Sugar-Free Coconut Cream Pie

A luscious and creamy sugar-free coconut cream pie with a flaky crust, a layer of rich coconut custard, and a fluffy whipped topping, all without compromising your keto diet. Enjoy a slice of tropical bliss that's both satisfying and guilt-free.

Course Desserts

Cuisine American

Keyword coconut cream pie, Keto, low carb dessert, Sugar-Free

Prep Time 20

Cook Time 15

Total Time 35

Servings slices

Calories 325kcal

Equipment

9-inch pie dish
Mixing bowls
Whisk
Saucepan
Electric mixer

Ingredients

For the crust:

1 ½ cups almond flour 150g
¼ cup coconut flour 30g
⅓ cup unsalted butter, melted 76g
1 large egg
¼ tsp salt

For the filling:

1 can full-fat coconut milk 13.5 ounces/400 ml
½ cup unsweetened shredded coconut 40g
⅓ cup powdered erythritol 53g
2 large egg yolks
1 tsp vanilla extract
¼ tsp xanthan gum

For the topping:

1 cup heavy whipping cream 240 ml
2 tbsp powdered erythritol 16g
½ tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine almond flour, coconut flour, melted butter, egg, and salt. Mix until a dough forms.
Press the dough into the bottom and up the sides of a 9-inch pie dish.
Bake for 12-15 minutes or until the edges are golden brown. Remove from the oven and allow to cool.
In a saucepan, whisk together coconut milk, shredded coconut, and powdered erythritol. Cook over medium heat until it starts to simmer.
In a separate bowl, whisk the egg yolks. Gradually temper the yolks by adding a few tablespoons of the hot coconut mixture, whisking constantly.
Pour the tempered yolks back into the saucepan and continue to cook, stirring constantly until the mixture thickens.
Remove from heat, stir in vanilla extract, and sprinkle xanthan gum over the mixture, whisking until fully incorporated and smooth.
Pour the filling into the cooled crust and refrigerate until set, at least 3 hours or overnight.
In a mixing bowl, beat the heavy whipping cream with powdered erythritol and vanilla extract until stiff peaks form.
Spread the whipped cream over the chilled pie filling.
Garnish with toasted coconut flakes if desired.
Chill the pie for an additional hour before serving.

Notes

Ensure all ingredients, especially the egg yolks and heavy cream, are at room temperature to prevent the filling from curdling and the topping from separating. For a nut-free option, you can substitute the almond flour with sunflower seed flour. Store any leftovers in the refrigerator, covered, for up to 5 days.

Nutrition