Introduction: A Slice of Heaven Without the Carbs
There’s nothing quite like the rich, velvety taste of coconut cream pie. But if you’re on a low-carb or ketogenic diet, traditional desserts are often off-limits.
The good news? You don’t have to give up on indulgence! This Easy Keto Coconut Cream Pie delivers all the luscious flavor you crave—without the excess carbs or sugar spikes. Imagine a flaky almond flour crust, a creamy coconut filling, and a light, airy whipped topping. Sounds irresistible, right? Let’s dive in and discover how you can make this delicious low-carb treat from scratch!
Why You’ll Love This Keto Coconut Cream Pie
This recipe isn’t just a dessert; it’s an experience. Here’s why it will become a favorite in your kitchen:
Keto Coconut Cream Pie
This Keto Coconut Cream Pie is a rich, creamy, and sugar-free dessert perfect for those on a low-carb or ketogenic diet. With a buttery almond flour crust, luscious coconut filling, and fluffy whipped topping, this pie satisfies your sweet cravings without compromising your health goals. Easy to make and full of coconut goodness, it’s a treat you’ll love!
Ingredients
- Pie Crust Almond Flour Base
- 1 ½ cups almond flour
- ¼ cup butter melted
- 1 large egg
- 2 tbsp erythritol or monk fruit sweetener
- 1 tsp vanilla extract
Creamy Coconut Filling
- 1 can 13.5 oz full-fat coconut milk
- 1 cup heavy cream
- 3 egg yolks
- ½ cup keto-friendly sweetener
- ¾ cup unsweetened shredded coconut
- ½ tsp xanthan gum
- 2 tsp vanilla extract
Keto Whipped Topping
- 1 cup heavy cream
- 2 tbsp powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- Toasted unsweetened coconut flakes for garnish
Instructions
- Step 1 – Prepare the Keto Pie Crust
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, melted butter, egg, sweetener, and vanilla extract until a dough forms.
- Press the dough evenly into a greased 9-inch pie pan.
- Bake for 10-12 minutes or until golden brown.
- Let it cool completely before adding the filling.
Step 2 – Make the Coconut Cream Filling
- In a saucepan, heat coconut milk and heavy cream over medium heat until warm (but not boiling).
- In a separate bowl, whisk egg yolks and sweetener until pale.
- Slowly pour the warm cream mixture into the yolks, whisking constantly.
- Return the mixture to the saucepan and cook on low heat, stirring frequently, until it thickens.
- Stir in vanilla extract and shredded coconut.
- Let the filling cool slightly, then pour it into the prepared crust. Refrigerate for at least 2-3 hours.
Step 3 – Whip Up the Topping
- Beat heavy cream, sweetener, and vanilla until stiff peaks form.
- Spread the whipped topping over the chilled pie.
- Sprinkle with toasted coconut flakes for a crunchy finish.
Notes
Step 1 – Prepare the Keto Pie Crust
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, melted butter, egg, sweetener, and vanilla extract until a dough forms.
- Press the dough evenly into a greased 9-inch pie pan.
- Bake for 10-12 minutes or until golden brown.
- Let it cool completely before adding the filling.
Step 2 – Make the Coconut Cream Filling
- In a saucepan, heat coconut milk and heavy cream over medium heat until warm (but not boiling).
- In a separate bowl, whisk egg yolks and sweetener until pale.
- Slowly pour the warm cream mixture into the yolks, whisking constantly.
- Return the mixture to the saucepan and cook on low heat, stirring frequently, until it thickens.
- Stir in vanilla extract and shredded coconut.
- Let the filling cool slightly, then pour it into the prepared crust. Refrigerate for at least 2-3 hours.
Step 3 – Whip Up the Topping
- Beat heavy cream, sweetener, and vanilla until stiff peaks form.
- Spread the whipped topping over the chilled pie.
- Sprinkle with toasted coconut flakes for a crunchy finish.
- Low-Carb & Sugar-Free – A perfect fit for ketogenic and diabetic-friendly diets.
- Creamy & Indulgent – The texture is smooth, rich, and just as satisfying as traditional versions.
- Simple to Make – No advanced baking skills required.
- Perfect for Any Occasion – Whether it’s a family gathering or a solo treat, this pie won’t disappoint.
Ingredients for the Perfect Keto Coconut Cream Pie
Pie Crust (Almond Flour Base)
- 1 ½ cups almond flour – A low-carb alternative to traditional flour.
- ¼ cup butter, melted – Adds richness and structure.
- 1 large egg – Helps bind the crust.
- 2 tbsp erythritol or monk fruit sweetener – Keeps it sugar-free.
- 1 tsp vanilla extract – Enhances the flavor.
Creamy Coconut Filling
- 1 can (13.5 oz) full-fat coconut milk – Essential for a creamy texture.
- 1 cup heavy cream – Adds richness.
- 3 egg yolks – Helps thicken the filling.
- ½ cup keto-friendly sweetener – For just the right amount of sweetness.
- ¾ cup unsweetened shredded coconut – Adds flavor and texture.
- ½ tsp xanthan gum – Thickens the filling.
- 2 tsp vanilla extract – Rounds out the flavors.
Keto Whipped Topping
- 1 cup heavy cream – The base for a fluffy topping.
- 2 tbsp powdered erythritol or monk fruit sweetener – Sweetens without sugar.
- 1 tsp vanilla extract – Complements the coconut flavors.
- Toasted unsweetened coconut flakes – For garnish.
📌 Table: Keto Coconut Cream Pie Ingrediens
Step-by-Step Instructions to Make the Best Keto Coconut Cream Pie
Step 1 – Prepare the Keto Pie Crust
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, melted butter, egg, sweetener, and vanilla extract until a dough forms.
- Press the dough evenly into a greased 9-inch pie pan.
- Bake for 10-12 minutes or until golden brown.
- Let it cool completely before adding the filling.
Step 2 – Make the Coconut Cream Filling
- In a saucepan, heat coconut milk and heavy cream over medium heat until warm (but not boiling).
- In a separate bowl, whisk egg yolks and sweetener until pale.
- Slowly pour the warm cream mixture into the yolks, whisking constantly.
- Return the mixture to the saucepan and cook on low heat, stirring frequently, until it thickens.
- Stir in vanilla extract and shredded coconut.
- Let the filling cool slightly, then pour it into the prepared crust. Refrigerate for at least 2-3 hours.
Step 3 – Whip Up the Topping
- Beat heavy cream, sweetener, and vanilla until stiff peaks form.
- Spread the whipped topping over the chilled pie.
- Sprinkle with toasted coconut flakes for a crunchy finish.
Tips & Tricks for the Perfect Keto Coconut Cream Pie
- Use full-fat coconut milk for a creamy, rich texture.
- Chill the pie completely before serving for the best consistency.
- Toast the coconut flakes for extra depth of flavor.
- Use a hand mixer for the whipped cream to achieve the best fluffiness.
How to Store & Freeze Your Keto Coconut Cream Pie
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Freeze individual slices for up to 2 months. Thaw overnight before serving.
Frequently Asked Questions (FAQs)
Can I make this Keto Coconut Cream Pie dairy-free?
Yes! Swap the heavy cream for coconut cream and use coconut oil instead of butter.
What’s the best keto-friendly sweetener for this pie?
Erythritol, monk fruit, or allulose work best for a sugar-free yet naturally sweet taste.
How many carbs are in a slice of Keto Coconut Cream Pie?
Each slice has approximately 4-5g net carbs, depending on portion size.
Can I use coconut flour instead of almond flour for the crust?
Yes, but adjust the ratio. Use ½ cup coconut flour and add an extra egg for the right consistency.
Final Thoughts – A Keto Dessert You’ll Love!
If you’re searching for a keto-friendly dessert that doesn’t compromise on taste, this Easy Keto Coconut Cream Pie is the perfect choice. It’s rich, creamy, and full of coconut goodness—all while staying low-carb and sugar-free. Whether you’re new to keto baking or a seasoned pro, this recipe will become a go-to treat.
Give it a try and let us know how it turns out! Share this recipe with your fellow keto enthusiasts and tag us with your delicious creations. Happy baking! 🎉