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Keto Coconut Cream Pie – Best Low Carb Coconut Pie Recipe

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★★★★★

4.9 from 69 reviews

This Keto Coconut Cream Pie is a rich, creamy, and low-carb dessert featuring a buttery almond flour crust, a luscious sugar-free coconut filling, and a fluffy whipped cream topping. Perfect for those following a ketogenic lifestyle or anyone seeking a delicious, grain-free coconut pie.

Ingredients

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Almond Flour Keto Pie Crust

  • 1 ¾ cups superfine blanched almond flour (plus more as needed)
  • 3 tbsp coconut flour
  • 2 tbsp powdered sweetener
  • ½ cup unsalted butter (softened)
  • 1 large egg (room temperature)
  • ½ tsp sea salt

Sugar-Free Coconut Filling

  • 1 cup heavy cream
  • 1 14-ounce can full-fat coconut cream
  • 2 large eggs
  • 1 egg yolk
  • ⅔ cup powdered sweetener
  • Pinch salt
  • ¼ teaspoon xanthan gum or glucomannan
  • 2 tbsp unsalted butter
  • 1 cup shredded unsweetened coconut
  • 1 tsp pure vanilla extract
  • Optional: ½ tsp coconut extract

Whipped Cream Topping

  • 1 cup cold heavy whipping cream
  • 3 tbsp powdered sweetener
  • 1 tsp vanilla extract
  • Optional garnish: ¼ cup lightly toasted shredded or flaked unsweetened coconut

Instructions

  1. Prepare the Almond Flour Keto Pie Crust: In a large bowl, combine the almond flour, coconut flour, powdered sweetener, softened butter, egg, and sea salt. Mix well using your hands or a spatula until a dough forms.
  2. Form and Chill the Crust: Press the dough evenly into a pie pan. Use a fork to poke holes in the bottom of the crust to prevent bubbling. Place the pie pan in the freezer for 10 minutes to firm up the dough.
  3. Bake the Crust: Preheat the oven to 350°F (180°C). Bake the crust for 10-12 minutes until it turns golden brown. Cover the edges with foil if needed to prevent burning. Remove and let cool completely.
  4. Make the Coconut Filling: In a medium bowl, whisk together the eggs, egg yolk, powdered sweetener, xanthan gum (or glucomannan), and a pinch of salt until well combined.
  5. Heat Cream Mixture: Place a medium saucepan over medium heat and add the heavy cream and canned coconut cream. Whisk constantly and bring the mixture to a boil.
  6. Temper the Eggs: Slowly pour half of the hot cream mixture into the egg mixture while whisking constantly to temper the eggs and prevent scrambling.
  7. Cook the Filling: Gradually add the tempered egg mixture back into the saucepan with the remaining hot cream. Whisk continuously and cook for 4-5 minutes until the mixture bubbles and thickens into a pudding-like consistency.
  8. Finish the Filling: Remove from heat and stir in the butter, shredded unsweetened coconut, vanilla extract, and coconut extract if using. Mix well to combine.
  9. Assemble the Pie: Pour the warm coconut filling into the cooled pie crust. Spread evenly with a spatula. Refrigerate the pie for at least 3 hours or overnight to set.
  10. Prepare the Whipped Cream Topping: In a large bowl, whip the cold heavy whipping cream with powdered sweetener and vanilla extract using an electric mixer for 3-4 minutes or until stiff peaks form.
  11. Top and Garnish: Spread the whipped cream over the chilled pie and decorate with lightly toasted shredded or flaked unsweetened coconut if desired. Serve chilled.

Notes

  • Using superfine almond flour helps create a smoother crust texture.
  • Tempering the eggs prevents them from scrambling when added to the hot cream.
  • Xanthan gum or glucomannan thickens the filling and helps stabilize it.
  • Refrigerate the pie long enough to ensure the filling sets properly before serving.
  • For toasting coconut garnish, toast shredded or flaked coconut in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes.
  • Make sure all ingredients are at the right temperature as indicated to ensure proper mixing and texture.

Keywords: Keto, Coconut Cream Pie, Low Carb Dessert, Almond Flour Crust, Sugar-Free, Gluten-Free

Find it online: https://kitchenbyrita.com/keto-coconut-cream-pie-best-low-carb-coconut-pie-recipe/