Keto Coconut Cream Pie
User Reviews
5
Keto Coconut Cream Pie
Description
This coconut cream pie starts with a keto pie crust baked until golden and set aside while the filling is prepared. The filling combines coconut cream and heavy cream heated gently, then slowly tempered into beaten eggs and sweetener to avoid curdling. This custard mixture simmers until thick enough to coat a spoon. Xanthan gum is added to help thicken and stabilize the filling, which includes shredded coconut for additional texture and taste. Coconut and vanilla extracts deepen the coconut essence.
The pie is assembled by filling the baked crust with the creamy custard, then chilled to set fully. The topping is made of cold heavy whipping cream whipped with monk fruit sweetener, garnished with toasted shredded coconut that adds a subtle crunch and toasty flavor contrast.
This dessert suits keto or low-carb diets by substituting traditional sugar with monk fruit sweetener and using a keto crust. The rich coconut notes and creaminess resemble classic coconut cream pie without the carbs. It offers a satisfying dessert with a balance of smooth custard and crisp toasted coconut.
To make the coconut cream for the filling, refrigerate an unopened can of unsweetened coconut milk overnight and scoop out the thick cream layer. Watch the shredded coconut closely while toasting it, as it can burn quickly.
Ingredients
- 1 Keto Pie Crust
For the Filling
- 1 cup coconut unsweetened, shredded
- 1 cup coconut cream see notes, unsweetened
- 1 cup heavy cream
- ¾ Monk Fruit Sweetener powdered, or allulose
- 2 egg yolk
- 2 egg whole
- 2 tablespoons butter
- ½ teaspoon xanthan gum
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
For the Topping
- 1 cup heavy whipping cream cold
- 3 tablespoons Monk Fruit Sweetener aka allulose, powdered
- ⅓ cup coconut unsweetened, shredded
Instructions
- Preheat oven to 350°F.
- Add the ⅓ cup shredded coconut for the topping to a small sheet pan and bake for 3-4 minutes or until golden. Watch it closely, because it can go from toasted to burnt in seconds! Remove and set aside to cool, while you make the crust.
- Once your pie crust is made and chilled, bake for 15-18 minutes or until golden and cooked through.
To Make the Filling
- Heat a saucepan to medium and add in the coconut cream and heavy cream. While that heats up, add the eggs and sweetener to a mixing bowl and whisk until frothy and well combined.
- Once the cream mixture is hot (but not boiling), add a ladle full to the eggs mixture while whisking the entire time. This will temper the eggs, so they don’t scramble. Whisk in another ladle full, then pour the mixture back into the pot and whisk.
- Simmer on low for about 10 minutes, whisking often or until thickened enough to coat the back of a spoon. Sprinkle the xanthan gum over the top and whisk until well combined. Remove from the heat and whisk in the butter, vanilla and coconut extracts.
- Fold in the unsweetened shredded coconut and allow the mixture to cool at room temperature for 15 minutes. Then pour over the cooled pie crust and cover with plastic wrap, making sure it’s touching the custard. This helps to prevent it from developing a skin. Chill in the fridge for at least 4 hours or overnight.
To Make the Topping
- Pour the heavy cream into a very cold mixing bowl (I place mine in the freezer for a few minutes) and beat using a hand mixer until you have soft peaks. Add in the sweetener and continue whipping until light and fluffy.
- Top the pie with the whipped cream and sprinkle the reserved toasted coconut over the top.
Notes
- Refrigerate canned unsweetened coconut milk overnight to separate and scoop out coconut cream for the filling.
- Toast shredded coconut carefully on a sheet pan to golden brown, watching closely to avoid burning.
- Temper eggs with heated cream mixture slowly to prevent scrambling.
- Use xanthan gum as a thickener to achieve custard consistency in the filling.
- Chill the assembled pie well before serving to allow filling to set properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 12g | 4% |
| Protein | 9g | 18% |
| Fat | 53g | 82% |
| Saturated Fat | 31g | 155% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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