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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Hi, I just came upon this pie recipe. This pie is my absolute favorite and I can’t wait to try it, I’m a little confused on the whipping of the coconut milk. You said you dump out some water first? Will there be enough left to whip ?
Yes, when you refrigerate the can overnight, the coconut “cream” rises to the top and solidifies. You whip that, after you’ve removed the water.
Apologies for a silly question, but could one use coconut cream in place of coconut milk? And if so, would the need to chill overnight be eliminated, as it is already thicker?
Are you talking the coconut cream from Trader Joe’s or something similar? I am not sure but you can certainly try.
My store did not carry “canned” coconut milk only in a “box” style package. It’s a 32 oz box of unsweetened coconut milk. Can you tell me in ounces what size of canned coconut milk you’re using? Thanks so much!
They are typically 14 oz cans. But I am not sure the boxed kind is the same, it may not have a high enough fat content. My brand has 9g of fat per 1/4 cup serving…make sure the boxed kind has a similar fat content.
Used the shortbread crust from the lemon cheesecake bar recipe for the pie crust. Awesome. Love both recipes.
I did the same thing and it was delicious, shortbread crust is my go to crust for all deserts lol
Carolyn, this is amazing. I made just the custard, chilled it in a shallow bowl, scooped it out and served with whipped cream. Divinely delicious! My first foray into using xanthan gum and it’s not scary anymore. Keep up the great work in the kitchen!
Your Recipe calls for 2 cups cream.. What kind of cream do you use? Thanks (-:
Cream labeled heavy or whipping cream. They are pretty much the same thing.
Thank you….I can’t wait to try a ton of your recipes….
I have made this twice. I LOVE it, but think I am doing something wrong. I filling curdles. Is it supposed to look like it is curdled? I used half and half the first time, (I’m guessing it’s calling for heavy whipping cream?). The second time I used canned milk. Do you think not using cream, could cause the curdling? Thank you. Midge
The filling is essentially coconut pastry cream, which will curdle when overcooked. I think it’s likely that the lower fat content in the milk or half and half means it doesn’t thicken very well, and so it over-cooks before you manage to see it thickening properly.
I love that they’ve turned the corner to coconut, and I’m so glad you found that fact inspiring. I think once you know that it gives you the stamina to keep offering it up. Seriously, that pie looks incredible. The coconut cream there is just perfection.
Ooo, this is my husband’s favorite. Gorgeous! Would coconut cream (also called coconut butter) work as a sub for the coconut milk in the topping? If so, how much coconut milk solids did you use? Thanks.
I honestly don’t know, I’ve never used coconut butter or cream like that. If you can whip it, it may, but it also may be too thick.
You’re right. It’s probably too thick to whip. Thanks.
Hello Carolyn!! Thank you for taking the time to compose this pie! I do have a question….I’m having a hard time finding Unsweetened coconut, except for frozen. Can I use the frozen without it adding too much moisture to the filling. Would that extra moisture cause it not to thicken, do you think?
I think it might be a problem because shredded coconut is also dessicated. So I might buy the frozen and dry it out in the oven for a while first (maybe 175F for 2 hours?).
Your pie is incredible looking! The filling and how dense and creamy it looks – I want!
Can you believe that I have never had a coconut cream pie?! And I love all things coconut, which makes it even crazier!
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!