Keto Coconut Cream Pie
Published February 18, 2025 • Updated July 20, 2026
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I've made a lot of low carb pies, and this keto coconut cream pie is the one I keep coming back to. Flaky almond flour crust, silky coconut custard, sugar-free whipped cream on top.
I’ve made a lot of pies since going keto. My pecan pie, my chocolate cream pie, my pumpkin pie. They all turned out close to the originals, and I was pretty happy with my lineup. But this coconut cream pie is on another level. It doesn’t taste gluten-free or sugar-free. It just tastes like pie.
Why this pie is the best
- The crust actually flakes. I use my flaky keto pie crust, which rolls out and handles like traditional pastry dough. The cream cheese matters more than you’d think here (fat content, a little acid, and it keeps everything from crumbling when you transfer to the pan). I’ve had readers tell me their family didn’t believe the crust was almond flour.
- Arrowroot powder instead of xanthan gum. Most low carb pie recipes thicken the custard with xanthan gum or cornstarch. I chose arrowroot powder because it’s neutral in flavor and stronger than flour, so I need very little. No gummy aftertaste, no weird texture. If you’ve been disappointed by other versions, this is the difference.
- The filling sets up clean. Nut milk, heavy cream, egg yolks, butter, coconut and vanilla extracts, plus a concentrated coconut base that pulls the whole flavor forward. I tested this custard more times than I want to admit, and this combination is what finally gave me slices that hold their shape on the plate even after sitting out through dinner.
One swap I love: a reader named Rachel replaced the milk with full-fat coconut cream and said the filling went from subtle to genuinely coconutty. I’ve been doing the same thing ever since. If you want more coconut flavor, try that swap. You’ll taste the difference immediately.
Another thing: toast your shredded coconut before sprinkling it on top. I do mine in a dry skillet for a couple of minutes, watching it close because it burns fast. That toasty, almost nutty crunch on every bite makes a real difference in the finished pie.
This pie takes some time (you’re blind baking a crust, cooking a custard from scratch, and whipping a topping), but every component can be made ahead. I break that down in the sections below. What I can tell you is that the finished pie slices clean and stays firm for days in the fridge. If you’ve tried other versions and ended up with runny filling or a crust that fell apart, give this one a shot.
How to get the custard right
The custard is where most people run into trouble, and I get it. I’ve overcooked it, undercooked it, and watched it curdle on the stove more than once before I figured out the window. Cook it over low heat for 10-12 minutes, stirring the entire time, until it reaches the consistency of thick runny yogurt. That’s the target. If you pull it too early, the filling won’t set and you’ll cut into a runny mess. If you cook it too long or turn up the heat, the egg yolks curdle and you’ll see little scrambled bits in the custard.
Pour it into the baked crust while it’s still warm (it thickens more as it cools and bakes), and trust the jiggle. When the center wobbles like jello but the edges are slightly puffed, it’s done. Then cool at room temperature for an hour before refrigerating. I know it’s tempting to cut into it early, but the filling needs those 2-3 hours in the fridge to fully set.
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Flaky Keto Pie Crust Ingredients
1 cup almond flour -
3 tablespoons coconut flour
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1 teaspoon xanthan gum
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1/2 teaspoon salt
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1/2 cup unsalted butter, chilled and cubed
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1 ounce cream cheese, softened
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1 egg
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1 1/2 teaspoons rice vinegar or apple cider vinegar
Keto Coconut Cream Filling Ingredients
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1 cup milk of choice
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1 cup heavy cream
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1/2 cup sugar-free sweetener
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6 large egg yolks
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1 1/2 tablespoons arrowroot powder
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1 tablespoon unsalted butter, softened
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1/2 teaspoon coconut extract
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1/2 teaspoon vanilla extract
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3 tablespoons coconut cream
Coconut Whipped Topping Ingredients
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1 cup unsweetened shredded coconut
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2 cups heavy cream
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1/4 cup sugar-free sweetener
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1 teaspoon vanilla extract
Step by Step Instructions
Step by Step Instructions
Make the pie dough
Start by making the pie crust. Add almond flour, coconut flour, xanthan gum and salt to a food processor. Give a quick pulse to combine. Add in chilled, cubed butter and cream cheese. Pulse until coarse crumbles form. Add egg and vinegar. Pulse until combined and a dough ball forms.
- 1 cup almond flour
- 3 tablespoons coconut flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled & cubed
- 1 ounce cream cheese, softened
- 1 large egg
- 1 1/2 teaspoons white, rice, or apple cider vinegar
Flatten and chill
Flatten the dough into a circle disc in between two sheets of parchment paper and refrigerate for 30 minutes.
Roll it out
To roll out the dough, place a damp paper towel on the counter and the parchment sandwiched dough on top. This will keep the parchment paper from sliding around the counter. Using a rolling pin, roll out the dough into a pie crust about ⅛ to ¼ inch thick: enough to fit a 8-9 inch pie plate. Keep the dough sandwiched between the parchment paper as your roll it out. Start from the center of the disc and work your way out in all directions. If the parchment paper crumbles or wrinkles beneath the dough, flip and carefully remove the parchment and replace back on and continue rolling.
Place dough in pie pan
Remove the top layer of parchment paper. Place pie pan upside down over pie crust. Hold one hand on the pie pan. Slide your hand under the bottom parchment paper and flip so the pie pan is on the bottom and crust is on the top. Remove the parchment paper.
Blind bake
Gently press the pie dough into the pie plate. Flute the ends of the crust. Prick the bottom of the crust all over with a fork. Add a sheet of parchment paper on top of the crust and fill with pie weights. This will keep the crust from puffing up on the bottom. Bake at 350°F for 10-15 minutes or until the edges turn golden brown.
Start making custard filling
Start making the filling as the pie crust cools. Decrease oven temperature to 325°F. Pour milk of choice, cream and sugar-free sweetener into a medium saucepan. Over medium heat, bring to a boil and remove immediately once boiling. Set aside.
- 1 cup milk of choice
- 1 cup heavy cream
- 1/2 cup sugar-free sweetener
Beat the yolks
Pour egg yolks into a large bowl. Beat yolks using an electric mixer until fluffy and pale yellow in color. Add arrowroot powder and butter, continue beating until combined. Add coconut and vanilla extracts, and coconut cream. Set the mixer to low speed and slowly pour in the warm cream mixture into the egg mixture.
- 6 large egg yolks
- 1 1/2 tablespoons arrowroot powder
- 1 tablespoon unsalted butter, softened
- 1/2 teaspoon coconut extract
- 1/4 teaspoon vanilla extract
- 3 tablespoons coconut cream
Let the custard thicken
Once combined, pour the filling back into the saucepan and cook over low heat for 10-12 minutes, stirring constantly, until the custard has thickened to the consistency of thick runny yogurt.
Bake the pie
Pour the coconut filling into the baked pie shell. Bake until the edges are puffed and the center is jiggly and wobbles like jello, about 20-22 minutes. Remove from the oven. Allow it to cool at room temperature for 1 hour, then stick in the fridge to cool for another 2-3 hours or overnight.
Make the whipped topping
Place coconut on a parchment lined baking sheet and toast under the broiler on high until lightly toasted. Pour whipping cream into a large bowl along with sugar-free sweetener and vanilla. Whip using an electric mixer until stiff peaks form. Place whipped cream in the center of the pie and create a dome shape using a spatula. Sprinkle the top with toasted coconut. Refrigerate until ready to serve.
- 1 cup unsweetened shredded coconut
- 2 cups heavy cream
- 1/4 cup sugar-free sweetener
- 1 teaspoon vanilla extract
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I substitute full-fat coconut cream for the milk in the filling?
I started doing this after a reader suggested it, and now I do it every time. Swap the cup of milk for the full-fat canned version and the filling goes from subtle to genuinely, deeply coconutty. The custard still sets up the same way and slices just as clean.
What sweetener works best in this pie?
I've tested erythritol, allulose, and monk fruit blends in this custard. Erythritol works and measures 1:1, but it can have a slight cooling aftertaste. Allulose is my favorite here because it dissolves completely and the custard tastes closest to the real thing. One of my readers, Dana, used allulose in the whipped cream too and bumped the amount up slightly, which I thought was smart. Monk fruit blends work fine, just check the conversion on the package since they vary by brand.
How do I know when the custard is thick enough?
I look for the consistency of thick runny yogurt. When I drag a spoon through it and the trail holds for a second before closing, it's ready. Mine takes a full 10-12 minutes over low heat, stirring constantly. Don't rush it.
Can I make this dairy-free?
I've swapped individual dairy components in this recipe enough times to know the path. Use coconut oil in place of butter (both in the crust and filling), full-fat canned coconut instead of heavy cream, and skip the cream cheese in the dough (an extra tablespoon of coconut oil works). The crust won't be quite as flaky without the cream cheese structure, but it holds together. For the whipped topping, I chill a can of full-fat canned coconut overnight and whip just the thick part that rises to the top.
Why did my filling come out runny?
I've had this happen to me too, and the fix is almost always the same: the custard wasn't cooked long enough on the stove. I cook mine for the full 10-12 minutes, stirring constantly, until it coats a spoon and holds a trail. If yours was thinner than that when you poured it in, that's the issue. The other thing I see is cutting too early. I cool mine at room temperature for an hour, then refrigerate for at least 2-3 hours before slicing. Without that fridge time, the custard won't fully set.
Can I use a different crust for this pie?
I really think you should try this flaky almond flour crust first because it's the best keto crust I've made. But if you want something closer to a graham cracker base, a simple mix of almond flour, melted butter, and a tablespoon of sweetener pressed into the pan and baked for 8-10 minutes works. I've done it when I'm short on time. My no-bake peanut butter pie uses that style of crust and it holds filling well.
What can I substitute for arrowroot powder?
Cornstarch works. I use 1 tablespoon of cornstarch in place of the arrowroot and the custard thickens the same way. I chose arrowroot for this recipe because it's flavor-neutral and a little stronger, so I need less of it. But if cornstarch is what you have, go with it. I'd skip xanthan gum here because it can give custard a slightly gummy texture that I don't love in pie filling.
Can I freeze this pie?
I don't freeze the assembled pie. I've tried it, and the custard separates and turns watery as it thaws, so the texture never really comes back. What I do freeze is the raw dough disc, wrapped in plastic inside a freezer bag, for up to 3 months. I thaw it overnight in the fridge before rolling it out. If you want to get ahead on the pie itself, bake the crust and filling and keep the finished pie covered in the fridge for a few days instead.
Should I serve this pie cold or let it sit out first?
I serve mine cold, straight from the fridge, and that's when I think the custard is at its best. It sets up firm overnight and slices clean when it's fully chilled, so the pieces hold their shape on the plate instead of slumping. If I let a slice sit out for 20 or 30 minutes, the filling softens and the coconut flavor comes forward a little more, and some people at my table actually prefer it that way. What I don't do is leave the whole pie out for long, because the sugar-free whipped cream starts to weep after a while. I add the whipped topping and toasted coconut right before serving and keep the rest of the pie in the fridge until then.
Wondered if coconut extract would overdo it. Added a teaspoon. Better.
This pie disappeared so fast I barely got a slice!! I'm making another one this weekend.
That's the problem with this one. I started making two at a time so at least one survives the night.
Happy with the custard, but the whipped cream was a problem by day two. It's not stabilized, so it weeps if you don't serve it same day. I added a spoonful of cream cheese the second time and it held. Custard itself is spot on, not too sweet, and you can actually taste the coconut. Four stars, worth making with that fix.
Cream cheese in the whipped topping is exactly right. I've done it with other pies and it holds overnight without weeping. I'm adding that to the notes.
Made it twice this month. Holds up better than any other keto pie I've tried.
Twice in a month is about right for this one. I think the xanthan gum in the crust is why it holds, most keto pie crusts absorb the filling and go soft on day two.
Rushing the chill time was my biggest mistake early on. I pulled it at two hours the first time, the custard slumped right when I cut into it, and the coconut flavor was barely there. Overnight just changes how it sets and the coconut actually gets stronger. I also started toasting the coconut flakes instead of leaving them raw. Toasted picks up a nuttiness that plays off the almond crust, and the crunch is so much better. Both those things are why I make this one for company now instead of just weeknights.
The toasted coconut against the almond crust is such a good pairing, I'm adding that to my next batch. The overnight thing is real too, two hours never quite gets there. Hope it stays in the company rotation, James.
Honest confession from someone who bit off more than they could chew: this was my first actual from-scratch pie crust and the dough-to-pan transfer involved some patchwork (a lot of patchwork, honestly). Still baked up fine, so I'd call it a forgiving recipe. One heads-up if you're making this ahead: the whipped cream layer starts to weep after about a day in the fridge, so I'd save that part for day-of. The crust and custard held up just fine in the meantime.
That crust is more forgiving because of the xanthan gum. I've patched mine plenty of times and it holds. The day-two whipped cream weeping is real, and I keep meaning to add that to the recipe notes.
Cream pie went into my mental archive when I started keto, the stuff you mourn briefly and move on from. Didn't expect the custard to be that heavy and silky, especially at 4.4 net carbs. This one earned a place back.
That archive list is real. Coconut cream pie was on mine until I swapped in full-fat coconut for the milk and the custard actually held together. Took it off the list that day.
Didn't consider the fat content difference. Mine set but was softer than I wanted, so that's probably why.
Made this the night before a pool day because the last thing I wanted was the oven running for hours in June. Custard gets better overnight, way more set and sliceable than when I ate it same day. Crust went soft on the bottom by day two, the only thing keeping this at four stars, but the filling is so good I just started eating it with a spoon straight out of the dish.
I almost passed on this because every almond flour pie crust I've tried ends up crumbly, like a cookie bottom that didn't commit. This one actually flaked when I cut into it. I think it's the xanthan gum doing something I don't fully understand, but the layers pulled apart the way a real pie crust does. Made it last weekend with basically no baking experience and it came together. Bringing it to my mom's in June and not mentioning it's keto.
That June reveal is the best part. Report back.
Wasn't expecting an almond flour crust to hold up under custard filling, that's usually a recipe for a soggy mess. Mine sliced clean straight from the fridge. Four stars for now, but there's already another one planned.
The cream cheese and vinegar in that crust are what keep it from going soft under the custard. Pure almond flour would have turned to mush by morning.
I almost skipped the xanthan gum, convinced I could just sub something or leave it out. Glad I didn't. The crust is actually flaky, in a way I had to stop and look at before eating, not crumbly or cardboard-like the way almond flour crusts usually go for me. The coconut custard set overnight and the texture by morning was silky, much closer to what I remember from the real thing than I expected. I kept waiting for the aftertaste that shows up in most keto desserts. It never came. Made this on a Sunday, gone by Monday night, and I've already got ingredients for a second one sitting on my counter.
Gone by Monday night. The xanthan gum is the reason that crust actually flakes instead of crumbling. Second one will be even better now that you know what to expect.
Tried two other keto coconut cream pie recipes before this one, both had that loose custard problem where it never sets. This one actually holds and the coconut flavor tastes real. The almond flour crust blind bake made me nervous (first time) but it came out in one piece. Done with the others.
Mine takes the full 10-12 minutes until it coats a spoon. Most recipes stop too early. And once you nail the blind bake, the crust holds like that every time.
Fourth time making this pie in two months. First couple of rounds I was using almond milk and the custard set fine but came out thin, almost watery under the whipped cream. Switched to full-fat canned coconut milk and it completely changed, thick custard with coconut flavor running all the way through instead of just sitting on top. The almond flour crust blind-baked so flaky I actually stopped and looked at it before adding the filling. Started toasting the shredded coconut in a dry pan first too, and the smell when it hits is genuinely something. Spring entertaining has kicked off and this is on every menu I have coming up.
Full-fat coconut milk, yes. I switched a while back and haven't used almond milk in this recipe since. And toasting the shredded coconut first in a dry pan, that smell carries into the whole custard. Spring entertaining with this on the menu is a good call.
My sister is dairy-free and she's been begging me to make her something keto that doesn't taste like cardboard, and this pie keeps coming up. I'm just not sure how to handle the cream cheese in the crust and the heavy cream in the custard. Would full-fat coconut cream swap in for both, or does cream cheese do something specific to the texture that coconut cream just can't?
For the custard, yeah, coconut cream actually works better there. I switched to full-fat canned and the coconut flavor goes way deeper. The cream cheese in the crust is only an ounce. Skip it, it holds.
Made this last Sunday because my daughter has been on a coconut kick lately and I figured a keto coconut cream pie was worth a shot. The custard set up way nicer than I expected, that silky texture you usually only get from full-sugar versions. My daughter took one bite and immediately started explaining to her mom why this one was different from the other keto desserts I make (her words were something like 'it actually tastes like dessert, not like a diet thing'), which coming from a 12-year-old who critiques everything I put in front of her, felt significant. The crust held together better than my usual almond flour attempts too, I think the coconut flour in there does something to the structure that keeps it from crumbling when you cut a slice. Already have a second one chilling in the fridge.
Yes on the crust - coconut flour is what keeps it from going crumbly when you slice. Almond flour alone falls apart. A 12-year-old saying it 'tastes like dessert, not a diet thing' made my day.