no bake Allulose based keto Coconut Cream Pie slice is on a plate and a red coffee cup next to it

Keto Coconut Cream Pie

Very easy to make I promise. And almost no baking involved. Incredible delicious you will fall love with it. 😍🥰😚

At 200 calories it really is wonderful

Don’t let the idea of pie crust scare you as this basically pressing cookie crumbs onto a pie dish.

TOOLS and GADGETS

  • Springform Pan, any pie dish or pan works
  • Electrical Mixer
  • Mixing Bowls
  • Measuring Cups
  • Spatula 

TIPS 

  • If you don’t feel like baking, albeit just 5 mins, just skip the crust part altogether and use just the toasted coconut flakes as your crust. You will save about 1.3 net carbs per slice, taking it to less than 2 net carbs. Very good idea. I’ve made that too, it works just fine. 
  • Don’t skip toasting the coconut makes a tremendous difference. You can toast them in a pan on a stove top as well.
  • One alternative way to make this pie is to double the filling and topping. It will increase the calories to 350ish, and carb to almost 4 per slice, still good compared to a non keto pie. And it will serve as your fat bomb. All healthy fat.. if your ketone levels low, it will put you right back in 😇
  • No need to bake the pie with the custard at all. In my grandma’s time they wouldn’t even cook the custard, it just thickens when you mix the ingredients but in modern times we know raw eggs could be risky so just bring the custard to almost a boil.
  • I love this pie almost frozen and it freezes really well. You can slice it, wrap the slices with plastic wrap and keep it in the freezer for up to a month. Just make sure the slices are in airtight containers. If you are concerned with the BPA content of the wrap, consider buying the plastic wrap from Costco. It’s BPA free.

Substitutes

  • Coconut Flour can be substituted for almond flour, use 2/3 Cup of almond flour, use half of coconut butter, add Xanthan Gum and/or add more eggs like 1 egg white at least
  • Coconut Milk Full Fat version is a must
  • You can replace heavy cream and only use almond milk 
  • Coconut flour can be replaced by whey protein isolate in the filling
  • You can use another sweetener instead of allulose, reduce the amount to your liking. Know what stevia is very very sweet, so is monk fruit. So they usually are mixed with other ingredients so the measurements resemble regular sugar. But this effects the consistency of the recipes. 

Keto Coconut Cream Pie

Category

Dessert

Servings

12

Prep Time

30 minutes

Cook Time

15 min

Net Carbs

2.7g

Calories

220

Very easy to make, freezes well, you can skip the crust and and just use coconut flakes as your crust. It will save you 50 calories per slice and 1 net carb ;)

Ingredients

Crust

  • 1/3 Cup Coconut Flour
  • 4 tbs Coconut Butter, melted
  • 1/4 Cup Allulose
  • 1 Egg

Filling

  • 1 Can Full Fat Coconut Milk, refrigerated or put in the freezer for 5 mins
  • 1/2 Cup Heavy Cream
  • 1/2 Cup Almond Milk
  • 3 tbs Coconut Flour
  • 1 cup Allulose
  • 2 Eggs
  • 1 tsp Vanilla
  • 1/2 Cup Coconut Flakes

Topping

  • 1/2 Cup Heavy Cream
  • 1 ts cream of tartar, optiona
  • 1/4 Cup Allulose
  • 1/2 Cup Coconut Flakes to garnis

Directions

Crust

  • Pre-heat the oven to 350
  • Line the bottom of a 8 inch springform pan with parchment paper or grease the bottom of any 8 inch pan
  • Combine coconut flour, melted coconut butter, allulose and egg, mix, it will quickly turn into a nice ball of dough
  • Press the dough evenly to the bottom of the prepared pan. Poke holes with a fork
  • Bake 5 min at 350 if convection, 10 mins otherwise
  • Line a separate small pan with all the coconut flakes
  • Toast them in the oven together with the pie crust until they're golden brown
  • Sprinkle the toasted coconuts over the pie crust evenly

Filling

  • Open the coconut milk and take the top creamy part with a spoon. This is the coconut cream
  • Combine the coconut cream, heavy cream, almond milk, eggs, coconut flour, allulose and xanthan gum, if using, in a deep sauce pot
  • Mix them well and start to heat on medium high mixing frequently just until the mixture starts to thicken and boil, should be about 5 mins
  • Turn off the heat, add in vanilla and smooth with a hand mixer if it looks too coarse
  • Pour the custard onto the pie crust and refrigerate for at least 30 mins to cool down
  • Prepare the topping in the mean time

Topping

  • Beat all ingredients together until stiff peaks form
  • Spread over the cooled pie
  • Garnish generously with toasted coconuts
  • Freeze for at least 2 hours before serving

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