This melt-in-your-mouth, low-carb coconut cream pie delivers all the rich, velvety indulgence of a classic bakery pie without the sugar spike. Featuring a toasted almond-flour crust, creamy vanilla-coconut filling, and light whipped topping, it comes together in just 5 minutes of active prep.
Prep Time: 5 mins | Chill Time: 2 hrs | Yields: 8 Servings
Ingredients
1 1/2 cups Almond Flour
3 tbsp Unsalted Butter, melted
2 tbsp Powdered Erythritol or Allulose
8 oz Cream Cheese, softened
1 cup Unsweetened Heavy Cream or Canned Full-Fat Coconut Milk
1/2 cup Granulated Monk Fruit or Erythritol Sweetener
1 tsp Pure Vanilla Extract
1/2 tsp Coconut Extract
1/2 cup Unsweetened Shredded Coconut (toasted for topping)
Step-by-Step Instructions
1. Prepare Crust: In a medium bowl, mix almond flour, melted butter, and 2 tbsp powdered sweetener until combined. Press firmly into the bottom and sides of a 9-inch pie dish. Set in the freezer while preparing the filling.
2. Whip Filling: In a large bowl, beat the softened cream cheese, granulated sweetener, vanilla extract, and coconut extract together until smooth.
3. Fold & Combine: Gradually pour in heavy cream and beat on high until light and fluffy. Gently fold in half of the unsweetened coconut flakes.
4. Assemble & Chill: Pour filling evenly into the chilled crust. Top with remaining whipped cream and toasted shredded coconut flakes. Refrigerate for at least 2 hours before slicing.
Nutritional Highlights (Per Serving)
Net Carbs: ~4g
Sugar: 0g Added Sugar
Key Benefit: High healthy fats and almond flour minimize blood sugar spikes while maximizing flavor and texture.