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    Home » Pies & Tarts » Keto Coconut Cream Pie

    Published: Mar 24, 2021 · Modified: Apr 12, 2021 by Carolyn

    Keto Coconut Cream Pie

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    18.3K shares
    Jump to Recipe Print Recipe

    This keto coconut cream pie features a creamy rich sugar free custard in a low carb almond flour crust. It’s a rich and luscious dessert for coconut lovers!

    Titled image of a slice of keto coconut cream pie on a white plate with a forkful taken out of it.

    My coconut cream pie recipe gets an update! Now it’s lower in carbs, easier to make, and just as delicious as it ever was. It’s the perfect sugar free dessert for anyone craving a rich custard pie.

    It’s been a long time since I have re-visited this recipe. Let’s face it, I am too busy making all sorts of other keto desserts. And other easy keto meals, of course. My desire to constantly make something new and different sometimes deters me from updating old favorites.

    But I’ve had this keto coconut cream pie hanging about my brain for a while, just begging me to make it even better. And hey, why not shoot a video for it while I’m at it?

    How could I resist that kind of dessert plea? And if you’re a coconut dessert lover, don’t miss my Keto Coconut Cream Poke Cake!

    A sugar free coconut cream pie with a slice taken out of it.

    Updated coconut cream pie recipe

    This keto coconut cream pie recipe already had great bones. But I knew I could re-work it to make it even more keto-friendly.

    The one thing that simply had to go was the crust. It was my original attempt at making a flaky low carb pie crust and it was quite good. But with the addition of gluten-free flour, it added just a few too many carbs for my liking.

    It was also quite fussy and required a lot of work, including freezing the pie crust for a while before baking.

    None of us need the extra carbs OR the extra work, am I right? And with the development of my easy keto pie crust, I simplified the whole process tremendously.

    I re-worked the filling but only very slightly, by adding some coconut cream and reducing the shredded coconut.

    This new recipe comes in at only 6.4 grams total carbs, and is easier and faster to make. Which means you get delicious coconut cream pie to your mouth even sooner!

    A slice of keto coconut cream pie on a white plate over a pink patterned napkin.

    How to make keto coconut cream pie

    Ready to make this luscious dessert? Let me walk you through the process so you know exactly how it’s done. And don’t miss my instructional video in the recipe card!

    The crust:

    This simple almond flour pie crust takes only 4 ingredients and about 10 minutes prep time. It’s simply pressed into the pan so there is no fussy rolling and transferring to the pie dish.

    Follow the directions for baking it unfilled, which takes about 20 minutes.

    The coconut custard filling:

    The rich coconut custard filling isn’t hard to make at all. But it does require your constant attention so be sure not to walk away. I like using a combination of both heavy cream and coconut cream, but you could easily do all heavy cream. Bring it to a simmer but don’t let it boil.

    Temper the eggs

    This is a very important step so don’t skip it. Tempering refers to bringing the temperature of the eggs up very slowly by whisking in some of the hot cream. You must whisk continuously as you do so. Then you slowly whisk the egg mixture back into the pan of hot cream.

    This keeps the eggs from over-cooking and curdling, so you get a smooth creamy filling.

    If, by chance, things got away on you and your custard does curdle or split, don’t panic. Get the whole mess into a blender and blend until it smooths out again.

    Thicken the custard

    Conventional custard often takes a bit of cornstarch to help it set. But that’s not a very keto friendly option so I recommend either xanthan gum or glucomannan. It only takes ¼ teaspoon of either to help the filling firm up nicely.

    Chill the pie

    You need a little patience for making coconut cream pie, since it needs to chill 2 to 3 hours to firm up. You can cheat a bit and get it into the freezer for an hour.

    The cream topping:

    Finish off your beautiful keto coconut cream pie with a simple whipped cream topping and some toasted flaked coconut. How gorgeous is that?

    A slice of coconut cream pie over a floral pink napkin, with a forkful taken out of the pie.

    Can you make Coconut Cream Pie in advance?

    You bet! This gorgeous keto custard pie can be prepped a day in advance. I suggest making the crust and filling, and covering it tightly in plastic wrap. Then make the whipped cream topping just before serving.

    I have not tried to freeze this particular pie but I can’t see why it wouldn’t work. If you’re freezing it for advance preparation, I would do it without the whipped cream topping.

    Now go… run to the kitchen and make this delectable, creamy coconut pie. You won’t regret it!

    More keto coconut dessert recipes

    • Coconut Cheesecake
    • Keto Coconut Flan
    • Coconut Chocolate Fat Bombs
    • Keto Almond Joy Bars
    • No Bake Coconut Balls
    • Coconut Milk Ice Cream
    A sugar free coconut cream pie with a slice taken out of it.

    Keto Coconut Cream Pie

    This keto coconut cream pie features a creamy rich sugar free custard in a low carb almond flour crust. It's a rich and luscious dessert for coconut lovers! 
    4.82 from 33 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto coconut cream pie
    Prep Time: 45 minutes
    Cook Time: 25 minutes
    Chill Time: 4 hours
    Total Time: 5 hours 10 minutes
    Servings: 12 servings
    Calories: 365kcal

    Ingredients

    Filling:

    • 1 cup heavy cream
    • 1 cup coconut cream
    • 2 eggs
    • 1 egg yolk
    • ⅔ cup powdered Swerve Sweetener
    • Pinch salt
    • 2 tablespoon butter
    • 1 teaspoon coconut extract
    • ½ teaspoon vanilla
    • ¼ teaspoon xanthan gum or glucomannan
    • ¾ cup shredded unsweetened coconut
    • 1 almond flour pie crust Pre-baked

    Topping:

    • ⅔ cup heavy whipping cream
    • ¼ cup powdered Swerve Sweetener
    • ½ teaspoon vanilla extract or coconut extract
    • ¼ cup shredded or flaked unsweetened coconut lightly toasted

    Instructions

    Filling:

    • Combine the heavy cream and coconut cream in a medium saucepan over medium heat. Bring to just a simmer.
    • In a medium bowl, whisk the eggs, egg yolk, powdered sweetener, and salt. Slowly stir in about half of the hot cream, whisking continuously, to temper the eggs. Then slowly whisk the tempered egg mixture back into pan of hot cream.
    • Cook another 4 to 5 minutes, whisking continuously, until the mixture begins to thicken.
    • Remove from heat and whisk in the butter, coconut extract, and vanilla extract. Sprinkle surface with the xanthan gum and whisk briskly to combine. Stir in the shredded coconut.
    • Pour the mixture into the baked pie crust and spread to the edgs. Refrigerate at least 2 to 3 hours.

    Topping:

    • Place the whipping cream in a large bowl and add the sweetener and vanilla. Beat until the cream holds stiff peaks.
    • Spread over the top of the chilled pie and sprinkle with the toasted flaked coconut.

    Video

    Nutrition Facts
    Keto Coconut Cream Pie
    Amount Per Serving (1 slice = 1/12th of pie)
    Calories 365 Calories from Fat 315
    % Daily Value*
    Fat 35g54%
    Carbohydrates 6.4g2%
    Fiber 2.2g9%
    Protein 5.4g11%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Becky says

      June 08, 2022 at 5:18 pm

      I haven’t tried the coconut cream pie but I discovered your recipe for coconut custard pie in your cookbook. Coconut custard pie is one of my favorites. I couldn’t imagine that it would be very good especially without a crust. Oh my goodness, I was wrong. It is absolutely delicious especially with a few strawberries. I have enjoyed it sooo much. Thank you!!

      Reply
      • Carolyn says

        June 08, 2022 at 6:38 pm

        So glad you liked it!

        Reply
    2. Sherbear says

      May 30, 2022 at 10:39 pm

      5 stars
      This is delicious! Would never guess it is keto! The topping was a bit too sweet for our preference, so next time we will reduce the sweetener a little. Otherwise absolutely perfect!

      Reply
    3. Brenda Smith says

      April 24, 2022 at 3:40 pm

      5 stars
      I am new to keto dessert baking and was ready to give up on finding anything I liked…until today. This pie is delicious. Everyone at Sunday dinner loved it. Thanks so much. I will try more recipes from this sight.

      Reply
      • Carolyn says

        April 24, 2022 at 6:42 pm

        So glad to hear it!

        Reply
    4. Tammy says

      April 16, 2022 at 11:24 am

      4 stars
      I just made the pie. My husband loves coconut cream pie and I know this one’s a little different from the old-fashioned original one with all the sugar. But it smells awesome, looks great and I tasted of the filling and it taste so good I think he’s going to love it. The only thing I noticed unless I’m just going blind in my old age (I turn 60 used last month lol) I could not find where it said to add the 2 tablespoons of butter in the filling when you’re making it. I didn’t realize that until I was done and my butter was still sitting on the counter. I don’t think it probably hurt anything the filling looks just like a coconut cream pie filling that I made before keto. Anyway I’m excited about this pie for tomorrow for Easter. And my hubby is excited about it for sure.😊

      Reply
      • Carolyn says

        April 16, 2022 at 11:40 am

        You did miss it… in the 4th step, it says “Remove from heat and whisk in the butter, coconut extract, and vanilla extract.”

        Reply
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