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Lizy - Thetastynook

Keto Coconut Cream Pie

This creamy keto coconut cream pie has a buttery almond flour crust, rich coconut custard filling, fluffy whipped cream, and toasted coconut on top. It's a satisfying low-carb dessert that's perfect for making ahead.
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Prep Time 25 minutes
Cook Time 22 minutes
Chilling Time 4 hours
Total Time 4 hours 47 minutes
Course: Dessert
Cuisine: American
Calories: 306
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
  2. Mix the almond flour, melted butter, powdered allulose, salt, and vanilla extract until a moist crumbly mixture forms.
  3. Press the mixture firmly into the bottom and slightly up the sides of the pie dish. Bake for 10 to 12 minutes, until lightly golden. Cool completely.
  4. Sprinkle the gelatin over 3 tablespoons of cold water. Let it stand for 5 minutes to soften.
  5. Whisk the coconut milk, heavy cream, powdered allulose, egg yolks, xanthan gum, and salt together in a saucepan.
  6. Cook over medium-low heat, whisking constantly, until the custard thickens and reaches about 175°F (80°C). Do not boil.
  7. Remove from the heat. Whisk in the softened gelatin until completely dissolved. Stir in the vanilla extract and shredded coconut.
  8. Let the filling cool for 10 to 15 minutes, stirring occasionally.
  9. Pour the filling into the cooled crust and smooth the top.
  10. Refrigerate for at least 4 hours, preferably overnight, until completely set.
  11. Beat the heavy cream, powdered allulose, and vanilla extract until soft peaks form.
  12. Spread or pipe the whipped cream over the chilled pie and sprinkle with toasted shredded coconut.
  13. Slice and serve cold.

Notes

For the cleanest slices, chill the pie for at least 4 hours before serving. Overnight chilling gives the coconut filling the best texture and allows the flavors to fully develop.