A good coconut cream pie feels like a little luxury. This version keeps all the silky, toasty coconut goodness you crave, without the sugar crash. The crust is buttery and crisp, the filling is smooth and rich, and the whipped topping ties it all together.
If you’re cutting carbs but still love dessert, this pie proves you don’t have to compromise. It’s great for holidays, potlucks, or just a regular weeknight treat.
Low Carb Coconut Cream Pie - Creamy, Satisfying, and Surprisingly Simple
Ingredients
- 1 1/2 cups blanched almond flour
- 2 tablespoons coconut flour
- 3 tablespoons granular allulose or erythritol blend (or to taste)
- 1/4 teaspoon fine sea salt
- 1/4 cup unsalted butter, melted (or coconut oil)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 (13.5-ounce) can full-fat coconut milk, well shaken
- 1 cup heavy cream (or canned coconut cream for dairy-free)
- 1/2 cup granular allulose or erythritol/monk fruit blend
- 1/4 teaspoon fine sea salt
- 4 large egg yolks
- 2 tablespoons unsalted butter (or coconut oil for dairy-free)
- 2 teaspoons vanilla extract
- 1 cup unsweetened shredded coconut, lightly toasted, plus extra for garnish
- 1 1/2 teaspoons powdered gelatin (or 1 teaspoon agar agar powder for vegetarian)
- 2 tablespoons cold water (for blooming gelatin)
- 1 cup heavy whipping cream (or coconut cream, chilled, for dairy-free)
- 2 tablespoons powdered allulose or powdered erythritol
- 1/2 teaspoon vanilla extract
- Extra toasted unsweetened shredded coconut for garnish
Instructions
- Toast the coconut: Heat a dry skillet over medium. Add 1 to 1 1/4 cups unsweetened shredded coconut and stir until golden, 3–5 minutes. Transfer to a plate to cool. Reserve a small handful for garnish.
- Make and bake the crust: Preheat oven to 350°F (175°C). In a bowl, whisk almond flour, coconut flour, sweetener, and salt. Stir in melted butter, egg, and vanilla until it forms a dough. Press evenly into a 9-inch pie plate, going up the sides. Prick the bottom with a fork. Bake 12–15 minutes until golden at the edges. Cool completely.
- Bloom the gelatin: Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let it sit 5 minutes to absorb. If using agar, you’ll add it directly to the hot liquid later.
- Start the custard base: In a medium saucepan, combine coconut milk, heavy cream, sweetener, and salt. Heat over medium until steaming and small bubbles appear at the edges, but do not boil.
- Temper the yolks: In a separate bowl, whisk egg yolks. Slowly pour in 1/2 cup of the hot mixture while whisking constantly. Repeat with another 1/2 cup. Return the tempered yolks to the saucepan, whisking as you pour.
- Thicken the custard: Cook over medium-low, stirring constantly with a spatula, until the custard thickens and coats the back of the spatula, about 5–7 minutes. Do not let it boil hard.
- Set with gelatin (or agar): Remove from heat. Whisk in the bloomed gelatin until fully dissolved. If using agar, return to medium heat, whisk in agar powder, and simmer gently for 1–2 minutes to activate.
- Finish the filling: Stir in butter (or coconut oil), vanilla, and 1 cup toasted coconut until smooth. Taste for sweetness and adjust if needed.
- Fill and chill: Pour the warm filling into the cooled crust. Smooth the top. Let it cool to room temperature, then refrigerate uncovered for 30 minutes. Cover and chill at least 4 hours, preferably overnight, until fully set.
- Whip the topping: In a cold bowl, beat heavy cream with powdered sweetener and vanilla to soft peaks. For coconut cream, scoop only the solid cream and whip until fluffy.
- Finish and serve: Spread or pipe whipped cream over the chilled pie. Sprinkle with reserved toasted coconut. Slice with a warm, dry knife for clean pieces.
What Makes This Recipe So Good
- Low in carbs, big on flavor: Almond flour crust and sugar-free sweetener keep carbs in check while delivering full, coconut-forward taste.
- Silky, stable filling: Egg yolks and gelatin (or agar) create a custard that slices cleanly and holds up well.
- No soggy crust: A quick blind bake gives you a crisp, cookie-like base that stays firm under the filling.
- Make-ahead friendly: The pie sets in the fridge and tastes even better the next day, making it perfect for planning ahead.
- Customizable sweetness: Choose your favorite zero-calorie sweetener and adjust to taste without affecting texture.
Ingredients
For the Crust
- 1 1/2 cups blanched almond flour
- 2 tablespoons coconut flour
- 3 tablespoons granular allulose or erythritol blend (or to taste)
- 1/4 teaspoon fine sea salt
- 1/4 cup unsalted butter, melted (or coconut oil)
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Coconut Filling
- 1 (13.5-ounce) can full-fat coconut milk, well shaken
- 1 cup heavy cream (or canned coconut cream for dairy-free)
- 1/2 cup granular allulose or erythritol/monk fruit blend
- 1/4 teaspoon fine sea salt
- 4 large egg yolks
- 2 tablespoons unsalted butter (or coconut oil for dairy-free)
- 2 teaspoons vanilla extract
- 1 cup unsweetened shredded coconut, lightly toasted, plus extra for garnish
- 1 1/2 teaspoons powdered gelatin (or 1 teaspoon agar agar powder for vegetarian)
- 2 tablespoons cold water (for blooming gelatin)
For the Topping
- 1 cup heavy whipping cream (or coconut cream, chilled, for dairy-free)
- 2 tablespoons powdered allulose or powdered erythritol
- 1/2 teaspoon vanilla extract
- Extra toasted unsweetened shredded coconut for garnish
Step-by-Step Instructions
- Toast the coconut: Heat a dry skillet over medium. Add 1 to 1 1/4 cups unsweetened shredded coconut and stir until golden, 3–5 minutes.
Transfer to a plate to cool. Reserve a small handful for garnish.
- Make and bake the crust: Preheat oven to 350°F (175°C). In a bowl, whisk almond flour, coconut flour, sweetener, and salt.
Stir in melted butter, egg, and vanilla until it forms a dough. Press evenly into a 9-inch pie plate, going up the sides. Prick the bottom with a fork.
Bake 12–15 minutes until golden at the edges. Cool completely.
- Bloom the gelatin: Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let it sit 5 minutes to absorb.
If using agar, you’ll add it directly to the hot liquid later.
- Start the custard base: In a medium saucepan, combine coconut milk, heavy cream, sweetener, and salt. Heat over medium until steaming and small bubbles appear at the edges, but do not boil.
- Temper the yolks: In a separate bowl, whisk egg yolks. Slowly pour in 1/2 cup of the hot mixture while whisking constantly.
Repeat with another 1/2 cup. Return the tempered yolks to the saucepan, whisking as you pour.
- Thicken the custard: Cook over medium-low, stirring constantly with a spatula, until the custard thickens and coats the back of the spatula, about 5–7 minutes. Do not let it boil hard.
- Set with gelatin (or agar): Remove from heat.
Whisk in the bloomed gelatin until fully dissolved. If using agar, return to medium heat, whisk in agar powder, and simmer gently for 1–2 minutes to activate.
- Finish the filling: Stir in butter (or coconut oil), vanilla, and 1 cup toasted coconut until smooth. Taste for sweetness and adjust if needed.
- Fill and chill: Pour the warm filling into the cooled crust.
Smooth the top. Let it cool to room temperature, then refrigerate uncovered for 30 minutes. Cover and chill at least 4 hours, preferably overnight, until fully set.
- Whip the topping: In a cold bowl, beat heavy cream with powdered sweetener and vanilla to soft peaks.
For coconut cream, scoop only the solid cream and whip until fluffy.
- Finish and serve: Spread or pipe whipped cream over the chilled pie. Sprinkle with reserved toasted coconut. Slice with a warm, dry knife for clean pieces.
Keeping It Fresh
- Refrigerate promptly: Cover the pie and store in the fridge for up to 4 days.
The crust stays crisp the first couple of days.
- Hold the topping if needed: For make-ahead, keep the whipped cream separate and top the pie just before serving.
- No freezing recommendation: Freezing can cause the custard to weep and the texture to turn grainy. It’s best enjoyed fresh from the fridge.
- Prevent odors: Store in an airtight container or wrap well so the coconut doesn’t absorb fridge smells.
Health Benefits
- Lower carb load: Swapping wheat flour and sugar for almond flour and zero-calorie sweetener reduces net carbs significantly.
- Healthy fats: Coconut and almonds provide fats that help with satiety, making a smaller slice satisfying.
- Protein boost: Egg yolks contribute protein and nutrients like choline, which supports brain and liver health.
- Better blood sugar balance: Without refined sugar, this dessert is friendlier for those watching glucose spikes.
What Not to Do
- Don’t skip tempering the yolks: Pouring hot liquid straight into raw yolks can scramble them.
- Don’t boil aggressively: High heat can curdle the custard and dull the coconut flavor.
- Don’t use sweetened coconut: It adds sugar and moisture that can throw off the texture.
- Don’t cut too soon: The filling needs several hours to set. Rushing this step leads to sloppy slices.
- Don’t pack the crust too thin: A sturdy base helps the pie hold up.
Aim for even thickness up the sides.
Alternatives
- Dairy-free: Use coconut cream instead of heavy cream in both filling and topping, and swap butter for coconut oil.
- Nut-free crust: Replace almond flour with a seed-based mix (like ground sunflower seeds) plus coconut flour. Add an extra tablespoon of fat if it seems dry.
- No-bake crust: Combine 1 3/4 cups fine unsweetened shredded coconut, 3 tablespoons sweetener, and 5 tablespoons melted butter. Press into the pan and chill to set.
- Different sweeteners: Allulose gives the smoothest custard.
Erythritol can crystallize slightly but works. For a blend, use monk fruit + erythritol. Adjust to taste.
- Extra flavor: Add 1/2 teaspoon coconut extract for a stronger coconut note, or a pinch of nutmeg for warmth.
FAQ
Can I use coconut milk from a carton?
Carton coconut milk is usually too thin and often contains stabilizers.
For the best texture, use full-fat canned coconut milk or coconut cream.
How do I fix a custard that won’t thicken?
Keep cooking gently while stirring; custard thickens around 170–175°F. If it’s still runny off heat, dissolve an extra 1/2 teaspoon gelatin in 1 tablespoon cold water, melt it gently, and whisk it into the warm custard.
Why is my sweetener gritty?
Some erythritol blends recrystallize when chilled. Use powdered sweetener, switch to allulose, or blend the warm custard with an immersion blender before chilling to smooth it out.
Can I make this a day ahead?
Yes.
In fact, it’s better the next day. Chill the filled pie overnight and add the whipped topping right before serving.
What’s the best way to slice cleanly?
Use a sharp knife warmed under hot water and dried. Wipe the blade between slices to keep edges neat.
Is this pie keto-friendly?
Yes, with low-carb sweeteners and almond flour, it fits most keto macros.
Check your specific ingredients to confirm net carbs per slice.
In Conclusion
This Low Carb Coconut Cream Pie gives you all the classic creamy comfort without the sugar overload. The crisp nutty crust, smooth coconut custard, and light whipped topping make each bite feel special. It’s simple to prepare, easy to customize, and reliable for make-ahead plans.
Keep this recipe in your back pocket for when you want dessert to feel both indulgent and smart.