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

By: Leticia

Leticia — Sun, 13 Jul 2025 00:19:51 +0000

Hello Brenda,
Could you please help me substitute the stevia with Allulose? I can’t use stevia…
Thank you 🙏

By: Lenore

Lenore — Sat, 12 Jul 2025 12:37:22 +0000

Hi Brenda, I don’t understand why we are adding flour to set a baked custard. I have worked out that 2 eggs will set a custard (sweet or savoury) with 300mls of liquid giving a perfect soft set custard. I did use the coconut flour, measured it accurately, however it produced a firm set, not wobbly at all. Have you tried your recipe without adding any flour?
I did make individual ramekins and I did not overcook them.

By: Brenda Bennett

Brenda Bennett — Sat, 15 Feb 2025 12:44:27 +0000

In reply to Amanda Silver. You would still need some flour to keep it's form.

By: Amanda Silver

Amanda Silver — Fri, 14 Feb 2025 19:21:43 +0000

Could you make this without the almond flour

By: Brenda Bennett

Brenda Bennett — Wed, 30 Oct 2024 10:53:38 +0000

In reply to Renee. Thank you so much Renee!

By: Renee

Renee — Mon, 28 Oct 2024 19:16:20 +0000

Made the sugar free crustless coconut custard pie tonight. It was sooo easy and quick to make – and delicious! Reminds me of an impossible pie I used to make. Love love love!
I could have added a wee bit more monk fruit, but it was still yummy (I don’t like stevia so used monk fruit instead).
Brenda – the video of you making it drew me in! 🥰 Thank you again from Brisbane, Australia for such great recipes!

By: Brenda Bennett

Brenda Bennett — Mon, 15 Apr 2024 18:23:25 +0000

In reply to Mrs McD. It doesn't really have a crust, but it does help form the pie. If you eliminate it, you may need to use heavy cream so it creates that custard texture.

By: Mrs McD

Mrs McD — Mon, 15 Apr 2024 15:54:04 +0000

Hi Brenda, I want to make this in ramekin. I was searching for just a sugar free baked coconut custard recipe. Most of them call for cream of coconut which has the sugar content. I would like to try your recipe. So my question is, am I correct in my thought process that the almond flour just creates a pie like curst on the bottom a/k/a crustless and/or impossible coconut custard pie; therefore, I eliminate it altogether? Looking forward to hearing back from you. Enjoy your day, Mrs McD

By: Kathryn

Kathryn — Mon, 22 Aug 2022 22:26:01 +0000

Delicious! I added a shot of rum and nutmeg. The rum did not overpower the custard.

By: Donna Height

Donna Height — Mon, 08 Nov 2021 20:23:23 +0000

In reply to Eric. I have a question, I've been recently diagnosed with type2 diabetic so kerning to cook healthy. Still need to buy new baking ingredients. But all I have on hand is regular all purpose flour and I also have a bag of gluten free flour. Which would be healthier to use and how much would I need to use? 2nd question I only have for sweetness are the no name (no calorie sweetner it says with surlcralose) how much do I use? Thanks in advance.

By: Brenda

Brenda — Thu, 22 Apr 2021 12:40:49 +0000

In reply to Lacey W. Once you leave it in the fridge to set that will soak up.

By: Lacey W

Lacey W — Wed, 21 Apr 2021 22:45:32 +0000

Just curious my custard is fully cooked but it has liquid underneath?? Did I do something wrong?

By: Brenda

Brenda — Fri, 05 Jun 2020 19:32:00 +0000

In reply to Mary.

Here’s a stevia chart that will help you.https://www.sugarfreemom.com/recipes/stevia-differences-in-liquid-packets-powdered-pure-a-stevia-conversion-chart/

By: Mary

Mary — Fri, 05 Jun 2020 17:33:11 +0000

I have not used Stevia liquid before, 1-1/2 tsps seems like it would be very sweet – can I use coconut extract with stevia packets? – how many packets to 1-1/2 tsp of coconut extract? Thanks!
Also interested in low carb (not Keto) recipes –

By: Brenda

Brenda — Wed, 15 Aug 2018 22:24:44 +0000

In reply to Carol P.. I used 2 cups and that equaled 8 ounces. I'm sorry you found it dry.I've reduced the amount to half, just 1 cup now.