Keto Coconut Cream Pie (Edit recipe)

This keto coconut cream pie features a creamy rich sugar free custard in a low carb almond flour crust. It’s a rich and luscious dessert for coconut lovers! My coconut cream pie recipe gets an update! Now it’s lower in carbs, easier to make, and just as delicious as it ever was. It’s the perfect sugar free dessert for anyone craving a rich custard pie. It’s been a long time since I have re-visited this recipe. Let’s face it, I am too busy making all sorts of other keto desserts. And other easy keto meals, of course. My desire to constantly make something new and different sometimes deters me from updating old favorites.

45 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	289
Fat:	30 g
Carbohydrates:	4 g
Protein:	6 g
Cholesterol:	75 g
Sodium:	104 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

by Carolyn Ketchum

View original recipe

Serves: 12

Ingredients

Filling

1 cup Heavy Cream (Whipping Cream)
1 cup Coconut Cream
2 Eggs
1 Egg Yolk
2/3 cup Swerve Confectioners (powdered)
pinch Sea Salt
2 Tbsp Unsalted Butter
1 tsp Coconut Extract
1/2 tsp Vanilla Extract
1/4 tsp Xanthan Gum, or glucomannan
3/4 cup Coconut, shredded and unsweetened

Topping

2/3 cup Heavy Cream (Whipping Cream)
1/4 cup Swerve Confectioners (powdered)
1/2 tsp Vanilla Extract, or coconut extract
1/4 cup shredded and toasted Coconut, unsweetened

Almond Flour / Keto Pie Crust

1 1/2 cups Almond Flour
1/4 cup Swerve Granular (sugar substitute), powdered is also fine
1/4 tsp Sea Salt
1/4 cup Unsalted Butter, melted

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Filling

Combine the heavy cream and coconut cream in a medium saucepan over medium heat. Bring to just a simmer.
In a medium bowl, whisk the eggs, egg yolk, powdered sweetener, and salt. Slowly stir in about half of the hot cream, whisking continuously, to temper the eggs. Then slowly whisk the tempered egg mixture back into pan of hot cream.
Cook another 4 to 5 minutes, whisking continuously, until the mixture begins to thicken.
Remove from heat and whisk in the butter, coconut extract, and vanilla extract. Sprinkle surface with the xanthan gum and whisk briskly to combine. Stir in the shredded coconut.
Pour the mixture into the baked pie crust and spread to the edgs. Refrigerate at least 2 to 3 hours.

Topping

Place the whipping cream in a large bowl and add the sweetener and vanilla. Beat until the cream holds stiff peaks.
Spread over the top of the chilled pie and sprinkle with the toasted flaked coconut.

Pie Crust

In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
Turn out into a glass or ceramic pie plate. Press firmly with fingers into bottom and up sides. Use a flat bottomed glass or measuring cup to even out the bottom. Prick all over with a fork before baking.
To bake unfilled, preheat oven to 325F. Bake until edges are golden brown, about 20 minutes.
To bake a filled pie, pre bake 10-12 minutes before adding fillings. You may need to cover the edges in foil to avoid over-browning. Let the pie crust cool before adding fillings and baking again.
*For a savoury pie crust, leave out the sweetener, use 1/2 tsp salt, and add 1/2 tsp garlic powder.