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!
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!
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!
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?
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
Keto Coconut Cream Pie
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.
Jean says
I’d never made coconut cream pie before but this came out perfectly first try and now is one of my new favorite desserts. Thank you!
Carol says
Hi Carolyn. I made this pie yesterday for the 3rd time because I love it so much! This time the filling didn’t thicken as it did previously. The only difference is that I had used the frozen unused coconut cream from the 1st two pies and it was a little looser that usual straight from the can. Could that make a difference?
I froze the pie sans the whipped cream for a few hours and it was still moving when jiggled. It’s in the frig now and it’s still a little loose. It might end up being pudding. Going to top it w/ the whipped cream and see how it goes.
Thanks. Carol
Carolyn says
Interesting! And I am sorry to hear it but yes, I think you may be right… if that’s the only difference than maybe it makes a big difference. The freezer can be unkind to things like heavy whipping cream and ricotta too, it makes them “loose” as you say.
Kristi says
Has anyone tried freezing slices of this with the whipped cream and toasted coconut on top
Carol says
I did. I would say that after being in my freezer a month, the CC pie was about 80% as good as fresh
Teri says
This pie is delicious. Made as directed for coconut cream and then swapped out the coconut extract for Banana and left out the coconut flakes. Absolutely divine. Thank you for all your hard work Carolyn.
Lorie Marshall says
I had missed coconut cream pie! Being keto definitely doesn’t mean no deserts, just moderation and on occasion. This was almost better, than normal pie! Rich, smooth, not that difficult to make. Love it so much!!! Full of original coconut cream pie taste, I don’t think many would notice any difference! Knowing that is Low Carb/Keto friendly you have no guilt eating on occasion!!
Angela says
I love this pie and so does my family who don’t eat low carb.
Laura H says
I should’ve use the coconut extract instead of vanilla. Just had a very mild flavor, but not quite enough coconut in it. The keto pumpkin pie was devoured, and people said nice things about this, but half of it was left.
Carolyn says
Yes, that’s my recipe calls for coconut extract.
Angie says
This pie is absolutely amazing. My family love’s it. My son wants me to make it for his birthday. He thinks it would be good as a cake too.
Colleen says
I made this specifically for my husband for Thanksgiving. I’d never made a coconut cream pie, despite being married for over 35 years, though he’s had plenty, just not made by me. He’s a diabetic, and trying to get it under control. I used this recipe. He said it was as best as a coconut cream pie as he has ever had. Needless to say, I’ll be making this again.
Carolyn says
I am thrilled to hear that!