Sugar Free Coconut Cream Pie Rich, Creamy, and Toasted Coconut Perfection – Keto & Diabetic Friendly
This Sugar Free Coconut Cream Pie is a luscious, no-sugar-added dessert that delivers all the dreamy coconut flavor and silky texture of the classic version — without the carbs or blood sugar spike. With a buttery almond flour crust, creamy coconut custard filling, and a generous layer of toasted coconut on top, it’s elegant enough for holidays yet easy enough for everyday indulgence.
Why You’ll Love This Recipe
- Extremely low in net carbs — perfect for keto and diabetic diets
- Rich coconut flavor in every bite
- No-bake filling (after a quick crust bake)
- Make-ahead friendly and freezer-friendly
- Tastes like the real thing — no one will guess it’s sugar-free
Ingredients (makes 8–10 servings)
Crust:
- 1½ cups (150g) blanched almond flour
- ⅓ cup (40g) powdered erythritol or monk fruit sweetener
- ⅓ cup (30g) unsweetened shredded coconut
- 6 tbsp melted butter
- ½ tsp vanilla extract
- Pinch of salt
Filling:
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup heavy whipping cream
- ½ cup powdered erythritol or monk fruit sweetener
- 4 large egg yolks
- 3 tbsp coconut flour (or 1 tbsp xanthan gum for thickening)
- 2 tsp coconut extract
- 1 tsp vanilla extract
- ¼ tsp salt
Topping:
- 1½ cups unsweetened shredded coconut (toasted)
- Optional: sugar-free whipped cream for serving
Instructions
- Preheat oven to 350°F (175°C).
- Mix all crust ingredients in a bowl until it resembles wet sand. Press firmly into a 9-inch pie pan. Bake for 10–12 minutes until lightly golden. Cool completely.
- In a medium saucepan, whisk together coconut milk, heavy cream, sweetener, egg yolks, coconut flour (or xanthan gum), coconut extract, vanilla, and salt.
- Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8–10 minutes). Do not boil.
- Remove from heat and pour into the cooled crust. Smooth the top.
- Cover with plastic wrap (pressing directly on the surface) and refrigerate for at least 4 hours or until fully set.
- While the pie chills, toast the shredded coconut in a dry skillet over medium heat until golden brown. Cool completely.
- Before serving, generously top the pie with toasted coconut. Slice and enjoy!
Storage Tips
Store covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices (without extra whipped cream) for up to 2 months. Thaw overnight in the fridge.
Nutritional Information (per slice, based on 10 slices)
- Calories: ~320
- Fat: 31g
- Total Carbs: ~8g
- Fiber: ~3g
- Net Carbs: ~5g
- Protein: 6g