No Bake Keto Coconut Cream Pie Cups? Seriously? These delicious single-serving dessert cups are great to take to a party or to snack on over the course of a few days!
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Keto No-Bake Coconut Cream Pie Cups
Have you ever seen such a thing? Keto No-Bake Coconut Cream Pie Cups have taken my household by storm!
Back in my pre-keto days, I was a master baker. And, I might add, I still am. BUT it took me about a year to get back to my status.
I fell off my pedestal and fell off hard when trying to figure out how to bake keto-style. Never fear, I figured it out!
I had not tried to make a Coconut Cream Pie yet however and, aside from Boston Cream Pie (which comes out in The Keto Option Dessert Edition cookbook – early access HERE), my hubby’s next favorite dessert is Coconut Cream Pie.
He got some bad news the other day and was told he was not supposed to have dairy again. Ever.
He already knew he was lactose intolerant, but still had it on occasion (like, every time I baked something). So needless to say, he was pretty bummed.
I decided to try my hand at creating a DAIRY-FREE Coconut Cream Pie. It turned out pretty darn good, but still needs some tweaking. Recipe to come soon!
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It got me thinking, though, and I decided to try to make a regular coconut cream pie, but alter the recipe so it could be put in cups and does not need to be baked. Genius, right? I didn’t come up with the individual cup idea as people do it all the time. But, still…..
Welcome to the world Keto No-Bake Coconut Cream Pie Cups!
The recipe I came up with perfectly fits 5 2 ounce mason jars.
So easy to just put the top on and keep them nice and fresh in the fridge, right?
You don’t need anything fancy for this recipe other than some small mason jars.
I use 2-ounce jars and they are the perfect size to fill right up to the top. You can certainly use larger ones and have it only fill part way up OR make more in each cup!
Totally your call! Get creative! I like to use fun ones like this!
HOT KETO RECIPE – Mint Chocolate Cream Cups
These are the three that I suggest to always have on hand. When I use erythritol, if the baking dish is a wet dish vs a dry dish, I will almost always mix liquid stevia along with it. Not always though!
Erythritol is a very versatile sweetener but some people find it has an aftertaste. I do not find this to be the case, but my husband feels it to be true.
We have found that adding some liquid stevia not only enhances the flavor of the dish but it also tempers any aftertaste. Or you can use this blend of monk fruit that I use.
I mixed monkfruit with liquid stevia in this recipe and the blend is out of this world!
Tips and Tricks
Are you wondering how to make powdered monk fruit? Check out this quick instructional video! Yes, I am wearing my Nightmare Before Christmas Jammies!
The details: If you have a high powered blender and some regular granular erythritol then you are all set.
Toasted Almond Flour
Do NOT skip out on toasting the almond flour. It is part of what gives the crust it’s unique taste! And it makes it REALLY close the Graham Cracker Crust that you might be used to!
You can read about how to toast almond flour here.
DO NOT SKIP THIS STEP!
Toasted Shredded Coconut
This one is a no-brainer! Easy and quick. Check out the instructions for How To Toast Almond Flour! OR, let me save you a step since it is so simple:
Preheat your oven to 350 degrees.
Sprinkle unsweetened (because we are still keto, right?) shredded coconut on a baking sheet. No need to line it or grease it.
I prefer ceramic ones as they just seem to work better and stick less. AND they come in fun colors. Mine are red!
Bake for 5 minutes and promptly remove from the baking sheet as if you let it cool ON the baking sheet it may burn.
Use right away or store in an airtight container!
Other Desserts You Might Like
- 1 cup toasted almond flour
- 4 tablespoons butter, melted
- 3 tablespoons powdered Lakanto monkfruit sweetener (I get this one and then powder it myself)
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 4 drops liquid stevia
Coconut Cream Filling
- 1 cup heavy whipping cream
- 2 drops liquid stevia
- 2 tablespoons Lakanto monkfruit sweetener
- 1 tablespoon almond flour
- 1/8 teaspoon Pink Himalayan sea salt
- 1/8 teaspoon xanthan gum
- 1/2 teaspoon vanilla extract
- 2 egg yolks, beaten
- 1/3 cup unsweetened shredded coconut
- (you will need 5 mason type jars that are about 2 ounces each)
- In a medium bowl, mix all ingredients together with a spatula.
- Fold and press to get all chunks out until nicely combined.
- Split crust into 5 and press down into the bottom of each mason jar.
- Set aside.
Coconut Cream Filling
- Add 2 egg yolks to a small bowl, beat, and set aside.
- In a medium sauce pan, warm heavy whipping cream and stevia over medium-medium-high heat until hot but not boiling.
- Meanwhile, in a small bowl, mix monkfruit, almond flour, salt, and xanthan gum.
- Once the heavy whipping cream mixture is hot, add monkfruit mixture.
- Continue stirring until sauce begins to think. This could take anywhere from 2-5 minutes depending on the heat. It will start to lightly bubble and that is perfect. Keep stirring until slightly thicker.
- Temper egg yolks: Pour a small amount of hot mixture into egg bowl. Mix quickly and add back into hot mixture. Continue stirring for another few minutes as sauce thickens even more. Once it is thick enough (pourable, but thick), add vanilla and shredded coconut.
- Remove from heat and add about 2.5 tablespoons to each mason jar.
- Put jars in the fridge for 10 minutes to cool.
- Top with Whipping Cream
- Finally, sprinkled toasted coconut over the top of each mason jar
- Keep cold and enjoy!
- If you store these in the fridge, take them out about 10 minutes before you want to serve them to soften up the crust!
Amount Per Serving: Calories: 461.28 Total Fat: 45.18g Saturated Fat: 22.59g Sodium: 78.11mg Carbohydrates: 9.43g Fiber: 4.06g Sugar: 3.73g Protein: 7.82g