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 1/4 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
- 2/3 cup powdered Swerve Sweetener
- Pinch salt
- 2 tbsp butter
- 1 tsp coconut extract
- 1/2 tsp vanilla
- 1/4 tsp xanthan gum, or glucomannan
- 3/4 cup shredded, unsweetened coconut
- 1 almond flour pie crust, Pre-baked
Topping:
- 2/3 cup heavy whipping cream
- 1/4 cup powdered Swerve Sweetener
- 1/2 tsp vanilla extract, or coconut extract
- 1/4 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
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You are amazing & this looks beyond phenomenal, I cannot wait to make it!!!
I love coconut, but when I see your crust all I can think is pot pie! If I omit the sugar do you think this would make a good crust/top for pot pie?
I haven’t tried it as a top crust yet. I have plans to do so but you’re welcome to try. I would just make sure that the filling isn’t too liquidy.
Will be trying this crust for pot pie with leftover turkey after Thanksgiving. Any texture/volume adjustments needed if I omit the Swerve to make it taste savory? Thx, Carolyn!
Oh I just LOVE coconut and this pie is calling my name…loudly 🙂
OMG this looks delightfully creamy and delicious, Carolyn. You’ve scored again!
This is very beautiful Carolyn. It’s a shame that I’m allergic to most of the G/F flours they have out. But I make a great crust w/ almond, coconut and glucomannan. Thanks I’ll use your filling.
Sounds good!
@ Esther..That sounds perfect for my digestive issues with gluten-free flours…Is there any chance of procuring the recipe?! I would be so appreciative!
Esther, I’d love it if you shared that crust recipe. Carolyn’s crust looks perfectly flaky (unlike any GF crust I tried). I will try it with arrowroot as I, too, am intolerant of tapioca and potato, but please share your recipe:-)
Arrowroot would help. How about another 3 tbsp of almond flour and 1 tbsp of arrowroot?
I LOVE this recipe but is there any substitute for the Gluten-Free flour? Really trying to stay away from anything with Tapioca or Potato starch in it!!
I feel that the crust needs some starch to bring it together and allow it to be flaky. If you decide to go without, I’d suggest more almond flour and more xanthan gum. I cannot guarantee it though.
This pie looks delish! The only problem is, I would be the only one to eat it, LOL……so, my question is, do you think if I sliced it into individual pieces and froze them for later it would be OK? Has anyone every had success freezing pieces of pie like this and just taking out a slice at a time? Opinions eagerly awaited!
I’ve never tried freezing a custard pie like this. Can you google it? I think the crust would hold up well, though.
My Mom’s absolute favorite pie!!!…Question…Could I possibly omit the gums without sacrificing the quality of the crust?…Or use something else…ground golden flax..or psyllium flakes…or? Thank you for this beautiful offering.
You can give it a try! I can’t guarantee it.
15 tries?! Wow. Apparently I give up way to easy. I always make them try some of everything at dinner. My oldest son is pretty agreeable to this… and my daughter eats everything under the sun. But my 4 year old? He will sit there and go hungry. So stubborn… and so picky. This pie however… they would all gobble it up! I am still amazed at how flaky your crust looks. I use to own a small pie company a few years back, I had a special request for gluten free… I destroyed it. Worst things I ever baked in my life. The crust was grainy and fell apart so easily. I am over the moon excited to try this recipe for crust out on my friend to make up for my failure years ago!
My worlds collide. I have adored Shaina for years. You, I’ve adored for the past year or so. I can attest that your pie crust is divine. I had your recipe all ready to make hand pies and ran out of time, so I pressed it into a pie plate and made a lip-smackingly delicious blueberry pie that was gluten free and sugar free — and my very discriminating “I swear I can taste fake sugar at 100 paces” husband ate two slices! Definitely a keeper — Shaina, you AND your delicious pie crust! 🙂
So glat to hear it, Margi! And Shaina’s tip about kids was very encouraging for me. 🙂
You are so sweet, Margi. Thank you!
Yes, Margi! The first time I saw this pie crust recipe and how delicate it was, made me wonder why not just pat it into the pie pan. I have other recipes that do that. Then you don’t have to worry about rolling it out and transferring it. This would work wonderfully for any one crust pie!
I wanted to make a pastry crust that CAN actually be rolled, but patting it into place is fine too.
I never would have thought to whip coconut milk. Brilliant!! Thank you!
Is shredded coconut the same as desiccated coconut?
I am not entirely sure, but I think so. As long as it is unsweetened.
Yes…it is the very same thing!…The “shard” sizes vary…go for the smaller/finer ones in this recipe!
Thanks Donna!
Oh, my dad is going to love this recipe! Thank you! And picky eaters. Sigh. Although when it comes to dessert, my daughter never has a problem!
Did I miss something? The filling ingredients lists one cup shredded coconut, yet the directions say nothing about when to add it.
Whoops, good catch. Going to update…
Hooray for the coconut victory!! I love everything about coconut, and would happily gobble up this pie!
This pie is gorgeous!
My kids are THE pickiest eaters… but sadly, the things one WILL eat, the other WON’T. It’s like they are magnets in opposition. There’s never any agreement 🙁 So I feel your pain.
If I send you $$ right now would you make one of those, freeze it and ship it to me??? pretty please??? it looks so beyond delish and exactly what i am craving right now (modified induction phase). YUMMMM!!!! It really is the prettiest, healthiest looking coco cream pie I have ever seen.
Boy, I wish I could and get it there to you in one piece! 🙂
Ohmygosh, girl! Your low carb Coconut Cream Pie ROCKS! So proud of you over using that small 1/4 cup amount of gluten-free AP flour in your pastry…just enough to make it work while keeping carb counts down. Fabulous tip on chilling the dough after rolling out but before placing into pie plate…similar to sugar cookie dough for easier handling. BRAVO! Will be pinning everywhere possible to share! xo
Love it! My older two love coconut but the youngest has still no taste for it! I recently made a crustless coconut custard but again no such luck for him, although he tried it every time at least! 3 kiddies for me too so every dessert made I use them as my excuse LOL! You made a pretty pie Carolyn!
What a beautiful pie! Coconut cream was my favorite pie that my mom made.