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Creamy Low-Carb Coconut Cream Pie Recipe with Toasted Coconut Crunch

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A luscious, low-carb coconut cream pie featuring a creamy custard filling and crunchy toasted coconut topping, perfect for keto and low-carb diets.

Ingredients

Scale
  • 1 ½ cups almond flour
  • 3 tablespoons unsweetened shredded coconut (for crust)
  • 3 tablespoons melted unsalted butter (for crust)
  • 2 tablespoons powdered erythritol (or preferred low-carb sweetener)
  • Pinch of salt (for crust)
  • 1 can (13.5 oz / 400 ml) full-fat coconut cream
  • ¾ cup unsweetened almond milk (or other low-carb milk alternative)
  • ½ cup powdered erythritol (for filling)
  • 4 large egg yolks (room temperature)
  • 3 tablespoons coconut flour
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon sea salt (for filling)
  • ½ cup unsweetened shredded coconut (for topping)
  • 1 tablespoon melted butter (for topping)
  • 1 tablespoon powdered erythritol (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine almond flour, shredded coconut, melted butter, powdered erythritol, and a pinch of salt. Mix until the mixture resembles wet sand.
  2. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form a crust about ¼-inch thick.
  3. Bake the crust for 10-12 minutes until lightly golden and fragrant. Remove and let cool.
  4. In a saucepan, whisk together coconut cream, almond milk, and powdered erythritol over medium heat until warm but not boiling.
  5. In a separate bowl, whisk egg yolks with coconut flour until smooth. Slowly pour about ½ cup of the warm coconut mixture into the yolks, whisking constantly.
  6. Pour the yolk mixture back into the saucepan. Cook over low heat, stirring constantly, for 5-7 minutes until thickened and coats the back of a spoon.
  7. Remove from heat and stir in vanilla extract and sea salt.
  8. Optional: Strain the custard through a fine mesh sieve for an ultra-smooth texture.
  9. Pour the warm custard into the cooled crust and smooth the top. Cover with plastic wrap pressed directly onto the surface.
  10. Refrigerate for at least 4 hours or overnight to set.
  11. Preheat oven to 325°F (160°C). Toss shredded coconut with melted butter and powdered erythritol if using. Spread on a baking sheet.
  12. Bake for 5-8 minutes, stirring halfway, until golden brown and fragrant. Watch carefully to prevent burning.
  13. Before serving, sprinkle toasted coconut crunch over the pie. Slice and enjoy.

Notes

Use full-fat coconut cream for best creaminess. Temper egg yolks slowly to avoid scrambling. Straining custard yields smoother texture. Toast coconut carefully to avoid burning. For dairy-free, substitute butter with coconut oil. Almond flour crust can be swapped with coconut flour and flaxseed meal for nut allergies.

Nutrition

Keywords: low-carb, coconut cream pie, keto dessert, toasted coconut, gluten-free, sugar-free, creamy pie

Find it online: https://tastypierecipes.com/creamy-low-carb-coconut-cream-pie-recipe-with-toasted-coconut-crunch/