This Keto coconut cream pie is an absolute dream! With a buttery crust, creamy pudding filling, fluffy whipped cream topping, and a sprinkle of toasted coconut, this no-bake dessert will have the whole family going back for seconds.
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Keto Coconut Cream Pie
Coconut cream pie has always been a favorite in our house. In fact, it’s my husband’s favorite dessert! I mean, who doesn’t love a buttery crust, rich pudding filling, and fluffy whipped cream topping with a sprinkle of toasted coconut?
If you’ve been following my blog for a while, you may have seen my Keto no-bake coconut cream pie cups. These delicious single-serve cups fit perfectly into 2-ounce mason jars for an easy grab-and-go dessert. They’re great when you want a little something to satisfy your sweet tooth.
…but sometimes, a cute little jar isn’t what you want. Sometimes, you just want to dig into a WHOLE PIE, you know?
So I decided to tweak my coconut cream pie cups recipe and turn it into a full sugar free coconut cream pie! If you ask me, there’s just something so indulgent about slicing into a beautiful dessert like this one.
It’s perfect to whip up for a special occasion or to bring to a get-together with friends or family. And best of all, you don’t even need to turn on your oven to make it. The whole pie sets right in the fridge!
Is Coconut OK For Keto?
There is some debate about what a coconut actually is. Fruit? Nut? Seed? Regardless of how you classify it, there’s one thing everyone can agree on: coconut is great for a Keto diet!
In fact, a half-cup of coconut has 13 grams of healthy fat and only 2.5 net carbs. It’s like it’s own little fat bomb!
For this coconut cream pie recipe, I use pre-shredded unsweetened coconut. It’s easy to find at the store, convenient for recipes and keeps well in the fridge.
But if you’re feeling ambitious, you could buy a full coconut! Crack it open, scoop out the meat, shred it with a grater or food processor, then bake at the lowest oven temperature for a few hours until the flakes are nice and dry.
You can also buy canned coconut at the store, but if you do, always check the label to make sure there’s no added sugar.
Toasted Shredded Coconut
Since the name of this dessert is “coconut” cream pie, you can probably guess that the coconut is a pretty important part of the recipe.
So whatever you do, do NOT skip the step of toasting your shredded coconut topping! Not only does it deepen the flavor, but it also adds the perfect crunch to go with your creamy pie. It’s just as important for taste as it is for texture.
Plus, it’s so easy.
Just sprinkle unsweetened shredded coconut on a baking sheet. You don’t even need to line or grease it, just spread the coconut right on there!
Bake for 5 minutes at 350 degrees, remove from the oven, and transfer the coconut flakes to paper towels or a plate. You don’t want to leave them on the baking sheet or they’ll keep cooking and might burn.
Once they’re cool, you can use them right away or store in an airtight container! How simple was that? You can check out my perfectly toasted shredded coconut post to save this method for future use.
Besides this recipe, toasted coconut is also amazing to sprinkle over chocolate low carb oatmeal or a smoothie like my peanut butter vanilla ketones smoothie. They’d also be a perfect dusting layer for these chocolate keto truffles!
Does Coconut Cream Pie Keep Well In the Fridge?
YES! In fact, because this pie sets in the fridge AND is best served cold, the fridge is the perfect place for it. Be sure to cover it for maximum freshness.
When you plan to serve your pie, I do recommend taking it out of the fridge for about 10 minutes or so to let the crust soften up a bit before slicing.
How To Make Keto Coconut Cream Pie From Scratch
Start by adding all the crust ingredients to a mixing bowl, then beat on high until a crumbly dough forms. Press it into an even layer in the bottom of a well-greased pie dish.
Next, we’ll make the coconut pudding filling. Add 1½ cups of heavy whipping cream to a pot over medium heat on the stove. Heat until it just starts to boil, whisking often.
In a small bowl, combine the 2 tablespoons of almond flour, ¼ cup of Swerve sugar substitute, ¼ teaspoon of Xanthan gum, and a pinch of salt. One well-mixed, whisk it into the heated whipping cream on the stove. Keep whisking and cooking until the mixture thickens.
In another bowl, whisk together the egg yolks. In order to temper them, add a little bit of the heated whipping cream mixture to the yolks while whisking continuously. Then, pour the egg yolk mixture into the pot on the stove and continue to let the filling cook down.
Once it reaches a thick pudding-like consistency, remove the pot from the heat and stir in the vanilla and ⅓ cup of shredded coconut. Layer the filling mixture over the crust, then place it in the fridge to set for 1-2 hours.
If you don’t already have toasted coconut, this would be a good time to make some while you wait!
When the pudding filling is almost set, add the topping ingredients to a bowl and beat them together until stiff peaks form.
Take the pie out of the fridge and layer the topping over the filling.
Sprinkle the pie with toasted coconut, then return it to the fridge to set for another 1-2 hours.
Other Dessert Recipes From The Keto Option That You Might Like
- 1 ½ cup almond flour
- 5 tablespoons butter, unsalted and melted
- 3 tablespoons low carb powdered sweetener (I use lakanto
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 ½ cup heavy whipping cream
- 2 tablespoons almond flour
- 1/4 cup low carb powdered sweetener (I use Lakanto
- ¼ teaspoon xanthan gum
- pinch of salt
- 2 egg yolks
- 1 teaspoon vanilla extract
- ⅓ cup shredded coconut unsweetened
- ½ cup heavy whipping cream
- ¼ teaspoon vanilla extract
- 1 tablespoon low carb powdered sweetener (I use Lakanto
- 2 tablespoons shredded coconut toasted and unsweetened (see post for instructions on toasting)
Place the ingredients for the crust into a mixing bowl, and beat on high until a crumbly dough has formed.
Press the crust dough into an even layer in the bottom of a well greased pie dish.
Add 1 ½ cups of heavy whipping cream to a pot over medium heat on the stove. Heat it until it just starts to boil, whisking often.
In a small bowl, combine the 2 Tbsp almond flour, ¼ C. Swerve sugar substitute, ¼ tsp Xanthan gum and a pinch of salt. Mix to combine.
Add the flour mixture to the heated whipping cream on the stove, and whisk to combine well. Continue whisking and cooking until the mixture thickens.
Whisk together the egg yolks in a bowl, and add a bit of the heated whipping cream mixture to them, whisk well.
Once tempered, add the egg yolk mixture to the pot on the stove, and cook down until it is a thick pudding-like consistency.
Remove the pot from the heat, and stir in the vanilla and ⅓ cup shredded coconut.
Layer the filling mixture over the crust, and place into the fridge to set for 1-2 hours.
Beat together the ingredients for the topping until it forms stiff peaks, and layer on top of the set filling in the pie dish.
Sprinkle the pie with toasted coconut, and return it to the fridge to set for another 1-2 hours before serving.
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Amount Per Serving: Calories: 209Total Fat: 22gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 88mgSodium: 27mgCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gSugar: 2gProtein: 2g
Nutrition is calculated using a third party plug-in. It is best to always validate!