A creamy coconut pie with coconut flakes throughout and a buttery crumbly crust. If you love coconut you’ll fall in love with this keto coconut cream pie.
With autumn just around the corner, my affection for all things fall have begun to manifest themselves. And what’s more fall than a pie?! Since it’s not quite pumpkin, or pecan time just yet, I decided to go with coconut cream… because it’s my favorite.
A good coconut cream pie should should have a thick coconut custard with a mountain of whipped cream sitting on top. Moreover I have coconut flakes mixed throughout with toasted flakes sprinkled all over for good measure. This pie will surely fulfill any coconut lovers dream.
This pie will surely fulfill any coconut lovers dream.
prep notes
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… no crumbly mess. It has a sweet and salty flavor with a buttery taste that balances the rich custard and cream. It might be your new favorite crust.
The filling is a traditional custard made with coconut extract and shredded coconut. You’ll start by heating heaving cream in a sauce pan till it starts to lightly boil. Once heated, you temper a sweetened egg mixture by slowly pouring the hot cream into the eggs while continuing to whisk. It’s super important that you do this in small pours, so that the eggs don’t clump or cook. If you doubt yourself, you can never pour too little at a time. Once you’ve poured 2/3 of a cup (or even more) of the cream into the eggs, you’ll want to pour the tempered eggs back into the saucepan while whisking. Continue to whisk another 4 to 5 minutes until it starts to thicken. At this point, turn the heat off, add the remaining ingredients, and let the custard cool in the saucepan for about 20 to 30 minutes.
You’re now in the home stretch. Pour the custard into your prepared pie crust, and smooth the top out to a flat surface. Transfer the pie to your refrigerator and let it cool for at least 3 hours (I just leave it in overnight). Make a batch of whipped cream to spread over the top and sprinkle with some unsweetened toasted coconut flakes. An additional tip to make the whipped cream topping last longer is to stabilize it with gelatin. It’s not necessary, but it will help the whipped cream from going runny longer than a few days in the fridge.
For the toasted coconut, you can use large or small flakes, just put them on a rimmed baking sheet in the oven at 325°F for 5-10 minutes. They will brown quickly, so be sure to keep an eye on them. Of course, you can also go the lazy route. I actually used some Dang Unsweetened Toasted Coconut Chips since I had a bag sitting in the pantry. They’re also lightly salted so they tasted great with the pie.
If you’re in the mood for a keto coconut cream pie, and one that’s not a lot of hassle to make, this is your ticket. It’s certainly number one in my book.
Keto Coconut Cream Pie
Ingredients
Crust
- 1/4 cup butter melted
- 1/2 cup almond flour
- 2 large eggs
- 1/4 cup granulated sweetener Lakanto Monkfruit
- 1/4 teaspoon salt
- 1/2 cup coconut flour sifted
- 1/3 cup shredded unsweetened coconut
Filling
- 2 cups heavy cream
- 2 large eggs
- 1 egg yolk
- 1/3 cup granulated sweetener Lakanto Monkfruit
- 2 tbsp butter
- 1 tsp coconut extract
- 1/2 tsp vanilla
- 1/4 tsp xanthan gum
- 1 cup shredded unsweetened coconut
Topping
- 1 pint heavy whipping cream
- 1 tbsp vanilla extract
- 4 tbsp Powdered sweetener Swerve
- Dang Unsweetened Toasted Coconut Chips or additional toasted shredded coconut for topping
Instructions
Crust
- Melt butter in large bowl.
- Add almond flour, eggs, sweetener, and salt to 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
- Bring cream to just a simmer in a medium saucepan over medium heat.
- In a medium bowl, whisk eggs, egg yolk and sweetener. Slowly stir in about 2/3 cup of hot cream, whisking continuously, to temper. Then slowly whisk tempered egg mixture back into cream.
- Cook another 4 to 5 minutes, whisking continuously, until mixture begins to thicken.
- Remove from heat and whisk in butter, coconut extract, and vanilla extract. Sprinkle surface with xanthan gum and whisk briskly to combine. Stir in shredded coconut.
- Let mixture cool 20 to 30 minutes, then spread in baked pie crust. Chill in fridge at least 2 to 3 hours.
- Top with whipped cream & toasted coconut
Notes
| Nutrition Facts | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| Calories 407 | |
| % Daily Value * | |
| Total Fat 41 g | 63 % |
| Saturated Fat 25 g | 125 % |
| Monounsaturated Fat 6 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 199 mg | 66 % |
| Sodium 111 mg | 5 % |
| Potassium 69 mg | 2 % |
| Total Carbohydrate 10 g | 3 % |
| Dietary Fiber 3 g | 11 % |
| Sugars 4 g | |
| Protein 4 g | 7 % |
Incredible! Just as good as the real thing but without the sugar and carbs!
Agreed! If you get around to making it, let me know how it comes out! 🙂
I did make it! We love it! I make regular coconut cream pie regularly for my family. This one was for us. It’s just as good as the real thing. I don’t miss the sugar at all! Thanks for sharing.
That’s wonderful to hear! I’m so glad you enjoyed it.
Omg yes! Best recipe I’ve tried since beginning keto. Thanks so much!
It’s completely amazing everyone loved it and was surprised when i told them it was keto i used the Monk fruit erythritol sweetener the brown one and it was amazing
Could not find coconut extract and I live in Hawaii…SAD
Do you know the nutritional info? I didn’t see it, maybe I overlooked it?
I don’t have the nutritional info (I need to update my recipe plugin to support it). You could enter the ingredients into MyFitnessPal under recipes though to get an estimate per slice.
I love it! Now I can eat pie and still lose weight! I used swerve powdered sugar. Husband ate 2 pieces.
I’m so happy to hear that! Thank you for letting me know how it came out… I love the feedback. Doubly happy that your husband enjoyed it as well.
I made this for Thanksgiving and it was the most decadent, delicious dessert I’ve had since starting Keto. It taste better than any regular Coconut Cream pie I’ve tasted. It’s not overly sweet. It’s creamy, smooth and delicious. Can’t wait to make it again! Probably today…lol
I know this is a late reply, but I’m so happy that you enjoyed the pie. Coconut cream pie is literally my favorite pie above all others, so it brings joy to my heart that you enjoyed my version. Thank you for letting me know your opinion, it matters greatly to me. Thank you!!
This was the best Keto recipes I’ve made for dessert! This coconut cream pie was absolutely delicious and very easy to make! Made for my husband’s birthday and he loved it! I did cut the sweetener to 2 tablespoons in the whipped cream and it was perfect! I also used gelatin to stabilize the whipped topping and that was a great suggestion!
That’s great to hear! Coconut cream pie is definitely my favorite dessert so it’s awesome that you enjoyed it so much. Thank you so much for the feedback.
This is THE most delicious pie crust and the filling is excellent too! This is my new favorite! Thanks for sharing!
Thank you so much for letting me know your thoughts Gina! It made my day that you enjoyed it!
You deserve the admiration and adulation! Your pie crust is THE BEST Keto pie crust out there!
To be honest, I did make a few adjustments to the filling. I used a can of organic coconut cream then rounded it out with HWC to make the 2 cups, and I used a blend of coconut and almond extracts – but the rest/technique is yours. I am humbly thankful to have found your recipe. 😄
FYI: I made another pie using your exact recipe and it was delicious!
Awesome! Love that you enjoyed it. Thanks for letting me know!
I made this and loved it, I plan on making it at least once a month. Once you make it once it is very easy to make. And eat.
Yay, I’m happy you enjoyed the pie Rosanne! Making it every month is some serious pie addiction 😀
OMG! Second time making this and we love it. Hubby has two favorite keto deserts now, your Coconut Cream Pie and keto Death By Chocolate Cheesecake. Thank you!
Thank you so much Jen! Coconut cream pie is my absolute favorite so I’m so happy y’all have enjoyed it.
Oh my goodness, this is amazing!!! My husband and daughter loved it too. So creamy and decadent! I’ll be making it again soon. Thank you!!
Nice!! It’s definitely a winner in my book. I make it a couple times a year ’cause I love coconut so much.
This looks amazing! How do you use gelatin to stabilize the whipped cream? How much? Do you mix the powdered gelatin in with the cream then whip? Do you add water to the gelatin then add that to the cream, then whip?
Exactly, I use about half a packet of the Knox brand gelatin. I’ll pour half the gelatin on a little warm water (about 1 tbsp) and let it sit for a couple minutes. I then stir the water/gelatin mixture and pour it into the already whipped cream. Then a few more seconds with the blender to incorporate.
Thank you so much for your quick response. I’m going to make this for my boyfriend this weekend. He’ll be thrilled!
Excellent! Also the best pie crust out there!
I’m so glad you enjoyed this pie Denise. 🙂
This pie is so very good! Best I’ve had yet of any Coconut cream pie even the crust was delicious.
Will definitely make this again!
I didn’t make the topping and used A few Squirts of almond Redi whip, to save calories.
Awesome! Love that you enjoyed it. Thanks for letting me know.
I did a review earlier and so good!
And forgot to ask,
Could I freeze any leftovers for later?
Sorry for the late reply. If you did try to freeze it, let me know. I’ve frozen cream pies in the past and they’ve tasted pretty good thawed.
Great pie!!! Do you have nutritional information?
I know its a late reply, but I finally got around to adding the nutritional info in the notes section.
I’m curious to know what happens if you don’t have xanthan gum and you omit it from the recipe.
The xanthan gum is a thickener. You can maybe substitute guar gum or gelatin. I’m not sure the custard would hold up very long without a thickener.
Amazing
Have made it twice now. First time we didn’t have coconut extract and just subbed with a little extra vanilla. Still super yummy but the coconut extract takes it to another level.
That’s awesome to hear! I love the extra coconut flavor, the more the better for me 😀
It looks absolutely wonderful and I’m going to make it for Easter dinner. Is there a carb count I’ve missed on this page? Counting carefully, and appreciate your recipes!! 😊
I just added the nutritional info in the notes section. It’s estimated of course.
Made the recipe as directed, except after I baked the crust I heated up a 1/2c cream then melted Lilys semi sweet choc chips into it. Combine until nice and glossy to make a choc. layer on the bottom of the pie. It’s all in the frig now, waiting until this evening to add the whipped cream topping. Smells amazing. Thanks for the recipe.
Oh my… a chocolate layer sounds divine! I bet it’ll give it a nice “snap” when you stick a fork in it. Yum!
How do I make the whipped topping? I see the ingredients but don’t know exactly what to do. Thank you!!!
Pour the heavy whipping cream into a cold bowl and whip with a blender till you have soft peaks (probably 3-5 minutes). Add vanilla and powdered sweetener and whip another 10-20 seconds to combine.
Thank you. Very excited to try 😊
Really good. I make it today and just finished assembling. It’s always a favorite! Thank you!
Yay! Now I’m craving a slice, I may just have to make it again.
My boyfriend requested I make this again. I’m thinking about adding the chocolate layer as someone suggested above. This is the best dessert I’ve made for him. He was dumbstruck at first bite Lol!
Thank you for making this quarantine much more bearable. Truly 🤩😋
That’s so great to hear, and I totally agree. A chocolate layer sounds amazing!
I made this for my boyfriend and followed the recipe and method exactly. I let the pie cool for 4 hours in my fridge and felt the cream filling still wasn’t “set” so let it cool over night. When I served it the following evening the filling was still not set and turned into a yellow blob on the plate. I looked over the comments to see if this happened to anyone else but didn’t see anything specific to this outcome. I did read that the xanthan gum is the thickening agent, could it be by adding more that the filling would have held up to being cut into a piece of pie? The taste was amazing, crust and filling, but for a perfectionist baker the soupy filling ruined the experience for me. Any idea what might have happened? I would love to make this again for sure.
I asked my mom to make this for my dessert on my 33rd birthday in June. This pie knocked my socks off, it was simply amazing. I especially loved the crust. Out of curiosity do you think this crust would work well with a keto pumpkin pie? Would you omit the shredded coconut? Thanks
Excellent pie! I used Better Body Foods monkfruit/erythritol granulated sweetener instead of the Swerve in the whipped cream—I powdered it in my electric coffee grinder. Worked like a charm! I like BBF because it seems to have less of the “cooling” effect of straight erythritol.
That’s great to hear! I tend to agree with you on the erythritol cooling effect.
I am making this for my husbands birthday but would like to know if you can use whipping cream for the filling as well as the topping? The only heavy cream we see in the stores here is 18% table cream and I am not sure this will be ok to use?
Can you use whipping cream instead of heavy cream ? I can only find 18% table cream and whipping cream
Sure, whipping cream is almost the same as heavy cream. Whipping cream has a fat content of 35% and heavy cream has 38-40%, so can be interchangeable.
Made this for my husband for his birthday. 1/3 cup of sweetener in the custard is just right. (However, I did use a 100% coconut flour crust recipe that I found elsewhere.) Nonetheless, an excellent recipe… if you get the custard right, you’ve got the pie right, IMO. And you did! *thumbs up*
Yay! That’s wonderful to hear! So glad you enjoyed it.
I have had this pie twice and it is excellent. So easy make. Trying this weekend substituting banana extract in the filling to see if can get a tropical drink type taste.
That sounds delicious! Let me know how it comes out, I would love to try that myself.
Can you use something other than monkfruit sweetener, like Swerve, to keep the glucose affect on the bloodstream down a bit?
Sure. I like lakanto because it’s mostly erythritol with a little monk fruit to balance the flavor. Swerve would work just as well but it’s not as sweet as Lakanto so you may need to bump up the amounts just a touch.
How far in advance can I make the pie crust? How would you store it?
The crust would likely keep in the fridge from about a week. You could freeze it though (although I haven’t tested it) and would be good for a good while longer (1+ month?).