Sweet and gooey, this easy crustless keto pie is packed with macadamia nuts, coconut, and white chocolate. It’s a divinely satisfying sugar free dessert.
If you love keto pecan pie, you’re going to adore this tropical inspired version!
This post is sponsored by ChocZero.
You know those days you just crave something sweet and gooey to end the day on a high note? Wait, what am I talking about? That’s every day, isn’t it?
Well this Keto Macadamia Nut Pie is just the thing to satisfy. It’s rich and gooey, and packed with tropical flavor. It’s like a giant keto white chocolate macadamia cookie, just begging you to dig in with a fork. And you will be so glad you did, trust me!
Macadamia nut pie inspiration
As you know, I am often poking around Pinterest, looking for delicious conventional recipes that are ripe for a keto makeover. It’s a wonderful source of recipe inspiration.
I have several boards devoted to recipes I plan to makeover. The trouble is that I have so many saved, I couldn’t make them all in this lifetime. But I’m trying!
And when I stumbled across this Toasted Coconut White Chocolate Macadamia Nut Pie from Can’t Stay Out of the Kitchen, I instantly envisioned how I could make a keto version.
With ChocZero white chocolate chips as my trusty sidekick, of course! They are quite the game changer for this keto baker. And they are kindly offering my readers a great discount!
How to make Keto Macadamia Nut Pie
Time needed: 55 minutes
This delicious crustless pie is extremely easy to make. Let me walk you through it.
- Grind the coconut and macadamia nuts
They don’t need to be finely ground, but you do want to chop them up quite a bit. Use a food processor to grind them to the consistency of coarse crumbs with a few larger pieces.
- Use 2 different sweeteners
Swerve Brown gives the pie an unbelievably rich, caramel like flavor. But it can recrystallize quite a bit so using some BochaSweet or allulose can really help.
- Melt the butter with the sweeteners
Do this over very low heat, as low as your stove can go. You don’t want to heat it up much, you really just want to liquify the butter so that the sweeteners will dissolve properly.
- Stir in the cream and eggs
Take the pan off of the heat and stir in the cream and eggs. As long as you didn’t heat the butter up too much, adding eggs right into the pan should not be a problem.
- Stir in the remaining ingredients
I do recommend keeping a few of the white chocolate chips for after baking, but that’s purely aesthetic!
- Bake until mostly set
As with any gooey pie, you want to bake until it’s golden but there is still a little jiggle in the very center when you shake the pan. Don’t over-bake!
- Let cool before slicing
If you want proper slices, let it cool completely. If you just want to scoop some out onto a plate and top it with vanilla ice cream, then I recommend digging in when it’s still a little warm. Yum!
Can you make Keto Macadamia Pie in advance?
You can make this keto pie a day or two in advance, and store it in the fridge. It will continue to firm up as it cools, so if you want it to be more gooey, simply warm it gently in the oven or warm individual pieces in the microwave.
Store any leftovers in the fridge, tightly wrapped up so it doesn’t dry out.
Can you make this dairy free?
Cutting back on dairy? Well you can easily make this pie with coconut cream in place of the heavy cream. The white chocolate chips, however, contain dairy. You can sub them out for some dark chocolate.
More delicious keto macadamia nut recipes
- Keto Macadamia Shortbread Cookies
- Low Carb Coconut Macadamia Nut Bars
- Chocolate Macadamia Nut Tarts
- Coconut Cheesecake with Macadamia Nut Crust
- Chocolate Macadamia Nut Clusters
Keto Macadamia Nut Pie
Ingredients
- 1 ½ cups flaked coconut
- 1 cup raw macadamia nuts
- ½ cup butter
- ½ cup Swerve Brown
- ¼ cup BochaSweet (or allulose)
- ½ cup heavy cream
- 2 large eggs
- 2 tbsp coconut flour
- 1 teaspoon vanilla extract
- ⅓ cup sugar-free white chocolate chips
Instructions
- Preheat the oven to 325F and grease a glass or ceramic pie pan.
- In a food processor, combine the coconut and macadamia nuts. Pulse until coarsely ground with a few bigger pieces.
- In a large saucepan over low heat, melt the butter with the sweeteners, stirring until the sweeteners are dissolved.
- Remove from heat and whisk in the cream and eggs, then stir in the coconut/macadamia mixutre, coconut flour, and vanilla extract until well combined. Fold in the white chocolate chips, keeping a few for the top of the pie after it's baked.
- Spread the mixture in the prepared pie plate and bake 35 to 40 minutes, until golden around the edges but the center still jiggles slightly.
- Remove and add the remaining white chocolate chips. Let cool completely in the pan. Serve warm or room temperature.
Holly says
HOLY MACADAMIA! This is so gooey, so decadent and so utterly delicious! I can’t get enough of the texture. it’s like the sticky filling of pecan pie but so much better because..white chocolate and macnuts!
For those wondering about dairy free, I subbed ghee for the butter and coconut cream for the heavy cream. This is perfection. I need portion control help! 😉
Holly says
**I make my own vegan low carb white chips and bars for dairy free white chocolate.
Diane says
I made this pie for my mom’s 90th birthday party. It turned out great. Will definitely make it again.
Carolyn says
Fantastic!
van says
when I try to get to macadamia nut bread, I am routed to a porn site. 😧😔
Carolyn says
GAH! Ugh, I just tried it, same thing. Obviously I am deleting that link!
Kyla says
Delish and easy!! I will make it again.
lynne says
Would this work with sugar free chocolate chips instead of white chocolate chips?
Carolyn says
Absolutely!
Stacy Darville says
So, I absolutely love BochaSweet sweetener.
I notice that you combine it with others sweeteners when baking & am wondering why.
I plan to make a keto buttermilk pie for Thanksgiving & would like to know the best way to sweeten it.
Carolyn says
Because, just like any sweetener, it has drawbacks. Please read this: https://alldayidreamaboutfood.com/best-keto-sweeteners/
Kimby says
Hi! This looks amazing and I want to try it. Do you think almond milk in place of the heavy cream would be ok? I’m trying to go dairy free. Thank you.
Carolyn says
The best replacement for heavy cream is always coconut cream (the thick part off the top of a can of coconut milk). Almond milk is too thin.
Helen McDavid says
Is the flaked coconut sweetened or unsweetened?
Carolyn says
Always unsweetened. This is a keto food blog.
Amanda says
Could I use dessicated coconut instead of flaked and then just coarsely chop the macadamia nuts?
Carolyn says
Honestly not sure it will have the right consistency. I guess you will need to experiment!
Sonja says
O.M.G. One of the most amazing desserts I’ve had, keto or not. It’s like coconut macaroons and white chocolate macadamia nut cookies had a love child. The chewiness of a macaroon and the caramelization of a white chocolate macadamia nut cookie makes this a tropical wonderland. Well done Carolyn!
BAWelsh says
Can you use liquid allulose? I’ve never seen any other kind?
Carolyn says
That’s fine.
Heather says
Is there anything I could sub for the flaked coconut.
Liz says
I wonder the same, I am allergic to coconut.
Carolyn says
the coconut is pretty critical to the outcome. You could try sliced almonds but it may not work.
Karinc5 says
Looks delicious!! Mac pie was our “wedding cake” when we were married in Hawaii, I will be making this for our anniversary next week!
Carolyn says
Lovely choice of wedding confection! 🙂
carol logan says
Dear Carolyn, IF WE WERE NEIGHBORS….I’D HUG THE C@#P OUTTA YA!!!
Macadamia nuts are one of our favorites. Truly doesn’t matter in what form. Just yummy.
Made this pie and my oh my!! So creamy, so luscious!! My family wanted more. ( Going to try in
a rectangular pan next time. Cut in squares. )
My question please: if I should use Allulose, ( just starting to experiment with it ) would the 1/4 cup
be sufficient.. or is that measurement strictly for the Bochasweet?
Again many thanks for this spectacular recipe.
Many thanks for ALL the wonderful recipes you create!
Carolyn says
You can use the 1/4 cup allulose, should be fine!