Irresistible Sugar Free Coconut Cream Pie (Low Carb) with Just 6g Net Carbs

Let me tell you about my absolute favorite dessert discovery – this Sugar Free Coconut Cream Pie (Low Carb) that tastes so indulgent, no one will believe it’s actually good for you! I stumbled onto this recipe when my sister went keto and begged me to make something sweet she could enjoy. After dozens of test batches (and happy taste-testers), I perfected this creamy dream of a pie that satisfies every coconut craving without the sugar crash.

The magic happens with rich coconut milk and toasted coconut flakes that give incredible texture. What makes this pie special? That luscious custard filling sets up beautifully without any refined sugar, and the almond flour crust adds just enough nutty crunch. Trust me, after one bite of this velvety pie with its cloud-like whipped topping, you’ll forget it’s low-carb!

Why You’ll Love This Sugar Free Coconut Cream Pie (Low Carb)

Oh my goodness, where do I even start? This pie has become my go-to dessert for so many reasons, and I know you’re going to adore it just as much as I do. Here’s why it’s absolutely irresistible:

• Crazy easy to make – No fancy techniques here! Just mix, bake, and chill. Even my 12-year-old niece can make it (and she has!)
• Totally keto-friendly – With just 10g net carbs per slice, it fits perfectly into low-carb lifestyles without any guilt
• Insanely rich coconut flavor – Between the coconut milk, shredded coconut, and coconut extract, it’s like a tropical vacation in every bite
• Zero refined sugar – Sweetened naturally with erythritol, so you get all the sweetness without the blood sugar spikes
• Creamy dreamy texture – That velvety custard filling? It’s pure magic against the crispy coconut crust

Seriously, this pie checks all the boxes – simple, delicious, and actually good for you. What’s not to love?

Ingredients for Sugar Free Coconut Cream Pie (Low Carb)

Gathering the right ingredients makes all the difference with this pie! Here’s exactly what you’ll need:

• 1 1/2 cups unsweetened shredded coconut – Look for the finely shredded kind, not those big flakes
• 1/2 cup almond flour – The fine, blanched variety works best for a smooth crust
• 1/4 cup melted butter – I always use salted – it balances the sweetness perfectly
• 1/4 cup powdered erythritol – Measure this before powdering if you’re grinding it yourself
• 1 tsp vanilla extract – The real stuff, please! Imitation just won’t cut it
• 1 can (13.5 oz) full-fat coconut milk – Shake it well before opening – we want all that creamy goodness
• 2 tbsp cornstarch – This is our magic thickener
• 2 large egg yolks – Save the whites for an omelet!
• 1/4 tsp salt – Just a pinch makes all the flavors pop
• 1/2 tsp coconut extract – This boosts the coconut flavor beautifully
• 1 cup heavy whipping cream – Cold straight from the fridge
• 1 tbsp powdered erythritol – For sweetening the whipped topping

Ingredient Notes & Substitutions

Baking is flexible, and here’s how you can tweak things if needed:

For nut allergies, swap almond flour with sunflower seed flour – just know it’ll give a slightly earthier taste. If erythritol isn’t your thing, monk fruit sweetener or allulose work great too (use same amounts). That full-fat coconut milk? Non-negotiable for creaminess – light coconut milk will leave you with a sad, watery filling. And if you’re out of coconut extract, an extra 1/4 cup toasted coconut in the crust amps up the flavor nicely.

How to Make Sugar Free Coconut Cream Pie (Low Carb)

Alright, let’s get baking! This pie comes together in simple steps, but I’ll walk you through each one so it turns out perfect. Follow along, and you’ll be scooping up creamy coconut goodness before you know it!

1. Preheat your oven to 350°F (175°C). This gives your oven time to reach the right temperature while you prep the crust.
2. Make the crust by mixing shredded coconut, almond flour, melted butter, and erythritol in a bowl until it resembles wet sand. Press firmly into a 9-inch pie dish – really pack it in so it holds together!
3. Bake the crust for 10-12 minutes until it’s golden brown. Keep an eye on it – coconut burns fast! Let it cool completely before filling.
4. Whisk together coconut milk, cornstarch, egg yolks, and salt in a saucepan over medium heat. Stir constantly until it thickens to pudding consistency – about 5-7 minutes.
5. Remove from heat and stir in vanilla and coconut extracts. The aroma at this point is heavenly!
6. Pour the filling into your cooled crust and smooth the top. Refrigerate for at least 4 hours, but overnight is even better.
7. Whip the cream with erythritol until stiff peaks form. Be patient – this takes about 3-4 minutes with a hand mixer.
8. Spread the whipped cream over the chilled pie and sprinkle with extra coconut. Chill for 1 more hour before slicing.

Tips for the Perfect Sugar Free Coconut Cream Pie (Low Carb)

Here’s my secret playbook for pie perfection:

• Toast your coconut for the crust – just 5 minutes in the oven brings out incredible flavor!
• Chill the crust before filling – 10 minutes in the fridge prevents sogginess.
• Whip that cream cold – I even chill my bowl first for extra volume.
• Slice with a hot knife – run it under hot water for clean, pretty slices.

Serving Suggestions for Sugar Free Coconut Cream Pie (Low Carb)

Oh honey, presentation is everything with this beauty! I love serving generous slices (about 1/8th of the pie) with fresh raspberries scattered around the plate – their tartness cuts through the richness perfectly. For chocolate lovers, a sprinkle of sugar-free dark chocolate shavings adds fancy flair. And let’s be real – extra whipped cream never hurt anybody! Pro tip: Let slices sit at room temperature for 10 minutes before serving – that custard gets even creamier!

Storing and Reheating Sugar Free Coconut Cream Pie (Low Carb)

Now, let’s talk about keeping this beauty fresh! This pie must stay refrigerated – I always cover mine with plastic wrap pressed right against the surface to prevent drying. It’ll keep beautifully for 3 days, though let’s be honest – it never lasts that long in my house! One important note: don’t freeze it – the custard gets weirdly grainy. If you need to store individual slices, use airtight containers and eat within 2 days for best texture.

Nutritional Information for Sugar Free Coconut Cream Pie (Low Carb)

Let’s talk numbers, but remember – these are estimates and might change slightly depending on your exact ingredients. For one glorious slice (that’s 1/8th of the pie), you’re looking at:

• 320 calories – Not bad for something that tastes this indulgent!
• 28g fat – Mostly the good kind from coconut and nuts
• 10g total carbs With 4g fiber, that’s just 6g net carbs – keto win!
• 5g protein – A nice little bonus from the eggs and nuts

Now here’s my favorite part – only 2g sugar naturally occurring from the coconut. That’s what happens when you skip refined sugar but keep all the flavor!

Frequently Asked Questions About Sugar Free Coconut Cream Pie (Low Carb)

I get asked about this pie ALL the time – here are the questions that come up most often with my tried-and-true answers:

• “Can I use coconut flour instead of almond flour?”
  Oh honey, I wish! Coconut flour drinks up moisture like crazy. If you must swap, use just 1/4 cup coconut flour and add an extra egg white – but honestly, the texture won’t be nearly as good.
• “Is this pie truly keto-friendly?”
  You bet! With just 6g net carbs per slice, it fits perfectly into keto macros. My fitness-tracker-obsessed brother confirms it never kicks him out of ketosis.
• “How do I prevent a soggy crust?”
  Two secrets: 1) Let the baked crust cool COMPLETELY before filling, and 2) Give it a quick 10-minute chill in the fridge first. Works like magic!
• “Can I make this dairy-free?”
  Absolutely! Swap the butter for coconut oil and use coconut cream instead of whipping cream. The texture changes slightly, but it’s still delicious.
• “Why did my filling turn out lumpy?”
  You probably heated it too fast! Medium-low heat and constant stirring gives you that silky smooth texture. If lumps happen, just whisk vigorously or blend briefly.

For more sugar-free recipes and inspiration, check out my Pinterest page!

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