Keto Coconut Cream Pie

Indulge in the tropical flavors of this Keto Coconut Cream Pie, a dreamy, creamy delight that's low carb and high in fat, perfect for satisfying your sweet tooth without breaking ketosis.

Course Desserts

Cuisine American

Keyword Keto Coconut Cream Pie, keto dessert, Low Carb Coconut Cream Pie, Sugar-Free Coconut Pie

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 410kcal

Equipment

9-inch pie pan
Mixing bowls
Whisk
Saucepan
Measuring cups and spoons
Electric mixer

Ingredients

For the Crust:

1 ½ cups almond flour 150g
¼ cup coconut flour 30g
¼ cup unsalted butter, melted 60ml
1 tablespoon erythritol 14g
¼ teaspoon salt 1.5g

For the Filling:

1 can full-fat coconut milk 13.5 oz or 400ml
1 cup heavy cream 240ml
⅓ cup erythritol 67g
2 teaspoons vanilla extract 10ml
½ teaspoon xanthan gum 1.5g
3 large egg yolks

For the Topping:

1 cup heavy whipping cream 240ml
2 tablespoons erythritol 28g
½ teaspoon vanilla extract 2.5ml
Unsweetened shredded coconut for garnish

Instructions

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine almond flour, coconut flour, melted butter, erythritol, and salt until a dough forms.
Press the dough evenly into a 9-inch pie pan.
Bake for 10-12 minutes or until golden. Allow to cool completely.
In a saucepan over medium heat, combine coconut milk, heavy cream, erythritol, and vanilla extract, stirring continuously.
Sprinkle xanthan gum over the mixture and whisk vigorously to avoid lumps.
In a separate bowl, whisk the egg yolks. Temper the yolks by slowly pouring a small amount of the hot cream mixture into the yolks while whisking.
Transfer the tempered yolks back into the saucepan, stirring constantly until the mixture thickens and coats the back of a spoon.
Remove from heat and let the filling cool for about 10 minutes, then pour into the cooled crust. Refrigerate until set, approximately 3-4 hours.
In a chilled bowl, beat the heavy whipping cream with erythritol and vanilla extract until stiff peaks form.
Spread the whipped cream over the set filling and garnish with unsweetened shredded coconut.

Notes

Ensure all ingredients, especially the heavy cream, are at full fat to maintain keto-friendly macros.

The pie can be stored in the refrigerator for up to 3 days.

For a dairy-free version, replace butter with coconut oil and heavy cream with additional coconut milk.

Nutrition