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Crustless Coconut Custard Pie – Low Carb Dairy Free

Published: · Modified: by 20 Comments - This post may contain affiliate links. See Disclosure

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Additional Info

Net Carbs: 2 g | % Carbs: 4.4 % | % Protein: 11 % | % Fat: 84.5 % | SmartPoints: 8
Values 
Array
(
    [serving_size] => 1
    [calories] => 187
    [carbohydrates] => 3
    [protein] => 5
    [fat] => 17
    [saturated_fat] => 9
    [polyunsaturated_fat] => 1
    [monounsaturated_fat] => 1
    [cholesterol] => 93
    [sodium] => 125
    [potassium] => 71
    [fiber] => 1
    [sugar] => 1
    [vitamin_a] => 200
    [calcium] => 60
    [iron] => 0.9
    [serving_unit] => slice
)
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A delicious low carb dairy free crustless coconut custard pie that’s easy to make. Simply combine all ingredients in a blender before baking.

keto crustless coconut custard pie

Jump to:

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.

keto crustless egg custard pie on plate with slice in background

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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keto crustless coconut custard pie

Crustless Coconut Custard Pie

Author: Lisa MarcAurele
4.89 from 9 votes
A delicious low carb dairy free crustless coconut pie that’s easy to make. Simply combine all ingredients in a blender before baking.

Recipe Video (Click on Image to Play)

Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Print Pin Review Recipe
Servings 8 people
Calories 187

Ingredients

  • 1 cup shredded unsweetened coconut
  • 4 eggs see note for egg-free
  • 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

Instructions

  • Place all ingredients in a blender and blend until smooth.
    coconut pie ingredients in blender
  • Pour into a greased 9-inch pie plate.
    pouring mixture into 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.
    baked no crust coconut pie

Notes

Stevia and monk fruit extracts can be replaced with 1 cup Swerve or Splenda.
If  you’d like an egg-free pie, try using 1 cup silken tofu puréed in place of the four eggs.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

low carb yum 5-ingredient keto

Nutrition

Serving: 1slice | Calories: 187 | Carbohydrates: 3g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 93mg | Sodium: 125mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Calcium: 60mg | Iron: 0.9mg

Additional Info

Net Carbs: 2 g | % Carbs: 4.4 % | % Protein: 11 % | % Fat: 84.5 % | SmartPoints: 8
Values 
Array
(
    [serving_size] => 1
    [calories] => 187
    [carbohydrates] => 3
    [protein] => 5
    [fat] => 17
    [saturated_fat] => 9
    [polyunsaturated_fat] => 1
    [monounsaturated_fat] => 1
    [cholesterol] => 93
    [sodium] => 125
    [potassium] => 71
    [fiber] => 1
    [sugar] => 1
    [vitamin_a] => 200
    [calcium] => 60
    [iron] => 0.9
    [serving_unit] => slice
)

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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.

© LowCarbYum.com
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

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Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!

Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Her long awaited cookbook, 5-Ingredient Keto, is now available for pre-order. Learn more about Lisa....

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    Recipe Rating




  1. Trish

    Wow!! Sounds delicious. Want to make it. Though I cannot get my hands on canned sugar free coconut cream. Can I substitute it for heavy whipping cream maybe? Thanks!

    Reply

    • Lisa MarcAurele

      You can use heavy cream, but it won’t have the same coconut flavor.

      Reply

  2. Cindy

    Can you make this recipe with just powdered stevia and without the monk fruit sweetener?

    Reply

    • Lisa MarcAurele

      Yes. You can use any sweetener, including all powdered stevia. Please see the linked sweetener conversion calculator to substitute with any sweetener.

      Reply

  3. Heidi Morse

    5 stars
    I just made this pie. I love it! I have celiac (gluten free) so any recipe with no crust is a potential winner for me. I love coconut custard! Made this and it turned out delicious! One thing I did, was sprinkle some coconut on top before baking. It made a really yummy “crust”. I only sprinkled about maybe four tablespoons? I didn’t measure, I just grabbed some coconut and sprinkled it on until it looked like a dusting. I’d leave a picture but I don’t see where I can do that? I’m on my second piece and couldn’t wait until it cooled because my house smells so fabulous from it baking! Thank you!

    Reply

    • Lisa MarcAurele

      Great idea to sprinkle some coconut on top so it will toast and get a little crispy! Thanks for sharing. You could post the photo on a free picture sharing site and then leave a link to it.

      Reply

  4. Lisa

    Is there a way to tell when this is done, like a knife or toothpick test? I want to make this but don’t want it to be runny when I cut it. Should I just bake for 60 minutes? Thanks!

    Reply

    • Lisa MarcAurele

      You can insert a knife in the center or shake to see how much it jiggles.

      Reply

  5. Erica

    Any suggestions for an egg replacement? Do you think it could be made with flax “eggs”?

    Reply

    • Lisa MarcAurele

      You could try 1 cup of silken tofu puree. It typically works well instead of egg in puddings and custards.

      Reply

  6. Rosiewisseman

    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

    Reply

    • Lisa MarcAurele

      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)

      Reply

    • Asg

      Can you freeze this after it’s baked?

      Reply

      • Lisa MarcAurele

        It should be okay, but I haven’t tried it to see if it changes the texture at all after thawing in the refrigerator.

  7. Virginia

    4 stars
    It was plenty sweet with 1/2 cup of sweetener, lanky granular.

    Reply

  8. Emily Kemp

    5 stars
    I love easy desserts like this, sounds delicious!

    Reply

  9. RHONDA KING

    Can you use heavy whipping cream instead of coconut milk?

    Reply

    • Lisa

      You might want to dilute it a bit with water, but it should work out okay.

      Reply

  10. LILI EVENHAIM

    HI,
    SOUNDS DELICIOUS. YOU SAY COCONUT MILK AND COCONUT CREAM, WHAT KIND OF COCONUT MILK. ALSO, WHAT KIND OF COCONUT, SHREDDED?
    THANKS

    Reply

    • Lisa

      I use coconut milk in a carton, but you can use canned. I like to use shredded unsweetened dried coconut.

      Reply