Thanks so much for being here! I’m thrilled you’re about to make this glorious, low-carb coconut cream pie—the kind of dessert that feels indulgent, festive, and surprisingly light thanks to keto-friendly ingredients. Want more keto dessert ideas? Subscribe to get recipes delivered right to your inbox!
Overview of Recipe Content
What it is:
A luscious coconut custard layered between an almond‑flour crust, topped with pillowy whipped cream and toasted coconut. Perfect for keto holidays, family dinners, or whenever you’re craving a sweet treat—without the carb overload.
Why you’ll love it:
Rich, creamy, and coconutty—but all in low-carb form. That buttery crust melts with each bite. The custard tastes velvety and authentic. It’s a showstopper that won’t derail your macros!
What it tastes like:
Sweet coconut flavor meets buttery almond base and whipped cream—tropical and indulgent, yet clean and light on carbs.
Health/Nutritional Benefits:
High in healthy fats from coconut and almond flour, minimal carbs, and no refined sugar—sweetened with keto-safe erythritol.
Ingredient list:
- Crust:
- 1 ½ cups almond flour
- ¼ cup unsweetened shredded coconut
- ¼ cup melted butter
- 2 tbsp erythritol (or sweetener of choice)
- ½ tsp vanilla extract
- Pinch of salt
- Coconut custard filling:
- 2 cups unsweetened coconut milk
- ½ cup heavy cream
- 3 large egg yolks
(Complete filling ingredients follow below.)
Tools needed:
- 9‑inch pie dish
- Mixing bowls
- Whisk
- Saucepan
- Rubber spatula
- Baking sheet (for toasting coconut)
Suggested substitutions/additions:
- Swap coconut milk for half‑and‑half for less coconut flavor.
- Use monk fruit or stevia blend instead of erythritol.
- Add a little lemon zest to the custard for brightness.
How to Make Keto Layered Coconut Cream Pie
- Preheat oven and prep crust: Preheat to 350 °F (175 °C). In a bowl, stir almond flour, shredded coconut, melted butter, erythritol, vanilla, and salt until crumbly and coming together.
- Bake crust: Press mixture evenly into bottom and sides of a 9‑inch pie dish. Bake until lightly golden, about 10‑12 minutes. Let cool completely. I always wish I had popped in just a little more coconut toasting while it’s still warm!
- Toast coconut topping: Spread remaining shredded coconut on a baking sheet and toast in the oven for ~3–5 minutes until golden brown. Watch closely!
- Make coconut custard: In a saucepan, combine coconut milk and heavy cream; heat gently until steaming. In a separate bowl, whisk egg yolks and erythritol until pale. Temper the yolks by slowly drizzling in warm milk mixture while whisking. Return mixture to saucepan and cook over medium‑low, stirring constantly, until it thickens to a pudding‑like consistency. Remove from heat, stir in vanilla, and let cool slightly.
- Assemble: Pour custard into cooled crust. Chill in refrigerator for at least 4 hours—or better yet, overnight—until fully set.
- Whip cream topping: Just before serving, whip heavy cream (unsweetened) with a touch of sweetener and vanilla until soft peaks form. Pipe or spread over chilled custard.
- Garnish: Sprinkle the toasted coconut on top.
Slice and serve! The filling should slice cleanly, with light coconut essence and rich silky custard.
What to Serve with Keto Layered Coconut Cream Pie
A small scoop of sugar‑free vanilla ice cream or a few fresh raspberries adds a pop of tartness. Pair with herbal tea, black coffee, or a sparkling water with a slice of lime for a bright contrast. Presentation tip: add a few mint leaves for color.
Tips for Making It Perfect
- Don’t skip chilling time—it helps layers firm up and slice cleanly.
- Temper the yolks slowly to avoid scrambling.
- Toast coconut lightly and don’t burn—it adds texture and flavor.
- Make ahead: Custard and crust can be prepared a day in advance, then assemble and chill overnight.
Storage Instructions
- Refrigerator: Keep covered for up to 3 days.
- Freezer: Custard layer only can be frozen (without whipped cream) for up to 1 month in an airtight container. Thaw in fridge overnight and re-whip cream before serving.
- Reheating: Serve chilled—not recommended to warm.
General Information
Coconut cream pies have roots in Southern US cuisine, often heavy on sugar and starchy crust. This keto version brings that comfort classic into modern low-carb households—without losing the nostalgia or flavor. Great for tropical-themed gatherings or as a lighter holiday dessert.
Frequently Asked Questions
Q: Can I use coconut flour instead of almond flour for the crust?
A: You can, but coconut flour absorbs liquid and dries out crusts—I’d stick with almond flour. If you try it, use a lot less coconut flour—maybe ¼ cup—and add an extra egg or butter.
Q: Is this recipe egg‑free?
A: Unfortunately not—the custard relies on egg yolks. For an egg‑free version, you’d need a cornstarch or xanthan‑based custard, but that likely changes texture/flavor.
Q: Can I use canned coconut milk?
A: Yes! Just use the unsweetened variety (not ‘lite’) for best thickness and richness.
Q: How firm should the custard be before assembly?
A: Lightly thickened—just enough to coat the back of a spoon. It will firm more in the fridge.
Q: Can I use whipped coconut cream instead of dairy whipped cream?
A: Absolutely—coconut whipped cream is a great vegan/dairy-free topping alternative!
Conclusion
This Keto Layered Coconut Cream Pie is a creamy, dreamy, low‑carb dessert you’ll feel proud serving. Between the buttery almond crust and coconut custard, it hits all the nostalgia points—without kicking you out of ketosis. If you loved this, you’ll also enjoy my Keto Chocolate Avocado Mousse or Keto Lemon Blueberry Cheesecake. Thanks for baking with me—can’t wait to hear how your pie turned out!
Interactive Elements
I’d love to hear from you—please leave a review or comment below. Tag your photo on Pinterest or Instagram with @poulefrecipe and share your masterpiece! Let’s build a kitchen story together 🌴📸
Nutritional Information
(approximate per slice; serves 8)
| Calories | Fat | Protein | Carbs (net) | Fiber | Sugar |
|---|---|---|---|---|---|
| ~350 | 32 g | 6 g | 5 g | 3 g | 1 g |
Glorious Keto Layered Coconut Cream Pie (Show‑Stopping Low‑Carb Delight)
- Total Time: PT4H35M
- Yield: 8 servings 1x
Description
A show‑stopping low‑carb coconut cream pie with almond flour crust, creamy coconut custard, and whipped cream topping.
Ingredients
1 1/2 cups almond flour
1/4 cup unsweetened shredded coconut
1/4 cup melted butter
2 tbsp erythritol or sweetener
1/2 tsp vanilla extract
Pinch of salt
2 cups unsweetened coconut milk
1/2 cup heavy cream
3 large egg yolks
Instructions
1. Preheat oven to 350°F.
2. Mix crust ingredients and press into pie dish.
3. Bake crust for 10‑12 minutes and cool.
4. Toast shredded coconut in oven until golden.
5. Heat coconut milk and heavy cream until steaming.
6. Temper egg yolks with warm milk mix and cook into custard.
7. Pour custard into crust and chill for 4 hours or overnight.
8. Whip cream topping and spread over set custard.
9. Sprinkle toasted coconut and serve.
Notes
Chill pie thoroughly before topping.
Watch toasted coconut closely.
Make custard a day ahead for easier assembly.
- Prep Time: PT20M
- Cook Time: PT15M
- Category: Dessert
- Method: Chilling
- Cuisine: American, Keto
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1 g
- Fat: 32 g
- Carbohydrates: 5 g
- Fiber: 3 g
- Protein: 6 g
