This luscious, sugar-free coconut cream pie is heaven on a fork and not as hard as you think to make at home! With a low-carb flaky pie crust and a creamy coconut filling, this is the best coconut cream pie made keto friendly you will ever have! Just 3 net grams of carbs per serving!
Sugar-Free Coconut Cream Pie
All coconut lovers will enjoy this delicious keto coconut cream pie with homemade pie crust and rich creamy coconut flavor in your first bite!
If you're on a keto diet or low carb diet, traditional coconut cream pie is much too high in carbs to be enjoyed while losing weight or trying to get into ketosis. Our recipe today for sugar-free coconut cream pie has just 3 net carbs per slice!
Using egg yolks as opposed to whole egg with egg whites is how to make this coconut pie the creamiest keto dessert recipe you've ever had!
Coconut Cream Pie versus Coconut Custard Pie
The biggest difference between a coconut cream pie and a coconut custard pie is in how the pie filling is made.
A low carb coconut custard pie is baked in the oven and just a simple mixture is combined together making for a very simple recipe.
A coconut cream pie involves a bit more work by preparing the filling ingredients on the stove to thicken before adding it to the pie shell and allowing it to set in the fridge for several hours.
Both are delicious pies, but if you need a dairy free, creamy coconut pie then use my Sugar Free Coconut Custard recipe since there is no dairy at all in that recipe.
Can I skip the Unsweetened Shredded Coconut?
If you aren't a fan of shredded coconut in this pie, you can certainly leave it out of the coconut cream filling.
If you don't add any into the pie then you will have a smoother creamy texture, but including some within this low-carb coconut cream pie recipe gives a bit more texture to each bit. Either way, it's delicious!
You could also consider toasting the unsweetened coconut and serving it on the side in a small bowl for guests to add to the top of their own slice.
HOW TO MAKE SUGAR FREE COCONUT CREAM PIE
To view entire recipe with exact measurements please scroll down to the bottom of the blog post where you will see the recipe card and print option.
Coconut extract or vanilla extract
Unsweetened shredded coconut (OPTIONAL)
First, in a large saucepan, over medium-low heat, add the coconut milk, sweetener, salt, and extract. Stir to combine. Do not boil.
Whisk the eggs in a large mixing bowl. Temper the eggs by adding a small amount of the coconut cream mixture into the eggs a little at a time. Do this 3 times then stir in all the eggs into the sauce pan on the stove. Bring to a simmer.
Sprinkle the gelatin over the coconut milk and whisk until dissolved. Continue to stir until mixture thickens and internal temperature is 175 degrees F. Remove from the heat. Allow coconut mixture to cool about 1 hour.
Add the cream cheese to the stand mixer with the paddle attachment and blend until smooth.
If you want to make the optional toasted coconut flakes, add the shredded coconut to a dry skillet and cook on low heat, stirring constantly, until golden brown.
Once cream cheese is smooth, pour in half the toasted coconut and blend through. Save remaining for decorating the pie.
Sprinkle remaining shredded coconut over the pie and refrigerate 6 hours or overnight.
Optional whipped cream topping: When you are ready to serve, use a whipped cream canister to decorate crust of pie.
How to Swap Low Carb Sweeteners
There are many sugar-free sweeteners on the market today: figuring out which is the best to use for one purpose or another can be quite confusing. Unfortunately, the product labels can be misleading, and not all sugar-free sweeteners are created equal.
When I first went sugar-free in 2004, I didn't know any sugar-free sweeteners beyond aspartame, Splenda and stevia.
I tried several artificial sweeteners, and after two years sugar-free, my sugar cravings were still just as bad, if not worse. That was when I decided to start creating recipes with natural sugar-free sweeteners and nothing artificial.
Here's my extensive Natural Sweetener Guide and Conversion Chart that will help you determine which sweetener to use for certain baking needs and how much to use compared to other sweeteners I might use in my recipes.
Coconut is Not a Tree Nut
I'd like to clear up this constant question get asked almost daily about whether coconut is a nut. While the US Food & drug Administration (FDA) claims that coconut is a tree nut becomes it comes from a tree, it is in fact a FRUIT. People who have tree nut allergies may be allergic to coconut as well, but being allergic to coconut is not the same as having a tree nut allergy.
My own son was diagnosed with a Peanut and Tree Nut allergy at the age of 2. He has safely eaten coconut all these years without issue and he is now 14. Coconut is a fruit, called a drupe. It's like a peach with a pit.
The American College of Allergy, Asthma and Immunology says it well: "Coconut is not a botanical nut: it is classified as a fruit, even though the FDA recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet."
More Keto Coconut Desserts
- Coconut Lime Cheesecake
- Lime Coconut Yogurt Chocolate Cups
- Coconut Flan
- Chocolate Coconut Cookies
- Dairy Free Chocolate Coconut Popsicles
Store this pie covered with plastic wrap and refrigerate for up to 7 days.
Keto Coconut Cream Pie Recipe
Sugar Free Keto Coconut Cream Pie
- 1 pre-made coconut flour pie crust
- 13.5 ounces canned coconut milk
- ½ cup Better Than Sugar Confectioners
- ¼ teaspoon salt
- 1 teaspoon coconut extract
- 4 large egg yolks
- 2 teaspoons gelatin
- 4 ounces cream cheese
- 1 cup heavy cream
- ½ teaspoon coconut stevia or to taste
- 1 cup unsweetened shredded coconut divided in half (OPTIONAL)
- In a large saucepan, over medium low heat, add the coconut milk, sweetener, salt, and extract. Stir to combine. Do not boil.
- Whisk the eggs in a small bowl. Temper the eggs by adding a small amount of the coconut mixture into the eggs a little at a time. Do this 3 times then stir in all the eggs into the sauce pan on the stove. Bring to a simmer. Sprinkle the gelatin over the coconut milk and whisk until dissolved. Continue to stir until mixture thickens and internal temperature is 175 degrees F. Remove from the heat. Allow coconut mixture to cool about 1 hour.
- Add the cream cheese to the stand mixer with the paddle attachment and blend until smooth. If you are using the optional shredded coconut, add it to a dry skillet and cook on low heat, stirring constantly, until browned. Once cream cheese is smooth, pour in half the toasted coconut and blend through. Save remaining for topping.
- Add the cooled coconut mixture to the cream cheese in the stand mixer. Blend until well combined and smooth. Taste and adjust sweetener. Pour in 1 cup heavy cream and liquid stevia, switch to the whisk attachment and whisk on medium speed for about 10 minutes to slightly thicken. Taste and adjust sweetener. Pour the batter into the pie crust.
- If using optional shredded coconut, sprinkle remaining shredded coconut over the pie and refrigerate 6 hours or overnight. Optional topping: When you are ready to serve, use a whipped cream canister to decorate crust of pie.