• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • All Recipes
  • Low Carb
  • Keto
  • Baking
  • Dinner
  • Cakes
  • Dessert
  • Breakfast
  • Soups
  • Breads
  • About
  • Contact

Deb's Daily Dish

menu icon
go to homepage
  • Home
  • All Recipes
  • Low Carb
  • Keto
  • Baking
  • Dinner
  • Cakes
  • Dessert
  • Breakfast
  • Soups
  • Breads
  • About
  • Contact
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • All Recipes
    • Low Carb
    • Keto
    • Baking
    • Dinner
    • Cakes
    • Dessert
    • Breakfast
    • Soups
    • Breads
    • About
    • Contact
    • Instagram
    • Pinterest
  • ×

    Home » Baking » Keto Coconut Cream Pie

    Published: Dec 5, 2020 · Modified: Sep 17, 2021 by Deb Belsha · This post may contain affiliate links

    Keto Coconut Cream Pie

    Jump to Recipe

    For all coconut lovers, your dream dessert wishes have come true! This keto coconut cream pie is a triple layer of coconut; the crust, filling and whipped cream. It is sweet, it is lusciously creamy and it is richly filling. A small slice will satisfy any craving. Also, being low carb and sugar free, I am assured that it won't send my blood sugar into the stratosphere!

    slice of keto coconut cream pie on white plate with gold fork

    Step by Step Directions

    • Begin with the crust: I use the same almond flour crust as my keto pumpkin cheesecake and my keto peanut butter cheesecakes. I just add a little more for the ingredients since I want the crust to come up the side of the pie pan. And I add some unsweetened coconut to the crust for extra flavor.
    almond flour pie crust in glass pie plate

    Next make the sugar free coconut cream pie filling:

    • egg yolks
    • heavy cream
    • unsweetened canned coconut milk
    • sugar substitue
    • unsweetened coconut flakes
    • butter
    • vanilla and coconut extracts
    • xanthan gum
    • coconut flour
    unsweetened coconut milk, heavy cream sugar substitute, egg yolks, vanilla, coconut extracts, butter

    How to thicken the coconut cream pie filling?

    Traditional coconut cream pies are thickened with cornstarch or flour. Since this is a keto dessert, we have to be more creative with our thickening choices. Xanthan gum and a bit of coconut flour works perfectly without the coconut cream tasting pasty.

    • Start by adding the egg yolks, cream and coconut milk to a saucepan. Stir well over low to medium heat.
    • Whisk in the sugar substitute, butter and extracts. Slowly stir in the xanthan gum and coconut flour. Keeping whisking over low heat. The pudding should NOT boil. You will see it start to thicken into a creamy custard. This could take 10 minutes or so, but the slower the better.
    coconut cream pudding in saucepan with wooden spoon
    • It is thick enough when the pudding coats a wooden spoon and barely drips off.
    • Remove from heat, stir in the coconut flakes. Pour in a medium sized bowl, cover pudding with plastic wrap (touching top) to prevent a skin from forming.
    • Let the pudding completely cool before pouring into the baked pie crust.
    keto coconut cream in pie crust in a glass pie plate

    Now for the topping:

    • For the whipped cream, my keto whipped cream is delicious and has a coconut variety that would be perfect for this pie.
    • If you'd like to have toasted coconut on top of your pie, I find the easiest way to do it is lightly saute' the coconut in a pan on the stovetop. Just cook on low, stirring constantly and stop just as it starts to turn golden brown. Coconut burns very easily and doesn't taste good.
    keto coconut cream pie in glass pie plate

    What can you do with leftover egg whites?

    This recipe uses 4 egg yolks and we don't want to waste the whites. If you're not planning on adding them to an omelette or scrambled eggs for breakfast, you can also use them to make an angel food cake or meringue. Also, according to Allrecipes, you can freeze egg whites. Just freeze them in ice cube trays and then store in freezer bags or air tight containers. Genius!

    How to store the pie?

    • This pie needs to be stored in the refrigerator. If you plan on serving it within a few hours, you can leave it uncovered. If there are any leftovers, cover with plastic wrap, keep in the refrigerator for up to 5 days.
    • I have never frozen a cream or custard pie but according to can you freeze this, it can be done with some precautions. It is preferable to freeze the cooled pie crust and filling separately. Then defrost overnight in the refrigerator. A fully made pie can be frozen double wrapped with aluminum foil and placed in a plastic bag.
    slice of keto coconut cream pie on white plate

    If you try this pie, please let me know if you loved it. 😊

    Some other desserts to try:

    Low Carb Cauliflower Rice Pudding

    Sugar free banana pudding

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    keto coconut cream pie on white dish

    Keto Coconut Cream Pie

    ★★★★★ 5 from 3 reviews
    • Author: Deb
    • Prep Time: 50 minutes
    • Cook Time: 25 minutes
    • Total Time: 1 hour 15 minutes
    • Yield: 12 servings 1x
    • Category: Dessert
    • Method: Stove Top
    • Cuisine: American
    Print Recipe
    Pin Recipe

    Description

    This sweet and lusciously creamy keto coconut pie is a special dessert.  Coconut lovers will adore the triple layer of coconut in this recipe.


    Ingredients

    Scale

    Crust:

    • 2 cups sifted fine almond flour
    • 5 TB sugar substitute
    • 5 TB melted butter
    • ½ tsp cinnamon
    • ⅓ cup unsweetened coconut flakes

    Coconut Cream Filling:

    • ¾ cup heavy cream
    • 1 (14 oz) can of unsweetened coconut milk
    • 4 large egg yolks 
    • 2 TB butter
    • 1 cup sugar substitute (I used monkfruit/Swerve combination)
    • 1 cup unsweetened coconut flakes
    • 1 tsp xanthan gum
    • 2 tsps. coconut flour
    • 1 tsp vanilla extract
    • 1 tsp coconut extract

    Whipped Cream Topping

    • 1 cup heavy whipping cream
    • 3 TB powdered sugar substitute ( I used Monkfruit)
    • 1 tsp coconut extract
    • 2 TB unsweetened coconut for topping

     


    Instructions

    To make the crust:

    1. Preheat oven to 350°F. 
    2. Lightly spray a 9" pie plate (preferably glass) with baking spray.
    3. In a food processor or mixer, combine the butter and almond flour. Mix well.
    4. Add in the sugar substitute, cinnamon.  Lighty stir in the coconut.
    5. Press into the pie plate going up the sides.  Smooth out the bottom and sides so that the dough is evenly spread out.
    6. Bake for approximately 10 minutes or until crust is lightly browned.  Let cool while you make the filling.
    7. Filling- In a saucepan on the stovetop, add the egg yolks, cream and coconut milk.  Heat on low heat and stir well to combine.
    8. Add in the sugar substitute, butter and extracts.  Continue to heat cream mixture while slowly stirring in the xanthan gum and coconut flour.  Whisk mixture well while cooking.  It will slowly start to thicken.  It should not boil.  I stirred the pudding for about 10 minutes.*
    9. Remove from heat, stir in coconut.
    10. Pour into a glass bowl, cover with plastic wrap , (touching the top of pudding) and let cool.
    11. When it has fully cooled, pour into pie crust. Smooth top of pie.
    12. Topping- Beat the heavy cream, sweetener and coconut extract until cream is forming medium stiff peaks.  The whipped cream should not slide off the beaters.  
    13. Spread the whipped cream smoothly on top of pie.  You can also pipe some cream around the edges.
    14. Sprinkle coconut flakes (toasted if preferred) on top.

     


    Notes

    * Constantly stirring the cream mixture is really the secret to preventing lumps and getting a smooth, creamy coconut pudding.  Don't walk away while cooking and slowly keep stirring until you see that it is thickened.

    **If you want to use toasted coconut, sprinkle 2-3 tablespoons of unsweetened coconut in a saute' pan.  Stir on low heat for a few minutes.  Remove from heat just when the coconut begins to look golden.  Watch the coconut carefully as it can burn if cooked too long.

    ***Store in refrigerator for up to 5 days

    Keywords: Sugar free Coconut Cream Pie, Low carb pudding dessert, keto coconut cream

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    « Keto Shortbread Cookies
    Keto Cranberry Donuts »

    About Deb Belsha

    Reader Interactions

    Comments

    1. Debbie says

      May 10, 2022 at 12:43 am

      Loved the pie, easy to make, really needed something sweet after 2 months on Keto! Even my husband liked it!! Thank you !

      Reply
      • Deb Belsha says

        May 11, 2022 at 9:59 pm

        Glad you liked it. I adore coconut desserts!

        Reply
    2. Danielle says

      March 09, 2022 at 9:19 am

      Bonjour dans votre recette vous mentionnez 2TB de beurre et 3 To que signifie ces mesures svp. Merci bonne journée à vous

      Reply
      • Deb Belsha says

        March 09, 2022 at 9:32 am

        TB = tablespoon

        Reply
    3. Kathi S. says

      December 17, 2021 at 2:05 pm

      I really thought this pie would be more difficult than I was use to, but I gave it a shot.
      My husband is diabetic and hasn't had coconut cream pie in years. He loves it and since it was his birthday, I went full-steam ahead. It was really easy (the directions were perfect), and he loved it. I will be making this again. Thank you for sharing your recipes!

      ★★★★★

      Reply
      • Deb Belsha says

        December 17, 2021 at 3:14 pm

        I am so happy to hear this! I am type II and do struggle to stay on track. This is my favorite pie.

        Reply
    4. Dawn says

      April 20, 2021 at 9:46 pm

      I made this coconut cream pie for a girl I work with It was her birthday and she is on a struck gluten free sugar free diet
      This was my first time to make this pie and the end result were fantastic
      The compliments. were overwhelming
      This recipe is definitely a keeper. Every thing about this pie was perfect

      ★★★★★

      Reply
      • Deb says

        April 21, 2021 at 7:51 am

        😊

        Reply
    5. Dawn says

      March 26, 2021 at 3:06 pm

      Thank you So Much for sharing this recipe! I made this for a coworkers birthday
      The majority of my coworkers are either
      On a keto diet or a gluten free diet
      This was a BIG hit here at the office
      Thank you again for sharing your recipes

      ★★★★★

      Reply
      • Deb says

        March 26, 2021 at 5:05 pm

        So glad everyone liked it! It's is one of my very favorites!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm DEB! Hi Everyone! I'm so glad you have stopped in. You will find recipes for healthy, low carb and keto desserts and plenty of healthy dinners and comfort foods.  I will only post tried and true recipes because I'm picky about the flavor and success of the recipe and you should be too!   And most importantly, I'll share plenty of treat recipes for the precious pups in your life.

    More about me →

    Popular Recipes

    • Hot and Spicy Beef
    • Crab Louie
    • Julienne Salad
    • Dutch Oven Pork Chops
    • Dutch Oven Chicken Breasts
    • Keto Coconut Cream Pie

    Seasonal Favorites

    • Dutch Oven Herb Roasted Turkey Breast
    • Keto Pumpkin Cake
    • Keto Pumpkin Chiffon Pie
    • Keto Pumpkin Curd Donuts
    • Grilled Turkey Breast
    • Keto Pumpkin Cheesecake

    Footer

    ↑ back to top

    About

    • Terms and Conditions
    • Disclaimer
    • Privacy Policy

    Search

    Contact

    • Contact
    • Recipes

    Copyright © 2023 Deb's Daily Dish