Keto Coconut Cream Pie
A dreamy keto coconut cream pie with a buttery almond flour crust, silky coconut custard, and billowy whipped cream crowned with toasted coconut. At just 4.2g net carbs per slice and ready in about 4 hours including chill time, it tastes like the real thing without the sugar.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 8. Values are estimates; brands vary.
This keto coconut cream pie layers a buttery almond flour crust with a rich coconut custard and clouds of vanilla whipped cream. It captures the classic diner-dessert flavor while keeping every slice under 5g net carbs.
Ingredients
- 1.5 cups blanched almond flour
- 3 tbsp salted butter, melted
- 2/3 cup powdered erythritol (divided)
- 1 (13.5 oz) can full-fat unsweetened coconut milk
- 3/4 cup unsweetened coconut cream
- 4 large egg yolks
- 2 tbsp coconut flour
- 1 tsp pure vanilla extract
- 1/2 tsp xanthan gum
- 1.25 cups heavy whipping cream (cold)
- 1/2 cup unsweetened shredded coconut, toasted
- 1/4 tsp fine sea salt
Instructions
- 1
Preheat oven to 350°F. Stir together the almond flour, melted butter, 2 tbsp of the powdered erythritol, and sea salt until it forms a moist crumb. Press firmly into a 9-inch pie dish, covering the bottom and up the sides. Bake 12–14 minutes until golden, then cool completely.
- 2
In a saucepan off heat, whisk the egg yolks, coconut flour, xanthan gum, and 1/3 cup powdered erythritol until smooth. Slowly whisk in the coconut milk and coconut cream.
- 3
Set the pan over medium heat and cook, whisking constantly, until the custard thickens and gently bubbles, about 6–8 minutes. Remove from heat, stir in the vanilla, and let cool 10 minutes.
- 4
Pour the warm custard into the cooled crust, smooth the top, press plastic wrap directly onto the surface, and refrigerate at least 3 hours until fully set.
- 5
Whip the cold heavy cream with the remaining powdered erythritol to stiff peaks. Spread or pipe over the chilled pie.
- 6
Sprinkle the toasted shredded coconut over the whipped cream, slice into 8 pieces, and serve cold.
Tips & notes
- Toast the shredded coconut in a dry skillet over medium heat for 2–3 minutes, stirring often, until golden and fragrant — watch closely as it burns fast.
- Xanthan gum is key for a sliceable custard; if you skip it the filling will be softer and more spoonable. Don't add more than called for or it turns gummy.
- Store covered in the fridge for up to 4 days. The crust softens over time, so it's best within the first two days. Not freezer-friendly once topped with whipped cream.
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Frequently asked questions
- How many carbs are in keto coconut cream pie?
- Each slice has 4.2g net carbs, 412 calories, 7g protein, and 39g fat. This recipe makes 8 slices, so the whole pie has about 33.6g net carbs total.
- Can I make this coconut cream pie dairy-free?
- Yes. Use a plant butter for the crust and swap the heavy whipping cream for chilled, whipped coconut cream. The custard is already coconut-based, so the flavor stays true — just expect a slightly softer whipped topping.
- Why is my keto custard not setting?
- Undercooking is the usual cause — the filling must reach a gentle bubble and visibly thicken before it leaves the heat. Make sure you included the xanthan gum and coconut flour, and give the pie a full 3 hours in the fridge to firm up.
