Low Carb Keto Coconut Cream Pie (Sugar Free)

This easy keto coconut cream pie is a rich, creamy, and sugar-free dessert perfect for any occasion. With a buttery almond flour crust, velvety coconut custard, and fluffy whipped cream, it’s a low-carb delight! Made with simple ingredients, this pie is a must-try for coconut lovers looking for a healthier indulgence.

Ingredients Needed

Crust:

• 1 recipe Almond Flour Pie Crust

Toasted Coconut:

• 1 1/4 cups (100 g) Unsweetened Shredded Coconut

Filling:

• 1 (13.5‑oz / 400 ml) can Coconut Cream (refrigerated; skim only the cream from the top)
• 1/2 cup (120 ml) Heavy Cream
• 3/4 cup (150 g) Powdered Monk Fruit Allulose Blend
• 1/4 tsp Sea Salt
• 1 tsp Vanilla Extract
• 6 large Egg Yolks

Cream Topping:

• 1 cup (240 ml) Heavy Cream
• 1 tbsp (15 ml) Powdered Monk Fruit Allulose Blend (or more to taste)

How To Make Low Carb Keto Coconut Cream Pie

1. Prepare Crust: Make the almond flour pie crust according to your recipe instructions. Once baked, cool completely and refrigerate until ready to fill.
2. Toast Coconut: Preheat the oven to 350°F (176°C). Spread the shredded coconut in a single layer on a baking sheet and bake for 4–6 minutes, stirring halfway through, until golden brown. Set aside to cool.
3. Mix Custard Filling: In a medium bowl, whisk the egg yolks until smooth and light yellow. Meanwhile, in a saucepan over medium-low heat, combine the coconut cream (without any excess liquid), 1/2 cup (120 ml) heavy cream, the powdered monk fruit blend, and sea salt. Heat gently—stirring occasionally—until small bubbles form around the edges (do not let it boil). Stir in the vanilla extract, then very slowly pour the warm cream into the whisked yolks, stirring constantly (this tempering process prevents scrambling).
4. Incorporate Coconut: Stir 1 cup of the toasted coconut (reserve the remainder for topping) into the custard.
5. Bake Filling: Preheat the oven to 300°F (148°C). Pour the warm custard filling into the cooled pie crust and bake for 30–40 minutes, until the custard is almost set but still slightly jiggly in the centre. Remove from the oven and allow to cool completely at room temperature before refrigerating for at least 2 hours.
6. Finish with Cream: Whip 1 cup (240 ml) heavy cream with 1 tbsp (15 ml) powdered monk fruit blend (adjust sweetness to taste) until soft peaks form. Spread or pipe the whipped cream over the set pie, then sprinkle the remaining toasted coconut on top.

Recipe Tips

• Chill the Coconut Cream First: Refrigerate the coconut cream for at least 12 hours. This helps separate the thick cream from the liquid, giving the pie a richer texture.
• Temper the Eggs Slowly: When adding the warm cream to the egg yolks, pour it in a thin stream while whisking constantly. This prevents the eggs from scrambling.
• Use Freshly Toasted Coconut: Toasting the coconut just before using it brings out the best flavour and crunch. Watch closely to prevent burning!
• Let the Pie Cool Completely: The filling will set as it cools. If you cut it too soon, it may be too soft. Refrigerate for at least 2 hours before serving.
• Whip the Cream to Soft Peaks: For the perfect topping, whip the heavy cream until soft peaks form. Over-whipping can make it grainy instead of light and fluffy.

How To Store Leftovers?

• Refrigerate: Let the coconut cream pie cool to room temperature. Cover it loosely with plastic wrap or place it in an airtight container. Store in the fridge for up to 4 days.

Nutrition Facts

Serving Size: 1 slice (1/12 of the entire recipe)

• Calories: 480 kcal
• Total Fat: 47.4g
• Saturated Fat: 38.5g
• Cholesterol: 210mg
• Sodium: 150mg
• Total Carbohydrate: 10.6g
• Dietary Fiber: 5.3g
• Net Carbs: 5.3g
• Sugars: 2.7g
• Protein: 10g

Check out More Recipes:

• Low Carb Keto Flan Recipe
• Low Carb Keto Vanilla Cupcakes (Sugar Free)
• Low Carb Keto No Bake Chocolate Cheesecake