Nestled into a sturdy almond-coconut crust, this seductive, easy-to-make pie features luscious, no-bake cream-cheesy coconut filling, whipped cream, and toasted coconut topping. Leftovers can be refrigerated for five days. Note: this recipe calls for a premade keto pie crust (recipe below), so make it before starting this recipe or substitute your favorite keto pie crust.
Keto Coconut Cream Pie
Ingredients List
- 4 Tbsp (1/4 cup) butter, softened
- 8 oz cream cheese, softened
- 1/3 cup plus 2 Tbsp powdered erythritol-based sweetener, sifted and divided
- 1¾ cups heavy cream, divided
- 1½ tsp pure coconut extract
- 1½ tsp pure vanilla extract, divided
- sea salt
- 3/4 cup plus 2 Tbsp unsweetened shredded coconut, divided
- 1 baked and cooled Keto Almond-Coconut Pie Crust (recipe below)
Instructions
- In a large mixing bowl, beat the butter and cream cheese with a beater or a wooden spoon until smooth. Add 1/3 cup of the powdered sweetener and beat until combined. Add 1 cup of the heavy cream, the coconut extract, 1 teaspoon of the vanilla extract, and 3/4 teaspoon salt. Using a beater with a balloon whisk (or a balloon whisk by hand), beat on medium-high speed until stiff peaks form. Fold in 3/4 cup of the shredded coconut. Spoon the coconut filling into the pie crust, smooth it out with a spatula, and refrigerate for 1 hour.
- In a small skillet, spread the remaining 2 tablespoons shredded coconut and toast over medium-low heat, stirring frequently, until mostly golden brown, 4 to 5 minutes. Immediately transfer to a plate to cool.
- In the bowl of a clean stand mixer fitted with the whisk attachment, whip the remaining 3/4 cup heavy cream, 2 tablespoons of powdered sweetener, and 1/2 teaspoon each coconut and vanilla extracts until soft peaks form; do not overbeat. Spoon the whipped cream over the chilled coconut filling in decorative dollops. Garnish with the toasted coconut. Chill for 1 hour. Serve.
Keto-Mojo is a participant in some affiliate programs and some of the links above will generate a small commission if you make a purchase through a product link on our site. This is at no cost to you and all proceeds go directly to the nonprofit Ketogenic Foundation [501(c)3 pending] to assist with their mission funding education and research into the ketogenic diet and lifestyle. Keto-Mojo in no way profits from these links.
Credits
RecipeEric Lundy
PhotographyErin Ng
2 reviews
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Keto Almond-Coconut Pie Crust
This easy-to-make crust is the perfect base for any cream pie recipe. It comes together quickly in a food processor, can be made a day or two ahead, freezes well, and is easily customized by using different nuts. Hazelnuts, walnuts, or macadamia nuts are great options. Just make sure to recalculate the macros with any changes.
Ingredients List
- 3/4 cup raw almonds
- 1/3 cup coconut flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup granulated erythritol-based sweetener (like Swerve)
- 1/8 tsp fine sea salt
- 2 Tbsp butter, softened
- 1 Tbsp cold water
Instructions
- Preheat the oven to 375°F (190°C). Position a rack in the center of the oven.
- In the bowl of a food processor fitted with the steel blade, combine the almonds, coconut flour, shredded coconut, sweetener, and salt. Pulse until the almonds are the texture of coarse cornmeal, and there are still visible bits of the almonds, 10 to 12 long pulses. Add the butter and pulse until the mixture starts to clump, 8 to 10 pulses. Sprinkle the cold water over the mixture and pulse a few more times until combined.
- Remove the dough to a 9-inch pie dish. Press the crust evenly and outward, working it up the sides of the dish until it’s evenly distributed on the bottom and sides of the dish and is about 1/4 inch thick.
- Place the pie crust on a rimmed baking sheet, loosely tent it with aluminum foil, then bake on the middle rack until dry, set, and golden, 22 to 25 minutes. Set aside to cool.
Keto-Mojo is a participant in some affiliate programs and some of the links above will generate a small commission if you make a purchase through a product link on our site. This is at no cost to you and all proceeds go directly to the nonprofit Ketogenic Foundation [501(c)3 pending] to assist with their mission funding education and research into the ketogenic diet and lifestyle. Keto-Mojo in no way profits from these links.
Credits
RecipeEric Lundy
PhotographyErin Ng
2 reviews
My pie came out too thick. It was like cheesecake instead of a fluffy pie. Any tips for helping it be fluffier like traditional coconut pie?
Hmmm, not sure what to suggest since others have had success with this recipe. Perhaps use some coconut milk in place of some of the heavy cream.
Excellent! Love the crust, better than graham cracker crust!
Pie was easy and light. Used Swerve sugar replacement.Did really take 22-25 mins? It seems like a really long time..thanks! I too love coconut and a pie for thanksgiving is an excellent choice. I found out that pumpkin has too many carbs.
Thanks for your feedback! Try some of our other pies as well. They’re divine.
My pie came out too thick. It was like cheesecake instead of a fluffy pie. Any tips for helping it be fluffier like traditional coconut pie?
Hmmm, not sure what to suggest since others have had success with this recipe. Perhaps use some coconut milk in place of some of the heavy cream.
Excellent! Love the crust, better than graham cracker crust!
Pie was easy and light. Used Swerve sugar replacement.
Did really take 22-25 mins? It seems like a really long time..thanks! I too love coconut and a pie for thanksgiving is an excellent choice. I found out that pumpkin has too many carbs.
Thanks for your feedback! Try some of our other pies as well. They’re divine.