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.
Veronica E says
I’m not sure if I’ve commented or rated this recipe, because it deserves to be! This is the 2nd time I’ve made this and it was so good. I found coconut strings in the frozen section that was unsweetened and used it this 2nd try. Where I’m from, we usually use fresh coconut meat (I live on an island) in our coconut pies, so using the unsweetened coconut strings I found instead of the one in bag on the shelf made a big difference for me! I plan to use this recipe to do a banana cream pie!
Carolyn says
So glad you like it! Lucky you with the fresh coconut…
Donna Kay says
Hi,
Could you please tell me the size of coconut milk used you used for the pie as I see there are different sizes available
Carolyn says
The basic one that’s around 15 ounces.
Nakeisha says
How could I convert this recipe to a banana cream pie? Thanks in advance.
Carolyn says
Just use banana extract.
Caitlin says
I made this tonight for my dad’s birthday. We are both coconut cream pie lovers, and this WAS AMAZING! I was very surprised at how close this is to the real thing!
Carolyn says
So glad you liked it!
Veronica says
I just made this and it was a hit!! If you love coconut, this pie hits the spot! Thank you for this awesome recipe!
Gail says
What happens to the coconut pie recipe without the “gum” ingredient??? Thanks!
Carolyn says
It doesn’t thicken or set properly.
Kathy says
I have made this pie about 20 times. My friends and family cannot get enough. I put coconut flour in with the almond flour instead of the gluten-free flour and I substitute coconut cream in the can for coconut milk as the milk did not thicken and was not as good as the cream for the topping. Other than that, the pie is phenomenal and no one guesses it is sugar-free and low carb, and follows KETO!
Carolyn says
So delighted! You know, you could always try my Easy Press In Pie Crust. It works well for this recipe too!
Marie says
Wow, this was amazing. Completely satisfied my craving for my grandma’s coconut cream pie. I used the press-in crust you linked and it came out great! Will probably halve the xanthan gum next time because my filling was quite stiff. Topped with regular/dairy whipped cream. Definitely a keeper! Thanks so much!
Dee Gee says
Wonderful! Looking forward to making this for Dad for Father’s Day!
Kathy A Craiglow says
I have made this pie about 8 times now. My family and friends absolutely love it! The only change I made was I substitute Coconut Cream for the coconut milk called for in the topping. The cream is much better and more substantial. This pie rocks and is a keeper!!!!!!
Carolyn says
So glad you think so!
Wendy Ellis says
I don’t have a problem with gluten and just need low-carb. If I were to use regular all-purpose flour in the crust instead of gluten-free, would I need to omit the Xanthan Gum?
Carolyn says
Think I could use THM baking blend in place of the almond flour/ gf all purpose? I have the almond flour but not the gf flour.
Carolyn says
I can’t be sure. I think it would be a little on the dry side.
Stephanie Deal says
OH my gosh — this pie is amazing! I mean seriously, it is perfect!! The crust is tender, super easy to make and slides out of the dish without crumbling or tearing! The custard was the perfect consistency and oh my — the coconut creme topping is heavenly. All-in-all — this is a fabulous pie!! Thanks Carolyn for sharing — and I will absolutely be making this next Sunday for Father’s Day!! 🙂
Carolyn says
Glad you liked it!
Jessica says
Could you substitute coconut milk or coconut cream for the heavy cream?
Carolyn says
You can use coconut cream but you may find you need a bit more xanthan gum to make it set properly.
Melody Spence says
I made the pie last night and it’s a winner. Thanks for such good recipes.
Susan says
This was AMAZING! I used a different crust (I didn’t have gluten flour) and I felt the filling needed a little salt to balance the sweetness, but otherwise I kept it the same and it. was. incredible. Easily the best dessert I’ve made since beginning low carb. In fact, I made this to take with me on a crafting retreat with a group of SAD eating women, thinking I’d have something sweet to eat while they were chowing down on junk food. NO WAY! They eschewed their high carbs desserts until my coconut pie was gone within 24 hours (among 5 women, ha ha) and several asked for the recipe. I should have made two, clearly! This will have to be a special occasion pie because I’m still trying to lose weight, but on special occasions this is my new must have desert.
Carolyn says
Ha, I love it when we win over the non-low carbers!
Lorell says
Do you think I could substitute the heavy cream with coconut milk (full fat) or coconut cream?
Carolyn says
Yes, I think that should work just fine.
Cecelia says
What can you use instead of liquid stevia or do I have to use anything else?
Nina says
Hello. This pie looks amazing.
Can I ask what is the diameter of your pan? 🙂
I have one that is 8 inch and another one is 11 inch.
I would like to know so I can do some calculations. Thank you!
Carolyn says
Most standard pie pans are 9 inches. Not quite sure how it will turn out in an 8-inch pan.
Molly H says
How do you think the taste would be without any artificial sweetener? I’m trying to stay away from those at the moment, but would still like to try some dessert items =).
Carolyn says
What do you plan to make it with to sweeten it?
Molly H says
Right now my thoughts were to maybe add a little bit more vanilla extract (not sweet, but for more flavor?) and try to sub some coconut oil in there somewhere.