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.
Momi says
Is there something missing in the topping? It didn’t yield as much as the video and its taking a while to hold.
Carolyn says
No, nothing missing at all. What sweetener did you use? If you used allulose, that might be why it’s taking longer to set. It should yield just as much but some cream doesn’t whip up as nicely.
Momi says
Oh yes I did use allulose. It was wholesum yum, allulose/monkfruit blend. thank you! I’ll switch it out next time. The filling and. the crust was super delicious! Thank you
Carla says
Absolutely fantastic!!!!
Deb says
This is delicious and was really easy !! Waiting was hard but that’s just me 🙂
My question is how long will this pie keep in the fridge ??
Carolyn says
Should be good for up to 5 days!
Donna says
I made this yesterday as it’s our favorite pie.
Clara says
May I suggest you put in the recipe, “use only the solid portion of the cream”? I read the instructions in the recipe section, and made sure to check if it stated to use only the cream part, it didn’t, so I mixed my coconut cream (it was not coconut milk). The filling stayed watery, so I tried to trust the process and use it per instructions, even though it never thickened (I gave it an extra 2 minutes on the stovetop). After a few hours, I checked it in the fridge and it was still watery. I then went to the video to see if I missed anything, yep.. in the video you say, “use the cream top portion only”. I could have screamed. I had the coconut cream delivered by the store and paid the extra fees- this was a special occasion pie. The can alone was $6.50! I have to say that I am a bit upset with the written instructions not including this information. I had to remove the liquid from the pie crust, put it back on the stove, added more xantham gum, more sweetener, etc.. in order to create a thicker consistency – I just cannot afford to toss it and start over. I was able to thicken it with some of my 45+ years of baking experience, but I know it will not be the same. Hopefully, it will be edible once cooled.
Carolyn says
That’s notncorrect, actually. In the video, I talk about how coconut cream is the thick white portion from a can of coconut MILK. If you purchased a can that was specifically coconut CREAM (as I link to in the recipe), then it should be thick enough as is. You should have been fine, so something else went wrong with your filling. Keep in mind that with hundreds of comments on this post, I haven’t had anyone else mention a watery filling.
So… what sweetener did you use for the filling?
Lisa Kavanaugh says
My can of coconut cream had a liquid portion to it as well. I just blended it with the mixer to re solidify it. Had no problems when heating it. It thickened up as it should have.my problem, however, I couldn’t find my xanthum gum anywhere and I was so afraid it would be a loss of all the ingredients so I just used a half teaspoon of baking powder…. And it turned out fine. Delicious! Not as sweet but next time I might add a little more sweetener to it. It was so easy to make. Thank you for sharing your recipe, it brought some happiness back into my life!!!!
P.s. I found the xanthum gum after it was already made with the b. Powder 😂
Donna says
I made this pie yesterday as well because it is our favorite and I only use the meat of the coconut cream and mine also never thickened up so I ended up putting it in the freezer however, it did have some amazing flavor. and yes I also use the gum as my thickening agent.
Carolyn says
Sounds to me like maybe it didn’t cook long enough to set properly.
Linda says
This pie was incredible! I did add a whole cup of powdered Swerve sweetener instead of the 2/3 c. in recipe and I’m glad I did because I’m used to making a really sweet traditional coconut cream pie, otherwise followed recipe exactly. It lifted my mood and stopped my T2 diabetic pity party in its tracks. Love, love your recipes and profoundly appreciate your diligence!