I usually never have a sweet tooth, but today it was out in full force. I was craving coconut cream pie… badly! I didn’t want to make a whole pie, so I figured making individual sizes in ramekins would be best and they turned out amazing.
The hardest part about this recipe was the custard. I tried making a slurry (thickener) using coconut flour instead of using xanthan gum. I figured not only would the flour thicken the custard, but it would also give it a bit more of a coconut taste. It turned out pretty well! I’ll go over how to make the slurry below.
If you don’t have coconut flour, you can use xanthan gum to thicken instead, just use roughly ⅛ teaspoon.
Yields 4 servings of Keto Coconut Cream Pies
The Preparation
The Crust
- 4 tablespoons butter
- ¼ cup sugar substitute
- ½ cup almond flour
- ¼ cup coconut flakes, unsweetened
The Custard
- 1 cup heavy whipping cream
- 2 large egg yolks
- ¼ cup coconut flour
- ½ cup water
- 1 teaspoon vanilla extract
- ¼ cup sugar substitute
The Top
- 2-3 tablespoons coconut flakes, unsweetened, toasted
- ⅓ cup heavy whipping cream
- 2 tablespoons sugar substitute
- 1 teaspoon vanilla extract
The Execution
1. In a pot, melt your butter on medium-low.
2. Pour in your sugar substitute, stirring often until it has dissolved into the butter.
3. Mix in your almond flour and coconut flakes until the mixture clumps together easily.
4. Spoon your crust into the bottom of a ramekin and flatten using a spoon.
5. Let it cool while you make the custard
6. In a pot (I used the same pot as the crust), heat up your cream on medium-low.
7. Separate your eggs and place the yolks into a bowl. It’s time to make the slurry!
8. Whisk in your coconut flour, followed by the water. You should have a thick, coconut & egg mixture.
9. Stir in your vanilla to the cream on the stove.
10. Pour or spoon the slurry into the cream as well.
11. Using a whisk, stir often until the mixture thickens.
12. Let it cool for about 5 minutes before spooning the custard into the ramekins on top of the crust.
13. Let it set it the fridge for at least an hour.
14. On a small pan, heat up your coconut flakes on low. Stirring often. They will start to toast and are ready when they are a nice golden brown.
15. In a large bowl, stir together your cream, vanilla and sugar substitute. Using a hand or stand mixer, beat the cream until it forms stiff peaks.
17. When ready to serve the custard, spoon the cream on top of the custard and sprinkle the toasted coconut on top.
This makes a total of 4 servings of Keto Coconut Cream Pies. Each serving comes out to be 584 Calories, 57.33g Fats, 7.25g Net Carbs, and 9.22g Protein.
| Keto Coconut Cream Pies | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 4 tablespoons butter | 407 | 46.07 | 0.03 | 0 | 0.03 | 0.48 |
| ½ cup + 2 tbsp sugar substitute | 0 | 0 | 0 | 0 | 0 | 0 |
| ½ cup almond flour | 320 | 28 | 12 | 6 | 6 | 12 |
| ½ cup unsweetened coconut flakes | 200 | 20 | 8 | 4 | 4 | 2 |
| 1 1/3 cup heavy whipping cream | 1076 | 114.21 | 8.67 | 0 | 8.67 | 8.99 |
| 2 large egg yolks | 109 | 9.02 | 1.22 | 0 | 1.22 | 5.39 |
| ¼ cup coconut flour | 200 | 12 | 32 | 24 | 8 | 8 |
| 2 teaspoon vanilla extract | 24 | 0.01 | 1.06 | 0 | 1.06 | 0.01 |
| Totals | 2336 | 229.31 | 62.98 | 34 | 28.98 | 36.87 |
| Per Serving(/4) | 584 | 57.33 | 15.75 | 8.5 | 7.25 | 9.22 |
This makes a total of 4 servings of Keto Coconut Cream Pies. Each serving comes out to be 584 Calories, 57.33g Fats, 7.25g Net Carbs, and 9.22g Protein.
The Preparation
- 4 tablespoons butter
- ¼ cup sugar substitute
- ½ cup almond flour
- ¼ cup unsweetened coconut flakes
- 1 cup heavy whipping cream
- 2 large egg yolks
- ¼ cup coconut flour
- ½ cup water
- 1 teaspoon vanilla extract
- ¼ cup sugar substitute
- 2-3 tablespoons unsweetened coconut flakes, toasted
- ? cup heavy whipping cream
- 2 tablespoons sugar substitute
- 1 teaspoon vanilla extract
The Execution
- In a pot, melt your butter on medium-low.
- Pour in your sugar substitute, stirring often until it has dissolved into the butter.
- Mix in your almond flour and coconut flakes until the mixture clumps together easily.
- Spoon your crust into the bottom of a ramekin and flatten using a spoon.
- Let it cool while you make the custard
- In a pot (I used the same pot as the crust), heat up your cream on medium-low.
- Separate your eggs and place the yolks into a bowl. It’s time to make the slurry!
- Whisk in your coconut flour, followed by the water. You should have a thick, coconut & egg mixture.
- Stir in your vanilla to the cream on the stove.
- Pour or spoon the slurry into the cream as well.
- Using a whisk, stir often until the mixture thickens.
- Let it cool for about 5 minutes before spooning the custard into the ramekins on top of the crust.
- Let it set it the fridge for at least an hour.
- On a small pan, heat up your coconut flakes on low. Stirring often. They will start to toast and are ready when they are a nice golden brown.
- In a large bowl, stir together your cream, vanilla and sugar substitute.
- Using a hand or stand mixer, beat the cream until it forms stiff peaks.
- When ready to serve the custard, spoon the cream on top of the custard and sprinkle the toasted coconut on top.
