Sugar Free Crustless Coconut Custard Pie {Dairy Free, Gluten Free & Low Carb}

Sugar-Free Crustless Coconut Custard Pie is dairy free, gluten free and low carb!


Who doesn’t love a good creamy custardy pie??? Not too many would turn down a piece that’s for sure! You could serve this to any friend or family and never tell them it’s without sugar, dairy or gluten and they would never know!

It’s a perfect summer time pie chilled and topped with some fresh berries and dairy free whipped cream!

And with only 6 ingredients needed, low calorie and low carb, I’d say a pretty awesome pie at that!

I served this to my dad who is Italian, picky, stubborn and honestly doesn’t even like sweets much at all.  He loved it so that REALLY should tell you it is good!

The first time I made this it was an adaption from my Pumpkin Custard and it was a piece of lead, literally hard and dense! My second attempt was much better, but still a little more dense than I was looking for. I had made it with 1% milk so even my youngest who has a nut allergy could try it. I forgot he really doesn’t like anything coconut so he wasn’t a fan, but the taste was right on! The other two kiddies loved it though. 3 times a charm right? Well this is the third and final and I’m happy with the results. I chose to try it out with almond milk since my youngest wasn’t going to be having it anyway and you know what? I loved it! So either milk you choose to use will work pretty well in this recipe, and that makes me happy. :)


Some Notes:

  •  You can use another milk of choice., but it will increase nutrition info. The first time I made this it was with 1% and it came out great!
  • This pie is only slightly sweet so if you’d like it much sweeter you will need to increase stevia to 2- 3 teaspoons.
  • You can use another sweetener of choice. The amount of stevia I used equals about 3/4 cup sugar.
  • You could use vanilla stevia if you don’t have coconut flavored stevia.
  • I used Bob’s Red Mill Gluten free flour.
  • If you’re not sure how to seed a vanilla bean pod, these step by step pictures should help.


4.0 from 1 reviews
Sugar Free Crustless Coconut Custard Pie {Dairy Free, Gluten Free & Low Carb}
Nutrition Information
  • Serves: 8
  • Serving size: 1 slice
  • Calories: 125
  • Fat: 8g
  • Carbohydrates: 11g
  • Sugar: 1g
  • Sodium: 31mg
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 93mg
Prep time: 
Cook time: 
Total time: 
  1. Preheat oven to 350 degrees.
  2. With an electric mixer or stand mixer, combine milk, eggs, vanilla and stevia.
  3. Beat on medium speed for 1-2 minutes until thoroughly combined.
  4. Pour in coconut and mix on low speed for 1 minute.
  5. Add gluten free flour and mix on low speed for 1 minute.
  6. Spray a 9 inch pie plate with nonstick cooking spray.
  7. Pour mixture into pie plate.
  8. Bake 40 minutes until toothpick in center comes out clean.
  9. Let cool on stove. Refrigerate.
  10. Serve with fresh berries and Dairy Free Whipped Cream.
Weight Watchers Points+: 4*


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  1. I am going to try this using Almond Coconut milk – sounds delicious! Also, can I sub regular flour or white whole wheat straight across for g.f.?

  2. Could you substitute coconut flour for the GF flour?

  3. Mary Ellen Malloy says:

    Does the number of carbs change if you use regular flour instead of gluten free flour?

  4. Shannon says:

    What would be your advice for egg sub?

  5. Looks tasty! I noticed that you use stevia in all your recipes. What would be the substitution for maple syrup?

  6. Looks and sounds awesome. Love the addition of berries too. Thanks -

  7. Charli Ericson says:

    I wonder if you could use honey or agave syrup? I am into natural ingredients and don’t know too much about stevia.. also, can almond meal or flour be used? Thank you.

  8. I am looking to make a dessert for a woman at a nursing home who is diabetic and highly allergic to nuts. Is there a coconut milk that is diabetic friendly? Or should I just use 1% regular milk? Thank you!

    • My boys have a nut allergy but have no problem with coconut milk. But if you’re concerned simply use 1%.

  9. Leigh Anne says:

    The link isn’t working for the coconut stevia? Is it by Nunaturals? I would love to try it because I love coconut :)

  10. leah christie says:

    would coconut milk work for the milk? or would that be too coconutty? :)

  11. I have regular liquid stevia, would I be able to add coconut extract to give it the same flavor or just use the regular and add coconut extract instead of the vanilla extract?

  12. Looks great. I am not a fan or Stevia, or Agave or any of the liquid sweeteners. What about beet sugar or even coconut sugar for the sweetness? Not sure if I can get them in liquid form but worth an opinion. Thank you, Jennifer

    • I definitely think coconut sugar would be a great option, maybe 1/4 cup for only slightly sweet or increase to half a cup if needing it sweeter.

  13. Hi! Is there any chance of subbing the GF bob’s flour with almond flour? I’m type 1 diabetic and REALLY dying to try this recipe!! Thanks :)

    • Unfortunately because my youngest has a tree nut allergy I can not experiment with almond flour so therefore I have no idea really how the substitution would work for you.

  14. Hi, this looks fantastic. I have one question, though: how vital is the coconut Stevia in this recipe? I only have regular Stevia. Would that be okay?

    • Great question Hannia – I am hoping to know the answer to this question too. :)

      Brenda, I’m also wondering if non-liquid stevia can be substituted, since the house where I’ll be baking this has plenty of that (I do have coconut extract I can add, if that helps).

      Thank you so much for this wonderful recipe. It’ll help me (gluten sensitivity), as well as the people I’ll be baking for, who are watching their sugar intake. :-D

    • Yes regular stevia will work but the coconut stevia makes the coconut really stand out.

  15. Sunnie says:

    Can I use coconut flour for this recipe? Would the measurements change? Thank you!

  16. Brenda says:

    I don’t see the comment here but I believe someone had emailed me and the coconut flour absorbed almost all of the liquid and it came out dry not custardy. You would have to double the eggs to make that work.


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