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Sugar-Free Keto Coconut Cream Pie Recipe

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.

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Low carb coconut cream pie on a plate with a fork
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Servings 12 servings
Author Maya Krampf from WholesomeYum.com
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Ingredients

Crust:

  • 1 recipe Almond flour pie crust

Toasted Coconut:

  • 1 1/4 cups Unsweetened shredded coconut

Filling:

  • 1 13.5-oz can Coconut cream (refrigerated; skim only cream from the top)
  • 1/2 cup Heavy cream
  • 3/4 cup Besti Powdered Monk Fruit Allulose Blend
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract
  • 6 large Egg yolks

Cream:

  • 1 cup Heavy cream
  • 1 tbsp Besti Powdered Monk Fruit Allulose Blend (or more to taste)
US Customary - Metric

Instructions

Keto Coconut Cream Pie Crust:

  1. 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:

  1. Preheat the oven to 350 degrees F (176 degrees C). Arrange the coconut flakes in a single layer on a baking sheet.

  2. Bake for 4-6 minutes, stirring halfway through, until golden brown. (Check frequently to avoid burning.)

  3. Set aside to cool.

Coconut Custard Filling:

  1. In a medium bowl, whisk the egg yolks, until smooth and light yellow. Set aside.

  2. 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.

  3. 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.)

  4. Stir in 1 cup toasted coconut, reserving the rest for later.

Assembly:

  1. Preheat the oven to 300 degrees F (148 degrees C).

  2. 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.)

  3. 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.

  4. Make keto whipped cream according to the instructions here.

  5. Spread or pipe the whipped cream over the pie filling.

  6. Sprinkle remaining toasted coconut over the whipped cream.

Recipe Notes

Serving size: 1 slice (1/12 entire recipe)

This low carb recipe was featured in the December 2020 Wholesome Yum Challenge! Learn more and join the challenge to enter this month's giveaway.

Video Showing How To Make Coconut Cream Pie:

Don't miss the VIDEO above - it's the easiest way to learn how to make Coconut Cream Pie!

Nutrition Information Per Serving

Calories: 375 | Fat: 36.3g | Total Carbs: 8.4g | Net Carbs: 3.8g | Fiber: 4.6g | Sugar: 2.7g | Protein: 8.8g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. :)