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This Keto Crustless Coconut Custard Pie is a delightful low-carb dessert that brings all the creamy, coconutty goodness you crave—without the crust! It’s light, fluffy, and a breeze to make, perfect for satisfying your sweet tooth while staying keto-friendly.
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My Personal Experience
This pie is one of those recipes I keep coming back to because it’s so easy to make and totally hits the spot when I’m craving something sweet. It has a soft, creamy texture that’s perfectly balanced with the slight chewiness from the shredded coconut. Plus, it’s a great way to indulge without worrying about falling off the keto wagon.
Why You’ll Love This Recipe
If you love coconut desserts, this one’s for you! It’s rich, satisfying, and the coconut flavor really shines through. The texture is like a cross between a custard and a flan, but without any crust, making it much lighter and less complicated to prepare. It’s the perfect low-carb treat for any occasion.
Tools You’ll Need to Make This Recipe a Success
A trusty mixing bowl is essential for bringing your ingredients together. Whether you’re whisking eggs or blending creamy coconut, having a durable and spacious bowl makes all the difference. I find it so satisfying to mix everything in one place without worrying about spills. It’s like the heart of the kitchen when preparing this pie!
A good whisk is your best friend for achieving a smooth and lump-free custard base. There’s something comforting about the rhythmic motion of whisking—almost therapeutic! It ensures your eggs, sweeteners, and other ingredients are perfectly blended. Trust me, this tool is a game-changer for custard recipes.
The right pie dish is key to baking this custard evenly and beautifully. A 9-inch dish is just the right size—it ensures the custard sets properly without being too thick or too thin. I love how it creates that golden-brown edge while keeping the middle irresistibly creamy. It’s my go-to for all crustless pies!
A baking sheet might not seem like a big deal, but trust me, it’s a lifesaver. Placing your pie dish on a baking sheet catches any drips or spills and makes transferring the pie in and out of the oven so much easier. Plus, it helps distribute heat evenly for the perfect bake. I never bake without one!
Each of these tools plays a crucial role in making the Keto Crustless Coconut Custard Pie a success. They’re not just practical—they make the entire baking process smoother and more enjoyable!
Ingredients and Substitutes
- 4 Large Eggs
- Substitute: You can use flaxseed eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for a vegan option, but it may alter the texture slightly.
- 1 Cup Heavy Cream
- Substitute: Swap with coconut cream for a dairy-free option, maintaining the creamy texture.
- 1/2 Cup Unsweetened Shredded Coconut
- Substitute: Replace with unsweetened coconut flakes for a chunkier texture or almond flour for a nutty twist.
- 1/3 Cup Granulated Erythritol
- Substitute: Use monk fruit sweetener or stevia in similar quantities for a keto-friendly sweetener.
- 1/4 Cup Unsweetened Coconut Milk
- Substitute: Almond milk or cashew milk can be used if coconut milk is unavailable, though the coconut flavor may be less pronounced.
- 1 Tablespoon Melted Butter
- Substitute: Use ghee or coconut oil for a dairy-free alternative while keeping the richness.
- 1 Teaspoon Vanilla Extract
- Substitute: Almond extract or maple flavoring can be used for a different flavor profile.
- 1/4 Teaspoon Salt
- Substitute: Any fine-grain salt works, though sea salt or Himalayan pink salt adds a subtle mineral taste.
- Optional: 1/4 Teaspoon Coconut Extract
- Substitute: If unavailable, omit or use a drop of almond extract for a unique flavor variation.
Step-by-Step Guide: Bring Your Recipe to Life
- Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish lightly with butter or nonstick spray. - Mix the Ingredients
In a large mixing bowl, whisk together the eggs, heavy cream, and sweetener until well combined. Add the unsweetened coconut milk, melted butter, vanilla extract, and salt. For extra coconut flavor, you can also add a dash of coconut extract. - Add Shredded Coconut
Stir in the shredded coconut, making sure it’s evenly distributed throughout the mixture. The coconut will give the pie a slight texture that complements the creamy custard. - Pour and Bake
Pour the custard mixture into the prepared pie dish. Place the pie dish on a baking sheet to prevent spills and to make handling easier. Bake in the preheated oven for 45-50 minutes, or until the center is set and a knife inserted near the center comes out clean. - Cool and Serve
Let the pie cool in the dish for at least 20 minutes. The pie will firm up as it cools. Slice and serve warm, or refrigerate to enjoy it cold. Both ways are delicious!
Pro Tips for Perfect Results
- Use Coconut Cream: For an extra creamy texture, substitute half of the heavy cream with coconut cream.
- Add a Dash of Cinnamon or Nutmeg: Sprinkle a bit on top before baking for a touch of warmth and spice.
- Serve with Whipped Cream: A dollop of keto-friendly whipped cream pairs beautifully with this custard.
How to Store Your Dish for Maximum Freshness
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Although the texture may change slightly, you can freeze individual slices by wrapping them tightly in plastic wrap and storing them in a freezer-safe container. Thaw in the fridge before serving.
Your Questions Answered: FAQ Section
1. Can I make this dairy-free?
Yes, replace heavy cream with full-fat coconut milk or cream, and use coconut oil instead of butter.
2. Can I use a different sweetener?
Feel free to use any keto-friendly sweetener you prefer, like monk fruit or stevia. Adjust to taste.
3. Can I add a crust?
Sure! If you prefer a crust, you can make a low-carb almond flour crust as a base, but it’s delicious even without one.
Nutrition Information (per slice, based on 8 servings)
- Calories: 150
- Fat: 14g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
Keto Crustless Coconut Custard Pie Recipe
Equipment
- Mixing bowl
- Whisk
- 9-Inch Pie Dish
- Baking Sheet
Ingredients
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup unsweetened shredded coconut
- 1/3 cup granulated erythritol or preferred keto-friendly sweetener
- 1/4 cup unsweetened coconut milk (or almond milk)
- 1 tbsp melted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp coconut extract for extra coconut flavor (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish lightly with butter or nonstick spray.
- In a large mixing bowl, whisk together the eggs, heavy cream, and sweetener until well combined. Add the unsweetened coconut milk, melted butter, vanilla extract, and salt. For extra coconut flavor, you can also add a dash of coconut extract.
- Stir in the shredded coconut, making sure it’s evenly distributed throughout the mixture. The coconut will give the pie a slight texture that complements the creamy custard.
- Pour the custard mixture into the prepared pie dish. Place the pie dish on a baking sheet to prevent spills and to make handling easier. Bake in the preheated oven for 45-50 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Let the pie cool in the dish for at least 20 minutes. The pie will firm up as it cools. Slice and serve warm, or refrigerate to enjoy it cold. Both ways are delicious!
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make your keto journey easier? Get a meal plan tailored to your unique needs and preferences, designed to keep you on track effortlessly. Start your personalized plan now!
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Can’t wait to try custard pie. Would love more recipes.
That sounds delicious! Custard pie is such a classic treat. I’ll be sharing more recipes soon, so stay tuned! If you have any other dessert ideas you’re interested in, let me know—I’d love to help. 🍰
I can’t wait to try this recipe.
I’m so glad you’re excited to try it! Let me know how it turns out or if you have any questions along the way. Happy cooking!
How many carbs in all and per serving?? Thanks.
the total carbohydrates per slice is 4g . This includes 2g of fiber, which means the net carbs per slice is 2g