Keto Coconut Cream Pie
A creamy, low-carb coconut cream pie with a buttery almond flour crust, rich custard filling, and topped with whipped cream and toasted coconut. Perfect for satisfying dessert cravings without the sugar crash.
Ingredients
Crust
- 1.5 cups Almond flour For a buttery, shortbread vibe.
- 3 tablespoons Melted butter Adds richness to the crust.
- 2 tablespoons Granulated allulose or erythritol Sweetener to taste.
- 0.25 teaspoon Fine sea salt
- 0.5 teaspoon Vanilla extract
Coconut custard filling
- 1 can Full fat coconut milk, well shaken (13.5 oz) Provides richness.
- 0.5 cup Unsweetened almond milk or coconut milk beverage
- 0.5 cup Allulose (or 1/3 cup if your sweetener is sweeter) Adjust sweetness to taste.
- 4 large Egg yolks Adds body and flavor.
- 2 tablespoons Unsweetened shredded coconut
- 1 tablespoon Butter
- 1 teaspoon Unflavored gelatin bloomed in 2 tablespoons water, or 1/4 teaspoon xanthan gum For thickening.
- 1 teaspoon Vanilla extract
- Pinch Salt
Topping
- 1 cup Heavy cream For whipping.
- 2 tablespoons Powdered allulose or erythritol
- 0.5 teaspoon Vanilla extract
- 0.33 cup Unsweetened coconut flakes, toasted For garnish.
Instructions
Make the crust
- Preheat the oven to 350°F.
- Stir together almond flour, melted butter, sweetener, salt, and vanilla.
- Press the mixture firmly into a 9-inch pie plate and dock the bottom with a fork.
- Bake for 10 to 12 minutes until golden at the edges and cool completely.
Cook the filling
- In a saucepan, whisk together 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 until glossy.
Fill and chill
- Pour the warm custard into the cooled crust and smooth the top.
- Let it reach room temperature for 15 minutes, then refrigerate for at least 4 hours or preferably overnight until firmly set.
Finish with whipped cream
- Whip heavy cream with powdered sweetener and vanilla to soft peaks.
- Spread or pipe the whipped cream onto the chilled pie and sprinkle with toasted coconut flakes.
- For clean slices, use a warm knife wiped between cuts.
Notes
Store covered in the fridge for 3 to 4 days. Can be frozen without whipped cream for up to 1 month. For best results, use full fat coconut milk and chill appropriately to maintain texture.