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.
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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.
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.
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.
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....
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.
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Recipe
Easy Lemon Coconut Custard Pie with Coconut Milk
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
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
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
Additional Info
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.
Peachy
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.
Tammy
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?
Mini
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!
Barb Chamberlain
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.
Melissa
How many your serving slices per pie? 8?
Lisa MarcAurele
Yes. I got 8 serving slices for the pie.
Martha
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?
Lisa MarcAurele
Splenda is fine to use. I just prefer the natural based sweeteners.
Cherrie
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
Lisa MarcAurele
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.
Kay
Curious. I didn’t see how many servings this makes. As far as the nutritional counts. Thank you
Lisa MarcAurele
It's at the top of the recipe card, 8 servings.
Sister Kaite
Hi there...Can I make this with honey or maple syrup? We have quit sugar because of a cancer diet.
Lisa MarcAurele
You can use honey or maple syrup if you aren't following a low-carb eating plan.
Sophia
Amazing and tasty coconut pie!
Jodi R DeAtley
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!!!!!
maxe mc
This is great. Very rich. I think I will try it in a square pan and cut smaller.
Erin
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?
Lisa MarcAurele
Leaving out the lemon flavors would be fine, especially if you want to top it with chocolate.
Murielle
this is my favourite keto dessert, easy to make
I keep it in my refrigerator and it’s as good the next day
Aly
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 ❤️
Angela
It is so delicious! Non-LC friends liked it too. This one is a keeper!
Dawn
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.
Pauline Pramis
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!
Lynn
Thank u for sharing this recipe I'm going to try to make it it looks yummy
Geoff Shockledge
Can I get coconut flour here in Corsta Blanca Spain
Lisa MarcAurele
I'm not sure, but it has been becoming available worldwide.
Kim
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...
Cher
Being single this makes a lot for me. Do u think I could halve it and bake in 6” pan?
Lisa MarcAurele
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.
Angela
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.
patricia
What can I use to substitute coconut milk?
Lisa MarcAurele
Almond milk or heavy cream diluted with a little water can be used.
Michelle
Could I use lemon essential oil in place of the lemon extract? If so, do you know how much I would need?
Lisa MarcAurele
Usually only a drop or two is enough, but it would depend on your own taste preference.
Angela
I did not have any lemon extract, so I just went heavy on the lemon zest. The taste was superb!
Timothy Stow
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
Lisa MarcAurele
Thanks for sharing your version! The extra eggs should have helped with firmness and extra coconut is always a good thing to me.
Sue
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.
Lisa MarcAurele
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.
Cheryl H
Completely fantastic!!!
Sharon
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
Lisa MarcAurele
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.
Melisse
If I use stevia what would the measurement be?
Lisa MarcAurele
You can use the link in the recipe card for the sweetener conversion chart and calculator.
Teresa
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.
Lisa
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.
Tina
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...
Lisa
An extra egg yolk or egg might help.
Christy
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?
Lisa
Swerve or any one-for-one sweetener can be used in the same amount.
Maggie
Oh my gosh! This was crazy easy and taste DELISH! Perfect recipe and bakes beautifully! My husband loves it too!
Lisa
Thanks for writing in Maggie and letting us know how it worked out. So glad you both enjoyed the pie!
Ruby Miller
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
Interesting to put this in a bread tin. Thanks for sharing!
jane
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.
Lisa
Oh yeah! The more lemon the better!
Jane
Love this recipe! Making it again this week for my birthday. Happy birthday to me!
Lisa
Happy Birthday! Enjoy!
Deborah
Can I use sweetened coconut not worried about calories??
Lisa
If you don't care about the added carbs and sweet taste, sure.
Amy
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!
Lisa
It is dehydrated unsweetened coconut that was used.
Amberley
Is it 4oz of coconut measured by volume of 4 oz in weight for the coconut?
Lisa
It's weight.
Julia Mueller
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!
Roberta
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?
Lisa
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."
Bettie
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?
Lisa
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.
rita reynolds
how many slices per pie or size of slice
Lisa
It's at the top of the recipe (8 people = 8 slices).
Michele
Does the coconut milk act as a flavor enhancer and thickener? Would almond milk work as well in this recipe?
Lisa
Almond milk should work, but canned coconut milk is thicker and has more fat. You may need to add a thickener with almond milk.
Linette Arnold
May I use fresh lemon juice in place of extract? How much would you recommend. Aaaaah, coconut and lemon are my two favorite flavors!
Lisa
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.
Gloria Moore
Pie looks good can't wait to try.
Samantha Smith
The recipe looks yum, will try it tomorrow. Btw, nice and detailed blog on natural low carb foods. 😀
Keith
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?
Lisa
The erythritol in the sweetener is not counted as it does not impact.
Debbie Villa
I dont eat eggs! What can I use in in place of the??
Lisa
You'll need a thickening agent like glucomannan or xanthan gum