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coconut cream pie slice

Sugar Free Coconut Cream Pie

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 8 hours
Total Time: 35 minutes
Servings: 12 slices
Calories: 444
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.
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  • 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.


  • 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.



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


Serving: 1slice | Calories: 444 | Carbohydrates: 8.5g | Protein: 6.8g | Fat: 43.2g | Sodium: 222mg | Fiber: 3.3g

Additional Info

Net Carbs: 5.2 g | % Carbs: 4.8 % | % Protein: 6.2 % | % Fat: 89 % | SmartPoints: 13
    [serving_size] => 1
    [calories] => 444
    [carbohydrates] => 8.5
    [protein] => 6.8
    [fat] => 43.2
    [sodium] => 222
    [fiber] => 3.3
    [serving_unit] => slice

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