Keto Coconut Cream Pie
This is the BEST must-try Keto Coconut Cream Pie with a delectable coconut cream custard filling and the most tender and flaky pie crust!
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Though coconut cream pie is a favorite Keto dessert during the holidays, we enjoy it all year at my house.
The cool coconut cream filling is just fantastic on warm summer days but the warmth of flavor from the toasted coconut evokes all those cool weather fall feelings. It truly is the perfect gluten free pie recipe.
If you’re looking for the perfect Keto Cream Pie, you have definitely come to the place. It checks all the boxes for what you are looking for. It’s sweet, deliciously creamy and has a tender, gluten-free pie crust that would rival any traditional pie crust.
And the best thing about this Keto friendly coconut cream pie is that not only does it taste delicious, it is easy to make! With just a few steps between you and this heavenly Coconut Pie, what are we wait for? Let’s get started!
What’s in Keto Coconut Cream Pie
- Keto Pie Crust
- Unsweetened shredded coconut
- Unsweetened coconut cream
- Heavy cream
- Monk fruit/allulose
- Eggs
- Butter
- Xanthan gum
- Coconut extract
- Vanilla extract
*Exact measurements are listed in the recipe card below.
How to Make Low Carb Coconut Cream Pie
Preheat oven to 350°F.
Add the 1/3 cup shredded coconut for the topping to a small sheet pan and bake for 3-4 minutes or until golden. Watch it closely, because it can go from toasted to burnt in seconds! Remove and set aside to cool, while you make the crust.
Once your pie crust is made and chilled, bake for 15-18 minutes or until golden and cooked through.
To Make the Keto Coconut Pie Filling
Heat a saucepan to medium and add in the coconut cream and heavy cream.
While that heats up, add the eggs and sweetener to a mixing bowl and whisk until frothy and well combined.
Once the cream mixture is hot (but not boiling), add a ladle full to the eggs mixture while whisking the entire time. This will temper the eggs, so they don’t scramble. Whisk in another ladle full, then pour the mixture back into the pot and whisk.
Simmer on low for about 10 minutes, whisking often or until thickened enough to coat the back of a spoon. Sprinkle the xanthan gum over the top and whisk until well combined. Remove from the heat and whisk in the butter, vanilla and coconut extracts.
Fold in the unsweetened shredded coconut and allow the mixture to cool at room temperature for 15 minutes.
Then pour over the cooled pie crust and cover with plastic wrap, making sure it’s touching the custard.
This helps to prevent it from developing a skin. Chill in the fridge for at least 4 hours or overnight.
To Make the Sugar Free Topping
Pour the heavy cream into a very cold mixing bowl (I place mine in the freezer for a few minutes) and beat until you have soft peaks. Add in the sweetener and continue whipping until light and fluffy.
Top the pie with the whipped cream and sprinkle the reserved toasted coconut over the top.
Note: To get the coconut cream, refrigerate a 13.5 ounce can of unsweetened coconut milk overnight. Then scoop out 1 cup of the solid cream, without the liquid.
Does Low Carb Coconut Cream Pie have to be Refrigerated? Can I Freeze Coconut Cream Pie?
Any pie containing dairy needs to be refrigerated to keep it fresh as long as possible. It should stay fresh for up to a week in the fridge.
If you’re needing to make this pie in advance or if you find your self with leftovers, though this pie is so scrumptious, leftovers are doubtful, you can place it in the freezer, well wrapped up to several months.
Tips for the Best Keto Coconut Cream Pie Recipe
- Using the right sugar substitute: You can use most any of your favorite powdered sugar substitutes though choosing one with little to no cooling effect is essential. Besti Brand Monk fruit/Allulose blend has excellent flavor and work really well in custards and most any recipe calling for a powdered sweetener.
- Ensuring the pie filling thickens: You really want a thick and creamy sugar free custard for this recipe. By slowly cooking it as instructed, you should have no trouble. The xanthan gum works a long with the eggs to ensure the filling thicken up properly. Be sure and not skip the cooling step. By allowing it to chill in the fridge, you’re pie will be perfect every time.
- Making individual servings: If you’d like to make these into mini coconut cream pies, that is easy enough. Just press out the gluten free pie crust into muffin tins and bake until done. Then fill each one with the desired amount of coconut pie filling.
Is Coconut Keto? What are the Carbs in Coconut?
Yes! Unlike many other fruits that are high in carbs, coconuts are mostly fiber and fat. Even better, the fat found in coconuts is MCT (medium-chain-triglycerides), which promotes a feeling of fullness and has been linked to other health benefits. If you’d like to know more about the benefits of coconuts, check out what this article on Healthline has to say.
Not only is the nutrition in coconut impressive, there is only 1 carb per tablespoon of unsweetened coconut making it a great Keto ingredients for low carb recipes.
More Keto Coconut Recipes
If you love all things coconut, check out some of these all time favorite Keto Coconut Recipe hits!
- Coconut Shrimp with Dipping Sauce
- Thai Curry Coconut Grilled Chicken
- Coconut Lime Cupcakes
- Coconut Lime Fat Bombs
- Thai Coconut Curry Chicken Soup
- Thai Red Curry Coconut Pork
- Coconut Ice Cream
- Coconut Meringue Cookies
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Keto Coconut Cream Pie
Ingredients
For the Filling
- 1 cup unsweetened shredded coconut
- 1 cup unsweetened coconut cream, see notes
- 1 cup heavy cream
- ¾ monk fruit/allulose, powdered
- 2 egg yolks
- 2 whole eggs
- 2 tablespoons butter
- ½ teaspoon xanthan gum
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
For the Topping
- 1 cup heavy whipping cream, cold
- 3 tablespoons monk fruit/allulose powdered
- ⅓ cup unsweetened shredded coconut
Instructions
- Preheat oven to 350°F.
- Add the ⅓ cup shredded coconut for the topping to a small sheet pan and bake for 3-4 minutes or until golden. Watch it closely, because it can go from toasted to burnt in seconds! Remove and set aside to cool, while you make the crust.
- Once your pie crust is made and chilled, bake for 15-18 minutes or until golden and cooked through.
To Make the Filling
- Heat a saucepan to medium and add in the coconut cream and heavy cream. While that heats up, add the eggs and sweetener to a mixing bowl and whisk until frothy and well combined.
- Once the cream mixture is hot (but not boiling), add a ladle full to the eggs mixture while whisking the entire time. This will temper the eggs, so they don’t scramble. Whisk in another ladle full, then pour the mixture back into the pot and whisk.
- Simmer on low for about 10 minutes, whisking often or until thickened enough to coat the back of a spoon. Sprinkle the xanthan gum over the top and whisk until well combined. Remove from the heat and whisk in the butter, vanilla and coconut extracts.
- Fold in the unsweetened shredded coconut and allow the mixture to cool at room temperature for 15 minutes. Then pour over the cooled pie crust and cover with plastic wrap, making sure it’s touching the custard. This helps to prevent it from developing a skin. Chill in the fridge for at least 4 hours or overnight.
To Make the Topping
- Pour the heavy cream into a very cold mixing bowl (I place mine in the freezer for a few minutes) and beat using a hand mixer until you have soft peaks. Add in the sweetener and continue whipping until light and fluffy.
- Top the pie with the whipped cream and sprinkle the reserved toasted coconut over the top.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe
Love this recipe. I am wondering if you have a variation that would include adding pumpkin puree so I could make as delicious a pie with pumpkin for holidays?
I do not have a pumpkin cream pie at this time. But, if you’re craving pumpkin, I have some other really great pumpkin recipes on my site.
This looks wonderful! Instead of whipping cream on the top of the pie could I just make meringue?
I am sure you could. I have not tested heating this pie filling in a hot enough oven to brown the meringue. But you could use a kitchen torch instead.
Can’t wait to try it!
If you love coconut, you are REALLY going to love this pie. Be sure and let me know what ya think once you make it.
This pie was outstanding, everything about it, the crust was perfect and the filling tasted heavenly!
Honestly, it’s my favorite pie so far. I’m glad you loved it!