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
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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This sounds fantastic!!
can the xanthan gum be added at same time as the sweetener?
just to make sure it doesn’t clump😁
I think it will clump more if you add it to the eggs with the sweetener… My best trick is slowly sprinkling it over the hot liquid with one hand as I whisk vigorously with the other hand.
This is 1 of my favorite of your pie recipes! I just think it works for any celebration including a birthday for me! Thanks for the development of this great recipe Caroline
Hi Carolyn, I want to make this but am unsure on “shredded coconut”. In Australia 🇦🇺 shredded coconut is about 1/2 inch long and quite thick. Dessicated coconut is much smaller and finer. Which one should I use?
Desiccated for you! 🙂
Where is the crust recipe?
It’s linked right in the recipe.
Made this for my husband’s birthday! And while I was a little nervous about messing up the filling, it was easier than I thought it would be. And we were both thrilled with the outcome! Yummy! Will definitely make it again, thanks.
I am glad it worked out!
Delicious and easy to make. The recipe is well written and was simple to follow.
Carolyn,
I just bought marscapone for this specific recipe. Can you please send me your LC Coconut Cream pie recipe when it had the marscapone in it.
Thank you so much!
I’ve never had a coconut cream pie recipe that used mascarpone.
Perfection! I make one of your keto recipes every week! My husband has a sweet tooth but is diabetic. These recipes are perfect for him and do not raise his glucose. Thank you for all you do!
This pie was amazing. the instructions were easy to follow and the outcome was simply delicious. This recipe is a keeper. I have one question, can it be frozen?
Absolutely delicious! My son tried it and he said “I hate to admit, but mom’s coconut cream pie is delicious”. This is a keeper, I managed to save some for the next day and it tastes even better. Thank you so much Caroline.
Thanks for sharing this amazing pie! First time ever making, it turned out delicious 😋everyone loved it ♥️
Can this coconut cream pie be made with all coconut cream? In stead of half cream and half coconut milk?
I used all coconut cream and it turned out great!
Can you make this with all coconut cream?
Yes, you probably could!
It must be delicious and I would make it, if you just could post metric system ingredients! Thank you very much for your work and sharing awsome recipes.
I have made this so many times and it is perfect. It is definitely a go-to fave for all occasions. Make it!
I had been looking for a good coconut cream pie and this is a winner. So good! And easy.