This keto coconut cream pie tastes just like the original! It has an almond flour crust, a creamy sugar-free custard filling and a dreamy whipped cream topping. With my tips, this pie is 100% fail-safe.
This sugar-free coconut cream pie is a recipe I have wanted to post for a long time. I have perfected it over the years. Now it is so delicious that I KNOW you'll find it irresistible.
I recommend that you make it when guests are coming. That way, you won't be tempted to eat it all yourself!
At first glance, the recipe may seem long. Don't worry! It is not difficult at all.
I am explaining the steps in more detail than I normally do. This is because it is important to get the coconut custard just right.
I learned how to master a cooked custard when I made my keto banana pudding. With my tricks and tips, it will be a breeze for you, too.
🌟 Why You'll Love This Recipe
- Authentic coconut pie flavor
- Super-silky coconut custard filling
- Flaky, coco-nutty pie crust
- Naturally gluten-free
- Sugar-free and keto - just 4.3g net carbs per slice
- Almond Flour - I used ground almonds, which is the same as regular almond flour in the US.
- Desiccated Coconut - This should be unsweetened. Also called shredded coconut.
- Butter - Melted, for the pie crust.
- Powdered Sweetener - I used Bocha Sweet. However, any powdered sugar substitute works. Erythritol, allulose or xylitol are all options.
- Egg - We need one whole egg for the crust and 5 egg yolks for the custard filling. Must be room temperature.
- Coconut Cream - This is the firm part from a can of coconut milk.
- Heavy Cream
- Vanilla and coconut extract - The coconut extract is optional. You'll still get a distinct coconut taste without it.
- Xanthan gum and arrowroot powder - Both of these are thickeners that ensure the coconut filling is firm.
See the recipe card for full information on ingredients and quantities.
It is surprisingly easy to make a keto coconut cream pie. Here are the basic steps.
For detailed instructions, scroll down to the recipe card.
Step 1: Put all ingredients for the keto pie crust into a food processor and blend until combined. The batter will be sticky and crumbly.
You can also use a handheld electric mixer and a mixing bowl.
Step 2: Press the dough into a loose bottom pie pan.
Step 3: Bake the pie in the oven on a low rack until golden brown.
Step 4: In a large mixing bowl, blend the egg yolks with an electric mixer until fluffy and pale.
Step 5: Warm the coconut cream, heavy cream and powdered sweetener in a saucepan on the stovetop over low heat.
As soon as it starts to simmer, remove it from the stove and stir in the vanilla extract (and the coconut extract, if using).
Step 6: Slowly pour half the cream mixture into the egg yolks while whisking continuously. This warms up the yolk mixture gently.
Step 7: Pour the warm cream and egg mixture back into the saucepan with the remaining cream.
Step 8: Slowly heat the coconut custard over a low heat while whisking continuously.
The whisking ensures that the egg yolks don't cook and curdle. The mix will start to thicken.
Sprinkle xanthan gum and arrowroot powder over the surface. Whisk vigorously until well combined, while heating for one further minute.
Step 9: Pour the custard into the pie crust and refrigerate for at least 2 hours so it can set fully. Option to leave it in the fridge overnight.
Step 10: Before serving, prepare the cream topping. In a large mixing bowl, whip the cream to stiff peaks. Add vanilla extract and powdered sweetener to taste.
Pipe or spoon the whipped cream over the cooled pie. Option to sprinkle toasted coconut flakes to decorate the pie.
Warm the custard gently and slowly. Stir it regularly. Do not let it boil. If it gets too hot, the mix can curdle and the fat separates.
There are many ways you can tweak this low-carb coconut cream pie recipe. Here are a few ideas:
Almond flour pie crust. Omit the desiccated coconut and use 2 cups or 200g of almond flour.
Coconut flour pie crust. Use the keto pie crust from my strawberry mascarpone tart.
If you wish, add a pinch of sea salt to the pie crust. Depending on your sweet tooth, either omit or add more powdered sweetener.
Like crunch? Stir ½ cup desiccated coconut into the custard before pouring it into the pie crust.
I used a piping bag to pipe whipped cream rosettes onto the pie. Feel free to spread the whipped cream over the top instead and sprinkle the pie with lightly toasted coconut flakes.
I found that this is not necessary. The bottom middle of the crust lifts a little during baking, but settles back down as it cools.
If you have beans for blind baking, by all means do add them on top of the crust before baking. They will prevent the bottom from lifting.
Another trick to prevent the crust from bubbling up is to prick holes into it with a fork before baking.
Yes. Replace the butter in the crust with coconut oil. Use only coconut cream in the custard filling and top the pie with whipped coconut cream.
Absolutely. It tastes even better on the second day because the flavours have had time to meld. Prepare the pie and the filling one day ahead. Just before serving, top the pie with the whipped cream topping.
Store it in the fridge for up to 4 days. You can also freeze it for up to 3 months.
Here are more easy keto pie recipes you need yo make:
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Keto Coconut Cream Piefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 9 inch loose bottom pie pan
Coconut Custard Filling
- 5 egg yolks large, room temperature
- 1 cup coconut cream 240ml
- 1 cup heavy whipping cream 240ml, double cream
- ⅓ cup powdered sweetener 65g, or to taste. I used Bocha Sweet.
- 1 tablespoon vanilla extract optional: use 2 teaspoons vanilla extract and 1 teaspoon coconut extract.
- 1 tablespoon arrowroot powder
- ¼ teaspoon xanthan gum
Whipped Cream Topping
- 1 cup heavy whipping cream 240ml
- ½ teaspoon vanilla extract
- ¼ cup coconut chips or shredded coconut 15g, optional, for sprinkling over the top. Toasted or untested
- Line the bottom of a loose-bottom pie pan with parchment paper and grease the sides with butter or oil. Preheat the oven to 180C / 350F electric.
- Put all ingredients for the pie crust into a food processor and blend until combined. The dough will resemble sticky crumbles. You can also use a handheld electric mixer.
- Press the dough into a loose bottom pie dish using your hands. Trim off the tops with a knife for a neat finish.
- Bake on a low rack for around 20 minutes or until golden. Let cool fully.
- In a bowl, blend the room temperature egg yolks until fluffy and pale, around 2 minutes.
- Warm the coconut cream, heavy cream and powdered sweetener in a saucepan over low heat. As soon as it starts to simmer, remove it from the stove and stir in the vanilla extract (and the coconut extract, if using). Taste and adjust sweetener if necessary.
- Slowly pour half the cream mixture into the egg yolks while whisking continuously. This warms up the yolk mixture gently.
- Then pour the warm cream and egg yolk mixture back into the saucepan with the remaining cream. Whisk continuously with a balloon whisk or the electric mixer.
- Slowly heat the coconut custard over a low heat while whisking continuously, about 5-7 minutes. Don't boil! The whisking ensures that the egg yolks don't cook and curdle. The mix will start to thicken.
- Sprinkle xanthan gum and arrowroot powder over the surface. Whisk vigorously one more time until well combined while warming the mix for one further minute. Turn off the heat. The custard will thicken further as it cools.
- Pour the custard filling into the pie crust and refrigerate for at least 2 hours so it can set fully. Option to leave it overnight in the fridge.
- In a large mixing bowl, whip the cream for the topping to stiff peaks, adding vanilla extract. Option to add 1-2 tablespoons powdered sweetener for a sweeter version.
- Pipe or spoon over the cooled pie. Option to decorate the pie with toasted coconut flakes.