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Keto Coconut Cream Pie

Indulge in the delightful flavors of this Keto Coconut Cream Pie, where a flaky almond flour crust meets a luscious coconut custard filling. Topped with sugar-free whipped cream and toasted coconut, this low-carb dessert is perfect for any occasion, from family gatherings to quiet weeknight cravings. Its rich texture and satisfying sweetness make it a standout choice that’s sure to impress. Plus, it’s easy to make, allowing even novice bakers to create a show-stopping treat that aligns with their keto lifestyle.

  • Total Time: 1 hour 15 minutes
  • Yield: Serves approximately eight slices 1x

Ingredients

Scale
  • 1 cup almond flour
  • 3 tablespoons coconut flour
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 1 ounce cream cheese, softened
  • 1 egg
  • 1 1/2 teaspoons rice vinegar or apple cider vinegar
  • 1 cup milk of choice
  • 1 cup heavy cream
  • 1/2 cup sugar-free sweetener
  • 6 large egg yolks
  • 1 1/2 tablespoons arrowroot powder
  • 1 tablespoon unsalted butter, softened
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons coconut cream
  • 1 cup unsweetened shredded coconut
  • 2 cups heavy cream
  • 1/4 cup sugar-free sweetener
  • 1 teaspoon vanilla extract

Instructions

  1. For the crust, blend almond flour, coconut flour, xanthan gum, and salt in a food processor. Add chilled butter and cream cheese; pulse until crumbly. Incorporate egg and vinegar to form dough.
  2. Chill the dough for 30 minutes, then roll it out between parchment paper into a ¼ inch thick circle to fit an 8-9 inch pie plate.
  3. Transfer the crust to the pie plate, flute edges, prick with a fork, and bake at 350°F for 10-15 minutes until golden brown.
  4. While cooling, prepare the filling by heating milk and heavy cream with sweetener until boiling. In another bowl, beat egg yolks with arrowroot powder and butter until fluffy. Gradually mix in the warm milk mixture.
  5. Cook the custard over low heat until thickened (about 10-12 minutes). Pour into the baked crust and bake again at 325°F for 20-22 minutes until set.
  6. Toast shredded coconut in the oven until lightly browned.
  7. Whip heavy cream with sweetener and vanilla until stiff peaks form.
  8. After cooling the pie completely, top it with whipped cream and toasted coconut before serving.
  • Author: Emmeline
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Low Carb

Nutrition

  • Serving Size: 1 slice (105g)
  • Calories: 350
  • Sugar: 2g
  • Sodium: 150mg
  • Fat: 32g
  • Saturated Fat: 18g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 160mg

Keywords: For an extra flavor twist, consider adding a touch of lemon or lime zest to the filling. Customize your toppings by adding fresh berries or sugar-free chocolate sauce for an indulgent finish.

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