Keto Coconut Cream Pie

If you love coconut cream pie but don’t want all the sugar and carbs that usually come with it, this keto coconut cream pie is exactly the kind of dessert to keep in your recipe collection.

It has a buttery almond flour crust, a rich coconut custard filling, and plenty of toasted coconut flavor in every bite. The filling is creamy without being runny, and the crust gives you that satisfying contrast between crisp and soft.

I especially like serving this pie cold because the coconut filling becomes thick, smooth, and almost melt-in-your-mouth after a few hours in the refrigerator.

And you don’t need any complicated ingredients. Everything comes together with simple low-carb staples, making this a dessert you can prepare ahead of time for a family dinner, holiday gathering, or whenever you’re craving something creamy and coconutty.

Why You’ll Love This Recipe

Rich Coconut Flavor – Unsweetened coconut milk and shredded coconut give the filling plenty of natural coconut flavor without relying on sugary coconut cream.

Creamy and Smooth Filling – Egg yolks, heavy cream, and a small amount of gelatin create a thick custard that holds its shape when sliced.

Buttery Almond Flour Crust – The crust is lightly crisp around the edges with a tender, buttery texture underneath the creamy filling.

Make-Ahead Friendly – This pie needs time to chill, which makes it perfect for preparing several hours before serving.

Low Carb Dessert – It’s made without regular sugar or traditional wheat flour, so you can enjoy a creamy coconut dessert while keeping the carbohydrate count lower.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 1/4 cup Unsalted Butter, melted
• 2 tbsp Powdered Allulose
• 1/4 tsp Fine Sea Salt
• 1/2 tsp Vanilla Extract

For the Coconut Filling

• 1 can (13.5 oz) Full-Fat Unsweetened Coconut Milk
• 1 cup Heavy Cream
• 1/2 cup Powdered Allulose
• 3 large Egg Yolks
• 1 cup Unsweetened Shredded Coconut
• 1 tsp Vanilla Extract
• 1/4 tsp Xanthan Gum
• 1 tbsp Unflavored Gelatin
• 3 tbsp Cold Water
• 1/4 tsp Fine Sea Salt

For the Topping

• 1/2 cup Heavy Cream
• 1 tbsp Powdered Allulose
• 1/2 tsp Vanilla Extract
• 1/4 cup Unsweetened Shredded Coconut, toasted

How To Make Keto Coconut Cream Pie

Step 1

Preheat your oven to 350°F (175°C).

Lightly grease a 9-inch pie dish.

In a medium bowl, stir together the almond flour, melted butter, powdered allulose, salt, and vanilla extract until the mixture resembles moist crumbs and holds together when pressed.

Step 2

Press the crust mixture firmly into the bottom and slightly up the sides of the pie dish.

Pay particular attention to the corners where the bottom meets the sides. Pressing the crust firmly helps prevent it from crumbling when you cut the finished pie.

Bake for 10 to 12 minutes, until the edges are lightly golden.

Remove the crust from the oven and let it cool completely.

Step 3

While the crust cools, sprinkle the gelatin over 3 tablespoons of cold water in a small bowl.

Let it stand for about 5 minutes. The gelatin will absorb the water and become soft.

Step 4

In a medium saucepan, whisk together the coconut milk, heavy cream, powdered allulose, egg yolks, xanthan gum, and salt.

Whisk the xanthan gum into the sweetener first if possible. This helps distribute it more evenly and reduces the chance of clumps.

Step 5

Place the saucepan over medium-low heat.

Cook the mixture slowly, whisking constantly, until it becomes noticeably thicker and reaches about 175°F (80°C).

Do not let the mixture boil. The goal is to gently cook the egg yolks and thicken the custard without scrambling them.

Step 6

Remove the saucepan from the heat.

Add the softened gelatin and whisk until it has completely dissolved into the hot custard.

Stir in the vanilla extract and unsweetened shredded coconut.

Let the filling cool for about 10 to 15 minutes, stirring occasionally. It should still be pourable but no longer piping hot.

Step 7

Pour the coconut filling into the completely cooled crust.

Smooth the top with a spatula.

Place the pie in the refrigerator and chill for at least 4 hours, preferably overnight, until the filling is completely set.

Step 8

When you’re ready to serve the pie, make the topping.

Beat the heavy cream, powdered allulose, and vanilla extract in a chilled bowl until soft peaks form.

Spread or pipe the whipped cream over the chilled pie.

Step 9

Sprinkle the toasted shredded coconut over the top.

Slice the pie with a sharp knife, wiping the blade clean between cuts for neat slices.

Serve cold.

Tips for the Best Keto Coconut Cream Pie

Don’t Boil the Custard

This is one of the most important parts of the recipe.

Keep the heat at medium-low and whisk continuously while the coconut mixture thickens. If the mixture boils aggressively, the egg yolks can overcook and create small pieces of scrambled egg in the filling.

A gentle, steady heat gives you a much smoother custard.

Let the Crust Cool Completely

Don’t pour the warm coconut filling into a hot crust.

The crust should be completely cool before adding the filling. Otherwise, the heat can soften the crust and make the bottom less crisp.

If you’re short on time, let the crust cool at room temperature and then place it in the refrigerator for a few minutes.

Use Full-Fat Coconut Milk

Full-fat unsweetened coconut milk gives the filling its rich coconut flavor and creamy consistency.

Avoid using a light coconut milk for this recipe because the reduced fat can make the finished filling less rich and slightly thinner.

Give the Pie Enough Time to Chill

Four hours is the minimum chilling time I recommend, but overnight is even better.

The gelatin needs time to fully set, and the flavors also become more developed as the pie chills.

If you try to slice it too soon, the filling may still be soft and won’t give you those clean, bakery-style slices.

Toast the Coconut for the Topping

Toasting the coconut only takes a few minutes but adds a lot of flavor.

Place the shredded coconut in a dry skillet over medium-low heat and stir frequently until lightly golden. Remove it from the heat immediately because coconut can go from golden to burnt very quickly.

Let it cool completely before sprinkling it over the pie.

Easy Variations

Add More Toasted Coconut

If you really love coconut, sprinkle additional toasted coconut over the whipped cream before serving.

Make a Chocolate Coconut Pie

Add 2 tablespoons of unsweetened cocoa powder to the crust mixture for a chocolate-flavored crust. You can also sprinkle a little sugar-free dark chocolate over the finished pie.

Add Almond Extract

Replace half of the vanilla extract in the filling with almond extract for a subtle almond-coconut flavor.

Make Mini Coconut Cream Pies

Instead of using one 9-inch pie dish, press the crust mixture into small individual tart pans or ramekins.

Reduce the chilling time slightly and check that each portion is fully set before serving.

How to Store Keto Coconut Cream Pie

Keep the pie covered and refrigerated for up to 4 days.

Because the filling contains dairy and eggs, don’t leave the finished pie sitting at room temperature for extended periods.

For the neatest slices, keep the pie chilled until you’re ready to serve it.

I don’t recommend freezing the fully assembled pie because the creamy filling and whipped cream can change texture after thawing.

More Keto Recipes

• Keto Lemon Bread
• Keto Peanut Butter Chocolate Fat Bombs
• Keto Orange Cardamom Ice Cream
• Keto Chocolate Mousse
• Keto Coconut Macaroons

Frequently Asked Questions

Can I use coconut cream instead of coconut milk?

Yes, but the filling will be considerably richer and thicker because coconut cream contains more fat.

If you use coconut cream, choose an unsweetened product and check the label for added sugar. The texture may also set slightly firmer than the original recipe.

Why is my coconut cream pie filling too soft?

The most common reason is not giving the pie enough time to chill.

The gelatin needs several hours to fully set the filling. Make sure you use the full tablespoon of gelatin and refrigerate the pie for at least 4 hours before slicing.

Also make sure the custard was heated enough to properly dissolve the gelatin after it was added.

Can I make this pie without gelatin?

The gelatin is what gives this low-carb filling its reliable structure without using cornstarch or traditional flour.

You can experiment with another thickening method, but the texture and firmness will be different. I recommend keeping the gelatin for the most consistent results.

Can I use coconut flour in the crust?

I don’t recommend replacing the almond flour with the same amount of coconut flour.

Coconut flour absorbs significantly more liquid and would require the crust ingredients to be reformulated. For this recipe, almond flour gives the crust the buttery, tender texture we’re looking for.

Can I make the pie ahead of time?

Yes. This is actually one of the best things about this dessert.

You can make the pie the day before serving and keep it refrigerated overnight. Add the whipped cream and toasted coconut closer to serving for the freshest appearance.

Is coconut cream pie keto?

This version is designed to be lower in carbohydrates than a traditional coconut cream pie because it uses almond flour instead of wheat flour and allulose instead of regular sugar.

However, the exact carbohydrate count depends on the brands of coconut milk, cream, almond flour, and other ingredients you use. Always check your specific product labels if you’re closely tracking carbohydrates.