Keto Coconut Cream Pie

Coconut lovers rejoice because this keto coconut cream pie will have you falling in love with the keto diet.

This low-carb coconut cream pie features a rich, creamy egg custard filling, a buttery coconut flour crust, and plenty of toasted coconut flakes to satisfy all your coconut pie cravings.

Be prepared to be swooned by this keto-friendly coconut cream pie, which is not only flat-out delicious but a breeze to make.

You’ll be happy to know that, as far as pie-making goes, a low-carb coconut pie is one of the easiest to execute.

Enjoy the perfect treat at the end of a holiday meal, or anytime you’re in the mood for an old-fashioned cream pie that needs to be keto.

Be sure to check out our entire collection of keto coconut flour recipes for more delicious options! Oh, and do visit my keto pies collection for more keto-friendly pie recipes.

Keto Coconut Cream Pie

Ingredients Needed To Make This Low-Carb Coconut Pie

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The full printable recipe card is at the bottom of the page. But I hope you stick around and read my best tips to ensure your pie comes out perfectly.

Keto Coconut Cream Pie Filling

• Canned unsweetened coconut milk
• Coconut cream 
• Heavy cream
• Granulated sugar substitute
• Whole eggs, room temperature
• Egg yolks, room temperature
• Coconut extract
• Unflavored gelatin 
• Unsweetened coconut flakes

Coconut Flour Crust

• Unsalted melted butter, cooled
• Eggs, room temperature
• Coconut flour
• Sea salt
• Granulated sugar substitute

Whipped Cream

• Full-fat cream cheese softened 
• Heavy whipping cream
• Granulated sugar substitute

Velvety Keto Coconut Cream Pie Filling

In my humble opinion, a great coconut cream pie should have a generous custard filling, coconut flakes sprinkled into that filling, and then be topped with a mountain of whipped cream.

This pie features a simple egg custard filling that is whisked together on the stovetop and then poured into a pre-baked pie shell, and then allowed to chill thoroughly.

How To Toast Your Coconut Flakes

Taking the time to toast your coconut really helps draw out the flavor of the coconut. Make sure you are using unsweetened coconut flakes and not the sweetened variety when toasting your coconut for this pie.

Only unsweetened coconut keeps the carb count low, and the pie is keto-friendly.

You can toast your coconut flakes in an oven; it will only take about 8–10 minutes in a preheated 350-degree oven.

If you decide to toast your coconut in the oven, you will need to spread your coconut flakes evenly on a cookie sheet and keep a close eye on them.

At the 5-minute mark, stir the coconut flakes to make sure they are toasting evenly.

Personally, I prefer to toast my coconut flakes on the stovetop using a dry, non-stick skillet. I feel you have better control over the process, which ensures that the coconut does not get too brown. 

To toast your coconut in a skillet, just set the stove to medium-low heat and spread the coconut evenly in the skillet, being sure to stir until the coconut is lightly brown.

This can happen rather quickly, in 5 minutes or less, so keep a watchful eye on the skillet.

How To Make A Keto Coconut Cream Pie

My recipe for keto impossible coconut pie uses a combination of coconut milk, coconut cream, and heavy whipping cream to achieve the perfect creamy texture.

It also uses eggs and unflavored gelatin to achieve the right consistency.

For an added boost of flavor and to ensure it’s the best keto coconut cream pie, I added a little coconut extract and toasted shredded unsweetened coconut flakes.

The coconut extract really makes a difference, and it’s something you should not omit. 

You’ll need a heavy bottom saucepan to make the pie filling.

To make the coconut flour crust, preheat the oven to 360 degrees. Then, melt the butter and let it cool.

In a large mixing bowl, combine coconut flour, salt, cooled melted butter, and eggs to form a dough.

Press the dough into a 9-inch pan, allowing it to come up the sides, and bake for 15-20 minutes until lightly brown.

For the toasted coconut, preheat the oven to 350 degrees and spread unsweetened coconut flakes on a cookie sheet, toasting for 8–10 minutes. Alternatively, toast the coconut in a skillet over medium-low heat for about 5 minutes.

For the keto coconut cream filling, simmer coconut milk, coconut cream, heavy cream, sweetener, eggs, egg yolks, and coconut extract in a saucepan, then add unflavored gelatin and toasted coconut flakes.

Once the pie mixture thickens, allow it to cool before adding it to the baked crust and chilling for 4 hours or overnight.

For the whipped cream topping, combine sugar substitute and cream cheese in a chilled bowl, then add heavy whipping cream and beat until soft peaks form.

Spread the whipped cream on the chilled pie and sprinkle with toasted coconut flakes. The pie can be stored in the refrigerator in an airtight container for up to five days or frozen for three weeks.

Start by heating the heavy cream, coconut cream, coconut milk, sweetener, egg yolks, and coconut extract until gently simmering.

Once the milk mixture is heated through, you’ll sprinkle the unflavored gelatin, whisking continually.

Then come the toasted coconut flakes, which you’ll mix in. Cook the pie filling until it starts to thicken, about 5–7 minutes.

At this point, allow your pie filling to cool fully at room temperature before placing it into the pie crust for about 15–20 minutes.

It’s important to note that the filling will continue to thicken once it is allowed to cool completely in the fridge; this is where the added gelatin comes into play.

Avoid A Soggy Pie Crust

Nailing the crust in this pie is just as important as the cream filling. I used coconut flour for the crust to maximize the coconut flavor. The best part is that it’s easily pressed. 

The crust combines coconut flour, melted butter, sweetener, salt, and eggs. Once the crust ingredients are mixed, you press the dough into the 9-inch pie plate and bake.

Since this is a cream pie and not a custard pie, you will not be baking the pie, just the crust.

But even so, your crust can become soggy, so a few tips are in order. One piece of advice I can share is to bake your pie crust on a preheated baking sheet.

This gives your pie crust bottom a little added heat to help your crust stay crisp and not become soggy.

Another important tip is to allow the coconut crust to cool fully before adding the cream filling.

Trust me, a little patience is needed to ensure that your coconut cream filling has the perfect crust.

Whipped Cream Topping

A trick I use when making fresh whipped cream is to add a little cream cheese to the heavy whipping cream.  This will help prevent your whipped cream from going runny and give it lasting stability. 

It’s a trick I use to make sure the whipped cream can be stored in the refrigerator for a few days without going flat.

Trust me, once you start adding that little bit of cream cheese to your whipped cream, you won’t ever go back. 

Sugar-Free Coconut Cream Pie Sweeteners

As far as which sugar substitute to use for this sugar-free coconut pie,  I have several for you to choose from.

My go-to choice is Lakanto Monk Fruit because the texture is spot on since there is barely any aftertaste.

I am also partial to using the  Swerve brand, which is an erythritol blend. Similar to Lakanto, it uses sugar alcohols and has a 0% impact on blood sugar.

You could also use the stevia and erythritol-based brand Pyure for this pie. But if using Pyure, you will want to use 1/2 the amount called for in this recipe since it’s way sweeter.

Lastly, if you can easily find a more natural sugar substitute, you can also use Splenda successfully.

What’s The Difference Between A Coconut Cream Pie And A Coconut Custard Pie?

Although they have a similar name and are equally delicious, there is a difference between a coconut cream pie and a coconut custard pie.

The main difference is that a custard pie features a baked filling that sets and thickens as it bakes. In contrast, a cream pie has a filling that is cooked on the stovetop and sets as it chills.

Once it is set, a cream pie is finished off with a layer of whipped cream.

As far as the texture differences, a custard pie is more compact and not as creamy as a cream pie. 

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