Keto Coconut Cream Pie | Low-Carb, Creamy & Delicious

Keto coconut cream pie is the creamiest vehicle to cure that sweet tooth – without kicking you out of ketosis. This pie pairs a buttery almond–coconut flour crust with rich, custardy coconut filling; a high, lightly sweetened whipped cream cap; it all smells and tastes like coconut, giving the whole thing depth and aroma. By subbing out sugar in favour of a keto-friendly sweetener and utilizing both full‑fat coconut milk and heavy cream, you achieve creamy texture without as many net carbs. Toasted coconut on the top contributes crunch and stages a bakery-quality exit, while gelatin (or agar) quietly holds the creamy center together so that each slice stands tall. Whether you are entertaining, celebrating a milestone, or are simply looking for smarter treats to make in advance, this make‑ahead beauty serves up classic comfort with updated macros—proof that ultra-indulgent dessert can still be wildly disciplined.

Keto Coconut Cream Pie Recipe

So how about we head right into the recipe for it? We will discuss the ingredients, utensils, calories, and every other thing you need to make a neat a low‑carb pie at home in the following sections. You’ll learn how the nut‑and‑coconut crust is a snap to make, and how it provides a stable base for a caramel‑sweetened, silky coconut custard and a pillow of whipped cream. We’ll also be covering prep hacks to prevent curdling, how to keep your crust crisp, and the exact macros per slice so you can track with confidence. Ready? Get out your mixing bowls, a saucepan and your favourite keto sweetener —you’re going to love dessert time again!

Keto Coconut Cream Pie

A lush, low‑carb coconut cream pie with an almond–coconut crust, silky coconut custard, and pillowy whipped cream. Just ~3g net carbs per slice, perfect for keto dessert lovers.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Resting Time 4 hours hrs

Total Time 4 hours hrs 35 minutes mins

Servings: 1 per person

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

For the crust

• 1¼ cups almond flour
• ¼ cup unsweetened shredded coconut
• 3 tbsp powdered erythritol or allulose
• ¼ tsp fine sea salt
• 4 tbsp unsalted butter, melted
• 1 large egg white, lightly beaten
• ½ tsp vanilla extract

For the coconut filling

• 1¾ cups full‑fat coconut milk (canned, well shaken)
• ½ cup heavy cream
• ½ cup powdered erythritol or allulose (adjust to taste)
• 4 large egg yolks
• 2 tbsp unsweetened shredded coconut (finely chopped)
• 1½ tsp gelatin powder (or 1 tsp agar agar for a vegetarian option)
• 2 tbsp cold water (to bloom gelatin)
• 1 tsp vanilla extract
• ¼ tsp coconut extract (optional, for a stronger coconut note)
• Pinch of salt

For the whipped topping

• 1 cup heavy whipping cream, very cold
• 2 tbsp powdered erythritol or allulose
• ⅓ tsp vanilla extract

To finish

• 2-3 tbsp toasted unsweetened coconut flakes

Equipment

• 1 9-inch pie dish
• 1 Mixing bowls (medium & large)
• 1 Saucepan
• 1 Whisk & rubber spatula
• 1 Electric mixer or hand whisk
• 1 Measuring Cups & Spoons
• 1 Parchment paper & baking weights (or dried beans)
• 1 Fine grater/zester (optional)

Method

 

1. Make the crust: Mix almond flour, unsweetened coconut, sweetener, and salt. Add melted butter, egg white and vanilla mixing until dough starts to form a damp sand. Press firmly into a greased 9-inch pie plate.
2. Blind-bake: Dock the base with a fork, line with baking paper, fill with weights, and bake 10 mins at 175°C/350°F. Remove weights and bake 5–7 minutes more or until lightly golden. Cool completely.
3. Bloom the gelatin: Sprinkle gelatin over 2 tablespoons cold water; let sit 5 minutes to bloom.
4. Cook the custard: In a saucepan, combine coconut milk, heavy cream, sweetener, yolks, shredded coconut, and salt. Cook over medium-low, whisking constantly, until it's thick enough to coat the back of a spoon (6–8 minutes or so; do not boil).
5. Set and flavour: Off the heat, whisk in the bloomed gelatin until dissolved, then the vanilla and coconut extract.
6. Fill & chill: Transfer the filling to the cooled crust. Top with plastic wrap directly on the surface to avoid a skin. Refrigerate for at least 4 hours, or until completely set.
7. Whip the topping: Whip cold cream, sweetner, and vanilla to soft peaks. Spread or pipe on top of the chilled pie.
8. Garnish & serve: Sprinkle with toasted coconut. Cut with a hot, dry knife for clean-cut edges.

Notes

• Cooling of the heat smooth custard: Despite a very long time to simmer because the custard is not precipitation situation disappeared and smooth custard will get.
• Taste your sweetener: Keto sweeteners differ in their level of sweetness; use as desired.
• Chill very well: The pie sets up much more after 4+ hours; overnight is ideal for slicing.
• Crisper crust hack: Brush baked crust with a thin layer of lightly beaten egg white, then bake 2 minutes longer to moisture‑proof the crust.
• Agar swap: If using agar, simmer agar in a few tablespoons of coconut milk for 2 minutes to activate, then whick into the cooked custard.

Keto Coconut Cream Pie Nutrition

Frequently Asked Questions

Ques: Can I use almond flour only for the crust?
Ans: Yes, just replace the shredded coconut with more almond flour.

Ques: Is gelatin mandatory?
Ans: No, but it helps clean slices; agar agar is a good keto-friendly alternative.

Ques: Can I make it dairy-free?
Ans: Swap heavy cream with coconut cream and use coconut oil instead of butter.

Ques: Will monk fruit work?
Ans: Yes—use a monk fruit–erythritol blend at a 1:1 sugar replacement ratio.

Ques: How long does it keep?
Ans: Covered and refrigerated, it lasts 4–5 days.

Ereka Vetrini

Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!

As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.