Low Carb Keto Coconut Cream Pie (Sugar Free)

…That Even Non-Keto Folks Go Back for Seconds On

THE BACKSTORY

I’ve had some real coconut cream pie fails—eggs that scrambled, crusts that crumbled, and custards that never set. This version finally nails that creamy, dreamy center without a starch bomb. And yes, that whipped topping and toasted coconut crunch on top? They seal the deal.

WHY THIS ONE WORKS SO WELL

• Coconut cream > coconut milk – Thicker, richer, and actually sets up properly.
• Egg yolks and tempering – Give you that true custard texture instead of a weird pudding vibe.
• Toasted coconut – Brings out actual flavor instead of tasting like sad flakes.
• Almond flour crust – Buttery, firm, and low-carb. No soggy bottoms here.

WHAT I USED (AND WHY IT WORKED)

• Almond flour crust – Solid structure and holds up to a creamy filling. Coconut flour here? Too dry and crumbly.
• Coconut cream (only the thick part) – This is the fat goldmine. Chill it first to scoop out just the good stuff.
• Heavy cream – Boosts richness and smooths out the custard.
• Powdered monk fruit allulose blend – Dissolves cleanly, no cooling aftertaste, no insulin spike.
• Egg yolks – Real custard, real structure.
• Unsweetened shredded coconut – Minimal carbs, maximum flavor once toasted.

KETO SWAPS THAT ACTUALLY WORK

Swap	What Works	What Doesn’t
Crust	Almond flour or pecan crust	Coconut flour crust (too dry)
Sweetener	Allulose blend is king	Straight erythritol = gritty
Cream	Coconut milk in a pinch (thicker part only)	Skimmed coconut milk = soup city
Topping	Whipped cream + coconut	Keto meringue = too airy for this one

WHAT I GOT WRONG (AND FIXED)

What Went Wrong	Why It Happens	How to Fix It
Scrambled eggs	Poured hot cream in too fast	Temper slowly while whisking constantly
Runny custard	Didn’t bake long enough or used too much liquid	Use only the thick coconut cream, and go low-n-slow on the bake
Bland filling	Didn’t toast the coconut	Toast right before mixing – flavor boost is real

HOW TO MAKE IT (REAL TALK)

1. Bake the almond flour crust – Let it cool completely. Warm crust = melty mess.
2. Toast your coconut – 350°F for 4–6 mins, stir halfway, don’t walk away. Coconut burns fast.
3. Make the custard – Whisk yolks. Warm the cream mixture gently. Then slowly add it to the eggs while whisking. You’re making custard, not coconut scrambled eggs.
4. Add the toasted coconut – Save some for topping.
5. Bake the filling – 300°F, 30–40 min. It should jiggle slightly in the middle when done.
6. Cool completely – Room temp, then chill at least 2 hours.
7. Top with whipped cream + toasted coconut – Use soft peaks. Don’t overbeat—it’ll go grainy.

KETO COOKING TRICKS THAT HELP

• I refrigerate my coconut cream overnight. It separates better, and scooping the solid cream is easier.
• I pre-toast big batches of shredded coconut and keep them in a jar. Instant flavor for everything.
• I track servings by cutting the pie into 12 equal slices before topping it. Helps me not “accidentally” eat 3.

HOW I STORE AND TRACK IT

• Fridge: Good for up to 4 days, but texture is best days 1–2.
• Freezer: You can freeze slices individually (wrap tight), but the whipped topping may separate slightly when thawed. Better to top fresh.
• Macros stay steady – No weird shifts after chilling. Net carbs per slice? About 5.3g.

THE QUESTIONS I ALWAYS GET

Is coconut cream the same as coconut milk?
Nope. Coconut cream is the thick, fatty top layer. Coconut milk is thinner and will wreck the texture here unless you chill and skim it.

Can I make this dairy-free?
Yep! Use all coconut cream and skip the heavy cream. For the topping, try whipped coconut cream (chill a can, whip the top part). Still dreamy, just a touch more coconut-forward.

Does this spike blood sugar?
Not for me. I’ve tested it post-meal and stayed rock steady, thanks to the fat and fiber balance plus zero-GI sweetener.

Nutrition Facts

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

Nutrient	Amount
Calories	480 kcal
Total Fat	47.4 g
– Saturated Fat	38.5 g
Cholesterol	210 mg
Sodium	150 mg
Total Carbohydrate	10.6 g
– Dietary Fiber	5.3 g
Net Carbs	5.3 g
– Sugars	2.7 g (natural, from cream/coconut)
Protein	10 g

Check out More Recipes:

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