Servings
Font
Back
0 from 12 votes

Keto Coconut Cream Pie

This is the BEST must-try Keto Coconut Cream Pie with a delectable coconut cream custard filling and the most tender and flaky pie crust!

Prep Time
10 mins
Cook Time
10 mins
Total Time
38 mins
Servings: 8
Calories: 558 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 Keto Pie Crust
For the Filling
  • 1 cup unsweetened shredded coconut
  • 1 cup unsweetened coconut cream see notes
  • 1 cup heavy cream
  • ¾ monk fruit/allulose powdered
  • 2 egg yolks
  • 2 whole eggs
  • 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/allulose powdered
  • ⅓ cup unsweetened shredded coconut

Instructions

    Cup of Yum
  1. Preheat oven to 350°F.
  2. 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.
  3. Once your pie crust is made and chilled, bake for 15-18 minutes or until golden and cooked through.
To Make the Filling
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. 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.
  2. Top the pie with the whipped cream and sprinkle the reserved toasted coconut over the top.

Notes

  • To get the coconut cream, refrigerate a 13.5 ounce can of unsweetened coconut milk overnight. Then scoop out 1 cup of the solid cream, without the liquid.

Nutrition Information

Calories 558kcal (28%) Carbohydrates 12g (4%) Protein 9g (18%) Fat 53g (82%) Saturated Fat 31g (155%) Fiber 6g (24%) Sugar 4g (8%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 558

% 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.