A delicious low carb dairy free crustless coconut custard pie that’s easy to make. Simply combine all ingredients in a blender before baking.
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Thanks to Linda for posting a coconut pie recipe on her low carb site. I used her recipe as a guide to make my own blender pie.
Those who tried this yummy low carb crustless coconut custard pie couldn’t believe it was sugar free. I did end up reducing the amount of sweetener in the recipe as the original sweetened the coconut before using.
I love coconut and this pie really hit the spot. The coconut floats to the top so it is gets slightly toasted on top while a nice custard forms on the bottom.
The recipe was also changed to make this a dairy free crustless coconut custard pie. To enhance the flavor, the butter and heavy cream was replaced with coconut milk and cream.
Low Carb and Dairy Free Crustless Coconut Custard Pie Recipe
To save carbs, the pie is crustless, but for those who want a more traditional pie, you can certainly add a crust. I’d recommend using either a coconut flour pie crust or the one used in this recipe.
Either way you slice it, this is a fantastic low carb pie. I’ll certainly bake this one again.
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Crustless Coconut Custard Pie
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Ingredients
- 1 cup unsweetened coconut
- 4 eggs
- 3/4 cup coconut milk
- 1 1/2 teaspoon stevia liquid extract or equivalent
- 1 teaspoon monk fruit liquid extract or equivalent
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 14 ounces coconut cream 1 can
- 1 teaspoon vanilla extract optional
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Place all ingredients in a blender and blend until smooth. Pour into a greased 9-inch pie plate.
- Bake at 350º for 45-60 minutes. Bake less time for a more custardy pie and longer for a more cake-like pie.
Notes
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Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Lisa MarcAurele has been creating low carb recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Rosiewisseman says
I used a stevia blend – just over 3/4 cup and it is way sweet (and delicious). But it turned out watery. Did I over bake or was it because I didn’t let it cool before cutting it?rosiewisseman
Lisa MarcAurele says
The eggs should have held it together. However, using a granular sweetener instead of the pure concentrate powders could have introduced too much liquid (some granular sweeteners are liquid ingredients)
Virginia says
It was plenty sweet with 1/2 cup of sweetener, lanky granular.
Emily Kemp says
I love easy desserts like this, sounds delicious!
RHONDA KING says
Can you use heavy whipping cream instead of coconut milk?
Lisa says
You might want to dilute it a bit with water, but it should work out okay.
LILI EVENHAIM says
HI,
SOUNDS DELICIOUS. YOU SAY COCONUT MILK AND COCONUT CREAM, WHAT KIND OF COCONUT MILK. ALSO, WHAT KIND OF COCONUT, SHREDDED?
THANKS
Lisa says
I use coconut milk in a carton, but you can use canned. I like to use shredded unsweetened dried coconut.