Keto Coconut Cream Pie (Low-Carb, Sugar-Free Coconut Custard Pie)

This keto coconut cream pie delivers everything you love about the traditional version. It has a rich, silky custard filling, a buttery coconut flour crust, and plenty of toasted coconut in every bite.

The best part is that it's completely low-carb, sugar-free, and gluten-free, so you can enjoy a slice without second-guessing your goals.

What makes this pie especially special is the texture. The filling is more like a keto coconut custard pie, smooth and creamy with just the right amount of structure thanks to eggs and a touch of gelatin.

It firms up perfectly in the fridge and slices neatly while still keeping a smooth, creamy texture.

And if you're someone who loves coconut, this recipe truly celebrates it. From the coconut milk and coconut cream to the toasted flakes, every layer is packed with flavor.

Be sure to check out our entire collection of keto coconut flour recipes for more delicious options! Oh, and do visit my keto pies collection for more keto-friendly pie recipes.

Low-Carb Coconut Cream Pie

Reasons Why You'll Love This Keto Coconut Cream Pie

• Made with simple, wholesome ingredients
• Rich coconut flavor without added sugar
• Naturally gluten-free with a coconut flour crust
• Creamy custard filling that sets perfectly
• Great make-ahead dessert for gatherings or holidays

Ingredients Needed For This Coconut Cream Keto Pie

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Note the full printable recipe card is at the bottom of the page along with the nutritional facts.

Keto Coconut Cream Pie Filling

• Canned unsweetened coconut milk
• Coconut cream 
• Heavy cream
• Granulated sugar substitute
• Whole eggs, room temperature
• Egg yolks, room temperature
• Coconut extract
• Unflavored gelatin 
• Unsweetened coconut flakes

Coconut Flour Crust

• Unsalted melted butter, cooled
• Eggs, room temperature
• Coconut flour
• Sea salt
• Granulated sugar substitute

Whipped Cream

• Full-fat cream cheese softened 
• Heavy whipping cream
• Granulated sugar substitute

How To Make This Keto Coconut Cream Pie

Start by preparing the coconut flour crust. Combine the coconut flour, eggs, melted butter, sweetener, and salt until a dough forms.

Press the mixture evenly into a pie pan, making sure to bring it up along the sides. Bake the crust until lightly golden, then allow it to cool completely before adding the filling.

While the crust cools, toast your coconut flakes either in the oven or on the stovetop until lightly golden. This step really brings out the coconut flavor and makes a big difference in the final result.

To make the filling, combine the coconut milk, coconut cream, heavy cream, sweetener, eggs, egg yolks, and coconut extract in a saucepan.

Heat the mixture gently while whisking continuously. You want it to slowly come to a simmer without boiling.

Once it begins to thicken slightly, sprinkle in the gelatin and continue stirring until fully incorporated.

Add the toasted coconut flakes and continue cooking until the mixture thickens into a custard consistency. Keep in mind it will continue to set as it chills.

Allow the filling to cool briefly before pouring it into the fully cooled crust. Transfer the pie to the refrigerator and let it set for at least several hours, or overnight for best results.

For the topping, beat the cream cheese and sweetener until smooth, then add the heavy cream and whip until soft peaks form. Spread the whipped cream over the chilled pie and finish with a sprinkle of toasted coconut.

Tips For The Best Keto Coconut Cream Pie

1. Use full-fat coconut milk and coconut cream
   Choosing full-fat options is key to achieving that rich, velvety filling. Lighter versions won't give you the same creamy consistency and can result in a thinner custard that doesn't set as well.
2. Do not skip the gelatin
   The gelatin plays an important role in helping the filling firm up properly. It gives the pie that classic sliceable texture while still keeping it smooth and creamy. Without it, the filling may stay too soft.
3. Toast your coconut flakes
   Taking a few extra minutes to toast the coconut really brings out its natural flavor. It adds a deeper, slightly nutty taste and a light texture contrast that makes each bite more satisfying.
4. Let the crust cool completely before filling
   It may be tempting to rush this step, but adding the filling to a warm crust can cause it to soften too much. Allowing the crust to cool fully helps it stay firm and prevents it from becoming soggy.
5. Chill the pie long enough to fully set
   This pie needs proper chilling time to reach the right consistency. Give it at least several hours, or even better overnight, so the filling can fully firm up and slice cleanly when served.

Storage Tips

Store your low-carb coconut cream pie in the refrigerator in an airtight container for up to five days. You can also freeze it for up to three weeks. Just allow it to thaw in the fridge before serving.

Sugar-Free Sweeteners For This Coconut Cream Pie

As far as which sugar substitute to use for this sugar-free coconut pie,  I have several for you to choose from.

My go-to choice is Monk Fruit because the texture is spot on since there is barely any aftertaste.

I am also partial to using the  Swerve brand, which is an erythritol blend.

You could also use the stevia and erythritol-based brand Pyure for this pie. But if using Pyure, you will want to use half the amount called for in this recipe since it's doubly sweeter.

Lastly, if you can easily find a more natural sugar substitute, you can also use Splenda successfully.

What's The Difference Between A Coconut Cream Pie And A Coconut Custard Pie?

While these two desserts are often confused, they are prepared quite differently, even though they share similar flavors.

The biggest distinction comes down to how the filling is made. A coconut custard pie is baked in the oven, allowing the eggs to set as it cooks, which creates a firmer, more structured filling.

On the other hand, a coconut cream pie is made by cooking the filling on the stovetop first, then allowing it to chill in the refrigerator until fully set.

Another key difference is how each pie is finished. A cream pie is typically topped with a generous layer of whipped cream once it has chilled, giving it that classic light and airy finish.

In terms of texture, a custard pie tends to be more dense and compact, while a coconut cream pie is softer, smoother, and much creamier with a more delicate consistency.

Tag Us

This keto coconut cream pie recipe is one of those desserts that feels indulgent but fits beautifully into a low-carb lifestyle. It's simple enough to make at home, yet impressive enough to serve for special occasions.

If you've been searching for a sugar-free coconut cream pie that actually tastes like the real thing, this one delivers every time.

If you decide to make this recipe, make sure you remember to tag us on Instagram and Facebook.

It's what encourages this girl to keep sharing and perfecting her recipes.

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In case you don't know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.

It's my prayer these keto cookbooks will help make keto a delicious breeze for you.

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