Keto Coconut Cream Pie saved my dessert life the day I realized I missed creamy, custardy pie but didn’t miss the sugar crash after. If you want something cool, silky, and tropical that won’t kick you out of your goals, this recipe is your new best friend. It’s simple enough for a weeknight, pretty enough for company, and you don’t need fancy tools to pull it off. I’ll walk you through exactly how I make it at home, with all the little tips I’ve learned after a bunch of test bakes. Ready to make a pie that tastes like a vacation without the sugar hangover? Let’s do it.

Updated Recipe for Keto Coconut Cream Pie

Over time, I’ve tweaked this recipe to be even creamier and more reliable. The big win was using a low carb almond flour crust and a rich coconut custard that sets nice and firm without being rubbery. I also swapped out sweeteners for a blend that keeps flavor bright and texture smooth.

Here’s what changed and why it works:

Crust made with almond flour for a buttery, shortbread vibe. A pinch of salt and a touch of sweetener helps it taste like a real pastry crust.
Full fat coconut milk in the custard because the fat content gives you that dreamy, stable set. Avoid light or watered down coconut milk.
Thickener balance using egg yolks plus a little gelatin or xanthan gum. Yolks add body and flavor, while a tiny bit of gelatin helps the pie slice neatly.
Sweetener combo like allulose plus a little erythritol to brighten sweetness without a cooling aftertaste. Use what you tolerate well.
Toasted coconut flakes on top for crunch and aroma. Toasting takes 5 minutes and makes a big difference in flavor.

If desserts make you nervous, this one is kind. You cook the filling on the stove until it thickens, pour it into the cooled crust, chill, and finish with whipped cream and toasted coconut. Easy, forgiving, and showy in the best way. If you’re exploring more low carb treats, peek at my favorites in the keto recipes collection for more ideas that fit your lifestyle.

Personal note: I tested this for a family cookout and it disappeared fast. Two people asked for the recipe and didn’t realize it was low carb until I told them. That’s the kind of dessert I want at my table.

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Step by Step Instructions for Making Keto Coconut Cream Pie

Ingredients

Crust:

1 and 1/2 cups almond flour
3 tablespoons melted butter
2 tablespoons granulated allulose or erythritol
1/4 teaspoon fine sea salt
1/2 teaspoon vanilla

Coconut custard filling:

1 can (13.5 oz) full fat coconut milk, well shaken
1/2 cup unsweetened almond milk or coconut milk beverage
1/2 cup allulose (or 1/3 cup if your sweetener is sweeter)
4 large egg yolks
2 tablespoons unsweetened shredded coconut
1 tablespoon butter
1 teaspoon unflavored gelatin bloomed in 2 tablespoons water, or 1/4 teaspoon xanthan gum
1 teaspoon vanilla extract
Pinch of salt

Topping:

1 cup heavy cream
2 tablespoons powdered allulose or erythritol
1/2 teaspoon vanilla
1/3 cup unsweetened coconut flakes, toasted

Directions

Make the crust:

Preheat the oven to 350 F. Stir almond flour, melted butter, sweetener, salt, and vanilla. Press firmly into a 9 inch pie plate. Dock the bottom with a fork. Bake 10 to 12 minutes until golden at the edges. Cool completely. The crust should be set and slightly crisp once cooled.

Cook the filling:

In a saucepan, whisk coconut milk, almond milk, allulose, egg yolks, shredded coconut, and a pinch of salt. Cook over medium heat, whisking constantly, until the mixture thickens and lightly bubbles, about 6 to 8 minutes. Off heat, whisk in the bloomed gelatin (or sprinkle xanthan gum while whisking), butter, and vanilla. The filling should be glossy and coat the spoon.

Fill and chill:

Pour the warm custard into the cooled crust. Smooth the top. Let it reach room temp for 15 minutes, then refrigerate at least 4 hours, preferably overnight, until firmly set.

Finish with whipped cream:

Whip heavy cream, powdered sweetener, and vanilla to soft peaks. Spread or pipe onto the chilled pie. Sprinkle with toasted coconut flakes. For clean slices, use a warm knife wiped between cuts.

Serving note: This pie is rich, so thin slices travel well. If you’re craving a cold dessert combo, I love pairing a sliver with a spoonful of this delicious keto ice cream or my lighter 6 ingredient almond milk ice cream for a summer backyard treat.

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Pro tips:

Use full fat coconut milk for the best set. Whisk constantly so the yolks don’t scramble. If it looks lumpy, strain through a fine mesh sieve before pouring into the crust. Chill longer than you think. That rest time is magic.

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Can You Make Coconut Cream Pie in Advance?

Absolutely. This dessert actually tastes better the next day because the flavors settle and the filling firms up. I like to bake the crust the night before, cook the custard the next morning, and decorate right before serving.

Here are easy make ahead strategies that work:

Make the crust up to 3 days ahead. Keep it covered at room temp if your kitchen is cool or refrigerate if it’s warm. It stays crisp surprisingly well.

Cook the custard 1 to 2 days ahead. Press plastic wrap on the surface before chilling so it doesn’t form a skin. Whisk it briefly before pouring into the crust if you’re assembling later.

Whip the cream the day you serve. It holds a nice shape for several hours, especially if your cream is cold and you whip to medium peaks.

If you love cozy low carb comfort food as much as dessert, this kind of planning also helps when I make hearty dishes like keto shepherd’s pie. A little prep ahead goes a long way with any meal.

“I brought this pie to a neighborhood game night and didn’t say a word about it being low carb. People went back for seconds, and one friend asked for the bakery name. It was homemade and keto, which made my week.”

Storage Information for Keto Coconut Cream Pie

Short answer: keep it cold. Longer answer: store, cover, and freeze smart so you keep that creamy texture intact.

Refrigerator:

Once the pie is set and topped, cover the pie dish tightly with plastic wrap or a pie dome. It will keep for 3 to 4 days in the fridge. The crust stays fairly crisp thanks to almond flour and butter, though whipped cream may soften slightly after day two.

Freezer:

You can freeze this pie without the whipped cream topping. Chill the filled pie until firm, then wrap the whole dish in plastic wrap and foil. Freeze for up to 1 month. Thaw in the fridge overnight, then top with fresh whipped cream and toasted coconut before serving.

Leftover slices:

Slice, set on a parchment lined tray, and chill until firm. Wrap each slice individually for quick desserts. This also helps with portion control if you’re tracking macros.

Texture tips:

Do not leave the pie at room temp for more than 1 hour. The filling will soften, and you’ll lose those neat slices. Keep it chilled and serve it cold for the best mouthfeel.

Nutritional Information & Macros

These numbers are an estimate based on the ingredients listed and may vary. I slice the pie into 10 pieces because it’s rich. Per slice, you’ll get a balanced low carb treat that still feels indulgent.

Approximate per slice values:

Calories: 280 to 320

Fat: 27 to 30 g

Protein: 5 to 7 g

Total Carbs: 8 to 10 g

Fiber: 3 to 4 g

Net Carbs: 5 to 6 g

These are estimates and will shift based on the sweetener you use and whether you add more coconut flakes. If you swap in different brands of coconut milk or almond flour, check the labels to keep your numbers accurate. For me, the sweet spot is a smaller slice with a big dollop of whipped cream. Also, if you’d rather pair dessert with a savory main to balance your meal, try this cozy keto mushroom chicken casserole for dinner first. It sets up your day for a happy ending with pie.

Common Questions

Can I use coconut cream instead of coconut milk?

Yes, but it will be richer and may set even firmer. If using thick coconut cream, add a splash more almond milk to keep the texture silky.

What sweetener tastes best in this pie?

I prefer allulose for a clean flavor and smooth mouthfeel. If you use erythritol, go a bit lighter to avoid crystallizing. A blend often gives the best balance.

How do I stop the crust from sticking?

Press the crust firmly and don’t skimp on butter. You can lightly grease your pie plate and let the baked crust cool completely before adding filling.

Why didn’t my custard thicken?

It likely needed a bit more time on medium heat while whisking. Make sure the mixture bubbles lightly and coats the back of a spoon. Gelatin helps set after chilling.

Can I make this dairy free?

Yes. Use coconut oil in the crust, skip the butter, and top with coconut whipped cream. The pie stays creamy and fully dairy free.

A Sweet Slice You Can Feel Good About

If you’ve been hunting for a dessert that feels special and fits your goals, this is it. Keto Coconut Cream Pie gives you that cool custard bite, a buttery crust, and a gentle coconut perfume that shouts vacation. It’s easy to make, stable to serve, and friendly to your macros. For more inspiration or variations, I’ve learned a lot from resources like the detailed guide at Keto Coconut Cream Pie – All Day I Dream About Food, which is helpful if you’re comparing methods. Make it once, tweak it to your taste, and keep a slice tucked in the fridge for when that dessert craving hits.