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This keto coconut cream pie is a luxuriously creamy dessert that’s got tons of coconut flavor. With less than 4 grams net carbs per slice, my sugar free coconut cream pie is a dessert that will easily fit into your low carb or keto lifestyle – and still be enjoyed by the whole family. And while it sure looks impressive with its layers, low carb coconut cream pie isn’t actually that hard to make!
Lots of readers have said my keto desserts can fool anyone. My keto cheesecake probably being the most popular, but also other desserts like my sugar free dessert, keto macaroons and pie recipes like keto key lime pie.
Back to this keto coconut cream pie recipe – it’s creamy, sweet and decadent. The natural sweetness comes from Besti Powdered Monk Fruit Allulose Blend – get it here for best results!
What Is Low Carb Coconut Cream Pie?
If you love coconut, this pie is for you — it’s loaded with creamy coconut flavor.
How To Make Keto Coconut Cream Pie
This easy sugar free coconut cream pie has a few steps, but it comes together pretty quickly! Here’s how we make it:
- Make pie crust. Make my almond flour crust, let it cool completely and refrigerate until filling.
- Toast coconut. Arrange coconut flakes on a baking sheet and bake until golden brown. Set aside to cool.
TIP: You can also toast some coconut chips at this step, for topping, as show below.
- Prep eggs for coconut custard filling. Whisk egg yolks until light yellow and set aside.
- Prep base for custard filling. In a medium saucepan, mix together coconut cream, heavy cream, powdered Besti Monk Fruit Allulose Blend, and sea salt. Heat while stirring until small bubbles form on the edges. Stir in vanilla extract.
FYI: The coconut cream will be super thick when you add it to the pan, as shown below. The best way to get this consistency is to refrigerate the canned coconut cream the day before to help it separate, and skim the thick part off the top after opening the can.
…But after mixing the other ingredients and heating, it will be more liquid:
- Temper egg yolks. While whisking egg yolks constantly, pour the cream into the eggs very slowly in a thin stream. Stir in a cup of toasted coconut (we’ll use the rest later).
TIP: Whisk constantly and pour in a thin stream, to avoid making scrambled eggs!
- Assemble coconut cream keto pie. Pour warm coconut filling into the cooled pie crust.
- Cover the crust edges. To do this, cut a piece of foil the size of the pie. Then fold in half twice to form a square. Holding over the pie as a guide, cut a quarter circle inside…
…Then unfold and wrap around the edges of the crust:
- Bake. It’s done when it’s almost set, but still a bit jiggly, like a custard.
- Cool. Let it cool completely on the counter, then refrigerate to set.
- Add toppings. Make keto whipped cream like this, and spread or pipe the whipped cream over the top of the pie. Sprinkle with more toasted coconut, and coconut chips if you made those as well.
Troubleshooting Low Carb Coconut Cream Pie Issues
Why is my keto coconut pie runny?
This could be a sign of undercooking or overcooking. Cream pies like this one rely on coagulation of the egg proteins so that the pie sets up properly. This happens at 160 degrees F. Here is how to tell what went wrong:
- Signs of undercooking: The baked pie is ready when the edges are starting to set but the center is just slightly jiggly. If you take it out too soon, it won’t set.
- Signs of overcooking: If you cook the pie for too long (or don’t stir it enough while tempering the egg yolks), the custard can overcook and subsequently weep.
You can use an instant read thermometer to ensure you aren’t cooking it past 160 degrees F, but the easiest test is to look for the telltale sign of doneness: only a little jiggle in the center.
Why is my pie cracking or dry?
These are signs of an overcooked pie. Remember to take it out of the oven when it’s slightly jiggly in the middle, not completely set.
Why is my pie crust burnt?
This will happen if you don’t cover the edges of the crust before baking the pie. See the pictures and steps above for how to do this, or you can use a pie crust shield like this if you like.
Sugar Free Coconut Cream Pie FAQs
Is coconut cream pie gluten-free?
This keto coconut pie recipe is gluten-free, as it’s made with my almond flour crust. Traditional coconut cream pies would most likely be made with flour and not gluten-free.
Is coconut cream pie keto?
Usually they are not. But yes, each slice of this sugar free coconut cream pie has just 3.8 grams carbs. It’s hard to believe, but true… especially compared to the 54 grams of carbs in the average slice of coconut cream pie!
Can I make it without almond flour?
Yes! If you can’t have nuts, you can use my coconut flour pie crust recipe instead.
What else can I do with these coconut flakes?
Can I use a different sweetener?
Yes, you can use a different sweetener, you’ll just want to make sure it’s powdered so that it dissolves into the sugarless coconut cream pie. You can find substitution options in my keto sweeteners guide.
Keto Coconut Pie Storage Instructions
Can you make it ahead?
Yes, it’s best to make this pie ahead so that it has enough time to properly chill before serving.
How to store low carb coconut cream pie:
Store the pie in the refrigerator for 3-5 days. It’s best to add the whipped cream fresh, since it’s not stabilized.
Can you freeze low carb coconut cream pie?
Coconut cream pie is not the best for freezing, but it can be done. Make sure to remove the whipped cream before freezing, as that won’t freeze well at all.
More Keto Pie Recipes
If you like this low carb coconut cream pie recipe, you might also like some of these other keto pie recipes:
- Low Carb Peanut Butter Pie – This easy frozen pie is rich and decadent, but sugar free.
- Keto Lemon Meringue Pie – So many layers of tangy, buttery goodness!
- Keto Apple Pie – You’ll never guess what the secret ingredient in this delicious pie is!
- Sugar Free Pecan Pie – Just 8 ingredients to make this classic pie.
- Keto Pumpkin Pie – We can’t talk keto pies without mentioning pumpkin pie! Just like the classic, without the carbs.
Tools To Make Keto Coconut Pie
Tap the links below to see the items used to make this recipe.
- Pie Pan – This one is the perfect size for this sugar free coconut pie recipe.
- Pie Crust Shield – You can use the foil method I outlined above to prevent the crust from burning, or simply use this shield.
- Hand Mixer – Mix up the whipped cream layer of the sugar free coconut cream pie with this hand mixer. Easy to store.
- Piping Bag – This reusable kit has everything you need to pipe frosting and whipped cream on any dessert.
Sugar Free Keto Coconut Cream Pie Recipe
Sugar Free Keto Coconut Cream Pie
A sugar free keto coconut cream pie recipe sure to impress, with layers of coconut custard + whipped cream. Hard to believe it's only 3.8g net carbs per slice.
Recipe VideoTap on the image below to watch the video.
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Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Keto Coconut Cream Pie Crust:
Make the pie crust according to the instructions here - and this pie pan is the perfect size. Cool completely and refrigerate until ready to fill.
Preheat the oven to 350 degrees F (176 degrees C). Arrange the coconut flakes in a single layer on a baking sheet.
Bake for 4-6 minutes, stirring halfway through, until golden brown. (Check frequently to avoid burning.)
Set aside to cool.
Coconut Custard Filling:
In a medium bowl, whisk the egg yolks, until smooth and light yellow. Set aside.
In a medium saucepan, combine the coconut cream (do not add any coconut water that may be in the can), 1/2 cup (118.29 milliliters) heavy cream, powdered Besti, and sea salt over medium-low heat. Heat, stirring occasionally, for a few minutes until small bubbles form on the edges, right before boiling. Stir in the vanilla extract.
While whisking the egg yolks constantly, pour the cream into the eggs very slowly in a thin stream. (This is called tempering. Be sure to whisk constantly to avoid scrambling the egg.)
Stir in 1 cup toasted coconut, reserving the rest for later.
Preheat the oven to 300 degrees F (148 degrees C).
Pour the warm coconut filling into the cooled pie crust. Bake for 30-40 minutes, until almost set, but still jiggly. (Do not wait for it to fully set.)
Remove the keto coconut cream pie from the oven and cool completely on the counter. The pie will set but be a bit sticky on the top. Refrigerate for at least 2 hours.
Spread or pipe the whipped cream over the pie filling.
Sprinkle remaining toasted coconut over the whipped cream.
Last Step: Leave A Rating!
Serving size: 1 slice (1/12 entire recipe)
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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