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Home / Recipes / Pies

Easy Lemon Coconut Custard Pie with Coconut Milk

By Lisa MarcAurele · Jul 3, 2020 · 82 Comments

26.0K shares
Jump to Recipe
Recipe for an easy lemon coconut custard pie with coconut milk

An easy lemon coconut custard pie with coconut milk that's low in carbs and keto friendly. And there's no need to make a crust to make it a simple crustless pie.

Recipe for an easy lemon coconut custard pie with coconut milk
Article Index
  • Recipe

After posting my creamy lemon custard pie with meringue, I thought about making a pie more like the crustless coconut pie recipe. I do prefer a crustless pie, but the lemon custard was too soft for that.

If you're new to the Keto lifestyle, whether it's for medical reasons or just weight loss, here's a question you might be asking:

Can a Keto pie really taste good? Like comfort food should?

The answer: surprisingly, yes!

Low-glycemic keto pies can be mind-blowing moist. And dare I say, even decadent.

But this coconut custard pie doesn't leave you with a nasty, artificial aftertaste. This is an important fact to address in learning how to cook healthy desserts.

You can't use artificial sweeteners just to keep the net carbs down. Sugar substitutes that are man-made trick the brain into wanting more and more.

Thus, eventually, you'll end up eating more and more pie. And the rest of the ingredients will have calories so you'll defeat the purpose of eating low carb.

However, if you use a healthy fat in your recipe, you'll be able to keep it keto and curb your appetite.

How to make an easy lemon coconut custard pie with coconut milk

Coconut Custard Pie: Will All That Coconut Kill Me?

Yes, coconut oil has been trendy going on for about a decade now. And that's a good thing. To be honest, I'm not sure I'd be able to pull off some of these delectable desserts on my blog if it weren't for coconut oil.

Without doubt, there are still some coconut critics out there. In fact, about a year ago, in the mainstream media, there were lots of articles with bait-click headlines. "Coconut oil isn't healthy. It's never been healthy."

Well, thank you, USA TODAY for the warning. That means more coconut oil for me!

Actually, I think it's a shame for this disinformation....

One reason why the article suggests coconut oil is bad for you is the high saturated fat content.

But if the fat is all-natural and hasn't been denatured/gone rancid/spoiled due to heat, light, air or hydrogenation, there's no need for the dire warning.

LDL in Coconuts: Reason For Concern?

Another reason coconut gets a bad rap by the mainstream is that it raises LDL levels. Although that's true, it's not necessarily a bad thing.

Wait, what? Isn't LDL the "bad cholesterol?"

No, it's not.

In fact, as this article says, you need a certain amount of LDL to gain more muscle mass. Furthermore, all your bodily tissues need cholesterol. And LDL delivers it.

Here's another reason why LDL isn't synonymous with a massive heart attack. When levels of it are high, it serves as a warning sign that something is wrong.

So who cares if coconut raises your LDLs....?

It also raises your HDLs, too. HDL removes cholesterol build up from the arteries.

An easy lemon coconut custard pie recipe with coconut milk

But why all this talk about coconuts?

Two reasons. First, my recipe for coconut custard pie contains the holy trinity of C's: coconut milk, coconut flour and shredded coconut flakes (unsweetened, of course.)

And second, perhaps because of the preponderance of articles online bashing coconut nutrition, I have been getting more emails asking if coconut is keto-friendly.

Now, granted, I'm just a humble low-carb food blogger. But if there's one thing about me you need to understand is I'm a pesky, diligent researcher.

I'll sift through research journals and nutrition articles until my eyes bleed until I come to a conclusion.

An easy lemon coconut custard pie with coconut milk

Coconut Flour Nutrition

Most articles that focus on coconuts do so emphasizing the oil. I wish there were more focus about coconut flour. Using it transforms high-sugar recipes into healthy, delicious creations.

Many of my followers report that they're skeptical of baking with coconut flour. Primarily because they don't like the strong taste of coconut.

But you might be surprised. Even if you despise coconuts. Coconut flour isn't too, well, coco-nutty.

It's gluten-free, it's high in protein and dietary fat. I can't emphasize enough that if you want to do dessert the healthy way, you need enough fat.

If a dessert has enough fat while also being very low in net carbs, just one serving will likely satisfy. This is why I love using coconut flour (and almond flour) in my desserts.

If you need some reasons to try it, I put together a collection of simple coconut flour recipes.

Coconut Custard Pie: Other Necessary Ingredients

My recipe calls for two large eggs. I'll leave it up to you what natural sweetener you want to use. I've used the sugar alcohol, Swerve, in several recipes.

Unlike other sugar alcohols, it doesn't cause bloating or gas. You can also try Stevia extract or monk fruit extract.

But with the vanilla extract and lemon extract and zing, you really won't need much.

I hope you enjoy the recipe. Is it a dessert that satisfies your sweet tooth and cravings? Does it taste amazing? Tell me what you think....

Recipe for easy lemon coconut custard pie with coconut milk and no crust

Did you know you can make a coconut pie out of yellow squash? Check out my yellow squash pie recipe to see how I do it.

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

Easy Lemon Coconut Custard Pie Coconut Milk

Easy Lemon Coconut Custard Pie with Coconut Milk

4.68 from 37 votes
An easy custard pie with coconut and lemon flavors that's low in carbs and keto friendly. And there's no need to make a crust to make it a simple crustless pie.
Prep Time:10 minutes mins
Cook Time:45 minutes mins
Total Time:55 minutes mins
Course: Dessert
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 8 people
Calories: 209

Video

Ingredients

  • 2 large eggs can use 3 for stiffer custard
  • 1 cup Coconut Milk canned
  • ¾ cup low carb sugar substitute ½ cup is preferred
  • ¼ cup coconut flour
  • 2 tablespoons unsalted butter melted and cooled (use butter flavored coconut oil for dairy-free)
  • 1 teaspoon vanilla extract
  • ¾ teaspoon baking powder
  • 1 teaspoon lemon zest
  • ½ Teaspoon Lemon Extract
  • 4 Ounces Unsweetened Shredded Coconut
US Customary - Metric

Instructions

  • Spray a 9-inch pie dish with cooking spray and preheat the oven to 350 degrees.
  • In a large bowl, mix the eggs, coconut milk, sweetener, coconut flour, butter, baking powder, vanilla, lemon zest, and lemon extract. Stir just until combined.
  • Fold in the unsweetened coconut. Pour the mixture into the pie dish.
  • Bake for 40 - 45 minutes or until the edges are brown and the top is a light golden brown.
  • Remove from the oven and allow to cool completely before attempting to cut and serve.
  • Store leftovers in the refrigerator for up to three days.

Notes

Make sure the butter has cooled completely so it doesn’t scramble the eggs.
If the pie is served warm, it will crumble and fall apart. It needs time to set.
This pie can be frozen for up to six months.
It should be placed in the refrigerator to thaw before serving.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1slice | Calories: 209 | Carbohydrates: 6g | Protein: 3g | Fat: 19g | Saturated Fat: 16g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 54mg | Sodium: 35mg | Potassium: 194mg | Fiber: 3g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 0.8mg | Calcium: 32mg | Iron: 1.7mg

Additional Info

Net Carbs: 3 g | % Carbs: 6.2 % | % Protein: 6.2 % | % Fat: 87.7 % | SmartPoints: 11
Values
Array
(
    [serving_size] => 1
    [calories] => 209
    [carbohydrates] => 6
    [protein] => 3
    [fat] => 19
    [saturated_fat] => 16
    [polyunsaturated_fat] => 0
    [monounsaturated_fat] => 0
    [trans_fat] => 0
    [cholesterol] => 54
    [sodium] => 35
    [potassium] => 194
    [fiber] => 3
    [sugar] => 1
    [vitamin_a] => 155
    [vitamin_c] => 0.8
    [calcium] => 32
    [iron] => 1.7
    [serving_unit] => slice
)

Notes 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.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission 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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Reader Interactions

Comments

  1. Peachy

    July 02, 2023 at 3:02 am

    5 stars
    Made this tonight ... so so good! I can see more of these in the future and maybe mix it up with different flavors. I only used 1/2 cup of Bocha Sweet for the sweetener and it is perfect.

    Reply
  2. Tammy

    February 16, 2023 at 11:55 pm

    I have a 9-1/2 pie plate. Do you have any recommendations as to whether to maybe increase all ingredient by 25% or just bake for less time. Could I use almond extract in place of the lemon extract as I don’t have any?

    Reply
  3. Mini

    February 09, 2023 at 1:11 pm

    5 stars
    Hello I made this pie and both my husband and I loved it (I used three eggs and the filing turned out great! Not soggy.) We're wondering if I can replace the shredded coconut with shredded cheese and make it a savory pie? Thank you!

    Reply
  4. Barb Chamberlain

    December 27, 2021 at 7:49 pm

    I was out of coconut flour so I used my blender to turn some shredded coconut into flour. Used 1/2 c. monkfruit for the sweetener and that was just right. The pie was a hit; I'll be making it again. I might try adding an almond-flour crust one of these days.

    Reply
  5. Melissa

    May 16, 2021 at 6:07 pm

    How many your serving slices per pie? 8?

    Reply
    • Lisa MarcAurele

      May 17, 2021 at 11:00 am

      Yes. I got 8 serving slices for the pie.

      Reply
  6. Martha

    February 23, 2021 at 1:24 pm

    I’m new to Keto. I bought some Splenda (had no idea which sweetener to choose). Can you use Splenda? Or, should I buy the sweetener you recommend?

    Reply
    • Lisa MarcAurele

      February 24, 2021 at 8:53 am

      Splenda is fine to use. I just prefer the natural based sweeteners.

      Reply
  7. Cherrie

    January 31, 2021 at 11:36 am

    I have not made this yet. Only 28 days into Keto diet. Nothing sweet until Feb 14. Question? I am allergic to eggs. What do you recommend for baking. Especially with coconut flour ( which is very dry). Thanks, Cherrie

    Reply
    • Lisa MarcAurele

      January 31, 2021 at 2:28 pm

      You could try adding about 1/2 cup silken tofu and 1/4 teaspoon baking soda which is a common substitute for eggs in baking.

      Reply
  8. Kay

    December 23, 2020 at 6:16 pm

    Curious. I didn’t see how many servings this makes. As far as the nutritional counts. Thank you

    Reply
    • Lisa MarcAurele

      December 25, 2020 at 1:33 pm

      It's at the top of the recipe card, 8 servings.

      Reply
  9. Sister Kaite

    November 08, 2020 at 1:21 pm

    Hi there...Can I make this with honey or maple syrup? We have quit sugar because of a cancer diet.

    Reply
    • Lisa MarcAurele

      November 09, 2020 at 9:23 am

      You can use honey or maple syrup if you aren't following a low-carb eating plan.

      Reply
  10. Sophia

    October 24, 2020 at 2:12 pm

    Amazing and tasty coconut pie!

    Reply
  11. Jodi R DeAtley

    April 22, 2020 at 9:49 am

    This pie is Amazing! if you like lemon meringue pie, this will be your new favorite dessert!! It's so easy to make, but tastes like it took hours. excellent recipe!!!!!

    Reply
  12. maxe mc

    March 07, 2020 at 9:55 am

    This is great. Very rich. I think I will try it in a square pan and cut smaller.

    Reply
  13. Erin

    February 20, 2020 at 2:02 pm

    I want to drizzle chocolate over this so I’m thinking of leaving out the lemon zest and extract. That shouldn’t change the recipe should it?

    Reply
    • Lisa MarcAurele

      February 21, 2020 at 10:27 am

      Leaving out the lemon flavors would be fine, especially if you want to top it with chocolate.

      Reply
  14. Murielle

    February 05, 2020 at 5:33 pm

    5 stars
    this is my favourite keto dessert, easy to make
    I keep it in my refrigerator and it’s as good the next day

    Reply
  15. Aly

    January 12, 2020 at 3:33 pm

    5 stars
    Amazing!!! My husband and I are on the Keto diet. We needed a really good pud, this really fits the bill. Moist amazing taste we had it with a little cream ❤️

    Reply
  16. Angela

    December 16, 2019 at 7:07 pm

    5 stars
    It is so delicious! Non-LC friends liked it too. This one is a keeper!

    Reply
  17. Dawn

    October 12, 2019 at 9:01 pm

    This recipe is AMAZING!! I used 3 eggs, but next time I will definitely cut the sugar back a little. I added some whip cream and it was a huge hit!!! My husband said it’s the best keto desert I’ve made thus far.

    Reply
  18. Pauline Pramis

    September 14, 2019 at 11:54 am

    5 stars
    This pie is fabulous. I have made two within a week. My husband and I love it. Definitely a keeper. After reading previous reviews I did add a 3rd egg and lowered the sweetner amount by about 1/4 of a cup. Perfect sweetness for us. Yum!

    Reply
  19. Lynn

    September 10, 2019 at 2:56 pm

    Thank u for sharing this recipe I'm going to try to make it it looks yummy

    Reply
  20. Geoff Shockledge

    August 15, 2019 at 12:06 pm

    Can I get coconut flour here in Corsta Blanca Spain

    Reply
    • Lisa MarcAurele

      August 15, 2019 at 4:51 pm

      I'm not sure, but it has been becoming available worldwide.

      Reply
  21. Kim

    August 10, 2019 at 11:14 pm

    Ooh cannot wait to try it...I am thinking of doing 2 thin ones and adding a layer of gluten free dairy free lemon curd for increased decadence...

    Reply
  22. Cher

    July 20, 2019 at 2:33 am

    Being single this makes a lot for me. Do u think I could halve it and bake in 6” pan?

    Reply
    • Lisa MarcAurele

      July 20, 2019 at 6:19 am

      You can definitely have the recipe and bake in a smaller pan. The baking time will just need to be adjusted as it should bake faster.

      Reply
      • Angela

        December 16, 2019 at 7:08 pm

        Yes, I made a smaller amount because I didn’t have enough of certain ingredients. Turned out perfect, no it’s with texture or taste.

  23. patricia

    June 03, 2019 at 6:02 pm

    What can I use to substitute coconut milk?

    Reply
    • Lisa MarcAurele

      June 04, 2019 at 7:16 am

      Almond milk or heavy cream diluted with a little water can be used.

      Reply
  24. Michelle

    May 31, 2019 at 10:45 am

    Could I use lemon essential oil in place of the lemon extract? If so, do you know how much I would need?

    Reply
    • Lisa MarcAurele

      May 31, 2019 at 1:40 pm

      Usually only a drop or two is enough, but it would depend on your own taste preference.

      Reply
    • Angela

      December 16, 2019 at 7:10 pm

      I did not have any lemon extract, so I just went heavy on the lemon zest. The taste was superb!

      Reply
  25. Timothy Stow

    May 17, 2019 at 9:35 am

    Tried this recipe but added an extra egg and 1 tsp of coconut extra in the mix. Then when the pie was fully cooled, I added some toasted coconut as a topping. Turned out delicious. Thanks

    Reply
    • Lisa MarcAurele

      May 17, 2019 at 1:53 pm

      Thanks for sharing your version! The extra eggs should have helped with firmness and extra coconut is always a good thing to me.

      Reply
  26. Sue

    April 20, 2019 at 5:22 pm

    5 stars
    Excellent recipe - I used Lakanto Monkfruit sweetener instead and it was wayyyy too sweet, so I'm making another one right away (it's for Easter dinner tomorrow) and cutting the sweetener back to about 1/2 the recommended amount.

    The pie is delicious but my tastebuds freaked out with all that sweetness after not eating sugar for so long.

    Reply
    • Lisa MarcAurele

      April 21, 2019 at 9:46 am

      Sweetness is tough as it differs from person to person. But I like to be safe and start with half then slowly add more if needed after tasting. I'll make a note on this recipe.

      Reply
  27. Cheryl H

    February 02, 2019 at 11:19 pm

    5 stars
    Completely fantastic!!!

    Reply
  28. Sharon

    December 21, 2018 at 7:59 am

    4 stars
    What are the best low carb sugars? I used a carob sweetner so the pie turned out brown. I would like to use a sweetner that the pie will look lemony. Im mostly on paleo/whole30

    Reply
    • Lisa MarcAurele

      December 21, 2018 at 8:11 am

      I like to use either stevia or monk fruit or a combination of both. Stevia is paleo friendly and I believe monk fruit is too. However, it can be difficult to use both since they are very concentrated that's why you often find them mixed with the sugar alcohol erythritol.

      Reply
      • Melisse

        July 07, 2019 at 4:09 pm

        If I use stevia what would the measurement be?

      • Lisa MarcAurele

        July 07, 2019 at 8:02 pm

        You can use the link in the recipe card for the sweetener conversion chart and calculator.

  29. Teresa

    September 03, 2018 at 10:39 pm

    5 stars
    This was yummy! I love coconut. This reminded me of a scone! I used an extra egg yolk and less sweetener, 1/2 cup. I was worried it would be too sweet since I’ve been off “sugar” for 8 months. Can’t wait to have a slice with coffee in the morning.

    Reply
    • Lisa

      September 04, 2018 at 5:55 am

      It's really hard to get a sweetener amount for all. I typically use half or less of what's in the recipe. The longer you are away from real sugar, the less sweet you like treats.

      Reply
  30. Tina

    August 01, 2018 at 3:18 am

    4 stars
    I just made this tonight and it's delicious! I can't wait until tomorrow to have another slice. I should have whipped up some coconut milk whipped cream or something to top it with, but instead I just stuffed it in my face.

    It is very crumbly, though. Moist! But crumbly. I wonder if adding an egg would make it more gooey and custardy...

    Reply
    • Lisa

      August 01, 2018 at 12:39 pm

      An extra egg yolk or egg might help.

      Reply
  31. Christy

    July 21, 2018 at 11:56 am

    If I have to use Swerve, should it be the same amount and do you think it would be do better with granulated or confection sugar?

    Reply
    • Lisa

      July 22, 2018 at 3:44 pm

      Swerve or any one-for-one sweetener can be used in the same amount.

      Reply
  32. Maggie

    June 27, 2018 at 9:51 pm

    5 stars
    Oh my gosh! This was crazy easy and taste DELISH! Perfect recipe and bakes beautifully! My husband loves it too!

    Reply
    • Lisa

      June 28, 2018 at 6:55 am

      Thanks for writing in Maggie and letting us know how it worked out. So glad you both enjoyed the pie!

      Reply
      • Ruby Miller

        October 06, 2018 at 8:52 am

        5 stars
        I also made this for the 1st time yesterday, my husband couldn't get enough of it, so I have just make it again...in a bread tin....x

      • Lisa

        October 06, 2018 at 6:33 pm

        Interesting to put this in a bread tin. Thanks for sharing!

  33. jane

    June 12, 2018 at 9:12 pm

    5 stars
    It's a keeper! Everyone loved it. Because there' s no such thing as too much lemon I topped it with some homemade keto lemon curd, fresh blueberries and a sprinkle of mint.

    Reply
    • Lisa

      June 13, 2018 at 11:30 am

      Oh yeah! The more lemon the better!

      Reply
      • Jane

        September 10, 2018 at 8:26 pm

        5 stars
        Love this recipe! Making it again this week for my birthday. Happy birthday to me!

      • Lisa

        September 11, 2018 at 11:23 am

        Happy Birthday! Enjoy!

  34. Deborah

    June 06, 2018 at 2:56 pm

    Can I use sweetened coconut not worried about calories??

    Reply
    • Lisa

      June 07, 2018 at 6:02 am

      If you don't care about the added carbs and sweet taste, sure.

      Reply
  35. Amy

    May 11, 2018 at 7:47 pm

    The mixture was really thick after I added the coconut. Is it supposed to be like that? I used dehydrated coconut because I couldn’t find any other unsweetened coconut. It’s in the oven now so hopefully it works. My husband is waiting for it!

    Reply
    • Lisa

      May 11, 2018 at 11:24 pm

      It is dehydrated unsweetened coconut that was used.

      Reply
  36. Amberley

    May 07, 2018 at 1:45 pm

    Is it 4oz of coconut measured by volume of 4 oz in weight for the coconut?

    Reply
    • Lisa

      May 07, 2018 at 2:51 pm

      It's weight.

      Reply
  37. Julia Mueller

    May 02, 2018 at 12:27 pm

    This looks absolutely fabulous...'nuff said! I've been craving sweets like crazy and have been trying to be more cognizant of my sugar intake, so this looks perfect!

    Reply
  38. Roberta

    May 01, 2018 at 8:51 pm

    I'm a bit confused: you wrote about LDL sayng that coconut rises it, but I had always found that coconut doesn't contain colesterol (it contains satured fats, I know, but they're good for us, and also cocoa butter contains satured fat but I'm sure no colosterol ...) could you explain this with a short note please?

    Reply
    • Lisa

      May 02, 2018 at 11:34 am

      You can read more about it on this article at Dr. Hyman where he states the following:

      "Studies show saturated fat raises LDL (your so-called “bad” cholesterol) but it improves the quality of the LDL and increases its size making it less likely to promote heart disease. It also raises HDL (“good” cholesterol). On the other hand, sugar lowers HDL. Ultimately, the ratio of total to LDL cholesterol and particle number and size are a far bigger predictor of heart attacks than LDL itself.

      That brings us back to coconut oil, which can contain up to 90 percent saturated fat. Interestingly, countries with the highest intakes of coconut oil have the lowest rates of heart disease."

      Reply
  39. Bettie

    May 01, 2018 at 7:25 pm

    Thank you for actually putting canned coconut milk...It gets very confusing between canned and boxed. Is this recipe did you use a can of coconut milk that has NOT been refrigerated to separate?

    Reply
    • Lisa

      May 02, 2018 at 11:35 am

      It's so cold here in Connecticut that canned coconut milk is always separated. I like to warm the can/container in warm water and mix it together before using.

      Reply
  40. rita reynolds

    May 01, 2018 at 10:33 am

    how many slices per pie or size of slice

    Reply
    • Lisa

      May 01, 2018 at 11:55 am

      It's at the top of the recipe (8 people = 8 slices).

      Reply
  41. Michele

    May 01, 2018 at 9:53 am

    Does the coconut milk act as a flavor enhancer and thickener? Would almond milk work as well in this recipe?

    Reply
    • Lisa

      May 01, 2018 at 11:55 am

      Almond milk should work, but canned coconut milk is thicker and has more fat. You may need to add a thickener with almond milk.

      Reply
  42. Linette Arnold

    May 01, 2018 at 9:18 am

    May I use fresh lemon juice in place of extract? How much would you recommend. Aaaaah, coconut and lemon are my two favorite flavors!

    Reply
    • Lisa

      May 01, 2018 at 11:56 am

      You won't get the same flavor with lemon juice so if you don't mind that, you can add some. However, it will add more liquid.

      Reply
  43. Gloria Moore

    May 01, 2018 at 7:57 am

    Pie looks good can't wait to try.

    Reply
  44. Samantha Smith

    May 01, 2018 at 4:23 am

    5 stars
    The recipe looks yum, will try it tomorrow. Btw, nice and detailed blog on natural low carb foods. 😀

    Reply
  45. Keith

    April 30, 2018 at 9:01 pm

    Hi is there an error on sweetner amount.
    I did this and it’s delicious but my carbs are at 20+ per slice due to the 3/4 cup of monk fruit?

    Reply
    • Lisa

      May 01, 2018 at 8:53 am

      The erythritol in the sweetener is not counted as it does not impact.

      Reply
  46. Debbie Villa

    April 30, 2018 at 5:37 pm

    I dont eat eggs! What can I use in in place of the??

    Reply
    • Lisa

      May 01, 2018 at 8:54 am

      You'll need a thickening agent like glucomannan or xanthan gum

      Reply
4.68 from 37 votes (21 ratings without comment)

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