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Keto Coconut Cream Pie

Keto Coconut Cream Pie

Alice
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!
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Prep Time 12 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Desserts
Cuisine Low-Carb
Servings 8
Calories 320 kcal

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

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix almond flour, melted butter, egg, sweetener, and vanilla extract until a dough forms.
  3. Press the dough evenly into a greased 9-inch pie pan.
  4. Bake for 10-12 minutes or until golden brown.
  5. Let it cool completely before adding the filling.

Step 2 – Make the Coconut Cream Filling

  1. In a saucepan, heat coconut milk and heavy cream over medium heat until warm (but not boiling).
  2. In a separate bowl, whisk egg yolks and sweetener until pale.
  3. Slowly pour the warm cream mixture into the yolks, whisking constantly.
  4. Return the mixture to the saucepan and cook on low heat, stirring frequently, until it thickens.
  5. Stir in vanilla extract and shredded coconut.
  6. 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

  1. Beat heavy cream, sweetener, and vanilla until stiff peaks form.
  2. Spread the whipped topping over the chilled pie.
  3. Sprinkle with toasted coconut flakes for a crunchy finish.
Keyword gluten-free coconut pie, keto coconut cream pie, keto-friendly dessert, low-carb coconut pie, sugar-free dessert