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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WOW – amazing pie. Can’t believe it’s keto. Will be making this again.
Probably the BEST keto dessert I’ve ever had! Wow!! If you miss the good ole days with real coconut cream, this will definitely take you back.
This recipe was fabulous. Even my husband suggested that I prepare for company!
I’ve made this recipe exactly as-is multiple times and it is absolutely incredible! Definitely one of my very favorite keto desserts, especially since it does NOT taste low-carb or sugar-free at all 🙂 But I recently made a couple tweaks and just had to share for the benefit of anyone who might see this! I’m quite certain I’m not the first person to make these tweaks but they made me so happy I wanted to let you know. 🙂
I was out of sugar-free shredded coconut so I wondered how this would be without it. And instead of making it into a pie, I wanted to make individual serving dishes of custard. So I skipped the crust, skipped the shredded coconut, and simply made little ramekins of the custard and topped them with whipped cream. This is fabulous. I didn’t miss the shredded coconut at all. There’s plenty of flavor from the coconut milk and extract, and it’s a nice smooth pudding that way.
Then I wondered if I could turn this into CHOCOLATE custard. And yes, I definitely could! I skipped the coconut extract (and of course the shredded coconut), and after tempering the egg and sweetener mixture with about half the hot coconut cream and heavy cream mixture, I added about 1/3 cup of Lily’s dark chocolate chips to the rest of the hot cream (off the heat). Whisked briskly until the chips melted and the mixture was smooth. Then slowly whisked in the tempered egg mixture, added butter, vanilla, and xanthan gum as the recipe directs, and poured into individual serving dishes to chill.
This turned into some of the best chocolate custard I’ve ever had. It doesn’t even have any coconut flavor, the chocolate completely stands out. And definitely top it with whipped cream too! I will probably make a chocolate custard pie with it when I feel like making a pie crust, but it is glorious just on its own.
Thank you so much for this amazing recipe and for the inspiration to make another delicious one!
Absolutely delicious!! I made the whipped cream with 1/4 tsp coconut extract and 1/4 tsp vanilla extract and it was perfect!
This pie is fantastic! Another winner by Carolyn!
I made your coconut cream pie for Thanksgiving 2019 and it was a great hit with both keto and nonketo folks. I remember it being a bit fussy but it was so light and fluffy. I realize you updated the recipe a couple years ago and I have made it several times since, but it just doesn’t live up to that memory. I know your post says you updated the crust, but could you tell me how the filling was changed? At first, I thought maybe it was someone else’s recipe that I was remembering but your recipes, especially desserts,have been my go to recipes for years! Thank you for all your talent and hard work!
As it says in the post: I re-worked the filling but only very slightly, by adding some coconut cream and reducing the shredded coconut.
Really, it hasn’t changed much at all. Did you use a different sweetener by chance?
Thanks for your response. I usually use an erythritol blend so the sweetener shouldn’t be a problem. I wonder if part of the cream for the filling was whipped to make it lighter? Whatever…. This recipe is still amazing!
No, it was never whipped.
Was delicious and one would never know it was keto!
I followed exactly but my piece e never set up. taste is wonderful but needed a straw.
Then you likely didn’t cook the filling long enough. Did you use allulose for it, by chance?
It doesn’t say to cook it, it says to refrigerate for 2-3 hours.
Step 3: “Cook another 4 to 5 minutes, whisking continuously, until the mixture begins to thicken.” Did you miss that step?
I made this today. I’ve been wanting to make this pie for a while now and finally did! Just had a piece, it’s soooooo delicious! I love coconut anything. I followed your directions to the T. it turned out absolutely delicious. Fluffy, rich, define. I will definitely make this again. It does take time but, delicious home made healthy food does. it’s worth the time! the instructions are very simple to follow. I haven’t found a recipe that I’ve made of your that I haven’t loved! I too have a sweet tooth and love my chocolate fix. I made your toffee over Christmas and everyone went crazy over it. I’ve lowcarb/keto for 15 years. i was di diagnosed with gluten sensitivity years ago and your recipes are a life saver. I have watched hundreds of lowcarb recipes over the years, your recipes are definitely one of my top 5 cooks i go to for fail proof delicious goodies. Thank you for your wonderful delicious carefully thought out treats! your a inspiration and a wonderful cook!
Me’mee ☺️
ps. your carmel sauce is the ONLY one I use! delicious 😋
I made this today and it turned out delicious! Coconut cream pie has always been one of my favorite. I had missed it so much. My hubby loved it! I will be making this again and again. In fact, I might make one to take to the writers retreat my friends at OIWI.org are planning for Savannah! You can be sure that at least two of your desserts will be on the menu in Savannah!
Thanks so much for all the wonderful recipes!
Melba Moon-president elect OIWI.org
Kindle Vella Author
This turned out very well. I used coconut cream made from coconut cream powder. I’d never used this product before and I was happy with the results. Delicious pie.
My husband loves coconut cream pie and loved this just as much. Easy to make and delicious! I haven’t made one oof your recipes that I haven’t loved yet! Thank you!
My hubby wanted to surprise me and made this pie for me. He purchased Goya Cream if Coconut and used that. Unfortunately that has 17 g of sugar in it and I can’t eat it! What kid the name brand of coconut cream I should look for? Love you!
I use Thai Kitchen unsweetened coconut cream. <1gr sugar
I used double the heavy cream instead and it turned out great. That was Carolyn’s suggestion.
Love this recipe I’ve made it two times now . The last time I doubled the coconut cream as I have a deep deep
Pie pan . I also added a little more on the coconut cream then last time only because my coconut extract evaporated when I went to go retrieve it from cupboard . I love how you’re actually getting an authentic coconut cream taste here and not a fake vanilla custard taste . The almond crust reminds me of a cookie crust , love this . One of my favorite recipes and I’ve never been a fan of coconut cream pie .This one thought I love .
Made this wonderful pie last night for friends. They LOVED it!!! They are NOT keto people but did ask to take some home. Thanks for another great recipe!!!
Great to hear!