Low Carb Coconut Cream Pie
If you love coconut you’ll fall in love with this Low Carb Coconut Cream Pie. A creamy coconut pie with coconut flakes throughout and a buttery crumbly crust. Low Carb Coconut Cream Pie – You must try this recipe.
A good Low Carb Coconut Cream Pie should have a thick coconut custard with a mountain of whipped cream sitting on top.
A good pie crust is just as important as what you put in it. This crust compliments the coconut cream filling perfectly. Made with equal parts almond and coconut flour, it uses butter, eggs, and shredded coconut to bind it all together.
Once baked, you get a texture that has a great snap under the fork and holds up under the weight of your filling.
If you like this, you can try similar recipes:
- Low Carb Coconut Cream Pie
- Easy Keto Salted Caramel Pie
- Keto Chocolate Silk Pie
- No-Bake Keto Grasshopper Pie
- Low Carb Lemon Coconut Custard Pie with Coconut Milk
- Low Carb Pecan Pie Cheesecake
- Low Carb Strawberry Mousse Pie
- Keto Lemon Meringue Pie
- Keto Chocolate Coffee Cheesecake Pie
- Low Carb Peanut Butter Pie
- Low Carb Chocolate Pie
- Low Carb Chocolate Mousse Pie with Peanut Crust
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Low Carb Coconut Cream Pie
Course: DessertCuisine: American12
servings15
minutes20
minutes444
kcalIf you love coconut you’ll fall in love with this Low Carb Coconut Cream Pie. A creamy coconut pie with coconut flakes throughout and a buttery crumbly crust.
Ingredients
- Crust:
1/4 cup butter melted
1/2 cup almond flour
2 eggs
1/4 cup monkfruit sweetener
1/4 teaspoon salt
1/2 cup coconut flour sifted
1/3 cup shredded unsweetened coconut
- Filling:
13 ounces canned coconut milk
3 egg yolks
1/2 cup monkfruit sweetener
1 teaspoon xanthan gum
1 teaspoon vanilla extract
1/2 cup shredded unsweetened coconut to toast
1 teaspoon grass-fed gelatin
2 tablespoons water
2 cups heavy whipping cream
1 teaspoon vanilla extract
3 tablespoons monkfruit sweetener
12 ounces cream cheese softened
Directions
- Crust:
- Melt butter in microwave-safe bowl.
- Add in large mixing bowl almond flour, eggs, sweetener, salt, and butter mix well.
- Stir in coconut flour and shredded coconut until a dough forms.
- Roll out dough between parchment or wax paper.
- Take top sheet of paper off dough and invert into a pie pan.
- Press to fix any cracked areas of crust and flute edges.
- Using a fork, poke small holes throughout the crust.
- Bake crust at 400°F for 10 minutes.
- Allow crust to cool.
- Filling:
- Heat coconut milk until hot, but not boiling. Meanwhile, beat egg yolks in a small bowl with a fork until well blended.
- When coconut milk is hot, slowly add about 4 tablespoons to egg yolks, stirring quickly with a fork after each small addition.
- Pour yolk mixture slowly into hot coconut milk.
- Reduce heat to low, then gently sprinkle and whisk in sweetener and xanthan gum.
- Cook for 3-4 minutes or until thickened, then remove from heat.
- Stir in vanilla extract.
- Spoon into medium bowl and cover with plastic wrap directly on so skin won’t form. Place filling in refrigerator to chill at least 4 hours.
- Spread coconut on a baking sheet and toast in 375°F oven just until golden (about 3-5 minutes). Remove and allow to cool on rack.
- Pour one tablespoon water in a small bowl and sprinkle gelatin on top. Once gelatin has softened, stir in 1 tablespoon hot water until all gelatin has dissolved.
- With an electric mixer, whip the heavy cream with the 1 teaspoon vanilla and 3 tablespoons sweetener until soft peaks form. Slowly pour in dissolved gelatin mixture and beat cream until stiff.
- In large bowl, beat cream cheese until light and fluffy. Slowly beat in the chilled coconut pudding, adding a small amount at a time until smooth.
- Fold in about half the whipped cream into the cream cheese pudding mixture until smooth.
- Spread coconut pudding cream mixture into the cooled crust. Top with the remaining whipped cream and sprinkle the toasted coconut on top.
- Chill for at least 4 hours.
- Enjoy!
Notes
- Net Carbs: 5.2.
- 12 slices.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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I found this recipe while traveling and have not been home to make it. It looks amazing‼️ Someone make it and report back‼️