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A low carb pie perfect to serve on holidays. This sugar free coconut cream pie recipe has a light and flaky gluten free crust with a smooth creamy filling.
I was in search of an amazing sugar free coconut cream pie recipe good enough to share with the non-low carbers at our next family holiday gathering. After experimenting with a couple different recipes, I believe this is the one!
The gluten free pie crust is light and flaky. The filling is smooth and creamy. And, the whipped cream topping is sweetened just right and stays fluffy.
I was so excited to get this low carb coconut cream pie recipe just right. If you like coconut as much as I do, you are really going to love this rich and creamy dessert made completely from scratch.
It always bothers me when people call things homemade, but then use ingredients like instant pudding and cool whip. Why use ingredients that are loaded with chemicals when it isn’t much harder to use real ingredients like coconut milk and heavy cream.
To sweeten this pie, I used Lakanto monk fruit sweetener which is a 100% natural sugar alternative that measures one for one replacing sugar so it’s simple to convert your recipes to sugar free with the right amount of sweetness.
In the past, I’ve always used my own blend of stevia and erythritol, but I found that Lakanto with monk fruit produces much better results. This is especially true in recipes that need the bulk that sugar provides.
I’m in love with this new sweetener and highly recommend it, especially for those who like erythritol blends.
Of all the low carb bulk sweeteners I’ve tried, Lakanto is definitely my favorite and always results in sweets that taste like they were made with regular sugar.
This sugar free coconut cream pie is one of those recipes that will have other’s saying, “I can’t believe it’s low carb.”
The crust for this pie is based on the one I used for my key lime pie recipe. I added unsweetened coconut to this crust which not only enhanced the coconut flavor, but resulted in a very light and flaky pie crust.
The gluten free pie crust dough is rolled out between two sheets of parchment paper. Once rolled, it does need to be carefully inverted into your pie pan and can crack. However, it’s easy to press any cracks back together once in the pie pan.
I had a few crack and thin spots in the crust after transferring the rolled dough into the pie pan, but I had no problem fixing them pressing the cracks together and using excess dough cut off the edges to fill in thin areas.
To make sure no bubbles formed in the crust while baking, I poked holes throughout the crust using the tines of a fork. The crust is done after baking for 10 minutes or when the edges begin to brown.
I wanted to dress up the pie with toasted coconut sprinkled on the whipped cream topping so I toasted about ½ cup of unsweetened shredded coconut in the oven. Coconut can burn easily so I kept my eye on it and took it out of the oven when it just began to brown.
I used my banana pudding recipe as a base for making the coconut custard filling. Rather than flavor the pudding with a coconut extract, I replaced the heavy cream and water with full fat canned coconut milk. I also used a granular sweetener blend instead of making my own blend of stevia and erythritol.
Once set, the coconut pudding is blended with softened cream cheese and whipped cream which results in a richer and creamier filling. Just the filling itself almost completely fills the pie crust, but that’s okay. The more the better, right?
The pie is topped off with sweetened whipped cream that has been stabilized with gelatin. No need to smooth it out pretty because toasted coconut will be sprinkled on top of the cream.
This is a loaded pie so it could easily serve 12-16 people by keeping the slices thin. If you are like me, and like to eat pie for breakfast, you may want a larger slice which results in 12 servings. Hey, why not eat this yummy pie for breakfast? It’s loaded with healthy coconut and full of fat.
I enjoyed this sugar free coconut cream pie so much that I’m ready to develop a low carb banana cream pie made in a similar manner. Although bananas are high in sugar and carbs, I may be able to get away with using only one banana sliced throughout the pie and still keep carbs low.
Sugar Free Low Carb Coconut Cream Pie Recipe
If you end up trying this low carb pie recipe, I’d love to know how it turned out for you. It’s a recipe that you will want to make more than once and share with your friends and family.
Want another great recipe? Check out my dairy-free keto chocolate pie!
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Sugar Free Coconut Cream Pie
Recipe Video (Click on Image to Play)
Ingredients
Crust
- ¼ cup butter melted
- ½ cup almond flour
- 2 eggs
- ¼ cup low carb sugar substitute
- ¼ teaspoon salt
- ½ cup coconut flour sifted
- ⅓ cup shredded unsweetened coconut
Filling
- 13 ounces canned coconut milk
- 3 egg yolks
- ½ cup low carb sugar substitute
- 1 teaspoon xanthan gum
- 1 teaspoon vanilla extract
- ½ cup shredded unsweetened coconut to toast
- 1 teaspoon grass-fed gelatin
- 2 tablespoons water
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 3 tablespoons low carb sugar substitute
- 12 ounces cream cheese softened
Instructions
Crust
- Melt butter in large bowl.
- Add almond flour, eggs, sweetener, and salt to butter mix well.
- Stir in coconut flour and shredded coconut until a dough forms.
- Roll out dough between parchment or wax paper.
- Take top sheet of paper off dough and invert into a pie pan.
- Press to fix any cracked areas of crust and flute edges.
- Using a fork, poke small holes throughout the crust.
- Bake crust at 400°F for 10 minutes. Allow crust to cool.
Filling
- Heat coconut milk until hot, but not boiling. Meanwhile, beat egg yolks in a small bowl with a fork until well blended.
- When coconut milk is hot, slowly add about 4 tablespoons to egg yolks, stirring quickly with a fork after each small addition.
- Pour yolk mixture slowly into hot coconut milk.
- Reduce heat to low, then gently sprinkle and whisk in sweetener and xanthan gum.
- Cook for 3-4 minutes or until thickened, then remove from heat.
- Stir in vanilla extract.
- Spoon into medium bowl and cover with plastic wrap directly on so skin won’t form. Place filling in refrigerator to chill at least 4 hours.
- Spread coconut on a baking sheet and toast in 375°F oven just until golden (about 3-5 minutes). Remove and allow to cool on rack.
- Pour one tablespoon water in a small bowl and sprinkle gelatin on top. Once gelatin has softened, stir in 1 tablespoon hot water until all gelatin has dissolved.
- With an electric mixer, whip the heavy cream with the 1 teaspoon vanilla and 3 tablespoons sweetener until soft peaks form. Slowly pour in dissolved gelatin mixture and beat cream until stiff.
- In large bowl, beat cream cheese until light and fluffy. Slowly beat in the chilled coconut pudding, adding a small amount at a time until smooth.
- Fold in about half the whipped cream into the cream cheese pudding mixture until smooth.
- Spread coconut pudding cream mixture into the cooled crust. Top with the remaining whipped cream and sprinkle the toasted coconut on top.
- Chill for at least 4 hours.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
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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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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JIll
Made this pie – my picky husband’s comment was “not bad” which means he loved it! 😉 Had a little trouble with the crust – how do you invert into the pie pan? I tried setting pan on dough to flip but it came apart so I rerolled it and tried to flip the dough on paper – inside only 1 long crack but all of the outside just fell to the counter – Hahahaha. I was able to fix but think would be easier to press into the pan… however the texture and taste is worth the effort, excellent crust! Pie held together nicely and sliced beautifully. I have pictures… Only tweak is i might add coconut extract to the pudding/filling for more coconut flavor next time.
Lisa MarcAurele
I have a small pastry roller that I use after inverting the crust into the pan. But when I can’t find that tool, I just use my fingers to press any cracks back together.
Rebekah
Delicious and satisfying! I used an allulose/ethyritol mix which gave it a great flavor. One suggestion: the brand of coconut milk you use makes a BIG difference. I highly recommend thai kitchen unsweetened milk. It tasted exactly like mango sticky rice! I made a sweetened condensed coconut milk as a topping to give it a boost of coconut flavor. I boiled a can of it for around an hour and added powdered allulose as needed. It really filled out the flavor of the pie!
Next time, I’ll boil down two cans to make condensed coconut milk and use that as my base for the pudding. Thanks for the recipe!
Cindee
If I am dairy free we what I can use in coco pie instead of cream cheese and heavy cream?
Thanks
Lisa MarcAurele
There are some keto-friendly vegan cream cheese products and coconut cream works in place of heavy cream.
Noelle D.
This pie was great! I almost didn’t make it because it looked like too much work, but it was worth every minute! My family loved it as well. Thanks for sharing.
Lori Skinner
Hubby loved it! Had to press the crust into the pie pan but turned out great. Lined the pan the coconut oil first and came out easily. Will definitely make again!!
Deb
This was, without a doubt, the BEST Coconut Cream Pie I’ve ever had! Wow…. it’s not only very pleasing to the eye but the pie is fabulous! Been Keto for over a year & this is the best pie recipe I’ve tried. A real keeper… making another one for my upcoming birthday…can’t wait! Thank you for a flawless recipe!
Dory
This was unbelievable. It’s so good and no one would ever know its low carb. 10 stars!
Deb
Made this for my husbands birthday…. it’s absolutely outstanding! Thank you for a fabulous recipe!
Neva
Hi.
I am super excited about this recipe. In fact I am in the middle of it right now.
I realized that I used an entire can of coconut milk which is 13.66 ounces instead of just 13 ounces! Yikes. My coconut milk/egg yolk/mixture is very runny. Also, I substituted gelatin for xanthan gum because I can’t find xanthan gum. I added more gelatin and it still runny. I am hoping it will thicken in the fridge for the four hours. I don’t know. Can you help me?
Lisa MarcAurele
I find xanthan gum easier to work with than gelatin. With gelatin, you’ll need to be careful not to use too much or it will get too firm and not like pudding. The extra amount of coconut milk shouldn’t be an issue, but using gelatin makes it more difficult to get the right texture.
Susan
I’m not understanding this part of the recipe.
Pour one tablespoon water in a small bowl and sprinkle gelatin on top. Once gelatin has softened, stir in 1 tablespoon hot water until all gelatin has dissolved.
With an electric mixer, whip the heavy cream with the 1 teaspoon vanilla and 3 tablespoons sweetener until soft peaks form. Slowly pour in dissolved gelatin mixture and beat cream until stiff. I’ve never used gelatin like this and can’t figure out how it helps. Does it do what cream of tartar
does in forming stiff peaks? Thank you and I love your recipes so much!!
Lisa MarcAurele
It’s done to bloom the gelatin so it won’t clump up when added to the cream mixture. So it’s softened and dissolved in water first.