Keto Coconut Cream Pie Recipe [Sugar Free, Low Carbs]

For the Crust:

• 1 1/2 cups almond flour: This gluten-free flour is a staple in keto baking, providing a nutty flavor and a slightly crumbly texture. It forms the base of the crust, adding both structure and taste.
• 1/2 cup unsweetened shredded coconut: Adds a chewy texture and enhances the coconut flavor in the pie. Ensure it’s unsweetened to keep the recipe keto-friendly.
• 1/4 cup melted butter or coconut oil: Acts as a binding agent, holding the crust ingredients together and adding richness. Both options work well, though coconut oil will intensify the coconut flavor.
• 1/4 cup erythritol: A keto-approved sweetener that provides the necessary sweetness without affecting blood sugar levels. You can use other keto-friendly sweeteners if preferred.
• 1/4 teaspoon salt: Enhances the overall flavor of the crust, balancing the sweetness and providing a more rounded taste.

For the Filling:

• 1 1/2 cups full-fat coconut milk or coconut cream: This forms the base of the filling, providing a rich, creamy texture. Coconut cream is thicker and richer, while coconut milk offers a slightly lighter consistency.
• 4 large egg yolks: These add richness and help thicken the filling. They should be whisked well and tempered with the warm coconut mixture to avoid curdling.
• 1/2 cup erythritol: Sweetens the filling without adding carbs or sugars. Adjust the quantity based on your taste preference.
• 1 teaspoon vanilla extract: Adds a subtle vanilla flavor that complements the coconut and enhances the overall taste of the pie.
• 1/2 teaspoon xanthan gum (optional): A thickening agent that can be used to ensure the filling has the right consistency. It helps to stabilize and thicken the mixture if desired.

For the Topping:

• 1 cup heavy whipping cream: Whipped to form a light, airy topping that adds a creamy texture and rich flavor. It should be whipped until stiff peaks form for the best results.
• 2 tablespoons erythritol (optional): Used to sweeten the whipped cream if desired. Adjust the sweetness to taste, keeping in mind that erythritol can sometimes affect the consistency of whipped cream.
• 1/4 cup toasted coconut flakes: These are sprinkled on top for added texture and flavor. Toast them lightly before use to enhance their crunchiness and nutty aroma.

Each ingredient plays a crucial role in creating a balanced and delicious keto-friendly dessert, ensuring the pie is both satisfying and compliant with ketogenic dietary principles.

Instructions

Step 1: Prepare the Crust for Coconut Cream Pie

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine 1 1/2 cups almond flour, 1/2 cup unsweetened shredded coconut, 1/4 cup erythritol, and 1/4 teaspoon salt.
3. Add 1/4 cup melted butter or coconut oil and mix until the mixture holds together.
4. Press the mixture evenly into a pie dish to form the crust.
5. Bake for 10-12 minutes or until golden brown. Let it cool completely.

Step 2: Make Filling

1. In a saucepan, heat 1 1/2 cups full-fat coconut milk or coconut cream and 1/2 cup erythritol over medium heat until warm.
2. In a separate bowl, whisk 4 large egg yolks. Slowly add a small amount of the warm coconut milk mixture to the egg yolks while whisking constantly to temper the eggs.
3. Pour the tempered egg yolks back into the saucepan and cook over medium heat, stirring constantly, until thickened (about 5-7 minutes).
4. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon xanthan gum (if using) until well combined.
5. Pour the filling into the cooled crust and let it set in the refrigerator for at least 2 hours.

Step 3: Add the Topping

1. In a mixing bowl, whip 1 cup heavy whipping cream until stiff peaks form. Sweeten with 2 tablespoons erythritol if desired.
2. Spread or pipe the whipped cream over the chilled pie filling.
3. Sprinkle 1/4 cup toasted coconut flakes on top.
4. Serve chilled and enjoy!

Serve the Keto Coconut Cream Pie chilled and enjoy a rich, creamy dessert that perfectly complements your ketogenic lifestyle. Each bite delivers a delightful blend of flavors and textures, making it a satisfying and guilt-free treat. Store any leftovers in the refrigerator to keep the pie fresh and ready for your next indulgent, low-carb dessert craving.

The Keto Coconut Cream Pie is a luscious dessert that seamlessly fits into a ketogenic lifestyle, offering a delightful way to enjoy a sweet treat without compromising your dietary goals. This pie features a crisp and nutty almond flour crust, perfectly paired with a rich and velvety coconut cream filling. The use of full-fat coconut milk or cream ensures a creamy texture, while the egg yolks provide thickness and richness. Sweetened with erythritol, a keto-friendly sweetener, this pie maintains its indulgent flavor without the added sugars and carbs found in traditional desserts.

Topped with fluffy, sugar-free whipped cream and a sprinkle of toasted coconut flakes, the Keto Coconut Cream Pie is both visually appealing and irresistibly delicious. Each slice delivers a harmonious blend of textures and flavors, from the crunchy crust to the smooth, creamy filling and airy whipped topping. This pie not only satisfies your sweet tooth but also supports your keto diet by being low in carbohydrates and high in healthy fats. Perfect for special occasions or as a daily treat, the Keto Coconut Cream Pie is a testament to the fact that you can enjoy indulgent desserts while staying true to your nutritional goals.

Keto Coconut Cream Pie Nutrition Info

Below is an approximate nutritional breakdown for one slice of Keto Coconut Cream Pie, assuming the pie is cut into 8 slices. Please note that the values can vary based on the specific ingredients and brands used.

This nutritional profile ensures that the Keto Coconut Cream Pie is both delicious and suitable for maintaining ketosis, providing a good balance of fats and proteins with minimal carbs.

Here’s a detailed nutrition table for each ingredient used in the Keto Coconut Cream Pie recipe:

Ingredient	Serving Size	Calories	Total Fat	Saturated Fat	Cholesterol	Sodium	Total Carbs	Dietary Fiber	Sugars	Protein
Crust
Almond flour	1 1/2 cups	720	63g	6g	0mg	15mg	24g	12g	3g	27g
Unsweetened shredded coconut	1/2 cup	140	13g	12g	0mg	30mg	6g	4g	2g	2g
Butter (or coconut oil)	1/4 cup	400	44g	30g	120mg	360mg	0g	0g	0g	0g
Erythritol	1/4 cup	0	0g	0g	0mg	0mg	0g	0g	0g	0g
Salt	1/4 tsp	0	0g	0g	0mg	575mg	0g	0g	0g	0g
Filling
Coconut milk/cream	1 1/2 cups	600	57g	51g	0mg	45mg	15g	0g	9g	6g
Egg yolks	4 large	220	18g	6g	744mg	32mg	2g	0g	0g	8g
Erythritol	1/2 cup	0	0g	0g	0mg	0mg	0g	0g	0g	0g
Vanilla extract	1 tsp	12	0g	0g	0mg	0mg	1g	0g	1g	0g
Xanthan gum (optional)	1/2 tsp	6	0g	0g	0mg	0mg	2g	1g	0g	0g
Topping
Heavy whipping cream	1 cup	800	88g	55g	320mg	80mg	6g	0g	6g	5g
Erythritol (optional)	2 tbsp	0	0g	0g	0mg	0mg	0g	0g	0g	0g
Toasted coconut flakes	1/4 cup	70	6g	5g	0mg	30mg	3g	2g	1g	1g

This table provides a detailed nutritional breakdown of each ingredient used in the Keto Coconut Cream Pie, helping you understand the nutritional content and make informed choices.

Tips for Best Results

1. Use Fresh Ingredients: Opt for fresh, high-quality ingredients to enhance the flavor and texture of your pie. Freshly grated coconut and high-fat coconut milk or cream will make a noticeable difference.
2. Almond Flour Quality: Use finely ground almond flour for the crust to achieve a smooth and cohesive base. Avoid almond meal, which can result in a grittier texture.
3. Properly Chill the Pie: Allow the pie to chill in the refrigerator for at least 4 hours or overnight. This helps the filling set properly and makes slicing easier.
4. Whipped Cream Stability: For a more stable whipped cream topping, add a small amount of xanthan gum or unflavored gelatin. This helps the whipped cream hold its shape longer.
5. Taste and Adjust Sweetness: Sweetness preferences can vary, so taste the filling mixture before chilling. If needed, add more erythritol or your preferred keto-friendly sweetener to achieve your desired level of sweetness.
6. Evenly Spread the Filling: After pouring the coconut cream filling into the crust, use a spatula to spread it evenly. This ensures each slice has a consistent amount of filling.
7. Toasting Coconut Flakes: Toast the coconut flakes for topping in a dry skillet over medium heat, stirring frequently. This enhances the flavor and adds a lovely crunch.
8. Storing Leftovers: Store any leftover pie in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
9. Avoid Overbaking the Crust: When pre-baking the crust, keep an eye on it to avoid overbaking. It should be golden brown but not too dark, as it will continue to cook slightly after removing from the oven.
10. Serving Suggestion: Serve the pie chilled, straight from the refrigerator, for the best texture and flavor. Allow it to sit at room temperature for a few minutes if it’s too firm to slice.

By following these tips, you’ll ensure your Keto Coconut Cream Pie turns out perfectly every time, offering a delicious and satisfying low-carb dessert.

Keto Coconut Cream Pie Recipe

Indulge in a delicious Keto Coconut Cream Pie that's perfect for satisfying your sweet tooth while staying on track with your ketogenic diet. This dessert features a crispy almond flour and shredded coconut crust, filled with a rich and creamy coconut milk-based filling, and topped with fluffy, sugar-free whipped cream and toasted coconut flakes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 8 People

Calories 200 kcal

Equipment

• Pie dish
• Mixing bowls
• Whisk
• Saucepan
• Oven
• Blender or Food Processor
• Measuring cups and spoons
• Spatula
• Cooling Rack
• Electric mixer (optional, for whipping cream)

Ingredients

  

For the Crust:

• 1 ½ Cups Almond flour
• 1/2 Cup Unsweetened shredded coconut
• 1/4 Cup Melted butter or coconut oil
• 1/4 Cup Erythritol (or another keto-friendly sweetener)
• 1/4 Teaspoon Salt

For the Filling:

• 1 ½ Cup Full-fat coconut milk or coconut cream
• 4 Large egg yolks
• ½ Cup Erythritol (or another keto-friendly sweetener)
• 1 Teaspoon Vanilla extract
• 1/2 Teaspoon Xanthan gum (optional, for thickening)

For the Topping:

• 1 Cup Heavy whipping cream
• 2 Tablespoons Erythritol (optional, for sweetening)
• 1/4 Cup Toasted coconut flakes

Instructions

 

• Preheat oven to 350°F (175°C). Mix almond flour, shredded coconut, erythritol, salt, and melted butter; press into a pie dish and bake for 10-12 minutes. Cool.
• Heat coconut milk and erythritol in a saucepan. Whisk egg yolks and temper them with the warm mixture, then return to the pan and cook until thickened. Stir in vanilla extract and xanthan gum.
• Pour the filling into the cooled crust and chill for at least 2 hours.
• Whip heavy cream until stiff peaks form, sweeten if desired, and spread over the pie.
• Top with toasted coconut flakes and serve chilled.

Notes

• Crust Consistency: Ensure the crust mixture is well-combined and pressed firmly into the pie dish to prevent crumbling. Bake until golden to achieve a crisp texture.
• Filling Thickness: For the filling to set properly, it's crucial to cook it until it thickens. Stir constantly to prevent lumps and ensure a smooth consistency.
• Cooling Time: Allow the pie to cool and set in the refrigerator for at least 2 hours. This ensures the filling firms up and the flavors meld together.
• Whipped Cream: Whip the heavy cream until stiff peaks form for the best texture. Sweeten to taste, but remember that erythritol can sometimes alter the consistency.
• Toasted Coconut: Toast the coconut flakes just before serving to maintain their crispness and enhance flavor. Store the pie covered in the refrigerator to prevent the topping from getting soggy.

Keyword Keto Coconut Cream Pie

Delicious Topping Ideas

1. Toasted Coconut Flakes: Lightly toast unsweetened coconut flakes in a dry skillet over medium heat until golden brown. Sprinkle them generously over the top of the pie for added texture and a deeper coconut flavor.
2. Sugar-Free Whipped Cream: Top your pie with a generous layer of homemade sugar-free whipped cream. You can stabilize it with a small amount of xanthan gum or unflavored gelatin for longer-lasting peaks.
3. Dark Chocolate Shavings: Use a keto-friendly dark chocolate bar (70% cocoa or higher) and shave thin curls using a vegetable peeler. Scatter the shavings over the pie for a rich and decadent touch.
4. Nuts and Seeds: Sprinkle a mix of chopped nuts such as almonds, pecans, or macadamia nuts. Add some toasted seeds like chia or flax for an extra crunch and nutritional boost.
5. Fresh Berries: Add a few fresh raspberries, blueberries, or sliced strawberries. These low-carb fruits provide a burst of color and a slight tartness that complements the creamy filling.
6. Lemon Zest: Grate some fresh lemon zest over the top of the pie for a bright, citrusy aroma that cuts through the richness of the coconut cream.
7. Coconut Chips: For a more dramatic presentation, use large unsweetened coconut chips. Toast them lightly and arrange them on top of the pie for a crunchy and visually appealing topping.
8. Cinnamon or Nutmeg Dusting: Lightly dust the top of the pie with ground cinnamon or nutmeg. This adds a warm spice note that pairs beautifully with the coconut flavor.
9. Sugar-Free Caramel Drizzle: Prepare a keto-friendly caramel sauce using sweeteners like erythritol or stevia. Drizzle it over the top of the pie for a luxurious and sweet finishing touch.
10. Mint Leaves: Garnish with a few fresh mint leaves for a pop of color and a refreshing herbal note that enhances the overall flavor profile of the pie.

These topping ideas not only add visual appeal but also enhance the taste and texture of your Keto Coconut Cream Pie, making it even more delightful and enjoyable.

FAQ

Can I use a different sweetener in place of erythritol?

Yes, you can definitely use a different sweetener in place of erythritol in your Keto Coconut Cream Pie. Alternatives like stevia, monk fruit sweetener, and allulose are excellent choices for maintaining a keto-friendly profile. Stevia, a natural sweetener derived from the leaves of the stevia plant, is highly concentrated, so you’ll need to use only a small amount. Monk fruit sweetener, made from monk fruit extract, offers a sweet taste without calories or carbs, and is often used in a 1:1 ratio as a sugar substitute. Allulose, a low-calorie sugar, mimics the taste and texture of sugar more closely and can be used in a 1:1 ratio as well.

When substituting sweeteners, it’s important to adjust the quantity according to the sweetness level of the alternative you choose. Each sweetener has its own level of sweetness and may affect the texture and flavor of the pie differently. For best results, taste the filling mixture before chilling and make any necessary adjustments to ensure your pie has the perfect level of sweetness.

Is there a substitute for almond flour in the crust?

Yes, there are several substitutes for almond flour in the crust of your Keto Coconut Cream Pie. One common alternative is coconut flour, which is also low in carbs and keto-friendly. However, coconut flour is highly absorbent, so you will need to adjust the quantity used and increase the amount of liquid or eggs in the recipe to maintain the right texture. Typically, you use about one-quarter to one-third of the amount of coconut flour compared to almond flour.

Another option is using a combination of ground flaxseed and/or chia seeds, which can provide a similar texture and a nutty flavor. If you prefer a nut-free option, you might consider using a store-bought keto-friendly pie crust mix designed for those with nut allergies. Be sure to check the ingredients to ensure they align with your dietary preferences and restrictions.

Can I prepare the pie in advance?

Yes, you can definitely prepare the Keto Coconut Cream Pie in advance! In fact, letting it sit in the refrigerator for several hours or overnight can actually improve its flavor and texture. This allows the filling to fully set and the flavors to meld beautifully. Just make sure to cover it tightly with plastic wrap or foil to keep it fresh. If you’re planning for a special occasion, like a baby shower or a themed party, preparing it ahead of time can be a great way to lighten your load and ensure a delicious dessert is ready when you need it!

What can I use if I don’t have xanthan gum?

If you don’t have xanthan gum, you can use the following alternatives to thicken and stabilize your Keto Coconut Cream Pie filling:

1. Unflavored Gelatin: This is a common substitute for xanthan gum. Dissolve 1 teaspoon of unflavored gelatin in 1 tablespoon of warm water. Let it bloom for a few minutes before adding it to the mixture. Follow the gelatin package instructions for the best results.
2. Guar Gum: Another thickening agent, guar gum can be used in place of xanthan gum. Use it in the same quantity as xanthan gum (usually 1/2 to 1 teaspoon, depending on the recipe).
3. Arrowroot Powder: This is a natural thickener that works well in recipes. Use about 1-2 tablespoons of arrowroot powder mixed with a small amount of water to create a slurry before adding it to the filling.
4. Psyllium Husk: This can also be used as a thickening agent. Start with 1 teaspoon and adjust as needed. Psyllium husk absorbs liquid and helps to create a thicker consistency.
5. Chia Seeds: Ground chia seeds can act as a thickening agent. They absorb liquid and swell, creating a gel-like consistency. Use about 1-2 tablespoons of ground chia seeds, depending on the thickness you desire.

Each of these alternatives has its own properties and may affect the texture of the pie slightly differently. Adjust quantities based on the specific thickening effect you’re aiming for.