional but recommended)
  • Pinch of salt
  • 3/4 cup heavy cream, cold
  • 2 tablespoons powdered erythritol/allulose
  • 1/2 teaspoon vanilla extract

Method
 

  1. Toast the coconut: Preheat the oven to 325°F (163°C). Spread 1 1/2 cups unsweetened shredded coconut on a baking sheet. Bake 4–7 minutes, stirring once, until golden in spots and fragrant. Watch closely—coconut burns fast. Set aside to cool. Measure out 1 cup for the filling and 1/2 cup for topping.
  2. Make the crust: In a bowl, mix almond flour, coconut flour, sweetener, and salt. Stir in melted butter and vanilla until the mixture resembles damp sand and holds together when pressed. Press firmly into a 9-inch pie plate, going up the sides evenly.
  3. Par-bake the crust: Bake at 325°F for 12–15 minutes until lightly golden at the edges. Cool completely on a rack. The crust will firm as it cools.
  4. Bloom the gelatin: In a small bowl, sprinkle gelatin over 2 tablespoons cold water. Let stand 5 minutes.
  5. Start the custard: In a saucepan, whisk coconut milk, heavy cream, sweetener, and a pinch of salt. Heat over medium until steaming, not boiling. If using xanthan gum, sprinkle lightly and whisk vigorously to avoid clumps.
  6. Temper the yolks: In a separate bowl, whisk egg yolks. Slowly pour in about 1/2 cup of the hot cream mixture while whisking constantly. Return the yolk mixture to the saucepan, whisking as you go.
  7. Thicken the filling: Cook over medium-low heat, stirring constantly with a silicone spatula, until the mixture coats the back of the spatula and reaches about 170–175°F. Do not boil. Remove from heat.
  8. Melt in gelatin and flavor: Whisk the bloomed gelatin into the hot custard until dissolved. Stir in vanilla and coconut extract. Fold in 1 cup toasted coconut.
  9. Cool slightly: Let the filling sit 10–15 minutes, stirring a couple of times to release steam. This helps prevent a soggy crust.
  10. Fill the crust: Pour the warm filling into the cooled crust. Smooth the top. Cover loosely with plastic wrap, touching the surface to prevent a skin.
  11. Chill to set: Refrigerate at least 4 hours, preferably overnight, until firm and sliceable.
  12. Whip the topping: Beat the cold heavy cream, sweetener, and vanilla to soft peaks. Spread or pipe over the chilled pie.
  13. Finish and serve: Sprinkle with the remaining 1/2 cup toasted coconut. Slice with a sharp knife wiped clean between cuts. Enjoy cold.