Keto Crustless Coconut Custard Pie Recipe
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.
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!