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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.
But pies don’t always have to be sweet, either! My Greek spinach pie is a healthy and gluten-free twist on spanakopita and tamale pie is a meal in a pie crust that’s super satisfying.
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?
This sugar free coconut cream pie recipe features an almond flour pie crust, keto coconut cream pie filling, sugar free whipped cream, and toasted coconut.
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?
If you have extra flakes, make coconut macaroons or coconut chicken tenders.
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.
I recommend Besti Powdered Monk Fruit Allulose Blend for best results (and the creamiest filling!), but you could also use powdered allulose.
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 Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Crust:
Toasted Coconut:
Filling:
Cream:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Keto Coconut Cream Pie Crust:
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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.
Toasted Coconut:
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Preheat the oven to 350 degrees F (176 degrees C). Arrange the coconut flakes in a single layer on a baking sheet.
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Bake for 4-6 minutes, stirring halfway through, until golden brown. (Check frequently to avoid burning.)
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Set aside to cool.
Coconut Custard Filling:
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In a medium bowl, whisk the egg yolks, until smooth and light yellow. Set aside.
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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.
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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.)
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Stir in 1 cup toasted coconut, reserving the rest for later.
Assembly:
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Preheat the oven to 300 degrees F (148 degrees C).
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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.)
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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.
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Spread or pipe the whipped cream over the pie filling.
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Sprinkle remaining toasted coconut over the whipped cream.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too - I'd love to see it!
Recipe Notes
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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40 Comments
Robert
1Sorry, I initially posted this under the Whipped Cream recipe by mistake. I was a bit confused with the fact that the “Cream” portion of the recipe appears to be for the Whipped Cream topping, but the link you have here, for the Whipped Cream, is an entirely different recipe than shown here. Am I misunderstanding something?
Wholesome Yum M
0Hi Robert, This pie is topped with whipped cream. The recipe in the recipe card does not include vanilla, as I think it’s better without it on this pie. The linked recipe for whipped cream includes vanilla. Either version is great on this recipe. I hope this helps.
Cristal Southerland
0Thank you!
Jessica
1Could you pulling out early and add merengue to the top then finish baking it?
Wholesome Yum M
0Hi Jessica, This pie does not have a meringue. It’s whipped cream on top. Please see the recipe for more details.
Julie
0I tried other Keto Coconut Cream Pie recipes and this one is definitely my favorite! The crust is moist and flavorful.The filling is awesomely delicious! Fancy enough to serve at dinner parties. Your guests won’t know that it’s sugar-free.
Morgan
0Amazing recipe! My mother is a diabetic so it can be difficult to find low-carb dessert recipes that actually taste good. She adores coconut cream pie; this recipe tastes just like the regular kind! Will be making this again for her. 🙂
Diana
0My pie tastes nice, not very sweet. My only issue after baking for 30 minutes at 350 and cooking in fridge overnight was the custard part wasn’t like a typical custard pie, more like a bar. Not enough custard and not creamy, too much coconut ratio to custard. Any thoughts or maybe this is just how the recipe is. Maybe increase ingredients, less coconut to increase volume and custard consistency more like traditional pies. Overall it was 👍🏼
Barbara
0I plan to make this but I’m wondering if the coconut cream can be replaced by the same volume of heavy cream. I would then add coconut extract to the filling
Wholesome Yum D
0Hi Barbara, Adding that much heavy cream would double to calories in the recipe and I am not sure it would work as I have never attempted the recipe that way.
Barbara
0Well I made the pie per the recipe and was VERY impressed.
Cynthia Needham
0This is a good as any coconut pie recipe I have ever baked. Consider that coconut cream is my husband’s favorite, my sister’s favorite and my youngest daughter’s favorite. Thank you so much, Maya for hitting the nail on the head. Wholesomeyum been my go-to source for keto recipes for 2 years now and you are very appreciated. I recommend your website to everyone who is interested in keto and healthy recipes.
Deanna Fuller
0I loved this recipe! The crust came together in my food processor with ease and pressed out in my pie plate easily. The finished product was terrific. My co-workers that aren’t doing sugarfree loved it also. Will make again. I would love to see you get a TV show on the food network! Idk why they don’t have any keto programs. You’d be awesome for the job!! Thanks Deanna.
Mary
0I made this last night. There was an excess of crust, but the pie was awesome! Best keto dessert I have found so far.
Anastasia D
0I just made this last night, boy, this was sooo delicious! Thank you for the recipe.
Michele Gey
0What a terrific Christmas surprise! Made this and was terrific!!
arlene graff
01/12 is 448 calories not 375. this includes the crust. I used butter instead of ghee. Butter has fewer calories. I get 4.2 net carbs
THERESA STUDEBAKER
0Can you use Coconut Milk instead of the Coconut Cream?
Wholesome Yum M
0Hi Theresa, You need to use the coconut cream from the recipe. Try refrigerating the can of coconut cream for 24 hours. You can open it and scoop the solids out to use for the recipe. The rest of the liquid can be thrown out.
Marcia
0Is there a substitute for the coconut cream? Grocery stores in my area only carry coconut milk. If there is a substitute please provide the measurements.
Maya | Wholesome Yum
0Hi Marcia, You can get canned coconut milk and place it in the fridge, unopened, for at least 24 hours. The cream and coconut water will separate, then you can skim only the cream off the top and use that in the recipe. You’ll need more cans to get the same amount of the cream only.
Marcia Ohler
0Thank you! How much coconut cream is needed?
Wholesome Yum M
0Hi Marcia, Please use one 13.5-ounce can of coconut cream.
Kim
0*can you state approx how much coconut cream is needed. In Canada we do not have 13 oz cans of coconut milk, ours are smaller so need to know how much cream is actually required.
Maya | Wholesome Yum
0Hi Kim, I’d still use about the equivalent of 13.5 oz and just skim only the cream part. There shouldn’t be much water in canned coconut cream so it would only be a little bit less.
sue
0I think you need to add coconut extract. My pie’s consistency was good with lack of coconut cream pie flavor. Oh well – trial and error!! Will be throwing it out unfortunely!
Wholesome Yum M
0Hi Sue, Sorry this recipe didn’t turn out as expected. You can definitely add coconut extract to the filling if you want the coconut flavor to be stronger.
ronnie sciullo
0I loved everything about this on paper but it just didn’t work up the way I expected. I used a 9.5 in glass pie plate. I made the crust as directed and boy did I have a lot of crust…it was so thick…probably 1/3 of the pie…way too thick. The filling came out great but using a combo of monkfruit and allulose granulated sweetener, the filling was gritty…wonder if powdered would have been better. The toasted coconut atop the whipped cream was awesome but how can you mess that up…I am sure that none of these issues are the fault of the recipe…likely the cook.
Wholesome Yum M
0Hi Ronnie, Yes, I recommend using powdered Besti Monk Fruit Allulose for this recipe. Enjoy!
Estelle Essex
0My coconut cream was in the fridge 24 hours but it was not that thick and there was lots of water in the can that I could not entirely separate from the cream. Not sure how this will turn out. It is in the oven now.
Wholesome Yum M
0Hi Estelle, The coconut cream will separate from the coconut water, but it’s not always perfect. As long as you were able to scoop most of the cream out, you should be good!
Kristeen Vanderwall
0This recipe was easy to follow and VERY tasty! Even my non-keto friends loved it.
Miki
0Huge fan of all your recipes! Question, I can’t do dairy so can sub the heavy cream for more coconut cream or a better alternative? Thanks!
Wholesome Yum M
0Hi Miki, Yes that will work fine. Be sure to just use the cream from the can and not the coconut water in the recipe.
Tori McFadden
0I made this for my birthday dessert. It was superb! Creamy and not overly sweet. I had to use the coconut crust recipe since I was out of almond flour. How does THAT happen? But it was yummy just the same. And my Honey Bunny requested it for his birthday too!
Lesha J
0This is one of the most delicious pies ever made! My non keto friends loved it too! I found the custard part a little tricky in knowing how long to cook it for since my time went over your suggestion but I waited until the edges looked done and the middle had just a little jiggle. It turned out perfect. This was my first attempt ever making this kind of pie and I was quite impressed.
Mahy
0The cream pie to fight for! 🙂 I mean, that texture is absolutely amazing, and just the way I prefer. Fantastic recipe!
Cate
0This pie is beautiful!! Love the colors and delicious.
rika
0I really enjoyed it, loved the flavors! Delicious! Thanks for sharing this easy-to-follow recipe!
Jessica Formicola
0I love anything with coconut! I can’t wait to make this delicious looking pie for my keto friends!