Go Back

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
Cook Time 25 minutes
Total Time 2 hours 45 minutes
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