Keto Coconut Cream Pie

If you’ve been missing coconut cream pie since going keto, I have great news for you. This version is just as creamy and coconut-packed as the original, but without all the sugar and carbs.

The crust is made with almond flour and shredded coconut, so it’s naturally grain free. It bakes up golden and holds together really well.

The filling is rich, smooth, and full of real coconut flavor. It sets up perfectly in the fridge and tastes like the real deal.

Then you top the whole thing with fresh whipped cream and toasted coconut flakes. It looks impressive but it’s honestly not hard to make.

This is a low carb and keto friendly dessert that actually feels like a treat. Perfect for holidays, gatherings, or just when you’re craving something special.

Why You’ll Love This Recipe

Tastes Like the Real Thing – This keto coconut cream pie is rich and creamy and tastes just like the classic version you remember.

Layered Coconut Flavor – The crust has shredded coconut and the filling uses coconut milk plus coconut extract for deep layered flavor throughout.

No Cornstarch Needed – The filling thickens perfectly with coconut flour and egg yolks so you avoid high carb thickeners entirely.

Perfect Make-Ahead Dessert – You can make this pie a day before a gathering and it actually tastes better after chilling overnight.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 1/2 cup Unsweetened Shredded Coconut
• 3 tbsp Powdered Erythritol
• 1/4 cup Butter, melted
• 1/4 tsp Salt

For the Filling

• 1 can (13.5 oz) Full-Fat Coconut Milk
• 1 cup Heavy Cream
• 1/2 cup Powdered Erythritol
• 4 Large Egg Yolks
• 1/4 cup Coconut Flour
• 2 tbsp Butter
• 1 tsp Vanilla Extract
• 1/2 tsp Coconut Extract

For the Topping

• 1 1/4 cups Heavy Cream
• 2 tbsp Powdered Erythritol
• 1/3 cup Toasted Unsweetened Coconut Flakes

How To Make

Step 1

Preheat your oven to 350°F. Mix the almond flour, shredded coconut, 3 tbsp powdered erythritol, melted butter, and salt together. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.

Bake for 10 to 12 minutes until the edges are golden. Set aside to cool.

Step 2

In a medium saucepan, whisk together the coconut milk, 1 cup heavy cream, and 1/2 cup powdered erythritol. Heat over medium until it begins to steam, stirring occasionally.

Step 3

In a bowl, whisk the egg yolks with the coconut flour until smooth. Slowly pour about 1/2 cup of the hot coconut mixture into the yolks while whisking constantly to temper them. Then pour the yolk mixture back into the saucepan.

Step 4

Cook over medium-low heat, whisking constantly, for 4 to 5 minutes until the filling thickens and coats the back of a spoon. Remove from heat and stir in the butter, vanilla extract, and coconut extract until smooth.

Step 5

Pour the warm filling into the cooled crust and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours until fully set.

Step 6

Spread the unsweetened coconut flakes on a small baking sheet and toast in a 325°F oven for 3 to 5 minutes, stirring once, until golden and fragrant. Let them cool completely.

Step 7

Whip the remaining 1 1/4 cups heavy cream and 2 tbsp powdered erythritol to stiff peaks. Spread or pipe it generously over the chilled pie. Scatter the toasted coconut flakes on top and serve cold.

Tips

Press the Crust Firmly and Evenly

Almond flour crusts don’t have gluten holding them together, so if you don’t press hard enough, the crust will crumble apart the second you try to slice the pie. Use the flat bottom of a measuring cup to really pack it down into the dish.

Make sure the thickness is even across the bottom and up the sides. Thin spots will overbake and taste bitter, and thick spots won’t hold together well either.

Let the crust cool completely before adding the filling. If you pour warm custard into a warm crust, the bottom will get soggy and never firm up properly.

Temper the Egg Yolks Slowly

When you pour that hot coconut milk mixture into the egg yolks, go really slow and whisk the entire time. If you dump it in too fast, the heat will scramble the yolks and you’ll have little egg bits floating in your filling.

Start with just a thin stream – maybe a tablespoon at a time for the first few seconds. Once the yolks are warmed up from that first half cup of liquid, you can pour the yolk mixture back into the saucepan without worrying.

Whisk the Coconut Flour Into the Yolks Before Anything Else

Coconut flour clumps like crazy when it hits liquid. That’s why the recipe has you whisk it into the egg yolks first, not into the hot milk mixture. Take your time here and make sure there are zero lumps before you start tempering.

If you skip this and add the coconut flour straight into the saucepan, you’ll end up with a lumpy filling that’s almost impossible to fix. Even straining it won’t fully save it.

More Recipes

• Keto Boston Cream Pie Cupcakes
• Low Carb Chocolate Coconut Bars
• Low Carb Coconut Macaroons
• Low Carb Creme Brulee
• Low Carb Toasted Coconut Macaroons

Frequently Asked Questions

How do I know when the filling is thick enough?

The classic test is to dip the back of a wooden spoon into the filling and run your finger across it. If the line holds and the filling doesn’t run back together right away, it’s ready to come off the heat.

It will also thicken up a lot more as it chills in the fridge, so don’t worry if it still looks a bit loose while it’s warm. After those 4 hours of refrigeration, it should be perfectly set and sliceable.