Keto Coconut Cream Pie
Keto coconut cream pie proves you don’t need carbs to enjoy decadence. This vegan dessert flaunts creamy coconut filling, no guilt included.
Fluffy, dreamy, and silky, it delivers tropical vibes with every spoonful — without sneaky sugars crashing your macros.
The crust stays crunchy and buttery thanks to coconut flour, keeping things low-carb and totally satisfying.
Who said keto treats can’t be glamorous? This pie is perfect for impressing guests or spoiling yourself on a lazy weekend.
Get ready for a dessert that tastes like vacation but fits perfectly in your lifestyle and cravings.
Keto Coconut Cream Pie
Vegan keto coconut cream pie with a crunchy crust and silky coconut filling for indulgent, low-carb enjoyment.
Ingredients
- 1 ½ cups coconut flour
- ½ cup vegan butter melted
- 1/3 cup powdered erythritol or keto-friendly sweetener
- 2 cups coconut milk full-fat
- ½ cup shredded unsweetened coconut
- ¼ cup cornstarch or arrowroot powder
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C).
- Mix coconut flour, melted vegan butter, and sweetener; press into pie pan.
- Bake crust for 15 minutes until golden.
- In a saucepan, whisk coconut milk, shredded coconut, cornstarch, sweetener, vanilla, lemon juice, and salt.
- Cook on medium heat, stirring until thick and creamy.
- Pour filling into baked crust; chill for 30 minutes.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 24g
- Saturated Fat: 20g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Calcium: 6%
- Iron: 8%
- Vitamin C: 4%
- Magnesium: 5%
- Vitamin E: 3%
Additional Notes & Tips to Enhance Flavor
- Toast shredded coconut for extra crunch and aroma.
- Use full-fat coconut milk for creamy texture.
- Add a pinch of cinnamon or nutmeg for warmth.
