Keto Coconut Cream Pie

I came up with this keto coconut cream pie recipe when I was trying to create a low carb version of my mom’s famous coconut cream pie.

I’m happy to say that this pie is just as delicious as the original, and it’s also much healthier!

This pie is made with a coconut flour crust, and filled with tasty and creamy filling.

keto coconut cream piePin

To top it all off, I added some whipped cream and toasted coconut flakes. This pie is definitely a treat that you’ll want to make again and again!

Try this recipe and let me know what you think in the comments below. Enjoy!

Why You Should Try This Recipe

– This keto coconut pie is easy to make, and it is a delicious dessert that is perfect for anyone on a ketogenic diet.

– The low carb coconut cream pie recipe is made with healthy ingredients.

– The texture is perfect- not too dense and not too light.

– The filling is rich and creamy.

keto coconut pie Pin

👨‍🍳 Keto Coconut Pie Ingredients

To make this low carb coconut cream pie you will need these ingredients:

For The Coconut Filling

  • 1/2 cup Shredded Coconut (unsweetened)
  • 2 large Eggs
  • 2 large Egg Yolks
  • 1 cup Coconut Milk (unsweetened)
  • 1 cup Heavy Cream
  • 5 1/2 tablespoons Erythritol Sweetener
  • 1/2 teaspoon Xanthan Gum
  • 2 1/2 tablespoons Butter
  • 1 1/2 teaspoons Coconut Extract
  • 3/4 teaspoon Pure Vanilla Extract

For The Pie Crust

  • 1 Low Carb Coconut Pie Crust (here is the recipe)

For The Topping

  • 2 cups Heavy Whipping Cream
  • 1/4 teaspoon Pure Vanilla Extract
  • 1/4 cup Low Carb Powdered Sweetener

low carb coconut cream piePin

🥥 Making Keto Coconut Cream Pie

This keto coconut cream pie recipe is super simple! Follow these steps:

Preparing The Pie Crust

Start by making the coconut flour pie crust according to my recipe. Let it cool for at least 1 hour before adding the filling.

Keto Coconut Cream Pie Filling

Step 1

Place the egg yolks, whole eggs, xanthan gum, and erythritol into a large bowl. Whisk all the ingredients together until combined.

Step 2

Heat a saucepan over medium heat. Add the coconut milk and heavy cream, and simmer them for about 4 minutes.

It’s important to stir the mixture often to keep it from boiling over.

Step 3

Remove the saucepan and scoop about 1 tablespoon of the hot milk into the egg mixture. Whisk them together well until combined. Repeat this process.

We are adding it slowly to avoid cooking the eggs with the hot milk.

Step 4

Pour the egg mixture into the saucepan, and keep stirring. Place it over medium-low heat and cook for about 6 minutes. At this point- the mixture should be thicker.

Step 5

Remove from the heat and mix in the butter, vanilla, shredded coconut, and coconut extract.

Assembly

Step 1

Pour the coconut pudding into a bowl. Let it cool at mix every 10 to 15 minutes.

Step 2

Spread the mixture evenly into the pie crust. Place a plastic film wrap on it. Refrigerate the pie for 70-80 minutes.

Step 3

Whip whipping cream using an electric beater, combined with vanilla and powdered sweetener.

Once stiff peak forms, top the pie with it. Slice and serve. Enjoy this delicious keto coconut cream pie!

keto coconut cream pie recipe Pin


Keto English Toffee
Keto Oreo Cookies
Keto Chicken Nuggets

Keto & Cream Pies

Over the years, I made and tried many keto coconut cream pies. Some have been good, but most have been, meh. I’ve even made a few that were flat-out terrible.

But, when I came up with this recipe, it was an instant hit! Everyone at our family gatherings loved it and asked for the recipe.

low carb coconut piePin

I like this keto coconut cream pie so much because it’s easy to make, it’s not too sweet, and it has a great coconut flavor.

A slice of this pie contains just 1.5g of net carbs. Eat it with coffee or a good cup of tea for the perfect dessert or snack.

Using Xanthan Gum

In this sugar free coconut cream pie recipe, I use xanthan gum as a thickener.

Xanthan gum is a common food additive that is used to thicken and stabilize food. If you don’t have xanthan gum, you can skip it, but the pie won’t look or taste as good.

It’s not an expensive ingredient, and you can find it at most grocery stores. I recommend buying it, because there are many keto desserts that call for it, and it’s a good ingredient to have on hand.

I hope you liked my keto friendly coconut cream pie recipe! Make this great dessert and let me know how you liked it in the comments below.

Don’t forget to check out other great keto and low carb recipes on my website! New content is added on weekly basis.

Pin
Keto Coconut Cream Pie
This delicious low carb and keto coconut cream pie is the perfect summer dessert! It's light, fluffy, and full of coconut flavor.
Rate This Recipe:
5 from 1 vote
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Prep Time: 50 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 200kcal
Cost: $20
Ingredients

For The Coconut Filling

  • 1/2 cup Shredded Coconut (unsweetened)
  • 2 large Eggs
  • 2 large Egg Yolks
  • 1 cup Coconut Milk (unsweetened)
  • 1 cup Heavy Cream
  • 5 1/2 tablespoons Erythritol Sweetener
  • 1/2 teaspoon Xanthan Gum
  • 2 1/2 tablespoons Butter
  • 1 1/2 teaspoons Coconut Extract
  • 3/4 teaspoon Pure Vanilla Extract

For The Pie Crust

  • 1 Low Carb Coconut Pie Crust

For The Topping

  • 2 cups Heavy Whipping Cream
  • 1/4 teaspoon Pure Vanilla Extract
  • 1/4 cup Low Carb Powdered Sweetener
Instructions

Preparing The Pie Crust

  • Start by making the coconut flour pie crust according to my recipe. Let it cool for about 1 hour before starting to add the filling.

Keto Coconut Cream Pie Filling

  • Place the egg yolks, whole eggs, xanthan gum, and erythritol into a large bowl. Whisk all the ingredients together until combined.
  • Heat a saucepan over medium heat. Add the coconut milk and heavy cream, and simmer them for about 4 minutes.
    It’s important to stir the mixture often to keep it from boiling over.
  • Remove the saucepan and scoop about 1 tablespoon of the hot milk into the egg mixture. Whisk them together well until combined. Repeat this process.
    We are adding it slowly to avoid cooking the eggs with the hot milk.
  • Pour the egg mixture into the saucepan - and keep stirring. Place it over medium-low heat and cook for about 6 minutes. The mixture should be thicker.
  • Remove from the heat and mix in the butter, vanilla, shredded coconut, and coconut extract.

Assembly

  • Pour the coconut pudding into a bowl. Let it cool at mix every 10 to 15 minutes.
  • Spread the mixture evenly into the pie crust. Place a plastic film wrap on it. Refrigerate the pie for about 70 minutes.
  • Whip whipping cream using an electric beater, combined with vanilla and powdered sweetener.
    Once stiff peak forms, top the pie with it. Slice and serve. Enjoy!
Have you tried it?

Comment below and let me know what you think of this recipe.


Pin
Pin
Course Dessert
Cuisine American
Keyword keto coconut cream pie, low carb coconut cream pie, sugar free coconut cream pie

Nutrition

Calories: 200kcal

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