Like I said in my last post I am on a coconut kick. Serious coconut cravings the last two weeks have made me completely blow through all versions in my coconut stash. This week it was all about making the perfect keto coconut cream pie and I don’t have a speck of coconut left in the house after all the testing.
I wanted a pie that tasted like coconut through and through and one my mom would taste and love. She’s the coconut cream pie aficionado of the family and this is by far her favourite dessert. I am sure if I messed it up I would hear about it.
So much coconut in this Low Carb Coconut Pie
The crust – coconut. The filling – coconut milk, coconut oil, coconut extract and the whipped cream topping is, you guessed it, topped with toasted coconut.
The trick with a good coconut cream pie is the filling and this one lives up to the hype. It’s thick and heavy, creamy without feeling gelatinous. It’s actually quite good just on its own and if you ever want a decadent pudding, give this filling a try.
Or check out these other coconut recipes we have on the site:
- Coconut Layer Cake
- Raspberry Coconut Slice Bars
- Coconut Ice Cream Bars
- Raspberry Coconut English Tea Cakes
What sweeteners work in this pie?
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I used allulose in the crust, filling and whipped cream.
You can use any of your favourite granular or powdered sweeteners at 1:1 ratio to allulose. A blend of monkfruit sweetener and erythritol works very well but any kind of powdered sweetener will be fine in this recipe. Use what you like best.
WANT TO KNOW HOW MUCH SWEETENER YOU NEED TO SWAP?
Is coconut keto?
Coconut is 100% a keto ingredient.
In a cup of unsweetened shredded coconut, there are only 3 net carbs. 10 grams of total carbs and 7 grams of fibre. Baking or even cooking with coconut in your low carb recipes will add chewy sweetness without a lot of carbs. For coconut lovers this means we rejoice!
Tips for the crust
- Toss all the crust ingredients into a bowl.
- Stir it all together until it turns into a soft dough. The dough is going to feel wrong, almost like cookie dough, but that texture is right.
- Spread the dough into your pie pan. I found wet fingers help to get the job done faster. Make sure to prick the entire crust with a fork before baking.
Can I use other flours in the crust?
If you want to sub out the almond flour with another nut flour you can. However replacing the coconut flour is a bit more complicated.
You cannot sub out coconut flour for almond flour 1:1 and if you do swap coconut for any flour the wet to dry ingredients will need to be adjusted. That requires lots of testing that I did not do for this recipe!
Tips for the Pie filling
This keto coconut cream pie recipe calls for four egg yolks, which will leave you with 4 leftover egg whites. I am not into wasting food, and I am also not a fan of egg white omelettes. If you’re like me, you can freeze and save your egg whites for baking later on to make things like low carb marshmallows, or fluffy boiled icing.
A few tips to follow to make sure this turns out perfect.
- Do not skip the xanthan gum, it’s the ingredient that gives the filling thickness.
- Whisk the filling the entire time it is over the heat to ensure it does not burn. Cook until the back of a spoon is coated and the filling is thickened, about 5 minutes over med-low heat.
- Cool the filling entirely before putting it in the pie crust. Be sure to place a piece of plastic wrap over the top of the pudding touching the surface before cooling. This ensures the filling does not skin over. Blech!
- Give the cooled pudding a good stir before placing it in your pie crust. This softens up the filling.
- Pipe some fresh whipped cream over the top and sprinkle with toasted coconut flakes
Can I make this dairy free?
You sure can!
Skip the heavy cream and butter and replace them with additional canned coconut milk and coconut oil.
Serve without a topping or make some coconut cream whipped topping.
Serving & storage
This keto coconut cream pie will need to be stored in the fridge and will last for a few days covered. It is best served within the first 48 hours, but even on that third day this pie is pretty good!
You can make the pie crust in advance and freeze it without issue. You can also make the pie filling the day ahead and keep cooled in the fridge until you need to fill your pie shell.
This is a great pie to have after a light meal, when you want something sweet, creamy and decadent!
- 3/4 cup coconut flour
- 3/4 cup coconut oil melted
- 3 Tbsp powdered sweetener ( I used allulose )
- 2 eggs
- 1 tsp vanilla
- 1 pinch of salt
- 2/3 cup toasted coconut
Coconut Cream Filling
- 4 large egg yolks
- 1/2 cup unsweetened coconut milk (like Silk)
- 1 can full-fat coconut milk
- 2 Tbsp butter
- 2/3 cup granular allulose
- 1 cup unsweetened flaked coconut
- 1 tsp xanthan gum
- 1 tsp vanilla
- 1/2 tsp coconut extract
- 1 cup full whipping cream
- 2 Tbsp powdered allulose (see post for substitutions)
- 1 tsp vanilla
- 3 tbsp toasted coconut flakes
- Preheat oven to 350F.
- Blend coconut flour, salt, powdered sweetener, and toasted unsweetened coconut in a medium-size bowl.
- Add eggs, melted coconut oil, and vanilla and stir until the mixture forms a ball.
- Press the mixture into a 9-inch pie pan, and prick all over with a fork.
- Bake in a 350F oven for 8-10 minutes until sides are golden brown. Do not over bake.
- Remove pie shell from oven and cool completely on a wire cooling rack
Coconut Cream Pie Filling
- Add egg yolks, heavy cream, butter, and canned coconut milk to a heavy bottom pot and whisk to combine.
- Add allulose, xanthan gum, flaked coconut, butter, vanilla, and coconut extract and whisk over med-low heat until the filling thickens and coats the back of a spoon.
- Pour the filling into a med sized bowl. Place a piece of plastic wrap over the filling, allowing the wrap to touch the surface and set aside to fully cool.
- Once the filling is completely cooled add it to the pie crust and level out with a spoon.
- Whip the heavy whipping cream, vanilla, and sweetener until stiff peaks form. Pipe the filling over the pie filling and top with toasted coconut flakes.
- Preheat oven to 325 degrees.
- Spread unsweetened coconut on a cookie sheet lined with parchment paper and spread out evenly.
- Bake in the oven for 10-15 minutes or until coconut is evenly browned. Stir during baking to ensure even browning. Cool before adding to the recipe.
- See post for information regarding sweetener substitutions.
- Save the egg whites from this recipe to make homemade low carb marshmallows.
- Do not leave the xanthan gum out of the filling. The xanthan gum is what gives this recipe stability, and without it, the filling will be runny.
- Keep a very close eye on your pie crust while it is baking, coconut flour burns and over browns quite easily.
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Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 472Total Fat: 48gSaturated Fat: 37gTrans Fat: 1.2gUnsaturated Fat: 5.6gCholesterol: 147mgSodium: 130mgCarbohydrates: 12.5gNet Carbohydrates: 5.9gFiber: 6.6gSugar: 2.6gProtein: 4.8g