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.
Charyl says
You realize we can’t see your recipe because of all the ads?
Carolyn says
You realize that this means that you need to update your browser? Because I am on my site all day, every day, both on mobile and desktop and have zero issues seeing the recipes. Thanks for understanding!
Carolyn says
By the way… “we”? Most other readers have no issues… so that tells me it’s something on your end.
Tara Jones says
Carolyn, thank you so much for all of your recipes. I’ve got this pie chilling as we speak! I’ve been on keto for the last 10 weeks and your dessert recipes are what keeps me on track. I am the only one in my household of 5 that does keto, so when I make a dessert, I eat on it a couple days and then freeze the rest so that I always have something on hand. I currently have a few pieces each of your Chocolate Sex in a Pan, Chocolate Peanut Butter Dirt Cake, Earthquake Cake, Chocolate Mousse Pie and will soon be adding this coconut cream pie to my freezer. I’ve yet to make any of your desserts that weren’t fabulous, and I wanted you to know I appreciate you!!
Dana says
Finally made this pie and it was delicious! Thanks for sharing your recipes!
Lori says
Made this for a church event for all of us who are keto or low carb. They LOVED it! They all asked for the recipe. My husband said it was the best dessert I’ve ever made. It was very easy to make with such simple ingredients. If you love coconut ya need to make this! It is FABULOUS!
Rose says
I love everything I have made from your site. I made this pie before I went to work today, and put it in the fridge to set. I just checked, and it is not set. I followed the directions. We tasted the filling, tastes great, I guess we will eat it with a spoon.
Carolyn says
Did you use a different sweetener by chance?
Rose says
I used everything you had in the recipe. I learned that lesson last year????
Carolyn says
Hmmmm, then it must not have cooked quite enough to set the custard. You can always pop it in the freezer!
Janet says
Wow, made this today and it is SO very good! I’m so impressed with how “normal” it tastes without white sugar and flour. I love the almond flour crust, I’d use this regardless of any diet restrictions, just on taste alone! Fantastic recipe.
Laura says
So delicious! Even my non keto family thought this was a winner!
Lois Moore says
Not long after starting low carb, I was craving a Coconut custard pie very badly. Of course none of the stores carry anything like that in low carb. I decided to browse Carolyn’s Baking cookbook and there it was!!!! Not only was it delicious but it was a big hit with my family too!
Carolyn says
Hooray!
Michelle Fleeman says
Love this pie so much!! My husband’s favorite!! So delicious!! Thank you!!
Cheryl says
This sounds fantastic, and I can’t wait to try it!!!
Also, do you think I could make this using all coconut cream and omitting the HWC? (My sister is a dairy-free lover of all things coconut!)
TIA
p.s. Love your recipes, and I recently got your latest book!
Carolyn says
It’s certainly worth a try! I’ve made many custards with just coconut cream so I think it would work.
Marcello S. Pecchenino says
Carolyn, NICE TO MEAT ANOTHER major carnivore with an unrepentant sweet tooth,. I am the same way, Originally from Reno Nevada, n ow living in Coconut Heaven, the Philippines and loving it!
My wife and I started on intermittent fasting, now the past 4 weeks we have gone 100% keto what a perfect combination, My wife LOST her diabetes, her blood sugar is normal, she dumped the rice. My deal; is High Blood Pressure, and I am almost out of that arena, soon I will wean off the drugs.
Intermittent Fasting & kito are a Dream made in heaven ! Black Coffee kills hunger pains and so does Protein ! WE are at 1 & 1/2 meals a day working towards just 1 meal a day ! My wife also has me on Chia seeds, they are amazing !
Blessing on this Kito Coconut Pie as I am addicted to Coconut! especially the “Queens Candy” its when the Coconut starts to sprout and when the shoot gets about a foot or so high you split the coconut open and inside is this spongy white ball, it taste like a sweet oily bread, it is so good. we have 5 Coconut trees. Anyways thank you for the recipe !
Regards
Marcello & Maricar Pecchenino
Nevada – Phiolippines~
Jean says
I’d never made coconut cream pie before but this came out perfectly first try and now is one of my new favorite desserts. Thank you!
Carol says
Hi Carolyn. I made this pie yesterday for the 3rd time because I love it so much! This time the filling didn’t thicken as it did previously. The only difference is that I had used the frozen unused coconut cream from the 1st two pies and it was a little looser that usual straight from the can. Could that make a difference?
I froze the pie sans the whipped cream for a few hours and it was still moving when jiggled. It’s in the frig now and it’s still a little loose. It might end up being pudding. Going to top it w/ the whipped cream and see how it goes.
Thanks. Carol
Carolyn says
Interesting! And I am sorry to hear it but yes, I think you may be right… if that’s the only difference than maybe it makes a big difference. The freezer can be unkind to things like heavy whipping cream and ricotta too, it makes them “loose” as you say.
Kristi says
Has anyone tried freezing slices of this with the whipped cream and toasted coconut on top
Carol says
I did. I would say that after being in my freezer a month, the CC pie was about 80% as good as fresh
Teri says
This pie is delicious. Made as directed for coconut cream and then swapped out the coconut extract for Banana and left out the coconut flakes. Absolutely divine. Thank you for all your hard work Carolyn.
Lorie Marshall says
I had missed coconut cream pie! Being keto definitely doesn’t mean no deserts, just moderation and on occasion. This was almost better, than normal pie! Rich, smooth, not that difficult to make. Love it so much!!! Full of original coconut cream pie taste, I don’t think many would notice any difference! Knowing that is Low Carb/Keto friendly you have no guilt eating on occasion!!
Angela says
I love this pie and so does my family who don’t eat low carb.
Laura H says
I should’ve use the coconut extract instead of vanilla. Just had a very mild flavor, but not quite enough coconut in it. The keto pumpkin pie was devoured, and people said nice things about this, but half of it was left.
Carolyn says
Yes, that’s my recipe calls for coconut extract.
Cecily says
Laura, I’m surprised you gave it 3 stars, when you didn’t follow the recipe! Your bad!
Angie says
This pie is absolutely amazing. My family love’s it. My son wants me to make it for his birthday. He thinks it would be good as a cake too.
Colleen says
I made this specifically for my husband for Thanksgiving. I’d never made a coconut cream pie, despite being married for over 35 years, though he’s had plenty, just not made by me. He’s a diabetic, and trying to get it under control. I used this recipe. He said it was as best as a coconut cream pie as he has ever had. Needless to say, I’ll be making this again.
Carolyn says
I am thrilled to hear that!