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Sugar Free Coconut Cream Pie – Gluten Free

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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.

sugar free low carb coconut cream pie recipe

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.

low carb coconut almond flour pie crust dough

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.

low carb coconut almond flour pie crust rolled

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.

keto low carb coconut almond flour pie crust

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.

low carb coconut flour pie crust

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.

unsweetened shredded coconut

I wanted to dress up the pie with toasted coconut sprinkled on the whipped cream topping so I toasted about 1/2 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.

toasted coconut

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 Natvia instead of making my own blend of stevia and erythritol.

sugar free low carb coconut cream pie filling

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?

sugar free low carb coconut cream pie top

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.

keto low carb coconut cream pie recipe

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.

coconut cream pie slice

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.

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.

How to Make a Low Carb Sugar Free Coconut Cream Pie Video

Sugar Free Low Carb Coconut Cream Pie Recipe

sugar free keto low carb coconut cream pie

coconut cream pie slice
4.62 from 31 votes
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Sugar Free Coconut Cream Pie

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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 slices
Calories 444 kcal

Ingredients

Crust

Filling

  • 13 ounces canned coconut milk
  • 3 egg yolks
  • 1/2 cup low carb sweetener
  • 1 teaspoon xanthan gum
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded unsweetened coconut to toast
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons water
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 tablespoons low carb sweetener
  • 12 ounces cream cheese softened

Instructions

Crust

  1. Melt butter in large bowl.
  2. Add almond flour, eggs, Natvia, and salt to butter mix well.
  3. Stir in coconut flour and shredded coconut until a dough forms.
  4. Roll out dough between parchment or wax paper.
  5. Take top sheet of paper off dough and invert into a pie pan.
  6. Press to fix any cracked areas of crust and flute edges.
  7. Using a fork, poke small holes throughout the crust.
  8. Bake crust at 400°F for 10 minutes. Allow crust to cool.

Filling

  1. Heat coconut milk until hot, but not boiling. Meanwhile, beat egg yolks in a small bowl with a fork until well blended.
  2. When coconut milk is hot, slowly add about 4 tablespoons to egg yolks, stirring quickly with a fork after each small addition.
  3. Pour yolk mixture slowly into hot coconut milk.
  4. Reduce heat to low, then gently sprinkle and whisk in Natvia and xanthan gum.
  5. Cook for 3-4 minutes or until thickened, then remove from heat.
  6. Stir in vanilla extract.
  7. 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.
  8. 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.
  9. 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.
  10. With an electric mixer, whip the heavy cream with the 1 teaspoon vanilla and 3 tablespoons Natvia until soft peaks form. Slowly pour in dissolved gelatin mixture and beat cream until stiff.
  11. 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.
  12. Fold in about half the whipped cream into the cream cheese pudding mixture until smooth.
  13. Spread coconut pudding cream mixture into the cooled crust. Top with the remaining whipped cream and sprinkle the toasted coconut on top.
  14. Chill for at least 4 hours.

Recipe Notes

12 slices

Nutrition per slice: 444 calories, 43.2g fat, 222 mg sodium, 17.1g total carbs (with erythritol), 3.3g fiber, 8.6g erythritol, 5.2 net effective carbs, 6.8g protein

Nutrition Facts
Sugar Free Coconut Cream Pie
Amount Per Serving (1 g)
Calories 444 Calories from Fat 389
% Daily Value*
Total Fat 43.2g 66%
Sodium 222mg 9%
Total Carbohydrates 8.5g 3%
Dietary Fiber 3.3g 13%
Protein 6.8g 14%
* Percent Daily Values are based on a 2000 calorie diet.

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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. | LowCarbYum.com

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Comments

  1. Ok so the pie tasted better than expected, will make again. I followed the directions exactly. For whatever reason I could not get my whipping cream to stiffen. I whipped half the night trying but it only thickened a little. So I just used half of it to mix in with the filling and ditched the other half. I just thought it was way too thin to try to put on top. I too had already started the recipe when I realized it was going to take hours so that was a problem at night, so that should be the first thing you see in the recipe to let you know, a warning. I think I will add coconut flavoring as well as some actual coconut in the filling. If it wasn’t so late I would have just whipped up some meringue.

    Reply

  2. recipe is great. The Prep time is misleading as I didn’t read full recipe and was half way through making it when realized I needed 8 hours of chill time and it wouldn’t be ready in time. My fault for not reading the whole thing through before hand.

    Reply

  3. Hi there! Do you think it would be a nice, crunchy addition to add some coconut into the pie also? This absolutely look amazing! 🙂 TY truly for all of your efforts. -Making this for my hubby for sure! 🙂

    Reply

  4. I’m a very beginner cook. It’s hard to cook with low-carb replacements when you don’t know how to do basic cooking.

    But this looks like a great recipe. Any kind of cream pie is a favorite – banana, chocolate and especially coconut, so THANKS for this.

    2 questions:

    1) You mention that Xanthan Gum is a thickener. I have that, but not gelatin. So can xanthan be used instead of the gelatin to stabilize the cream?

    2) Also, how hot is that coconut milk supposed to get to? Just before any bubbles appear? Is the semi-raw egg a food safety concern, or does the hot milk “cook” it enough to remove food-borne pathogens?

    thanks again for the recipe, and sorry for the beginner questions.

    Reply

    • I’ve never used xanthan gum as a stabilizer in whipped cream. It may work as it has some similar properties. It’s just a way to prevent the whipped cream from going flat. You want the coconut milk to be a little under the boiling point. And, it is hot enough to kill any bacteria.

      Reply

    • I didn’t watch the video, so this may have been discussed there. But I learned, do NOT mix gelatin until ready to add to whipping cream! Rookie mistake, my cream took awhile and my gelatin solidified causing big chunks since I fooloshly added thinking it would dissolve! I had to pick out chunks.

      Reply

      • The gelatin should be sprinkled over water to soften then hot water added to completely dissolve. The liquid is then streamed in while beating. If done properly, there will be no gelatin chunks. Never add a gelatin water mix that has solidified! It should always be in liquid form.

        Reply

      • I’ve made this twice now. First time I made the same mistake with the gelatin, but 2nd time I whipped the cream first and it came out beautifully.

        It doesn’t quite have the same “coconutty” flavor as “grandma’s”, but it’s pretty close. Any suggestions on how to get more coconut flavor? I used coconut extract instead of vanilla already. Would coconut cream mixed with coconut milk give it a stronger coconut taste?

        Also, can you compare Truvia with the Lakanto you mentioned? Natvia isn’t easy for me to get either, and I’ve never seen Lakanto, but Truvia is in the local grocers. Just curious how that would perform in the recipe (I think it’s a 3/8 ratio to sugar).

        And one final question, you mention a banana cream pie in the write up. Did you have a recipe for that (and/or a chocolate cream pie) (?)

        Again, thanks SO much for this recipe. It really helps break the low-carb monotony..

        Reply

        • Truvia should be fine as long as you convert the amount as needed. To increase the coconut flavor, you could try using a coconut flavored stevia extract for some or all of the sweetener and or use coconut milk. A little more coconut extract should help too, if needed.

          Reply

  5. Thank you so much for this recipe! I made it for a dinner party I was hosting for some fellow Keto-friends and it was a hit! My guests even went in for seconds!

    The only changes I made to the recipe was to use a can of coconut cream in the filling instead of coconut milk (the filling came out extra rich and creamy and delicious!). I also added about a cup of the unsweetened shredded coconut to the filling for texture.

    The crust I made as written and it was perfect. Buttery, flaky and delicious! I’m glad I read the comments beforehand about allowing time for cooling, as I made the pudding a day in advance and finished the rest a day later. Anyway, this recipe is a keeper! Thanks for sharing!

    Reply

  6. Hello! I’m so excited to try this pie for Christmas in a few days. I am kind of new to sugar-free, keto cooking and only have Swerve on hand. I’ve read some of the above comments about using Swerve so I know I can use it the same as Natvia but I wanted to ask, I have both granulated and confectioners Swerve. Do you have a recommendation of which I should use or if I should use different kinds in the crust, filling and whipped cream?

    Reply

    • I’d use the regular Swerve unless you only have the powdered. Swerve is very fine so you really only need to use the confectioners for things like frosting and fudge.

      Reply

  7. This recipe is great! The crust is wonderful and the creaminess of the filling is very nice. Loved it! And so did my husband.

    Reply

  10. Just made this for Thanksgiving. It looks amazing and there were only 2 slices left, at the end of the dinner. I used Swerve instead of Natvia and ended up adding 1/4c more than the recipe called for to give it a bit more sweetness. I also ended up with a high filling to whipped cream ratio by folding in 1/2 the whipped cream. Compensated for this by making another batch of whipped cream and making certain there was a substantial bit of it on the pie. I’ll do the same changes next time, and might even get some coconut extract to kick up the flavor a tiny bit. This worked out really well and both kids and grownups polished off their plates. I will definitely be making this again…thank you!

    Reply

  12. I’m not one to write a review nilly-willy but this was one of the most scrumptious dessert I’ve ever made- certainly the best keto dessert ever made. The pie crust is an absolute keeper- it was tough to get into the dish without cracking but it was easy to seam it back together.
    My advice is to start with the filling to get a jump on the fridge time and then make the crust. I didn’t cool the entire 4 hours either; once it was cool to touch so maybe after 2 1/2 hours I was ready to finish the filling. I did however let it set for the entire 4 hours once it was assembled. The steps themselves were rather easy and quick, it’s just the cooling time that makes this an all afternoon baking event but it’s definitely well worth the wait.

    Reply

  14. I made this today — Oh, my, this is delicious! I just tried a sliver tonight (will let it chill overnight to get it colder – might even freeze some of it). The crust came out really good (tho not quite a pretty as yours when I got it in the pie plate). I will definitely make this again, even though it was bit time consuming overall, but I just semi-retired and am hoping to make up a lot of things to freeze so I can “grab and go” when needed. I figure I’ll have time to get more dishes made up now :-).

    Reply

  15. I had trouble with the crust. It stuck to the parchment paper and ultimately I had to scrape it off and throw it in the pie pan. I then just pressed it in the pie pan. It still came out delicious. Any idea how I can make it less sticky next time???

    Reply

    • You could try using plastic wrap next time instead of parchment paper. It will sometimes crack for me when transferring into the pan so I just press it back together.

      Reply

  16. I’m so excited to make this! I know this is an old post, but I’m just finding it. I have a very intense case of candida that has left me almost bald and with all sorts of nasty symptoms and my aunt is a 3x cancer survivor. We are sugar police definitely. I want to make this for our labor day celebration. While this is a MUCH better alternative and looks so lovely, there is still sugar in this.
    Coconut milk, coconut flour, cream cheese, and shredded coconut all have sugar. I know how to translate “sugar free” recipes, but for those that are maybe just beginning that journey or fall on the diabetic scale, perhaps editing the title to “no added sugar” or putting a disclaimer in there would be an idea. When I scrolled to the nutritional facts, I didn’t even see a slot for sugar content.

    Reply

    • I do agree that no sugar added is a better term, however there is a reason why “sugar free” is in the title and it has to do with how people search for this kind of recipe.

      Reply

  17. Made the crust with just coconut flour. Also made the filling without the heavy cream. I didn’t have the heavy cream so I used coconut milk instead.
    The pie is fantastic!!!!
    Next time I am thinking of using Coco powder in the filling. 🙂

    Reply

  18. This is coconut heaven!! The texture and flavour are awesome. I do wish the overall time in your summary accounted for the two four hour cooling periods before I got started–I was unable to serve it the night I made it…but it won’t stop me making it again! Couple of questions:

    1. My crust is more chewy than flaky–which I like–I’m just wondering if that’s normal.
    2. How long do you think this will keep in the fridge? Just trying to work out how far in advance I can make it?
    Thanks–chicken crust pizza is up next! 🙂

    Reply

    • Sorry about the time. I usually don’t add refrigeration into the prep. The bottom of the crust may get a bit chewy after the filling is added, but the top should be crisp and flaky. It should keep in the fridge for a week.

      Reply

      • Dear Lisa my crust was to soupy to roll so I put it in the pie dish and spread it out with a spatula ,it baked ok the crust is only covering the bottom of the pie pan? Everything else turned out great!

        Reply

  19. I had trouble getting the whipped cream mixture to set. It was certainly tasty but it stayed kind of runny so I used it line a drizzle and then added the toasted coconut. I used a powdered, unflavored gelatin. After the fact, I’m wondering if I should have a different unflavored gelatin product? This was the first time I had ever used gelatin in a recipe so I just got the first thing I saw at the grocery store.

    Reply

    • You have to whip the cream very stiff and drizzle the dissolved gelatin in as it’s mixing. That’s the method that works for me. But, some gelatin is better than others so amount needed may vary.

      Reply

  20. My plan was to make this pie for Thanksgiving dinner, but unfortunately I did not allow enough time to make it. 35 minutes total time is a little misleading, since you have to cool it for a total of 8 hours. So I ended up finishing the next day.

    I must say this crust is the best low carb crust I have ever made for any recipe. And the texture of the filling is awesome. I agree with several others that the coconut flavor wasn’t strong enough for us coconut lovers (even though I used high quality coconut milk), so next time I will add shredded coconut to the pudding mixture and a little coconut extract. Also, I think I waited too long after mixing my gelatin to add it to the whipped cream, since I had little bits of gelatin throughout. But overall, this is a great pie! Thank you for the recipe 😋

    Reply

  21. Oh my!! This is amazing I made it yesterday and tried it out today. You wouldn’t know it’s low carb :). Used xylitol and liquid stevia because that’s what I had on hand. Will be brining this tomorrow for thanksgiving. Thanks.

    Reply

    • Is the pudding filling going to stiff up more in the fridge? It still seems a bit too runny to add into the pie crust. I already folded in the whipped cream mixture. Hoping for it to firm.

      Reply

      • If it’s really thin, you may want to stir in some dissolved gelatin. I’ve found that some gelatin (like grass fed) isn’t as potent as the ones in the packets.

        Reply

        • Grass fed gelatin???? Is it an animal or a….?….What? Lol!
          Also….Lisa, I wanted to ask….you created this recipe for low-carb family member’s if I remember right.? I had the best sugar free coconut cream pie’s I ever tasted at a casino buffett in Vegas. However, I have not tried yours yet. I did follow Dr. Adkins,think I got every book he put out.

          Point being.. I’m trying to learn to be a good cook(chef,if you will.Lol!). Adkins,as well as the Vegas casino appearently used sugar alcohol instead of sugar. My ??? to you is you mentioned euritol. Is that a sugar alcohol? I’m not too keen on that or sugar alcohol(s). As far as I know….the average consumer dosen’t even have access to purchase them. Unless,I just need some schoolin’ here.? Can you tell me???

          Thanks,
          Troy

          Reply

          • Hi Troy! Erythritol is a sugar alcohol, but it acts differently than most. It pretty much gets excreted unchanged through urine so you don’t experience the laxative effect nor do you see any impact on blood sugar levels. It’s the only sugar alcohol I use. The others cause too many side effects. And most sugar free desserts served in restaurants use sucralose which is the artificial sweetener in Splenda.

  22. Hi – I made a pair of these yesterday and am very happy with the recipe and am looking forward to trying it again. There is no hint of aftertaste from the sugar substitutes so this is a pie that everyone can enjoy, not just low-carbers. I enjoyed the subtle flavor and sweetness; however, my wife and son, who are not low-carbing, thought it wasn’t sweet enough and the coconut flavor wasn’t strong enough (but they still went back for seconds… 🙂 I think I agree with them but suspect it has more to do with the my implementation rather than the recipe itself. I used a chain-store-brand coconut milk that didn’t really smell all that coconutty and will try to find a higher quality brand next time. Also, I used coconut flake which had been in the freezer for 6 months and may have lost some of its flavor. For the sweetener, I used an erythritol-stevia blend (from Natural Mate) which usually works fine for me. Next time I will pay more attention to the flavor of the uncooked filling adding more sweetener if not sweet enough and a bit of coconut extract or shredded coconut if not coconutty enough. For yesterday’s pies, I sprinkled a tsp or so of powdered Swerve over the top to boost the sweetness a bit. I plan to try freezing the second one for four days until Thanksgiving – we’ll see how well that goes. There doesn’t seem to be a consensus on-line as to whether or not these pies can be frozen and thawed successfully – one way to know for sure…

    Thanks!

    Reply

      • I am happy to report no loss of quality when freezing and defrosting this pie!
        I baked it on Friday and froze it on Saturday after wrapping with plastic wrap. Wednesday morning before work, I unwrapped it and put it back in the fridge so that it could thaw slowly overnight. It was a big hit Thanksgiving Thursday! People couldn’t believe that I baked it – I’m more known for my building of things rather than baking but baking is building!

        Reply

  23. So I made this pie yesterday. So beautiful I almost didn’t want to eat it. It was good. I just felt that all the cream cheese kind of overpowered the pudding. But still good.

    Reply

  24. Made this 2 days ago and just had to let you know I am having 3 days worth of coconutty fun! Very filling too, so just a little satisfies. So awesome. Thank you!

    Reply

  26. Hi Lisa, I bought everything to make this beautiful pie….well, almost everything, I forgot the gelatin!! Is there a substitute?

    Reply

  27. What is xanthan gum for and where do you get it? Also my son has nut allergies can you just use more coconut flour instead of the almond….if so how much?

    Reply

    • Xanthan gum is a fiber that is used as a thickener in this recipe. You could sub with another low carb thickener. You could try adding a bit more coconut flour instead of almond flour or substitute a seed flour.

      Reply

  29. Thank you this has been an awesome recipe! I made it yesterday. It is best to keep overnight for the flavors. Xoxo

    Reply

  30. This pie is amazing! My while family loved it, and i felt guilty eating it. I had to keep reminding myself that this pie is keto friendly. Very indulgent. Thank you so much for sharing it, made my week!

    Reply

  31. That was the Worst tasting pie I have ever made. No coconut taste at all. I followed directions to a T. Wasted a lot of money on this.

    Reply

  32. Made this for Easter Dinner dessert. It is AMAZING!!! It was the hit of the entire meal. I’m fairly new to low carb for health reasons and wanted to make a dessert that I could eat to keep me on track and resist the temptation of all that Easter candy! Coconut cream pie is my favorite and this was the best I’ve ever had – creamy, coconuty, with just the right amount of sweetness and a tender, flaky crust that brings the whole thing together beautifully. I used xylitol to sweeten it, because that is what I had, and I added 1 cup of flaked unsweetened coconut to the filling. If you are a lover of coconut cream pie like myself, you must try this recipe. You will not be disappointed!!

    Reply

  34. Thank you SO much for this recipe! It definitely required a bit of work and waiting but was completely worth it. My entire family loved it (and yes, it was even breakfast one day lol). So nice to have a treat we could feel good about 🙂

    Reply

  35. Just wanted to thank you for this delicious recipe! I’m in love with it….since coconut cream pie is one of my favorite desserts and now very comforting to enjoy it as a low carb recipe!

    Reply

  37. We made this over the weekend and love it. We used truvia for the crust and the cooked part of the filling, and confectioners-style Swerve for the whipped cream part. It’s a lovely fluffy dessert and tastes wonderful. Like you I’m also wondering now how I can make it in other flavors. I’d love to figure out how to make it chocolate. It’d be a perfect texture for a low carb French Silk.

    Reply

  38. This pie looks delicious and I want to make it…what does the “gum” bring to the recipe and is it something I can leave out without disaster ??

    Reply

  39. I can’t wait to try this pie but if I use splenda instead of natvia would it be the same amount listed in ingredient list

    Reply

  41. I just love coconut cream pie and this version looks amazing! Question: I’ve never been a big fan of pie crust (low carb or otherwise) – do you think this would work as a pudding with the pie filling just divided in separate dishes?

    Reply

  42. I think I need to wipe the corner of my mouth a little.. This looks amazing! I will be trying this out once I am back from vacation. Thank you so much for posting this!

    Question: As a T2 diabetic eating LCHF, can anyone tell me how this affects your glucose numbers? 17 grams of carbs is over half my limit for the day, and I will have to adjust if I indulge!

    Kind regards
    Michele

    Reply

  43. Hi, this pie looks yummy, but I have a question: is there anything that I can replace with the xanthan gum? Thanks!

    Reply

  44. I can’t wait to try this. It sounds so good!
    I am glad to see something other than swerve, which seems to be in a large majority of low carb sweet recipes. It makes me very sick! For this reason I usually stick with Splenda. I will have to see if I can find Natvia. Thanks so much for taking the time to share this recipe!

    Reply

    • I’m not sure why so many recipes use Swerve. Before I discovered Natvia, my sweetener of choice was Pyure. I really like the stevia erythritol blends. Swerve tastes too much like erythritol to me. This is likely the best sugar free pie I’ve ever made. I’m making two of these pies to share with my family when we celebrate my father’s birthday in a couple weeks.

      Reply

  45. Your pie looks fantastic! Love the choice of ingredients you used in it as well. One question…is Natvia basically the same as the product Swerve? One to one ratio with sugar? Just wonder why you chose that brand over another…for me, in the US, it’s twice as expensive as other products that seem similar in structure. Thanks for sharing, I’ll try !this as soon as I can order in the needed ingredients that I don’t already have on hand.

    Reply

    • Natvia is similar to Swerve in that it is a one for one replacement for sugar. They differ in that Natvia is a stevia erythritol blend while Swerve is a blend of oligosaccharides and erythritol. I prefer the taste of Natvia over Swerve and the fact that the amount of erythritol is less (2.3g erythritol per teaspoon in Natvia vs. 5g erythritol per teaspoon Swerve). It’s really just a matter of preference or cost. I can’t buy Swerve locally so cost for Natvia is about the same for me.

      Reply

  46. I would never have guessed this was not a straight up, white sugar, white flour pie! It’s gorgeous and even more so knowing what ingredients you’ve used. I did not know about Nativa and am so glad to now!

    Reply

      • Just made this – it was more labor intensive than I expected, plus 8 hours chill time, but OMG SO WORTH IT!!! It tastes AMAZING! I used a blend of granular erythritol and Splenda. It tastes like a regular full-sugar, full carb pie and the crust is PERFECT! Thank you so much for this recipe!

        Reply

        • You’re welcome! So glad it was a hit with you. It’s a good thing this recipe is a bit labor intensive, otherwise, I might be eating it every week!

          Reply

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Lisa at Low Carb Yum
Hi! I’m Lisa, a retired engineer, and mother of three. I’ve been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. Read more….
Paleo cupcakes with almond flour
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 Sugar Free Blogs Low Carb Weight Loss Blogs
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