Dreamy Keto Coconut Cream Pie Recipe for Sweet Bliss

Indulge in a decadent keto coconut cream pie that shatters expectations with its rich, sugar-free magic.

This luscious dessert brings together creamy coconut and a buttery almond crust that melts in your mouth.

Silky smooth and impossibly light, the pie delivers serious flavor without any carb guilt.

Zero compromise means maximum enjoyment for anyone following a low-carb lifestyle.

The recipe combines simple ingredients with clever techniques that make dieting feel like a delightful treat.

Dessert lovers and health-conscious eaters alike will fall in love with every single bite of this incredible pie.

You won’t believe how something so delicious can be so incredibly nutritious.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Calories: 385 kcal

Servings: 8

Ingredients in a Low Carb Keto Coconut Cream Pie

• Almond Flour: Provides a nutty, low-carb base that adds rich flavor and replaces traditional wheat flour for keto-friendly texture.

• Coconut Cream: Delivers luxurious tropical essence and creamy consistency without added sugars.
• Heavy Cream: Creates silky smooth texture and adds richness to the custard base.
• Egg Yolks: Bind the custard and provide luxurious, velvety mouthfeel.
• Powdered Monk Fruit Blend: Offers natural, zero-calorie sweetness without spiking blood sugar.
• Vanilla Extract: Enhances overall flavor profile with warm, aromatic undertones.
• Sea Salt: Balances sweetness and intensifies other ingredient flavors.
• Shredded Coconut: Adds delightful crunch, authentic coconut flavor, and beautiful visual texture.

• Whipped Cream: Provides light, airy finishing layer with additional creamy sweetness.

What You’ll Need to Make Coconut Cream Pie, Keto Style

• Baking Sheet: Essential for toasting coconut evenly and getting golden-brown color.
• Medium Bowl: Perfect for whisking egg yolks and mixing ingredients smoothly.
• Saucepan: Needed for gently heating cream mixture without boiling.
• Whisk: Crucial for creating smooth, lump-free egg yolks and cream.
• Pie Dish: Holds the crust and filling, creating the pie's structure.
• Measuring Cups and Spoons: Ensures precise ingredient quantities.
• Electric Mixer or Whisk: Great for whipping cream to soft peaks.
• Piping Bag (optional): Helps create decorative whipped cream topping.

Instructions for Crafting a Keto Coconut Cream Pie

• Crust Preparation

Create a delightful almond flour base that forms the foundation of your pie. Bake it to golden perfection and let it cool completely, creating a crisp and nutty platform for the creamy filling.

• Coconut Transformation

Transform plain shredded coconut into a toasty, golden delicacy by spreading it evenly and roasting until it becomes a rich, aromatic topping that adds crunch and depth to your pie.

• Silky Custard Creation

Craft a luxurious custard by gently warming coconut cream and cream, then carefully blending with egg yolks. This delicate process creates a smooth, velvety filling that will make your taste buds dance with joy.

• Pie Assembly

Lovingly pour the coconut-infused custard into the waiting crust, then bake until it reaches a dreamy, barely set consistency that promises a melt-in-your-mouth experience.

• Crowning Glory

Top your masterpiece with billowy whipped cream and a sprinkle of those golden toasted coconut flakes. Chill thoroughly to allow the flavors to mingle and develop a rich, decadent character.

Tips to Keep Your Sugar-Free Coconut Cream Pie Creamy

• Enhance the pie's flavor by perfectly toasting shredded coconut, which brings out a rich, nutty aroma and adds delightful crunch to every bite.
• Adjust the monk fruit sweetener to match your taste preferences, allowing you to control the sweetness without compromising the low-carb profile of the dessert.
• Experiment with different nut-based crusts like pecan or hazelnut flour to add unique flavor dimensions and keep the recipe keto-friendly.
• Prepare the pie up to two days in advance, as the flavors deepen and the texture becomes more luxurious when chilled overnight in the refrigerator.
• Garnish with unsweetened coconut flakes, a sprinkle of cinnamon, or a few dark chocolate shavings for an elegant presentation that elevates the classic coconut cream pie.

Ideas for Serving Keto Coconut Cream Pie

• Savor Tropical Elegance: Create a stunning dessert presentation by garnishing the pie with thin, delicate coconut flakes scattered artfully across the whipped cream surface.
• Pair with Complementary Beverages: Serve chilled alongside unsweetened iced green tea or a light espresso to balance the rich, creamy coconut flavors and enhance the overall dining experience.
• Elevate with Gourmet Touches: Drizzle a tiny amount of sugar-free dark chocolate sauce in elegant lines across the pie's top or add a small mint leaf for a sophisticated, refreshing contrast.
• Portion for Perfect Indulgence: Cut precise, clean slices using a warm knife to ensure each serving looks professional and maintains the pie's beautiful layered texture.

How to Store Coconut Cream Pie the Keto Way

• Refrigerate Right Away: Store the keto coconut cream pie in an airtight container in the refrigerator immediately after cooling. This keeps the texture smooth and prevents moisture buildup.
• Maximize Freshness: Enjoy the pie within 3-4 days for the best taste and quality. Cover with plastic wrap or transfer to a sealed container to maintain its delicious flavor and creamy consistency.
• Smart Slice Preparation: Cut individual portions before storing to make grab-and-go servings easier. Place wax paper between slices to prevent sticking and maintain the pie's beautiful presentation.
• Freeze for Future Enjoyment: Wrap the pie tightly in plastic wrap and aluminum foil to freeze for up to 2 months. Thaw overnight in the refrigerator before serving to preserve the custard's delicate texture.

Dreamy Low Carb Keto Coconut Cream Pie Recipe

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4.6 from 21 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Keto coconut cream pie delivers a luxurious dessert experience without refined sugars. Creamy coconut filling nestled in a golden almond flour crust promises satisfaction for health-conscious sweet seekers you’ll want to savor slowly.

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Ingredients

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• 1 (13.5 oz / 400 ml) can coconut cream (refrigerated; skim only the cream from the top)
• 6 large egg yolks
• 1 ¼ cups (100 g) unsweetened shredded coconut
• 1 cup (240 ml) heavy cream
• ½ cup (120 ml) heavy cream
• ¾ cup (150 g) powdered monk fruit allulose blend
• 1 tbsp (15 ml) powdered monk fruit allulose blend (or more to taste)
• 1 recipe almond flour pie crust
• ¼ tsp sea salt
• 1 tsp vanilla extract

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Instructions

1. Crust Preparation: Mold almond flour into a crisp pie shell, baking until golden. Cool completely and refrigerate while preparing remaining components.
2. Coconut Toasting: Distribute shredded coconut evenly on a baking sheet, roasting at 350°F (176°C) for 4-6 minutes. Stir midway to ensure uniform bronzing, then cool to ambient temperature.
3. Custard Creation: Whip egg yolks to a pale yellow smoothness. Combine coconut cream, heavy cream, monk fruit sweetener, and sea salt in a saucepan over medium-low heat. Watch for edge bubbling without boiling. Integrate vanilla extract, then carefully temper warm cream into yolks, stirring consistently to prevent curdling.
4. Filling Assembly: Fold roasted coconut into custard, creating a luxurious, textured mixture. Pour into chilled crust and bake at 300°F (148°C) for 30-40 minutes until center slightly jiggles.
5. Cooling and Chilling: Allow pie to cool completely at room temperature, then refrigerate for minimum 2 hours to set thoroughly.
6. Final Flourish: Whip heavy cream with monk fruit sweetener until soft peaks form. Spread or pipe cream atop pie and sprinkle remaining toasted coconut as a delicate garnish.

Notes

• Toast Coconut Carefully: Roast shredded coconut at 350°F, stirring midway to prevent burning, creating a golden-bronze color that adds depth and nutty flavor to the pie.
• Temper Eggs Gently: Slowly incorporate warm cream into egg yolks while whisking continuously to prevent curdling, ensuring a smooth, silky custard texture.
• Chill for Perfect Set: Allow pie to cool completely at room temperature, then refrigerate for at least 2 hours to achieve the ideal firm yet creamy consistency.
• Whip Cream Precisely: Whip heavy cream to soft peaks, avoiding over-beating, to create a light and airy topping that complements the rich coconut custard.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 385
• Sugar: 2 g
• Sodium: 150 mg
• Fat: 39 g
• Saturated Fat: 28 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 160 mg