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.
Lori says
I made this after watching “ Hi-falutin’ low carb.” It’s beautiful. It was easy to make, it turned out beautifully. But it smells and tastes like eggs. I tempered them right, I’ve done this many times in my life so I know what I’m doing. But it just smells and tastes eggy and I’m so upset because I was really looking forward to it. Is it possible to make this without the extra yolk? Maybe that would help. Also, the coconut flavor was too mild and I even added coconut extract to the whipped cream.
Carolyn says
Well something went wrong on your end, as you can see. It’s not eggy at all and Wes loved it, as do the many readers and commenters who’ve made it thus far. I wish I could identify the issue but without being in your kitchen with you, there is no way I can.
Lori says
I did not mean to make you defensive. I didn’t think my comment was rude so I apologize if you thought so. I was frustrated and was hoping, since you are an experienced cook and baker, that you had some ideas. I’ve left several messages on your site thanking you for different recipes over the years and you’ve always been my favorite low carb recipe site. I even wrote that on one of Wes’ videos. I still make the cacao nib granola on a regular basis like I have for eight years, I think?
It looks like a lovely pie recipe. I understand that you don’t think you can help me because you are not in my kitchen…I guess. But do you…or does anyone else, please…have any ideas? Did I simmer it too long, did I not simmer it long enough, was it too hot, too cold, before I tempered the eggs? (I’ve tempered eggs before…just a couple of weeks ago, I made a keto Boston cream pie and didn’t have this problem.) Could it have been my eggs? I just bought them. Should they be cold or room temp? Could my canned coconut milk have been the culprit? It was a new can. My cream was past the “use by” date but it smelled and looked fine.
I’ve looked other places for answers because I really want this pie to work out. Any ideas would be appreciated and thank you.
Caroline, you’ve always had the best recipes and I don’t want to try any others. This is why I asked for help. Otherwise, I would have just moved on.
Carolyn says
I didn’t think your comment was rude, nor mine defensive. I am simply pointing out that I’ve never had anyone say it’s tasted eggy. But see, in this comment alone you’ve offered a ton of possible culprits and there’s no way for me to identify it. Because no one else has had the issue, myself included, I don’t have any answers. When it’s a common problem, I know it’s an issue with the recipe. When it’s one person, it’s either a matter of taste or something went wrong in the process.
If you’ve made pastry cream for Boston Cream Pie, you likely made my recipe for it. It’s very similar… the only real difference being the proportions I used, and that I used two whole eggs here. The pastry cream takes 4 egg yolks to 1 1/4 cup cream. One would imagine that it would taste MORE eggy that way to you, since it’s more yolk to cream.
So yes, I am stumped on how to address this for you.
Lori says
I’m going to try tempering the eggs with my Vitamix. I read that using a blender or immersion blender should work. The weird thing is that it wasn’t lumpy…the eggs didn’t scramble…but there’s no mistaking the egg smell and taste so I’ll try again.
Carolyn says
I do want to take the time to apologize if my response sounded upset. I read it again and can see how it seems so. I just have no answers here because it’s not something anyone else has mentioned. And if you didn’t curdle the eggs, then it shouldn’t be an issue. One thought… you could try doing 4 yolks rather than 2 whole eggs and one yolk. Maybe, just maybe, it’s the egg whites? Would be weird if it was but you said you had no issues with the pastry cream…
Heather I says
Was universally loved by Keto and non-keto dessert lovers alike. Also, perfect for pie-throwing. Will be making again.
Linda Bailey says
Carolyn, I have made this decadent pie at least 4 times and it is TO DIE FOR! Everyone loves it. I usually make it to take or when we have guests. Here’s my question: Does this freeze well – can this pie be frozen (without the whipped cream topping)? I suspect not, but asking just in case. A whole pie for just my husband & me is too tempting. We’d like to portion it after it cools, then freeze & pull out as needed. What do you think?
Carolyn says
I haven’t tried freezing it. The general rule on custard pies is no… Do you have any smaller tart/pie pans? You could do a mini version.
Cecile says
Hello, How can I make.it dairy-free?
Carolyn says
Sorry, this is not a dairy free recipe.
Michelle says
Do the nutrition facts per serving include the crust? Just wanted to confirm since I tack my macros. Thanks
Carolyn says
Yes they do. I would specify if it didn’t. Nutritional info should ALWAYS be for the full recipe.
Paula Faedo says
I.made this 2 days ago. It was delicious! Thank you for such a great recipe. I shared it with family who are neither keto or low carb and they loved it too. It will definitely stay in my repertoire of favourite recipes. You won’t be disappointed!
Michelle says
This was so delicious! My family (who are not low carb) couldn’t get enough. I originally thought my custard had broken and I was devastated, but turns out it didn’t! I was diagnosed with type 2 diabetes a year ago. I am so excited to be able to bake and eat amazing desserts while still staying low carb and keeping my numbers in check. Thank you!
Kathy says
I so want to try this. I miss coconut cream pie..I don’t see the crust recipe, am I just missing it.
Carolyn says
It’s linked in the recipe itself. Just click on that.
Jan says
I made this delicious pie of yours today and I have to say I love everything about it. Thanks again Carolyn for all of your hard work.
Celeste M Munford says
I made this pie today and it’s delicious! I added an extra egg yolk to the custard and added coconut cream to the whipped cream.
Great recipe.
Mary Luecke says
Can this made fully dairy-free? Using all canned coconut cream instead of both coconut cream and heavy cream?
Tami Simkins says
Carolyn, you just keep coming through, don’t you? I made just the filling because we wanted some coconut pudding, not a whole pie. Holy Cow! It was utterly amazing. It’s still cooling in the fridge, but we may or may not have (OK, we did!) taste it from the pot before I washed it.
Carolyn says
Sounds great! A fab way to save on carbs.
Cheryl says
Made the Coconut Cream Pie today. It’s the best coconut cream pie recipe I’ve ever made! Delicious, really rich, and just the right amount of sweetness. Hubby loved it and I’ll make it again for special occasions! Thanks for another keto success story!
Carolyn says
So glad to hear it!
Shari says
This pie is astounding. My grandma would have called it scandalously good. Thanks so much for developing this recipe. It really hit the spot for me, a lover of all manner of custards and pastry creams ( I also love your Nanaimo bars, simply divine!)
Jennifer says
Hi Carolyn;
I made your coconut cream pie last night to serve as dessert today for Easter. Nothing like making a brand new-to-me recipe to serve on a holiday! Anyway, I have three questions which may be answered when we try the pie.
The first question is what size pie pan do you prefer for this recipe? I used a regular size, not deep dish, but wonder if the deep dish would let me make the crust thinner.
And the second question is that I was confused by the fact that the Ingredients for the filling says “Swerve Sweetener” and has a link to the granulated version but the Instructions for making the filling refer to mixing the eggs with POWDERED sweetener. I looked at regular recipes and decided that since you had even included a link to granulated sweetener in your ingredients, that I would use granulated. And though it’s not specified, I plan to use the powdered version when I make the whipped cream topping later today. Did I make the right choices?
And last but not least, is there an actual temperature that I could measure for the proper heating of the egg and cream mixture (thickening stage)? I was careful and watchful but still think I saw a bit of curdling.
Thank you for your wonderful recipes and for your help with this one.
Carolyn says
It’s going to work out with either, although if you watch the video, you see I use powdered. I need to correct that, sorry. Eggs should be heated to at least 160F… but they may not thicken entirely at that temp so keep going a bit if the custard hasn’t thickened.
Jennifer says
Hi Carolyn. Thanks for answering my questions. We enjoyed the pie very much. I’m not sure if I curdled it or not because I’m not sure what that would have been like and the coconut that is added to the custard base gave a texture to the pie filling. Thank you for the information about what temperature to watch for while tempering. I think I will use a 9” deep dish pie pan next time so I can spread the yummy crust a little thinner. The pie made a really nice treat for Easter.
Pam Hefner says
Question: Can you clarify if it is granular or powdered Swerve in the filling? The ingredients list “sweetener” for filling and “powdered sweetener” for the topping but the instructions mention “powdered sweetener” for making the filling and “sweetener” for the topping?
Carolyn says
Sorry, should be powdered… although it doesn’t matter too much, it should be okay either way.
Kelly says
Do you use only the solid cream part from the coconut cream, or shake it up and use the combined cream and liquid part?
Carolyn says
As I said in the video… it’s the stuff straight off the top. So no shaking.
Adriana Gutierrez says
Seriously? 12 servings? That is a bad joke and very dishonest!
Carolyn says
How is it dishonest? It’s so rich and calorie dense, it makes sense to cut it into smaller servings. And most 9 inch cakes make 12 to 16 servings, so a pie can as well. Have a LOVELY day! 🙂
William says
I looked but couldn’t find crust ingredient or instructions. Am I blind?
Carolyn says
It’s linked right in the recipe. Click on that…
Mary says
YUMMY!!!! This is gonna be made soon!!!????. Coconut cream pie get in my mouth!