Keto Coconut Cream Pie
From the flaky crust to the silky coconut filled filling, this keto coconut cream pie is so unbelievably good, it will have you questioning whether it's really low carb.
12
Servings
487
Calories
46.6g
Fat
6.7g
Protein
4.4g
Net Carb
7.3g
Total Carbs
I have made many low carb pies. While the majority of them, I have been able to successfully make a keto version that tastes just as good as the traditional – like my pecan pie and chocolate cream pie. But this pie….this pie will make you forget it’s even keto because it doesn’t taste gluten-free or sugar-free AT ALL!!
Why this keto pie is the best
- Flaky pie crust – The recipe starts with the best keto pie crust you will ever sink your teeth in. This crust recipe is so flaky and butter. It rolls out just like traditional pie crust made with all-purpose flour, but this dough is made with almond flour and coconut flour, plus a few other ingredients that give it the magic.
- The thickener – Instead of thickening the custard filling with cornstarch, all-purpose flour, or xanthan gum like traditional and keto coconut cream pie recipes do, I use arrowroot powder as a thickener. Arrowroot powder is neutral in flavor and is a stronger thickening agent compared to flour, so I don’t have to add too much of it.
- Custard filling is dreamy – If you want a rich, velvety coconut custard filling, this is your recipe. From the nut milk, cream, sugar-free sweetener, egg yolks, butter, flavoring extracts and coconut cream – this combination yields the BEST COCONUT CREAM PIE FILLING that I have yet to try.
Low Carb Coconut Cream Pie Recipe Video
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Flaky Keto Pie Crust Ingredients
1 cup almond flour
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3 tablespoons coconut flour
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1 teaspoon xanthan gum
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1/2 teaspoon salt
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1/2 cup unsalted butter, chilled and cubed
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1 ounce cream cheese, softened
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1 egg
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1 1/2 teaspoons rice vinegar or apple cider vinegar
Keto Coconut Cream Filling Ingredients
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1 cup milk of choice
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1 cup heavy cream
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1/2 cup sugar-free sweetener
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6 large egg yolks
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1 1/2 tablespoons arrowroot powder
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1 tablespoon unsalted butter, softened
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1/2 teaspoon coconut extract
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1/2 teaspoon vanilla extract
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3 tablespoons coconut cream
Coconut Whipped Topping Ingredients
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1 cup unsweetened shredded coconut
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2 cups heavy cream
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1/4 cup sugar-free sweetener
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1 teaspoon vanilla extract
Keto Coconut Cream Pie Directions
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Make the pie dough
Start by making the pie crust. Add almond flour, coconut flour, xanthan gum and salt to a food processor. Give a quick pulse to combine. Add in chilled, cubed butter and cream cheese. Pulse until coarse crumbles form. Add egg and vinegar. Pulse until combined and a dough ball forms.
Ingredients
- 1 cup almond flour
- 3 tablespoons coconut flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled & cubed
- 1 ounce cream cheese, softened
- 1 large egg
- 1 1/2 teaspoons white, rice, or apple cider vinegar
Quick Tip
I put the cubed butter in the freezer for 30 minutes to chill before using. Keeping the butter cold and in visible chunks is the key to creating flaky crust. -
Flatten and chill
Flatten the dough into a circle disc in between two sheets of parchment paper and refrigerate for 30 minutes.
Quick Tip
This will chill those butter chunks and prevent them from melting into the dough as we roll out the crust. -
Roll it out
To roll out the dough, place a damp paper towel on the counter and the parchment sandwiched dough on top. This will keep the parchment paper from sliding around the counter. Using a rolling pin, roll out the dough into a pie crust about ⅛ to ¼ inch thick - enough to fit a 8-9 inch pie plate. Keep the dough sandwiched between the parchment paper as your roll it out. Start from the center of the disc and work your way out in all directions. If the parchment paper crumbles or wrinkles beneath the dough, flip and carefully remove the parchment and replace back on and continue rolling.
Quick Tip
Flip the sandwiched dough upside down as you roll out to get out the wrinkles formed on the underside. -
Place dough in pie pan
Remove the top layer of parchment paper. Place pie pan upside down over pie crust. Hold one hand on the pie pan. Slide your hand under the bottom parchment paper and flip so the pie pan is on the bottom and crust is on the top. Remove the parchment paper.
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Blind bake
Gently press the pie dough into the pie plate. Flute the ends of the crust. Prick the bottom of the crust all over with a fork. Add a sheet of parchment paper on top of the crust and fill with pie weights. This will keep the crust from puffing up on the bottom. Bake at 350°F for 10-15 minutes or until the edges turn golden brown.
Quick Tip
Pie will bake again when we add the filling so don’t overbake. -
Start making custard filling
Start making the filling as the pie crust cools. Decrease oven temperature to 325°F. Pour milk of choice, cream and sugar-free sweetener into a medium saucepan. Over medium heat, bring to a boil and remove immediately once boiling. Set aside.
Ingredients
- 1 cup milk of choice
- 1 cup heavy cream
- 1/2 cup sugar-free sweetener
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Beat the yolks
Pour egg yolks into a large bowl. Beat yolks using an electric mixer until fluffy and pale yellow in color. Add arrowroot powder and butter, continue beating until combined. Add coconut and vanilla extracts, and coconut cream. Set the mixer to low speed and slowly pour in the warm cream mixture into the egg mixture.
Ingredients
- 6 large egg yolks
- 1 1/2 tablespoons arrowroot powder
- 1 tablespoon unsalted butter, softened
- 1/2 teaspoon coconut extract
- 1/4 teaspoon vanilla extract
- 3 tablespoons coconut cream
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Let the custard thicken
Once combined, pour the filling back into the saucepan and cook over low heat for 10-12 minutes, stirring constantly, until the custard has thickened to the consistency of thick runny yogurt.
Quick Tip
If you don't let the custard thicken enough, it won't set up properly. If you heat it for too long, it might curdle. -
Bake the pie
Pour the coconut filling into the baked pie shell. Bake until the edges are puffed and the center is jiggly and wobbles like jello, about 20-22 minutes. Remove from the oven. Allow it to cool at room temperature for 1 hour, then stick in the fridge to cool for another 2-3 hours or overnight.
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Make the whipped topping
Place coconut on a parchment lined baking sheet and toast under the broiler on high until lightly toasted. Pour whipping cream into a large bowl along with sugar-free sweetener and vanilla. Whip using an electric mixer until stiff peaks form. Place whipped cream in the center of the pie and, and create a dome shape using a spatula. Sprinkle the top with toasted coconut. Refrigerate until ready to serve.
Ingredients
- 1 cup unsweetened shredded coconut
- 2 cups heavy cream
- 1/4 cup sugar-free sweetener
- 1 teaspoon vanilla extract
