Deliciously and Easy Keto Coconut Cream Pie

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If you’re looking for a dessert that combines the rich flavors of coconut with a creamy, dreamy texture, then this Easy Keto Coconut Cream Pie is just what you need. It’s a delightful treat that satisfies your sweet tooth without derailing your low-carb lifestyle.

This coconut cream pie is not only easy to make but also features a crispy almond flour crust that perfectly complements the luscious filling. Whether you’re hosting a gathering or just treating yourself, this pie is sure to impress everyone at your table.

What makes this recipe extra special is how quickly it comes together. With only a few ingredients and minimal prep time, you can whip up a keto-friendly dessert that’s both satisfying and indulgent.

A Keto-Friendly Delight

A slice of keto coconut cream pie with almond crust, whipped cream, and toasted coconut on a wooden table.

This Easy Keto Coconut Cream Pie is a delightful balance of sweet and creamy, with a hint of coconut that dances on your palate. The almond flour crust adds a nutty crunch, while the filling is smooth and rich, making each bite a true treat.

Ingredients

  • 1 ¾ cups almond flour
  • ¼ cup unsweetened shredded coconut
  • ¼ cup coconut oil or butter, melted
  • 2 tablespoons erythritol or preferred sweetener
  • 1/2 teaspoon salt
  • 1 ½ cups unsweetened coconut milk
  • 3 large egg yolks
  • 1/3 cup erythritol or preferred sweetener (for filling)
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons unsweetened gelatin (optional)
  • Whipped cream and toasted coconut for topping

Instructions

  1. Prepare the Crust: Preheat the oven to 350°F (175°C). In a bowl, combine almond flour, shredded coconut, melted coconut oil, erythritol, and salt. Mix well and press into a pie dish. Bake for 10-12 minutes until golden brown. Let it cool.
  2. Make the Filling: In a saucepan, whisk together coconut milk, egg yolks, erythritol, and vanilla extract over medium heat. Stir continuously until thickened, about 5-7 minutes. If using gelatin, dissolve it in a small amount of warm water and add to the mixture.
  3. Assemble the Pie: Pour the filling into the cooled crust, smoothing it out evenly. Refrigerate for at least 2 hours until set.
  4. Serve: Top with whipped cream and toasted coconut before slicing. Enjoy your Easy Keto Coconut Cream Pie!

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 30 minutes (includes chilling time)

Nutrition Information

  • Servings: 8 slices
  • Calories: 220kcal
  • Fat: 18g
  • Protein: 3g
  • Carbohydrates: 5g

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