Low Carb Coconut Cream Pie

The blog, named for its star ingredient, is a musical journey through the life of a low carb dieter. The musician and blogger (who describes herself as a “rebel vegetarian”) promises to share recipes, tips, and advice from her personal experience on her blog, which is dedicated to her “meatless way of living”.

If you’re in need of a tasty and nutritious pie, then look no further! This recipe is a low carb, traditional creamy pie that’s filled with a creamy coconut filling and topped with a delicious low carb crust.

This pie is simple to make (and tastier than you might imagine), but the filling contains a secret ingredient. It starts with a mix of cream cheese and coconut flour (2:1 ratio), which is then mixed with a can of coconut milk, and a little bit of vanilla. The result is a creamy pie with a light, lovely coconut flavor, that is entirely low carb and keto.. Read more about sugar free coconut cream pie with meringue and let us know what you think.

The much-anticipated and eagerly awaited recipe has here! With this Coconut Cream Pie with Low Carbs, Matt crafted the perfect keto treat. If you prepare it, make sure you share it with people or you’ll devour the whole pie in one night – it’s that hazardous! This dish has a lot of steps, but don’t be afraid because Matt will teach you how to prepare it step by step in the tutorial video below. You may even remove specific components if you think the coconut is too much, but we recommend making it the way we did for the best pie experience!

Recipe for the Best Coconut Cream Pie

Matt put in a lot of time and effort to develop this recipe, and it’s now ready to share! There are three different layers, which means you’ll have to do a lot more prep work than you anticipated, but we promise it’ll be well worth it! In the recipe video above, Matt even takes you through the process so you can make it just right the first time! You won’t want to miss out on creating this for a birthday or special occasion! All of your non-keto pals will be unaware that it is beneficial to them.

Our Low Carb Cream Pie is completely nut free and the perfect dessert for all the coconut lovers out there!

Desserts with Coconut and No Nuts

Because I’m allergic to all tree nuts, I’m limited to utilizing coconut or peanut-based flours and components. While this is disappointing for me, it is fantastic for the food blog since so many of you have nut allergies as well. Fortunately, this whole pie is nut-free, so I can enjoy, but if I want something a bit quicker to prepare, I prefer to make our coconut flour chocolate chip cookies, keto brownies, or olive oil cake! There are just too many delicious sweets to recommend just one or two!

Our Low Carb Cream Pie is completely nut free and the perfect dessert for all the coconut lovers out there!

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Coconut Cream Pie with Keto Ingredients

There aren’t enough words to describe the flavor and feelings you’ll get while eating and after eating this wonderful coconut cream pie. This one is for all of you coconut fans out there, and we know there are a lot of you! Make it for a birthday cake, a special event like an anniversary or graduation, or just because you like coconut. In any case, this low-carb coconut cream pie will become your new favorite!

Our Low Carb Cream Pie is completely nut free and the perfect dessert for all the coconut lovers out there!

Search “– Coconut Cream Pie” in MyFitnessPal to easily add the recipe.


Coconut Cream Pie with Low Carbs

3 hours 35 minutes total time

8 person servings

324 calories per serving

Time to Prepare: 10 minutes

1 hour and 25 minutes to prepare


  • Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.

  • In a medium mixing bowl, combine the coconut flour and powdered erythritol.

  • Combine the melted butter with the other ingredients. Using a spatula, mix the egg and the other ingredients.

  • The crust should have a dough-like consistency. Transfer the dough to an 8-inch spring form pan and spread it out to equally cover the bottom.

  • Place the crust on the prepared baking sheet after poking many holes in it with a fork. Place 3/4 cup unsweetened coconut flakes on the opposite side of the baking sheet to toast (used in filling and topping).

  • Bake for 15 minutes with the baking sheet in the oven. Remove the flakes and put aside in a bowl at the 5 minute mark – they should have browned – and return the crust to the oven for the remaining 10 minutes.

  • Reduce the oven temperature to 300 degrees and set the crust aside to cool.

  • To make the filling, follow these steps: Combine a whole can of coconut cream (13.66 oz), heavy cream, vanilla extract, liquid stevia, and powdered erythritol in a large mixing bowl. Using a hand mixer, combine the ingredients.

  • Combine the eggs, coconut flour, and 1/2 cup toasted coconut flakes one more time.

  • With the chilled crust, grease the edges of the spring form pan (we prefer to use coconut oil spray) and pour the filling on top.

  • Preheat oven to 350°F and bake for 70 minutes.

  • Allow the pie to cool for 30 minutes before placing it in the refrigerator for 1 hour to set.

  • Whip the heavy cream into stiff peaks to make the topping.

  • Combine the stevia with the other ingredients. Place the pie in the refrigerator with it.

  • Make the pie: Spread the heavy cream topping evenly over the cooled pie. Place the remaining (1/4 cup) toasted coconut flakes on top of the cream and gently push them in. Refrigerate for one further hour before serving.

  • Tip for Coconut Milk: Freeze the coconut milk can for 5 minutes before using in the filling. This will separate the liquid from the firm cream. All of the sugars are present in the drink.

Nutritional Information

Low Carb Coconut Cream Pie

Per Serving Amount

324 calories, 270 calories from fat

daily value in percent*

Fat 30g (46% fat)

7.2g2 percent carbohydrate

3.6 grams of fiber (14% fiber)

4g8 percent protein

* Percent Daily Values (%DV) are calculated using a 2000-calorie diet.


Low-carb coconut cream pie is a term used to describe a dessert that is low in

Psst! Did you make this?Tag us on Instagram!We love seeing what you’ve made! Tag us on Instagram at @keto.connect or leave a comment & rating below.

Coconut pie is one of those desserts that seems to get more popular every year—thanks largely to the trick that’s used to make it in the first place. Because the coconut filling is pressed into a disc pie, it’s very easy to take out of the oven if the filling starts to get too soft. But if you leave the pie in the oven a little longer, the filling will start to set solid. This leaves you with a pie that looks like it’s still hot out of the oven, but is actually completely solid. You can’t cut it, you can’t pick it up with your hands, and it’s definitely not safe to eat.. Read more about keto coconut cream fat bombs and let us know what you think.

Frequently Asked Questions

How many carbs are in a coconut cream pie?

There are about 2 grams of carbs in a coconut cream pie.

Can I have coconut cream on keto?

Yes, coconut cream is a great option for keto.

Is coconut cream low in carbs?

Coconut cream is not low in carbs. It has a moderate amount of carbs, so it is best to eat it sparingly.

Related Tags

This article broadly covered the following related topics:

  • low carb coconut cream pie recipe
  • keto coconut cream dessert
  • low calorie coconut cream pie
  • easy low carb coconut cream pie
  • coconut cream carbs

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.