If you're a fan of creamy, dreamy desserts but are watching your sugar and carb intake, then this easy coconut cream pie is the perfect recipe for you. Made with simple ingredients and no added sugar, this is hands down the best coconut cream pie recipe out there.

Coconut cream pie has long been a favorite dessert for many (especially for you coconut lovers!), but traditional recipes can be loaded with sugar and carbs. As someone who follows a low-carb lifestyle, I knew I had to come up with a healthier version of this beloved treat.
And let me tell you, this easy coconut cream pie is just as delicious (if not more!) than the original.
Even though this recipe is lower in carbs and sugar, it still has that rich and creamy texture you crave from a traditional coconut cream pie.
The secret? Coconut milk and heavy cream. These two ingredients combined create the perfect base for the filling of this pie. Plus, using coconut milk instead of traditional milk adds a subtle coconut flavor that takes this keto coconut cream pie to the next level.
But don't worry; you won't be sacrificing any flavor by cutting out the sugar. Thanks to natural sweeteners like erythritol and stevia, this pie is just as sweet and satisfying without causing a spike in blood sugar levels.
Now you can enjoy a slice (or two, no judgment here!) of this sugar-free coconut cream pie without any guilt.

Why you'll love this sugar free coconut cream pie
- Packed with coconut flavor: If you're a fan of coconut, this pie is a must-try. It's full of delicious coconut flavor in every bite.
- No added sugar: This pie is sweetened with natural sugar-free alternatives like erythritol and stevia, making it a guilt-free indulgence for those watching their sugar intake.
- Creamy and decadent: With a creamy, rich filling and a buttery almond flour crust, this pie is the perfect balance of melt-in-your-mouth texture and satisfying flavors.
- Perfect for special occasions: Whether it's a birthday, holiday, or just because, this sugar-free coconut cream pie is sure to impress. It's also great for potlucks and gatherings.
- Easy to make: Despite its fancy appearance, this pie is actually quite simple to make. As long as you have a little patience for chilling and setting time, anyone can create this delicious dessert.
- Suitable for different dietary needs: This pie is not only sugar-free but also gluten-free, making it suitable for those with Celiac disease or gluten sensitivities. It's also vegetarian-friendly.
- Pairs well with toppings: Add a dollop of whipped cream or some toasted coconut flakes on top to take this pie to the next level. You can also get creative and add your own toppings, like fresh berries or chocolate shavings.
Ingredients needed to make easy coconut cream pie
Here's what you'll need to make this delicious sugar-free coconut cream pie:

Crust Ingredients:
Here's everything you need to make a keto pie crust...
Almond and coconut flour
To make the base of this low-carb crust, you'll need a ½ cup of almond flour and coconut flour each.
Both flours give the crust a nice texture, while the coconut flour adds more of a coconut flavor to the overall pie. They are also gluten-free and low in carbs.
Tip: Make sure to sift the coconut flour before adding it to the mix to avoid any lumps.
Eggs and butter
Two eggs and ¼ cup of melted butter will bind the crust together and give it a buttery, flaky texture.
Low-carb sugar substitute
To keep this pie sugar-free, use a low-carb sugar substitute like erythritol or xylitol. I prefer to use Lakanto Monkfruit Sweetener for its natural sweet taste and zero glycemic impact.
Salt
A pinch of salt helps to balance out the sweetness and enhance the overall flavors.
Filling Ingredients:
Here's everything you need to make coconut custard filling...
Cream cheese
To make the filling even more decadent, you'll need 12 ounces of softened cream cheese. Make sure it's at room temperature before using.
Coconut milk and heavy cream
To make the filling, you'll need a can of full-fat coconut milk and two cups of heavy whipping cream. These ingredients will create that creamy, dreamy texture we all love in coconut cream pie.
Egg yolks
The egg yolks will add richness and thickness to the filling. Make sure to separate them from the egg whites carefully, and only use the yolks in this recipe.
Low-carb sugar substitute
You'll need ½ cup of a low-carb sugar substitute to sweeten the filling. Again, I recommend using Lakanto Monkfruit Sweetener for this.
Xanthan gum
Xanthan gum will act as a thickening agent and help bind the ingredients together. It's a common ingredient used in low-carb and gluten-free recipes!
Vanilla extract
A teaspoon of vanilla extract adds a warm, sweet flavor to the coconut pie filling.
Gelatin and water
To help the filling set, you'll need a teaspoon of grass-fed gelatin and two tablespoons of water. This is what will give the pie its firm texture.
For the topping, you'll want to get some unsweetened coconut flakes!
Baking Tips
- Make sure to use full-fat coconut milk, not lite or reduced-fat. It won't give you the same rich and creamy texture.
- Add a few drops of coconut extract for an extra boost of coconut flavor.
- Chill the pie for at least 4 hours before serving. This will allow it to be set properly and make it easier to cut into slices without falling apart.
- Use a premade keto pie crust to save time and effort. If you don't want to make the crust from scratch, you can use a premade one instead. Just make sure it's low-carb and doesn't contain any added sugars.
- Add some fruit to the filling. For a tropical twist, you can add some diced pineapple or mango to the filling before chilling. Just make sure to use sugar-free fruit options to keep the pie low-carb.
- Make this pie vegan by swapping out the dairy ingredients for vegan alternatives. Use coconut cream instead of heavy cream and dairy-free cream cheese. You can also use a flax egg or chia egg in place of the eggs.
Watch this video tutorial!
How to make the best coconut cream pie
With a homemade pie crust and delicious sugar free coconut filling, this pie recipe is sure to be a hit with everyone. Here's how to make it step by step:
Step 1: Make pie dough
First, melt the butter in a large bowl. Then, add almond flour, eggs, sweetener, and salt to the butter and mix everything together well.

Next, stir in coconut flour and shredded coconut until a dough forms.


Step 2: Roll out keto pie dough
Now, roll out the dough between parchment or wax paper!

Once you've done that, take the top sheet of paper off the dough and carefully flip it into a pie dish.
Press the dough to fix any cracked areas of the crust and flute the edges.
Tip: Don't forget to use a fork to poke small holes throughout the crust.
Step 3: Bake the pie crust
Bake the crust at 400°F for 10 minutes until it is golden brown, and let it cool before using.

Step 4: Make coconut custard
Heat the coconut milk until it's hot but not boiling. While that's happening, beat the egg yolks in a small bowl until they're well blended.

Once the coconut milk is hot, slowly add about 4 tablespoons to the egg yolks, stirring quickly after each small addition.
Tip: Make sure to stir or whisk quickly, or your egg yolk will curdle.

Pour the rest of the yolk mixture slowly into the hot coconut milk. Reduce the heat to low, then gently sprinkle and whisk in the sweetener and xanthan gum.
Let it cook for 3-4 minutes or until it thickens, then take it off the heat. Stir in the vanilla extract.

Spoon the mixture into a medium bowl and cover it with food-safe plastic wrap directly on top. Place the filling in the refrigerator to chill for at least 4 hours.

Step 5: Bake shredded coconut
Spread some unsweetened shredded coconut on a baking sheet and pop it in a 375°F oven until it turns a lovely golden color (around 3-5 minutes).
Take it out and let it cool on a rack.


Step 6: Make gelatin
Just pour one tablespoon of water into a small bowl and sprinkle the gelatin on top. After the gelatin has softened, stir in another tablespoon of hot water until it completely dissolves.

Step 7: Make homemade whipped cream
Using an electric mixer, whip the heavy cream together with 1 teaspoon of vanilla and 3 tablespoons of low-carb sweetener until soft peaks start to form.

Then, slowly pour in the dissolved gelatin mixture and continue beating the cream until it becomes stiff.

Step 8: Whip up cream cheese
In a large bowl, beat the cream cheese until it becomes light and fluffy. Slowly mix in the chilled coconut pudding, adding a small amount at a time until it becomes smooth.
Then, fold in about half of the whipped cream into the cream cheese pudding mixture until it becomes smooth.

Step 9: Add coconut cream filling to pie crust
Spread the coconut cream pie filling onto the baked pie crust.

Then, top it off with the remaining whipped cream and sprinkle some of the toasted coconut on top.

Pop it in the fridge to chill for at least 4 hours.

How to serve homemade coconut cream pie
Once your easy coconut cream pie is chilled, it's ready to serve!
Whether you're enjoying it at a summer BBQ or as a delicious dessert after dinner, this pie will be a hit with everyone.

Top it off with some extra toasted coconut or some whipped cream topping for an extra indulgent treat.

You can also add a sprinkle of chocolate shavings or some chopped nuts for an extra layer of flavor and texture.

FAQs
Here are the most asked questions about my sugar free coconut cream pie. If you have any more questions, please leave them for me in the comments down below!
Xanthan gum helps thicken the coconut cream filling, but if you don't have it on hand, you can use arrowroot powder or psyllium husk.
If your coconut cream pie becomes watery, it could be due to overcooking the custard or not allowing it enough time to cool and set properly.
To prevent this, make sure to follow the instructions carefully and allow the pie to chill for at least 4 hours before serving.
Also, make sure not to overmix or overheat the custard filling, as it can cause the filling to become too thin.
To prevent your pie crust from becoming soggy, make sure to bake it separately before adding the coconut cream filling. This will help create a barrier between the filling and the crust.
Also, make sure not to overheat or overmix the custard filling, as this can cause excess moisture, which can lead to a soggy crust.
Lastly, store any leftover pie in the refrigerator to prevent the crust from getting soggy.
If your coconut cream filling isn't thickening properly, it could be due to not cooking it for long enough or not using enough xanthan gum. Make sure to follow the instructions carefully and cook the custard until it reaches a thick consistency.
This sugar free coconut cream pie will last up to 3 days in the refrigerator as long as it is stored properly. Make sure to cover it with plastic wrap or place it in an airtight container before storing it.
Yes! You can make this pie crust a day or two before you plan on making the full pie. Just wrap it tightly and store it in the fridge until ready to use.
Love this keto coconut cream pie recipe? Try these!
If you love this easy coconut cream pie, here are a few other low-carb dessert recipes you'll enjoy:
- 3-Ingredient Keto Peanut Butter Cookies are so easy to make! All you need are eggs, peanut butter, and a low-carb sweetener.
- Gluten-Free Blackberry Muffins have juicy blackberries, a gluten-free flour mix, and just a touch of vanilla for an additive concoction.
- Strawberry Cream Cheese Pie is made with a flakey keto pie crust and fresh strawberries for a delicious low-carb treat.
- Pumpkin Chocolate Chip Muffins are a delicious and easy treat you can enjoy for breakfast or dessert. They're also gluten-free, dairy-free, and nut-free!
- Keto Mini Cookie Skillet is a decadent and gooey treat that's perfect for sharing. It's made with almond flour, coconut oil, and sugar-free chocolate chips for a guilt-free indulgence.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe

Easy Coconut Cream Pie (Keto Recipe)
Video
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.
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.
Gail
My thoughts on this pie: I agree that the coconut flavor isn't very pronounced, if I make it again I will use some extract. I didn't have Xanthan gum so used
Guar in the pudding, but it clumped up like what happens to the gelatin. Definitely need to whip the cream BEFORE making the gelatin, however, mine whipped up pretty stiff so not sure I would need the gelatin. Sweetness: I used Lakanto Monk Fruit/Erythritol sweetener. I'm so used to not eating sugar that many Keto recipes are too sweet for me. I cut back a little on the sweetener but it's not quite sweet enough so I will do the full amount next time. Aftertaste: My biggest disappointment is the slight bitter aftertaste from the erythritol (I've noticed when I bake with any of the keto sweeteners, the cooling/ bitter aftertaste is very evident so I don't bake with it...when it's used in non baked recipes I can't taste it). I'm thinking it happened when I cooked the pudding, maybe I would try adding the sweetener after it was cooked, or not at all and just add to whipping cream mixture? The comments didn't mention aftertaste so it must not bother anyone else. My husband liked the pie but he mentioned the aftertaste too.
Lisa Pohil
Delicious ????
Shannon
Can I sub glucomannan for the xanthan gum?
Lisa MarcAurele
Glucomannan should work. I've used it in similar pudding fillings.
Jolene
Can’t wait to try it! Can you freeze individual slices?
Lisa MarcAurele
Yes! Freezing in individual slices is a great way to thaw a piece at a time later.
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.
Deb
When I finish rolling out the dough I take a flexible cutting board & slide it under the parchment paper… then pick the whole thing up & flip…that helps to loosen the parchment paper. Then take the top layer of parchment off (it should come off easily after flipping). With the flexible cutting board still underneath the 2nd piece of parchment paper & the crust…put the pie plate on the crust(upside down of course), pick up the cutting board with crust on it and pie plate…. Flip over….and voila…..crust is in the pie pan! Sounds much more complicated than it is…..it’s an easy peasy way to get the crust in the pan! Hope this helps.
Lisa MarcAurele
Great tip! Thanks so much for sharing!
Carol
After rolling out the crust, I peeled one sheet of parchment off and drape that side over my rolling pin.—parchment side up while holding over the pi plate I removed the other sheet of parchment and eases it into the pan. I hope this helps.
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!
Meg
By far the best low carb pie I have made! It was a lot of steps and I cut corners but it was fabulous!
I used stevia - used half of the measurements listed in the recipe for the stevia and it was perfect. No weird aftertaste and not bitter at all.
It doesn’t have a strong coconut taste at all, it’s a very light refreshing cream pie and if I hadn’t added toasted coconut then my husband said he wouldn’t have ever thought it was a coconut pie so maybe next time I’ll add some coconut flavor but honestly…. It was perfect for me.
I want to use this as a base for a banana pudding and maybe even chocolate pie - it was just that wonderful.
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.