Keto Coconut Cream Pie Recipe (Moist & Easy)

by Pam Berg

Are you craving a delicious sweet treat, but you don’t want to wreck your keto diet? This keto-friendly recipe is a coconut lover’s dream.

The creamy coconut custard filling is so sweet and delicious that you will have a hard time believing it is a keto dessert. You can make this amazing pie filling with coconut flour or almond flour.

Can You Have Coconut Cream on Keto?

If you are doing keto right, you can have most of the things you crave, including coconut cream.

This is because keto recipes are intentionally made with sugar-free sweetener substitutes like monk fruit or allulose. These natural sweeteners allow you to make a keto dessert like sugar-free coconut cream pie that is gluten-free, sugar-free, and guilt-free.

Add some delicious whipped cream topping to the coconut cream mixture and you have a beautiful dessert you can even serve non-keto friends.

Is Coconut Milk or Coconut Cream Better for Keto?

Coconut cream and coconut milk are often used interchangeably in recipes where you are looking for extra coconut flavor. Cream is usually preferred if the chef wants to add an extra dimension of creaminess. Both are excellent for those eating keto.

Our Keto Coconut Cream Pie Recipe

Keto Pie Crust Ingredients

¾ cup coconut flour
2 large eggs (room temperature)
⅓ cup coconut oil (measure melted)
1 tablespoon powdered sweetener

Crust Instructions

Preheat oven to 350°F.
Grease a 9-inch pie pan with butter or coconut oil.
In a large bowl, add the coconut flour, beaten eggs, melted coconut oil and sweetener.
Combine with a spoon. The dough is wet at first and dries as you go.
Use your hands to knead the dough.

Rather than rolling the dough, you can simply place the dough ball in the center of the pie pan. Press with your hand to flatten the ball. Although it will become crumbly, that is what you want to make a delicious shortbread coconut pie crust.
Spread and press the dough evenly all over the pan and stick it to the pan until it forms a lovely smooth crust.
Press the dough into the pan using the back of a spoon and smoothen the surface.
Prick the crust with a fork and bake for 20-22 minutes at 350. You will have a delicious flaky crust but be warned, you may need to serve it right from the pie plate you baked it in.

Pie Filling Ingredients

2 large egg yolks (room temperature)
2 large eggs (room temperature)
1/4 cup Fiberyum Tapioca Soluble Fiber Syrup
1/4 cup Monk fruit brown sugar artificial sweetener
½ teaspoon xanthan gum
1 cup unsweetened coconut milk
1 cup heavy cream
2 tablespoons butter (solid)
1-2 teaspoons coconut extract
½ teaspoon vanilla extract
½ cup unsweetened shredded coconut

Instructions

In a large bowl, whisk together the egg yolks and whole eggs.
Add the artificial sweetener and xanthan gum. Whisk until fully combined.
In a medium saucepan, heat the unsweetened coconut milk and heavy cream over medium heat. Once you bring the mixture to a simmer, simmer for 3-4 minutes, stirring often.
Remove the saucepan from the heat. Scoop the hot milk into the egg mixture 1 tablespoon at a time, whisking vigorously to combine. (This step is crucial to prevent the hot mixture from cooking the eggs.)
After you have tempered the egg mixture with milk (by adding a few tablespoons slowly), pour the remaining egg mixture from the bowl into the saucepan. Stir and return to medium-low heat (don't boil!).
Cook for 5-7 minutes, gently stirring, until it thickens and coats the back of a spoon.

Once thickened, remove the mixture from heat and stir in the fresh butter, vanilla extract, coconut extract, and unsweetened shredded coconut.
Test the coconut cream filling for sweetness and flavor. Adjust the amount of coconut extract to taste.

Assembling the Pie

Once you have removed the filling from the stove, allow it to cool for 20-30 minutes, stirring about every 10.
When cool, spread evenly into the baked pie crust and place a plastic film wrap on top of the pie. The plastic wrap should be directly on top of the surface of the coconut custard pudding. Refrigerate for 1 hour or until chilled before serving.

Topping

2 cups heavy whipping cream
¼ cup sugar-free powdered sweetener
½ teaspoon vanilla extract

To serve the pie, whip the whipping cream with an electric beater in a large bowl along with powdered sweetener and vanilla. Top the pie with whipped cream and toasted coconut flakes when a stiff peak forms.

Nutritional Information

Cut the low-carb coconut cream pie into 12 slices. Each slice of this keto-friendly pie (one serving size) is about 220 calories and 5 net carbs.