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Keto Coconut Cream Pie Recipe

Oh my goodness! If you are a coconut lover you will LOVE this keto coconut cream pie recipe. Because it really is delicious and easy to make… I call that success!

I made this for my daughter’s 14th birthday. Originally, I was going to make her the same cake I made for my son’s birthday but asked her if she wanted something different. She did. This year, she wanted a pie… a coconut cream pie.

I’ve made many non-keto pies in my lifetime… So, with fingers crossed, I sort of winged it with this recipe. You know, ‘cause that’s how I do things! Ha!

As an avid baker, I’ve worked enough with keto ingredients enough to know how they behave in recipes. Believe me, I have done my research! Of course, I don’t recommend winging it until you have some keto baking under your belt.

I actually made this coconut pie twice in the same week…

Although I was very happy with the first pie I made, I wanted to reduce the calories and carb content further. Plus, our friends love to sample our goodies… if they last long enough.

Pudding Ingredients:

  • 4 large egg yolks
  • 2 13.5oz cans or 27oz full fat Coconut Milk or Coconut Cream (see note)
  • ½ cup plus 3 tbsp. Powdered Erythritol (I used Swerve)
  • 8 oz. cream cheese
  • 1 tsp. xanthan gum
  • 2 tsp. vanilla extract (divided)
  • 1-3 tsp. coconut extract (optional/divided)
  • ½ cupunsweetened shredded coconut
  • 2 cups heavy whipping cream
  • 1 tsp. beef gelatin
  • 2 tbsp. water

Crust and Toasted Coconut:

I start this pie with this piecrust and toasted coconut. Once it is baked and cooled on my countertop. Before I add my pudding, I ensure the crust is chilled, by putting it in the refrigerator.

Pudding Instructions:

Separate your egg yolks and set aside. In a medium saucepan, on low medium heat, pour in the coconut milk and ½ cup powdered Swerve. Stir constantly to allow the swerve to dissolve and avoid burning the milk.

When the milk just gets hot you’ll want to temper the egg yolks by adding 4 tbsp. of milk, whisking constantly.

Then, slowly add the tempered eggs to the rest of the milk, again, whisking constantly. You do not want scrambled eggs in your pudding!

Once the yolks are incorporated well, I always bring my mixture up to just above 160 degrees and keep it there for 3 minutes. I do this to pasteurize the mixture.

During this time I add the room temperature cream cheese and let that incorporate into the milk.

Once the cream cheese is melted and mixed in well add the xanthan gum.

At this point, you can lower your heat and continue to stir. The mixture will thicken to the consistency of soft set pudding. Remove from the heat and add in your extracts.

Pour into a large bowl and add plastic wrap to the top. Be sure the plastic wrap touches the pudding so a skin doesn’t form. Let cool on your counter for a few minutes, then transfer to the refrigerator and chill for 2 hrs.

Once the pudding is chilled, make your whipped cream.

Start by preparing the beef gelatin. Divide the water into two separate little bowls. Make 1 tbs of the water warm the other hot. In the warm water, sprinkle the gelatin to soften. Once soft, add the hot water to dissolve it, stirring constantly.

If you see any obvious pieces of clumped up gel try to incorporate them if they are stubborn just pick them out. Allow this mixture to cool but keep it fluid.

In a large mixing bowl, pour in the heavy whipping cream, the powdered sugar, and the extracts. Stir it and taste it. If you think it isn’t sweet enough now is the time to add your powdered erythritol. 


I like to have a bowl of ice and water under my whipping cream to keep it very cold during this process.

Begin to mix with your hand mixer until it comes to soft peaks. Then slowly add in the gelatin water. The trick is to add it in slowly so you don’t shock the temperature of the cream and deflate it. Continue to mix until you have nice firm peaks.

Remove the pudding from the refrigerator and add to it half of the whipped cream. Fold the whipped cream into the pudding. Once fully incorporated pour pudding into a pre-baked and cooled coconut piecrust. Top with the remaining whipped cream and sprinkle on some toasted shredded coconut.

At this point, its done and could technically be eaten now… but trust me, you’ll want to let it completely set up and allow the flavors to develop at least overnight or 24 hrs it just gets better and better. In fact, we have a family of 4 and this pie lasts for quite a while in our home depending on how large of slices are served. A sliver of this pie is very satisfying.

RELATED: Keto Coconut Flour Pie Crust


Check your ingredients. Your coconut milk or cream needs to be just that. Some are just coconut extract, water, and thickeners… that’s no Bueno!

If you want to bring this to a party and want more servings and reduce the calories and carbs even more… follow these instructions

I really hope you’ll try this recipe and enjoy it as much as we did. In fact, this will be perfect for the upcoming Holiday Season! A recipe you can proudly present to your family and friends! It can be made as a thick and luscious pie or baked on a sheet pan as a bar so you can spread the love around a bit more!

We would love your feedback or suggestions… we love hearing from you in the comments. Happy Baking!

Net carbs for the whole pie is 67.4. We cut it in 14 slices making each serving 4.8 net carbs.

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