Keto Coconut Cream Pie – A Rich, Creamy, Low-Carb Delight

Indulge in the ultimate keto dessert with this creamy, coconut-filled pie! The Keto Coconut Cream Pie is a perfect balance of rich coconut flavor and a smooth, velvety texture, all without the carbs. It’s a low-carb treat that will satisfy your sweet tooth and is perfect for any occasion.

Why You’ll Love This Recipe

• Low-Carb: Keto-friendly and guilt-free.
• Rich & Creamy: A decadent dessert that’s perfect for coconut lovers.
• Delicious Crust: A buttery, crunchy crust that complements the creamy coconut filling.

My Personal Take

This Keto Coconut Cream Pie quickly became one of my favorite keto desserts! The filling is so rich and velvety, and the coconut flavor comes through beautifully without being overpowering. The crust holds up perfectly and adds a buttery crunch that makes every bite a delight. It’s perfect for family gatherings or whenever I need something special to satisfy my dessert cravings.

Ingredients & Substitutions

• Almond Flour – Used in the crust, this low-carb flour is the perfect base. You can substitute with coconut flour, but reduce the amount to avoid a dry crust.
• Butter – For the crust and the creamy filling. Use unsalted butter for best results.
• Coconut Flour – Adds to the filling’s thickness and coconut flavor.
• Heavy Cream – Provides richness to the coconut filling. You can substitute with coconut cream for an extra coconut flavor.
• Shredded Unsweetened Coconut – Adds texture and a burst of coconut flavor.
• Erythritol or Monk Fruit Sweetener – A keto-friendly sweetener that works perfectly for this dessert.
• Vanilla Extract – Adds a bit of warmth and enhances the coconut flavor.
• Eggs – Helps thicken the filling.
• Coconut Milk – Adds creaminess and helps bring together the filling.
• Salt – A pinch helps bring out all the flavors.
• Whipped Cream – Optional for topping; use homemade or store-bought, but ensure it’s sugar-free.

How to Make Keto Coconut Cream Pie

1. Prepare the Crust:
   • Preheat the oven to 350°F (175°C).
   • In a bowl, combine almond flour, melted butter, and a pinch of salt. Mix until it forms a dough-like texture.
   • Press the dough into the bottom of a pie dish, forming a crust. Bake for 10-12 minutes until golden brown. Let cool completely.
2. Make the Coconut Cream Filling:
   • In a medium saucepan, combine coconut milk, heavy cream, sweetener, and shredded coconut. Heat over medium heat until warm, stirring occasionally.
   • In a separate bowl, whisk the eggs. Slowly add a little of the warm coconut mixture to the eggs to temper them, then pour the egg mixture back into the saucepan.
   • Cook over low heat, whisking constantly until the mixture thickens. Stir in vanilla extract, coconut flour, and a pinch of salt.
   • Remove from heat and let cool for a few minutes before pouring into the cooled crust.
3. Chill:
   • Refrigerate the pie for at least 2-3 hours or until the filling sets completely.
4. Serve:
   • Top the pie with whipped cream and an extra sprinkle of shredded coconut if desired. Slice and enjoy!

Pro Tips for Perfect Results

• Cool the Crust Properly: Make sure the crust is fully cooled before adding the filling, as this will prevent the filling from melting.
• Let the Pie Set: The pie needs time to set, so be patient and allow it to chill in the fridge for at least 2 hours.
• Whipped Cream: For a fluffier whipped topping, make your own with heavy cream and a touch of sweetener.

Storing and Reheating

• Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Reheat: The pie is best served cold, but if you’d like a warm slice, you can microwave it for 10-15 seconds.

Common Questions and Helpful Answers

• Can I use a different sweetener? Yes, feel free to use your preferred keto sweetener. Just make sure to adjust the quantity as needed.
• Can I make this ahead of time? Absolutely! This pie actually tastes even better after a day in the fridge, making it perfect for meal prep.
• Can I add other flavors to the filling? You can add a bit of lemon zest or vanilla bean paste for a unique twist.

Tools You’ll Need

• Pie Dish – A 9-inch pie dish is ideal for this recipe.
• Saucepan – To cook the filling.
• Whisk – For stirring the filling as it thickens.
• Mixer (Optional) – If you plan to make homemade whipped cream.

Nutrition Information (per serving)

• Total Servings: 8
• Calories: ~270
• Fat: 24g
• Protein: 5g
• Net Carbs: 5g

Enjoyed This Dish?
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