Thick Creamy Keto Coconut Cream Pie — Low-Carb Gluten-Free Recipe

I’ve been on a coconut kick lately, and the last two weeks have involved testing every coconut variation I had on hand. This week I focused on perfecting a keto coconut cream pie, and after all the trials I don’t have a speck of coconut left in the kitchen.

I wanted a pie that tasted unmistakably of coconut—one my mother would approve of. She’s the true coconut cream pie authority in my family, so I knew I had to get this right.

So much coconut in this Low Carb Coconut Pie

This pie celebrates coconut at every level: the crust is made with coconut flour, the filling combines coconut milk, coconut oil and coconut extract, and the whipped cream is finished with toasted coconut flakes.

The filling is the heart of any coconut cream pie, and this one is thick and luxurious without becoming gelatinous. It also doubles as a decadent pudding if you ever want to skip the crust and enjoy the filling on its own.

For more coconut inspiration, consider other coconut recipes if you like experimenting.

• Coconut Layer Cake
• Raspberry Coconut Slice Bars
• Coconut Ice Cream Bars
• Raspberry Coconut English Tea Cakes

What sweeteners work in this pie?

I used allulose in the crust, filling and whipped cream because it behaves well in both cooking and whipped toppings. You can substitute most granular or powdered low-carb sweeteners at a 1:1 ratio to allulose. A monk fruit-and-erythritol blend works nicely, and powdered sweeteners generally perform well here. Choose the sweetener you prefer and are comfortable baking with.

Is coconut keto?

Yes. Unsweetened coconut is a keto-friendly ingredient. One cup of unsweetened shredded coconut contains around 10 grams of total carbs and 7 grams of fiber, giving approximately 3 net carbs per cup. Using coconut in low-carb baking adds texture and a natural coconut flavor without many carbs, which is great for coconut lovers following a keto approach.

Tips for the crust

• Combine all crust ingredients in a bowl and mix until a soft dough forms. The texture may feel like cookie dough—that’s correct.
• Press the dough evenly into a 9-inch pie pan. Wet fingers make it easier to shape. Prick the crust all over with a fork before baking to prevent puffing.
• Bake briefly and watch closely—coconut flour browns quickly. Let the crust cool completely before filling.

Can I use other flours in the crust?

You can substitute another nut flour for almond flour if desired, but swapping coconut flour is more complex. Coconut flour cannot be exchanged 1:1 with almond flour because it absorbs far more liquid. Any change will require adjusting wet-to-dry ratios and likely additional testing to get the texture right.

Tips for the pie filling

This recipe uses four egg yolks, leaving four egg whites. If you don’t want to waste them, freeze the whites for later use in recipes like low-carb marshmallows or meringues.

Key tips to ensure a successful filling:

• Do not skip the xanthan gum—it’s essential for giving the filling structure and the correct thickness.
• Whisk constantly while cooking over medium-low heat to avoid burning. Cook until the filling coats the back of a spoon, about five minutes.
• Cool the filling completely before transferring to the pie shell. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
• Stir the cooled filling gently before adding to the crust to restore a smooth consistency.
• Top with freshly whipped cream and sprinkle with toasted coconut flakes.

Can I make this dairy-free?

Yes. Replace the heavy cream and butter with extra canned full-fat coconut milk and coconut oil for a dairy-free version. You can serve it without a cream topping or make a whipped coconut cream topping from chilled coconut milk.

Serving & storage

Store the pie covered in the refrigerator. It keeps well for a few days and is best within the first 48 hours, though it remains enjoyable on the third day. You can make and freeze the pie crust ahead of time, and the filling can be prepared a day in advance and refrigerated until you’re ready to assemble.

This pie is a lovely, rich finish to a light meal when you’re craving something sweet, creamy and indulgent.

Looking For More Low Carb Pie Recipes?

Here are a few other low-carb pies you might enjoy:

• Beautiful Keto Lemon Tart
• Low Carb Chocolate Cream Pie
• Sugar-Free Peanut Butter Chocolate Pie
• The Best Low Carb Pumpkin Pie
• Keto-Friendly Pecan Pie

Looking For More Low Carb Pie Recipes?

No Bake Key Lime Pie Recipe Made in 30 minutes! (Gluten-Free & Low Carb)

Low Carb Peanut Butter Pie With A Chocolate Fudge Crust

Super Silky Keto Chocolate Chiffon Pie

Low Carb Lemon Cream Tart – It’s So Good! (Gluten-Free & Keto)

Keto Coconut Cream Pie

Yield: 8

Prep Time: 5 minutes

Cook Time: 22 minutes

Additional Time: 2 hours

Total Time: 2 hours 27 minutes

A creamy, sugar-free keto coconut cream pie that’s rich, sweet and decadent. If you love coconut, this pie delivers on every level.

Ingredients

Pie Crust

• 3/4 cup coconut flour
• 3/4 cup coconut oil, melted
• 3 Tbsp powdered sweetener (I used allulose)
• 2 eggs
• 1 tsp vanilla
• 1 pinch of salt
• 2/3 cup toasted unsweetened coconut

Coconut Cream Filling

• 4 large egg yolks
• 1/2 cup unsweetened coconut milk
• 1 can full-fat coconut milk
• 2 Tbsp butter (or coconut oil for dairy-free)
• 2/3 cup granular allulose (or preferred sweetener)
• 1 cup unsweetened flaked coconut
• 1 tsp xanthan gum
• 1 tsp vanilla
• 1/2 tsp coconut extract

Topping

• 1 cup full whipping cream (or chilled coconut cream)
• 2 Tbsp powdered sweetener
• 1 tsp vanilla
• 3 tbsp toasted coconut flakes

Instructions

Pie Crust

1. Preheat oven to 350°F (175°C).
2. Combine coconut flour, salt, powdered sweetener, and toasted coconut in a medium bowl.
3. Add eggs, melted coconut oil and vanilla; mix until a soft dough forms.
4. Press into a 9-inch pie pan and prick the surface with a fork.
5. Bake 8–10 minutes until the edges are lightly golden. Cool completely on a wire rack.

Coconut Cream Filling

1. In a heavy-bottomed pot, whisk egg yolks, unsweetened coconut milk, canned coconut milk and butter (or coconut oil).
2. Add sweetener, xanthan gum, flaked coconut, vanilla and coconut extract. Whisk over medium-low heat until the mixture thickens and coats the back of a spoon.
3. Pour into a medium bowl. Press plastic wrap directly onto the surface and let cool completely.
4. Once cooled, stir gently and transfer to the prepared crust, smoothing the top.

Topping

1. Whip the cream with vanilla and sweetener until stiff peaks form. Pipe or spread over the pie and finish with toasted coconut flakes.

Toasted Coconut

1. Preheat oven to 325°F (160°C).
2. Spread unsweetened coconut in a single layer on a parchment-lined baking sheet.
3. Bake 10–15 minutes, stirring occasionally, until evenly browned. Cool before using.

Notes

• See the sweetener substitution guidance in the notes above. Use what you know works for your baking.
• Save leftover egg whites for other low-carb treats like marshmallows or meringues.
• Do not omit xanthan gum in the filling; it provides essential stability.
• Watch the crust while baking—coconut flour browns quickly.

Nutrition Information:

Yield: 8
Serving Size: 1 slice

Amount Per Serving:
Calories: 472
Total Fat: 48g
Saturated Fat: 37g
Cholesterol: 147mg
Carbohydrates: 12.5g
Net Carbohydrates: 5.9g
Fiber: 6.6g
Protein: 4.8g