Keto Coconut Cream Pie is the ultimate low-carb, sugar-free dessert that brings the indulgent flavors of coconut and cream into a healthier form. Whether you’re on a strict ketogenic diet or simply trying to reduce your sugar intake, this pie offers a rich and satisfying treat without compromising on taste. The almond flour crust gives a nutty crunch, and the coconut cream filling is a velvety, sweet coconut lover’s dream. With just the right touch of sweetness from a low-carb sweetener like erythritol and the addition of toasted coconut for garnish, this pie is a beautiful combination of texture and flavor—perfect for those following keto, gluten-free, or dairy-free diets.
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The great thing about this recipe is that it’s simple to make, requiring just a few key ingredients. The crust is made with almond flour, butter, and shredded coconut, while the filling is rich with coconut cream, egg yolks, and butter. These ingredients are not only keto-approved but also provide healthy fats, making this pie filling and satisfying. Whether you’re preparing it for a family dinner, a holiday gathering, or just because you’re craving something sweet, this pie is sure to impress. And the best part? You can enjoy it guilt-free with only 2–3g of net carbs per slice, making it a perfect dessert for anyone watching their carb intake or seeking to stay in ketosis.
In addition to its great taste, the pie is packed with nutritional benefits. With a high fat content from the coconut cream and almond flour, this dessert helps keep you full longer and provides long-lasting energy. The use of unsweetened coconut also gives you an extra dose of fiber, making it a filling dessert that won’t spike your blood sugar levels. The whipped cream topping adds a creamy finish, while the toasted coconut flakes on top provide a delightful crunch. You can even experiment with dairy-free alternatives to make it suitable for a variety of dietary preferences.
Overall, this Keto Coconut Cream Pie offers a deliciously decadent option for anyone looking to satisfy their sweet tooth while maintaining a healthy, low-carb lifestyle. It’s perfect for holiday celebrations, as an after-dinner treat, or even as a weekend dessert to enjoy with the family. So go ahead and treat yourself—you deserve it!
Keto Coconut Cream Pie Recipe
Ingredients:
For the Crust:
- 1 1/4 cups almond flour
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- 1/4 cup unsweetened shredded coconut
- 1/4 cup melted butter (or coconut oil)
- 2 tbsp granulated erythritol or preferred low-carb sweetener
- 1/2 tsp vanilla extract
- Pinch of salt
For the Coconut Cream Filling:
- 1 1/2 cups unsweetened coconut cream (or full-fat coconut milk)
- 3 large egg yolks
- 1/4 cup granulated erythritol (or sweetener of choice)
- 1 tsp vanilla extract
- 1/2 cup unsweetened shredded coconut
- 2 tbsp butter
- 1 tbsp powdered gelatin (to help thicken the filling, optional)
For the Topping:
- 1/2 cup heavy whipping cream (or coconut cream for dairy-free)
- 1 tbsp powdered erythritol (optional)
- 2 tbsp toasted shredded coconut (for garnish)
Instructions:
1. Make the Crust:
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- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix together the almond flour, shredded coconut, sweetener, and salt.
- Add the melted butter and vanilla extract, and stir until the dough comes together.
- Press the mixture evenly into the bottom of a 9-inch pie pan, ensuring the crust is compact.
- Bake for 8–10 minutes, or until the crust is golden brown. Set aside to cool completely.
2. Make the Coconut Cream Filling:
- In a medium saucepan, combine the coconut cream, egg yolks, and sweetener. Cook over medium heat, whisking constantly, until the mixture thickens (about 5–7 minutes). Make sure the mixture doesn’t boil, as this can cause the eggs to curdle.
- Once thickened, remove the saucepan from the heat and stir in the vanilla extract and butter. If using gelatin, dissolve it in a small amount of warm water and stir it into the filling mixture until smooth.
- Stir in the shredded coconut and allow the filling to cool for 5 minutes.
- Pour the coconut filling into the cooled almond flour crust and spread it evenly. Refrigerate the pie for at least 3 hours, or until the filling has set.
3. Make the Whipped Cream Topping:
- In a medium bowl, beat the heavy whipping cream (or coconut cream) and powdered erythritol until stiff peaks form.
- Spread the whipped cream over the chilled coconut cream filling.
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- Garnish with toasted shredded coconut for extra flavor and texture.
4. Serve and Enjoy!
- Slice and serve chilled. The pie is best enjoyed within 3–4 days if stored in the fridge.
Nutritional Information (per slice, based on 8 slices)
- Calories: 300–350 kcal
- Fat: 30–35g
- Protein: 4–5g
- Carbs: 4–6g
- Fiber: 2–3g
- Net Carbs: 2–3g
- Sugar: 1g (from natural coconut and sweetener)
- Sodium: 50–60mg
