Keto Coconut Cream Pie Bars

If you love creamy desserts, you are going to enjoy these keto coconut cream pie bars. They have all the rich flavor of a classic coconut cream pie without the extra sugar.

Traditional pies are usually packed with regular flour and sugar, which can quickly kick you out of ketosis.

That is why I made this version completely low carb and keto friendly. You get the same rich taste while keeping your carb count low.

The base has a simple baked coconut crust, topped with a thick custard layer and fluffy whipped cream.

Making them in a square pan also makes them so much easier to slice and share than a standard pie.

Why You’ll Love This Recipe

Bakery Quality Taste – You get all the rich sweetness of a classic diner pie without any of the sugar.

Incredible Texture – Silky smooth custard pairs with a crisp, buttery crust for the most satisfying bite every single time.

Triple Coconut Flavor – Real coconut milk, shredded coconut, and toasted flakes deliver intense tropical flavor in every delicious layer.

Keto Friendly Treat – This dessert fits your low carb lifestyle perfectly, so you can enjoy every bite without worry.

Recipe Ingredients

For the Coconut Crust

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

For the Coconut Custard

• 2 tsp Unflavored Gelatin
• 2 tbsp Cold Water
• 1 can (13.5 oz) Full Fat Coconut Milk
• 1/2 cup Heavy Cream
• 4 large Egg Yolks
• 1/3 cup Powdered Erythritol
• 1/2 tsp Xanthan Gum
• 1 tbsp Butter
• 1 tsp Vanilla Extract
• 1/2 tsp Coconut Extract
• 3/4 cup Unsweetened Shredded Coconut

For the Topping

• 1 cup Heavy Cream
• 2 tbsp Powdered Erythritol
• 1/2 tsp Vanilla Extract
• 1/4 cup Unsweetened Coconut Flakes, Toasted

How To Make

Step 1

Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.

Step 2

Mix the almond flour, 1/2 cup shredded coconut, erythritol, salt and melted butter until evenly moistened. Press firmly into the pan and bake for 10 to 12 minutes, until golden. Cool completely.

Step 3

Sprinkle the gelatin over the cold water to bloom. Whisk the xanthan gum into the powdered erythritol, then whisk this with the egg yolks until pale.

Step 4

Heat the coconut milk and 1/2 cup heavy cream until steaming, then slowly whisk it into the yolk mixture. Return everything to the saucepan.

Step 5

Cook over medium-low heat, stirring constantly, for 5 to 6 minutes until thick enough to coat the spoon. Off the heat, stir in the gelatin, butter, vanilla, coconut extract and 3/4 cup shredded coconut.

Step 6

Let the custard cool for 10 minutes, then pour it over the crust. Chill for 3 hours, until fully set.

Step 7

Whip the topping cream with the erythritol and vanilla to stiff peaks and spread it over the custard. Sprinkle with the toasted coconut flakes and slice into 16 bars.

Tips

Mix Xanthan Gum Into the Sweetener

Xanthan gum forms sticky clumps if it touches liquid directly. I’ve found that thoroughly whisking it into the dry powdered erythritol first keeps your custard completely smooth.

The dry sweetener grains separate the gum particles. This lets them dissolve evenly into the egg yolks without leaving any jelly-like lumps.

Temper the Egg Yolks Slowly

Pour only a thin, steady stream of the hot coconut milk into your egg yolks while whisking vigorously.

If you dump the hot liquid in all at once, the heat will scramble the yolks. Taking your time here guarantees a silky, velvety custard.

Press the Crust Firmly

Almond flour crusts lack gluten, so they can crumble easily when sliced. I recommend using the flat bottom of a drinking glass or measuring cup to firmly compress the crust into the pan.

Pack it down as tight as you can, especially around the corners. This creates a sturdy low carb base that holds together under the heavy layers of custard and cream.

More Recipes

• Keto Almond Joy Bars
• Keto Coconut Cream Pie
• Keto Coconut Lime Bars
• Keto Samoa Cookie Bars
• Low Carb Pecan Pie Bars

Frequently Asked Questions

How do I keep the egg yolks from curdling when making the custard?

Pour the hot coconut milk into the yolk mixture very slowly in a thin stream while whisking constantly. This gentle warming process tempers the yolks so they do not scramble.

Keep your stove burner on medium-low heat and stir the pot without stopping until the custard thickens evenly.