A low carb pie perfect to serve on holidays. This sugar free coconut cream pie recipe has a light and flaky gluten free crust with a smooth creamy filling.
I was in search of an amazing sugar free coconut cream pie recipe good enough to share with the non-low carbers at our next family holiday gathering. After experimenting with a couple different recipes, I believe this is the one!
The gluten free pie crust is light and flaky. The filling is smooth and creamy. And, the whipped cream topping is sweetened just right and stays fluffy.
I was so excited to get this low carb coconut cream pie recipe just right. If you like coconut as much as I do, you are really going to love this rich and creamy dessert made completely from scratch.
Ingredients:
Crust
- 1/4 cup butter
- 1/2 cup almond flour
- 2 eggs
- 1/4 cup Natvia sweetener
- 1/4 teaspoon salt
- 1/2 cup coconut flour
- 1/3 cup shredded unsweetened coconut
- 13 ounces canned coconut milk
- 3 egg yolks
- 1/2 cup Natvia sweetener
- 1 teaspoon xanthan gum
- 1 teaspoon vanilla extract
- 1/2 cup shredded unsweetened coconut
- 1 teaspoon unflavored gelatin
- 2 tablespoons water
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 3 tablespoons Natvia sweetener
- 12 ounces cream cheese
How it's made:
Crust
- Melt butter in large bowl.
- Add almond flour, eggs, Natvia, and salt to butter mix well.
- Stir in coconut flour and shredded coconut until a dough forms.
- Roll out dough between parchment or wax paper.
- Take top sheet of paper off dough and invert into a pie pan.
- Press to fix any cracked areas of crust and flute edges.
- Using a fork, poke small holes throughout the crust.
- Bake crust at 400°F for 10 minutes. Allow crust to cool.
Filling
- Heat coconut milk until hot, but not boiling. Meanwhile, beat egg yolks in a small bowl with a fork until well blended.
- When coconut milk is hot, slowly add about 4 tablespoons to egg yolks, stirring quickly with a fork after each small addition.
- Pour yolk mixture slowly into hot coconut milk.
- Reduce heat to low, then gently sprinkle and whisk in Natvia and xanthan gum.
- Cook for 3-4 minutes or until thickened, then remove from heat.
- Stir in vanilla extract.
- Spoon into medium bowl and cover with plastic wrap directly on so skin won't form. Place filling in refrigerator to chill at least 4 hours.
- Spread coconut on a baking sheet and toast in 375°F oven just until golden (about 3-5 minutes). Remove and allow to cool on rack.
- Pour one tablespoon water in a small bowl and sprinkle gelatin on top. Once gelatin has softened, stir in 1 tablespoon hot water until all gelatin has dissolved.
- With an electric mixer, whip the heavy cream with the 1 teaspoon vanilla and 3 tablespoons Natvia until soft peaks form. Slowly pour in dissolved gelatin mixture and beat cream until stiff.
- In large bowl, beat cream cheese until light and fluffy. Slowly beat in the chilled coconut pudding, adding a small amount at a time until smooth.
- Fold in about half the whipped cream into the cream cheese pudding mixture until smooth.
- Spread coconut pudding cream mixture into the cooled crust. Top with the remaining whipped cream and sprinkle the toasted coconut on top.
- Chill for at least 4 hours.
Recipe Notes
12 slices
Nutrition per slice: 444 calories, 43.2g fat, 222 mg sodium, 17.1g total carbs (with erythritol), 3.3g fiber, 8.6g erythritol, 5.2 net effective carbs, 6.8g protein
Nutrition per slice: 444 calories, 43.2g fat, 222 mg sodium, 17.1g total carbs (with erythritol), 3.3g fiber, 8.6g erythritol, 5.2 net effective carbs, 6.8g protein
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