Go Back
–+ servings

Keto Coconut Cream Pie

This low carb and keto friendly coconut cream pie is silky, rich, and absolutely worth every bite. A tropical treat you can enjoy guilt-free.
Keto Coconut Cream Pie
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 390 kcal
Print Recipe Pin 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

Equipment

  • 9-inch pie dish
  • baking sheet

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Serving: 1servingCalories: 390kcalCarbohydrates: 7gProtein: 5gFat: 38g
Keyword coconut pie, keto coconut cream pie, low carb, sugar free dessert
Tried this recipe?Let us know how it was!