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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 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.
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
- 1/4 cup butter melted
- 1/2 cup almond flour
- 2 eggs
- 1/4 cup low carb sugar substitute
- 1/4 teaspoon salt
- 1/2 cup coconut flour sifted
- 1/3 cup shredded unsweetened coconut
Filling
- 13 ounces canned coconut milk
- 3 egg yolks
- 1/2 cup low carb sugar substitute
- 1 teaspoon xanthan gum
- 1 teaspoon vanilla extract
- 1/2 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
Additional Info
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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.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
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.
Silvia
I followed your instructions and the pie came out beautifully! Wow is all I have to say! My family loved it!
Thanks for sharing such a great recipe! :0)
Kathleen
Is this ok for diabetics?
Lisa MarcAurele
Since it’s sugar-free and low-carb, this coconut cream pie should be suitable for diabetics.
Kathleen
This turned out very well! Made it for Father’s Day- most of my family is not low carb but they all enjoyed it. The texture was very good. Followed the recipe with a few small adjustments for flavor. I increased the vanilla extract a bit and added 1tsp coconut extract and 2 tsp key lime juice to the filling to give it a bit of brightness. Also added about 1/4 tsp salt to the filling as well. Also added 1tsp each of coconut extract and almond extract to the crust to increase the nuttiness. Turned out very well. Next time I will try putting the crust dough in the freezer first before rolling out bc it was very messy. Also I did whip the cream before making the gelatin mixture n I think that’s important to getting it to work. Stores were out of heavy cream so I used half heavy cream n half coconut cream (only fat no liquid) for the whip n it worked just fine. Thank you for the recipe! I think it would work well for a coconut key lime pie as well. I also toasted the coconut that went into the crust n the texture n flavor was fantastic. The filling was so light n airy too really excellent- just don’t skimp on the whipping it’s so good!
DebK
I need help with pie crust. Somehow I messed it up, all ingredients the same except substituted almond flour for the coconut. It was really sticky and not sure if the substitution caused this. Not even close to the texture of a dough. Would not change even adding more flour and coconut. Any suggestions please?
Lisa MarcAurele
You need the coconut flour to absorb the liquid so that’s likely the reason.
Melissa Wargin
This turned out good but I think next time I will try and leave out the cream cheese. It made it have more of a cheese cake flavor than coconut. It was still a great recipe though!
Taryn
Amazing! I didn’t make the crust, and used a pre made pecan crust from the store. I also used 1/2 teaspoon of coconut extract with the vanilla
Lee
This is a great recipe. It’s also extremely versatile. I love thIs coconut cream pie. I have also adapted it by adding a 1/4 of unsweetened cocoa to the custard and used it to make a chocolate cream version. I’m going to try lemon cream next. The custard used to make the filling is also excellent as a pudding just by itself.
Wiley Balthrop
As a type 2 diabetic I am now looking for recipes that satisfy my sweet tooth and still taste good. This recipe is the best.
Sue Ellis
How did you measure your flour; did you use a measuring cup or did you weigh it in grams?
Should the dough be chilled before rolling?
Does the parchment paper need to be floured?
What size pie pan did you use?
Lisa MarcAurele
I used a 9.5-inch deep dish pan. Everything was measured by volume in cups. Chilling the dough can help a bit, but I find it harder to roll if too cold. Sprinkling a little flour on the parchment paper does help it release better.
Gina
I can’t believe I get to eat this on the ketogenic diet! I made this today and it is delicious. I divided it into 16 slices to get the carb count down even lower, and 1/16th was about all I could eat in one serving anyway. It was more than generous. I think next time I’d put the coconut flakes in the pudding itself rather than on top of the whipped cream. Also, I didn’t have gelatin so I skipped that and my whipped cream is holding up nice and firm anyway. Thanks for this terrific recipe!
Lisa Healy
This coconut cream pie is beautiful on the table. It is also very very good. It takes a lot of time to finish, but worth it. I added another tablespoon of hot water to the gelatin but it did not dissolve, that’s the only problem I had.
Thank you Lisa
Dawn Dempsey
This turned out wonderful except for the gelatin part. I’m not sure what I am doing wrong. I put a teaspoon of gelatin in a tablespoon of water and it thickens up within a minute. I add the other tablespoon of hot water and mix it the best I can. It’s still really chunky and I wasn’t able to blend it in well with the whipped cream. Would love tips on how to do this step. Thank you!!
Lisa MarcAurele
I’d add in another tablespoon of hot water as the gelatin needs to be completely dissolved before using.
D
I have a nut allergy so cannot use almond flour but can use coconut flour. do you think I could double the coconut flour for the crust to replace the almond flour?
Lisa MarcAurele
It’s better to use a coconut flour pie crust recipe.
Elisabeth
I think you could find a pie crust recipe using coconut flour. Just be careful bc I’m not sure the difference in measuring almond flour and coconut flour. I’d definitely find a recipe with exact measurements.
Kelley E Adams
I made this this weekend! Woweeee, is it great!! I’ve been keto for 3 years now, and have a HUGE sweet tooth that has been on the back burner most of that time, due to disappointing recipes. (Yes, my cravings are gone, so it’s not life shattering) But it’s nice to have a dessert for special occasions, that I actually want to eat! This one is an absolute winner!! It takes time though …chill time, that is. Another commenter recommended making 2 at once, and freezing one…and thats just what I did. I’ll post an update when it’s thawed and eaten next month. I’m already excited for it!
Lisa MarcAurele
Great idea to make a couple and freeze one for later since it does take some time to make! Thanks for sharing your experience.
Stephanie
So good! I will make again with some of the suggestions from the comments. I didn’t think there was much taste difference between the two layers so will add coconut extract to the filling and add in some coconut flakes. I used a pre-made pecan crust and even with the time this takes, it is worth doing again!
Gryphon
Not sure how this is going to taste since I’m in the process of making it, but was very disappointed with the misleading chill time. Start making this for a birthday not realizing that it need to chill for an additional 4 hours at the end. Needless to say they will not be getting this on their birthday. Lisa needs to correct the chill time and the overall cooking time.
Lisa MarcAurele
Changed from 300 minutes to 480 minutes.
Pam Wells
This pie is amazingly delicious!!! I did use unsweetened cashew milk with coconut extract instead of the coconut milk but it turned out awesome!
Lisa MarcAurele
It sure is a heavenly low carb pie!
Maria
Can you leave out the xanthan gum?
Lisa MarcAurele
It’s what thickens the pudding so you’d need to use another thickener.
Gen
This is the best Keto dessert option! Everyone, sugar monsters included, enjoyed this pie. Thanks for the great recipe!
Lisa MarcAurele
It’s been a favorite for my family and only a couple of us are low carb.
Natasha
OH MY GOODNESS!!! I can’t wait to try this recipe this week! Have looked at several recipes for something sweet, low carb, sugar free and worth the effort of my time and money to make and enjoy with my 5 year old without going over my carb intake and sugar free for my son and of course for me as well….and I have just found it! Thank you for sharing! I know it will be great and I hope to see or find more recipes from you! Thanks again!
Lisa MarcAurele
Hope you love this pie! It’s a long time family favorite.
Kathleen Johnson
I made this pie last night and everyone loved it. I did add a little more sweetener. However, the coconut flavor was not strong enough in spite of using coconut extract instead of vanilla. It tasted more like no bake cheesecake to me. Next time I will use more coconut extract in the pudding and will reduce the amount of cream cheese.
Lisa MarcAurele
More coconut extract should increase the flavor.
J. Randall Short
This pie turned out killer. It was the first time in my life I have made anything from scratch, ever. (I’m 65; never too late.) I’m getting ready to make another one for Christmas tomorrow. The problem is when people finish it, they want you to make another.
Lisa MarcAurele
I’ve had that some issue with this pie. You can make two and freeze one for later. I’ve done that before and just thaw in the refrigerator. Have a wonderful holiday!
Karissa
Can these be made as mini coconut cream pies? How long to bake the crust?
Lisa MarcAurele
I don’t see why not. Baking time will be less on the crust so I’d just keep an eye on them until they are done.
emily
Do you think I could use Stevia? It says it measures like sugar but like you said, it doesn’t have the bulk.
Lisa
If it measures like sugar, it’s not pure stevia but a sweetener blend that contains more than stevia. But if it’s a sugar substitute, it can be used.
Ursula
Hi! I want to make this tonight, but I’m a little confused if you used Lakanto for both the crust and filling? Or, if you used Lakanto for one and Natvia for the other??? Please elaborate- your commentary and recipe itself are a little conflicting lol. Thanks!
Lisa
Sorry about that. The original recipe was used with Natvia but it’s difficult to get here so I’ve changed the recipe to what I’m currently using. I’ll fix it. They are both suitable for the recipe.
~Misty
This was delicious, made exactly as recipe stated and turned out beautifully! Served to my extended family at a farewell to summer/Christmas planning dinner and everybody loved it! Thank you for an excellent recipe!
Lisa
My pleasure!
Sydney
What can you use to substitute for the beef geletain?
Lisa
Agar agar may work. I just don’t know the equivalent amount. You could try leaving it out, but it may flatten a bit without a stabilizer.
Mike
I followed the recipe exactly and it worked perfectly. I used Erythrytol as the sweetener. It’s a delicious low carb dessert! I will do it again.
Lisa
I’m glad the erythritol worked out as it’s usually less sweet than other sweeteners.
Kim
Any suggestions on also making this dairy free? I found an almond milk cream cheese, but what can I use for the heavy whipping cream? Coconut whip by SoSo seems too thin.
Lisa
I’d use coconut cream. It works well as a sub for heavy cream.
Sarah
I don’t comment on recipes often but this one is absolutely amazing!!!! I love how stable the filling and whipped cream are and the filling itself is so decadent and creamy. I did add a touch more sweetener (I was using Swerve) and some coconut and coconut extract to the filling to really give it some punch but everything else was perfect. Also really cool that the crust is almost like one big macaroon. Thanks so much for posting!!
Lisa
I like adding coconut stevia drops as it adds a nice sweet coconut flavor.
Liz
Follow the recipe exactly and you won’t be disappointed. Only variation I made was adding coconut to the pudding before I refrigerated it. The crust was better than your traditional crust and the filling is absolutely yummy. And with no guilt to boot. I give this pie recipe 5 stars and I plan on making it again. Thank you for this.