31+ Mouthwatering Keto Coconut Cream Pie Recipes You Need to Try

If you’re following a keto lifestyle and craving something sweet, look no further than the indulgent, creamy coconut flavor of a keto coconut cream pie! With just the right balance of rich coconut, silky cream, and a perfectly low-carb crust, this dessert is an absolute winner.

In this article, we’ve curated over 31 unique keto coconut cream pie recipes that you can easily make at home. Whether you’re looking for classic flavors or want to explore some fun twists, these recipes will satisfy your sweet tooth while keeping you on track with your low-carb goals.

From easy, no-bake versions to those that are baked to perfection, we have a recipe for every craving.

Let’s dive into these keto-friendly coconut cream pie options and discover your new favorite!

31+ Mouthwatering Keto Coconut Cream Pie Recipes You Need to Try

Keto coconut cream pie is the ultimate indulgence for anyone who loves creamy, coconutty desserts without the carbs.

With over 31 recipes to choose from, you can enjoy a variety of flavors and textures, all while sticking to your keto diet.

These recipes offer something for everyone, from traditional coconut cream pies to fun twists like chocolate or macadamia nut variations.

So, grab your ingredients and start baking or whipping up one of these delightful pies today.

Your taste buds—and your waistline—will thank you!

Keto Coconut Cream Pie with Almond Flour Crust

This keto coconut cream pie features a buttery almond flour crust that provides the perfect balance of crunch and flavor to complement the rich, creamy coconut filling. The sweetness of the pie is achieved with a sugar substitute, making it a perfect low-carb dessert for anyone following a ketogenic diet. With coconut milk and shredded coconut, this pie has a tropical twist that will satisfy your sweet tooth without knocking you out of ketosis.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 3 tbsp melted butter
• 1 tbsp sweetener (e.g., monk fruit)
• 1 egg
• ¼ tsp vanilla extract
• Pinch of salt

For the filling:

• 1 ½ cups coconut milk (full-fat)
• ½ cup heavy cream
• 3 large egg yolks
• ¼ cup sweetener (e.g., erythritol or monk fruit)
• 1 tsp vanilla extract
• ¾ cup shredded unsweetened coconut
• 1 tbsp coconut flour

For the topping:

• 1 cup whipped cream (unsweetened)
• 2 tbsp toasted coconut flakes

Instructions:

1. Preheat the oven to 350°F (175°C). In a bowl, combine almond flour, melted butter, sweetener, egg, vanilla, and salt. Stir until well combined and form into a dough.
2. Press the dough into a 9-inch pie dish, ensuring it covers the bottom and edges evenly.
3. Bake the crust for 10-12 minutes or until golden brown. Let it cool completely.
4. In a medium saucepan, combine coconut milk, heavy cream, and sweetener. Heat over medium-low heat until it starts to simmer.
5. In a separate bowl, whisk egg yolks and coconut flour until smooth. Gradually add the warm milk mixture to the egg yolks while whisking to temper them.
6. Return the mixture to the saucepan and cook over low heat until thickened, about 5-7 minutes. Stir in vanilla extract and shredded coconut.
7. Pour the filling into the cooled crust and refrigerate for at least 4 hours to set.
8. Top with whipped cream and toasted coconut flakes before serving.

This keto coconut cream pie offers a delightful combination of textures and flavors that are sure to please any coconut lover. The nutty, crisp almond flour crust pairs perfectly with the rich coconut filling, making it an ideal dessert for special occasions or a simple weeknight treat. With only a few simple ingredients, this pie is not only easy to make but also a great way to satisfy your sweet cravings while keeping your carb count in check.

No-Bake Keto Coconut Cream Pie

For a quicker and simpler take on the classic coconut cream pie, this no-bake keto version delivers all the flavors of the traditional dessert without the need for an oven. The creamy coconut filling, made with coconut cream and heavy cream, is set in a no-bake almond flour crust. Topped with whipped cream and toasted coconut, this dessert is both refreshing and indulgent, perfect for when you’re craving a low-carb treat that doesn’t take long to prepare.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 1/4 cup melted butter
• 2 tbsp coconut flour
• 1 tbsp sweetener

Pinch of salt

For the filling:

• 1 cup coconut cream
• ½ cup heavy cream
• 2 tbsp sweetener
• 1 tsp vanilla extract
• ¼ cup shredded unsweetened coconut
• For the topping:
  • 1 cup whipped cream
  • 2 tbsp toasted coconut flakes

Instructions:

1. In a bowl, combine almond flour, melted butter, coconut flour, sweetener, and salt. Mix until the ingredients come together and form a dough-like consistency.
2. Press the mixture evenly into the bottom of a 9-inch pie dish. Refrigerate the crust for at least 30 minutes to set.
3. In a mixing bowl, beat together coconut cream, heavy cream, sweetener, and vanilla extract until smooth and thickened.
4. Fold in shredded coconut to the filling and pour it over the set almond flour crust.
5. Refrigerate for at least 3-4 hours or until the filling is firm.
6. Top the pie with whipped cream and toasted coconut flakes before serving.

his no-bake keto coconut cream pie is a convenient, fuss-free dessert that still packs a punch in flavor and texture. The coconut cream filling is rich and velvety, while the almond flour crust adds a nutty crunch. By eliminating the need for baking, this recipe saves you time without compromising on taste. It’s the perfect solution for busy weeknights or when you’re in the mood for a refreshing coconut treat with minimal effort.

Keto Chocolate Coconut Cream Pie

If you love the combination of chocolate and coconut, this keto chocolate coconut cream pie is your dream come true. The rich chocolate ganache layer pairs perfectly with the creamy coconut filling, all resting on a buttery almond flour crust. The indulgent flavors of this pie make it a great dessert choice for chocolate lovers who want to keep things low-carb and keto-friendly. A luxurious and decadent treat, this pie is bound to become a favorite in your keto dessert repertoire.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 3 tbsp melted butter
• 1 tbsp sweetener
• 1 egg
• ½ tsp vanilla extract

For the filling:

• 1 ½ cups coconut milk
• ½ cup heavy cream
• ¼ cup sweetener
• 1 tsp vanilla extract
• 1/3 cup shredded unsweetened coconut
• 2 tbsp coconut flour

For the chocolate ganache:

• ½ cup heavy cream
• 4 oz sugar-free chocolate (chopped)
• 1 tbsp butter

For the topping:

• 1 cup whipped cream
• 2 tbsp shaved dark chocolate (sugar-free)

Instructions:

1. Preheat the oven to 350°F (175°C). Combine almond flour, melted butter, sweetener, egg, and vanilla extract in a bowl. Stir until well incorporated, and press the mixture into a pie dish.
2. Bake the crust for 10-12 minutes until golden. Let it cool completely.
3. For the filling, combine coconut milk, heavy cream, sweetener, and vanilla extract in a saucepan. Heat until just simmering.
4. In a bowl, whisk together egg yolks and coconut flour. Gradually pour the warm milk mixture into the egg yolks, whisking continuously to temper them. Return to the saucepan and cook over low heat until thickened.
5. Stir in shredded coconut and pour the filling into the cooled crust. Refrigerate for at least 4 hours to set.
6. To make the ganache, heat heavy cream in a small saucepan until simmering. Pour over chopped chocolate and butter. Stir until smooth and glossy. Let it cool slightly before spreading it over the chilled coconut filling.
7. Top with whipped cream and shaved chocolate before serving.

This keto chocolate coconut cream pie is a luxurious, decadent dessert that combines two beloved flavors: rich chocolate and creamy coconut. The combination of the crispy almond flour crust, velvety coconut filling, and indulgent chocolate ganache creates an irresistible treat that will have everyone asking for seconds. This pie is perfect for special occasions or when you’re craving a rich, keto-friendly dessert that doesn’t compromise on flavor.

Keto Coconut Cream Pie with Macadamia Nut Crust

his keto coconut cream pie features a macadamia nut crust that adds a buttery, nutty flavor and a delightful crunch. The rich coconut filling, made from coconut milk, heavy cream, and a sweetener, is velvety smooth and offers a tropical twist. This pie is the ideal low-carb dessert for anyone looking for a keto-friendly indulgence that doesn’t compromise on flavor. The macadamia nuts elevate this pie to new heights with their unique taste and texture, making it a sophisticated treat for special occasions.

Ingredients:

For the crust:

• 1 ½ cups macadamia nuts (finely ground)
• ¼ cup almond flour
• 3 tbsp melted butter
• 1 tbsp sweetener
• 1 tsp vanilla extract
• Pinch of salt

For the filling:

• 1 ½ cups coconut milk (full-fat)
• ½ cup heavy cream
• 2 large egg yolks
• ¼ cup sweetener
• 1 tsp vanilla extract
• ¾ cup shredded unsweetened coconut
• 1 tbsp coconut flour

For the topping:

• 1 cup whipped cream (unsweetened)
• 2 tbsp toasted macadamia nuts (chopped)

Instructions:

1. Preheat the oven to 350°F (175°C). In a bowl, combine ground macadamia nuts, almond flour, melted butter, sweetener, vanilla extract, and salt. Mix until well combined.
2. Press the dough into a 9-inch pie dish, making sure to cover the bottom and edges evenly.
3. Bake the crust for 10-12 minutes, or until golden brown. Let it cool completely.
4. In a medium saucepan, combine coconut milk, heavy cream, and sweetener. Heat over medium-low heat until it starts to simmer.
5. In a separate bowl, whisk egg yolks and coconut flour until smooth. Gradually add the warm milk mixture to the egg yolks while whisking to temper them.
6. Return the mixture to the saucepan and cook over low heat until thickened, about 5-7 minutes. Stir in vanilla extract and shredded coconut.
7. Pour the filling into the cooled macadamia nut crust and refrigerate for at least 4 hours to set.
8. Top with whipped cream and toasted macadamia nuts before serving.

keto coconut cream pie with a macadamia nut crust offers a truly indulgent experience. The buttery, slightly sweet macadamia nuts create a perfect base for the rich, creamy coconut filling. This dessert is a tropical escape in every bite, offering not only a low-carb treat but also a sophisticated twist that will impress your guests. It’s perfect for special occasions or whenever you’re craving a luxurious dessert without the carbs.

Keto Coconut Cream Pie with Cream Cheese Filling

This variation of the coconut cream pie incorporates a creamy, tangy cream cheese filling that adds a subtle richness and balance to the sweetness of the coconut. The almond flour crust is just as crisp and delicious as in the original version, but the cream cheese filling introduces a depth of flavor that makes this pie stand out. It’s a delightful dessert for those who enjoy the smooth texture of cream cheese combined with the tropical flavors of coconut, all while keeping the recipe keto-friendly.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 3 tbsp melted butter
• 1 tbsp sweetener
• 1 egg
• ½ tsp vanilla extract

For the filling:

• 8 oz cream cheese (softened)
• 1 cup coconut milk (full-fat)
• ¼ cup sweetener
• 1 tsp vanilla extract
• ¾ cup shredded unsweetened coconut
• 1 tbsp coconut flour

For the topping:

• 1 cup whipped cream (unsweetened)
• 2 tbsp toasted coconut flakes

Instructions:

1. Preheat the oven to 350°F (175°C). In a bowl, combine almond flour, melted butter, sweetener, egg, and vanilla extract. Stir until well combined and press the mixture into a 9-inch pie dish.
2. Bake the crust for 10-12 minutes until golden. Allow it to cool completely.
3. In a mixing bowl, beat softened cream cheese with coconut milk, sweetener, and vanilla extract until smooth and creamy.
4. Add shredded coconut and coconut flour, mixing until combined.
5. Pour the cream cheese filling into the cooled crust and refrigerate for at least 4 hours to set.
6. Top with whipped cream and toasted coconut flakes before serving.

This keto coconut cream pie with a cream cheese filling offers a rich and tangy twist on the classic dessert. The cream cheese balances the sweetness of the coconut, providing a slightly tangy contrast that enhances the overall flavor. The almond flour crust adds the perfect crunch, making each bite a delightful combination of textures. This dessert is perfect for those who crave a rich, creamy coconut treat without the carbs and sugar.

Keto Coconut Cream Pie with Chia Seed Filling

For a healthier version of coconut cream pie, this recipe uses chia seeds to thicken the coconut filling, creating a nutrient-packed, low-carb dessert. Chia seeds offer an additional boost of fiber and omega-3 fatty acids, while still maintaining the traditional coconut flavor. The almond flour crust remains the same as in other versions, providing a satisfying crunch to complement the creamy filling. This pie is a great way to indulge in a keto-friendly dessert while adding some extra health benefits.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• ¼ cup melted butter
• 2 tbsp sweetener
• 1 egg
• ½ tsp vanilla extract

For the filling:

• 1 ½ cups coconut milk (full-fat)
• ¼ cup chia seeds
• ¼ cup sweetener
• 1 tsp vanilla extract
• ¾ cup shredded unsweetened coconut
• For the topping:
  • 1 cup whipped cream (unsweetened)
  • 2 tbsp toasted coconut flakes

Instructions:

1. Preheat the oven to 350°F (175°C). Combine almond flour, melted butter, sweetener, egg, and vanilla extract in a bowl. Stir until well incorporated and press into a 9-inch pie dish.
2. Bake the crust for 10-12 minutes, or until golden. Let it cool completely.
3. In a saucepan, combine coconut milk and sweetener. Heat over medium-low until it starts to simmer.
4. Stir in chia seeds and continue to cook, stirring occasionally, until the mixture thickens (about 5 minutes).
5. Remove from heat and stir in vanilla extract and shredded coconut.
6. Pour the filling into the cooled crust and refrigerate for at least 3-4 hours to set.
7. Top with whipped cream and toasted coconut flakes before serving.

his keto coconut cream pie with a chia seed filling is not only delicious but also adds extra fiber and nutrients, making it a more wholesome dessert option. The chia seeds create a slightly thicker, pudding-like consistency, enhancing the richness of the coconut filling. Paired with the crunchy almond flour crust, this pie delivers a satisfying texture and flavor, perfect for anyone looking for a healthy, keto-friendly treat that doesn’t sacrifice taste.

Keto Coconut Cream Pie with Lemon Zest

For those who enjoy a refreshing twist on traditional coconut cream pie, this version incorporates a touch of lemon zest, giving it a light, citrusy flavor that perfectly complements the rich coconut filling. The almond flour crust remains crisp and buttery, providing the perfect base for the creamy coconut and lemon filling. This pie is ideal for those who want a keto-friendly dessert that offers a burst of citrus flavor while still maintaining the classic coconut cream essence.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 3 tbsp melted butter
• 1 tbsp sweetener
• 1 egg
• ½ tsp vanilla extract

For the filling:

• 1 ½ cups coconut milk (full-fat)
• ¼ cup sweetener
• 1 tsp vanilla extract
• 2 tbsp lemon zest
• ¾ cup shredded unsweetened coconut
• 1 tbsp coconut flour

For the topping:

• 1 cup whipped cream (unsweetened)
• 1 tsp lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C). In a bowl, combine almond flour, melted butter, sweetener, egg, and vanilla extract. Stir until well combined and press into a 9-inch pie dish.
2. Bake the crust for 10-12 minutes until golden. Let it cool completely.
3. In a saucepan, combine coconut milk, sweetener, and vanilla extract. Heat over medium-low until it starts to simmer.
4. Stir in lemon zest and coconut flour, and cook for 5-7 minutes until the mixture thickens.
5. Remove from heat and fold in shredded coconut.
6. Pour the filling into the cooled almond flour crust and refrigerate for at least 3-4 hours to set.
7. Top with whipped cream and a sprinkle of lemon zest before serving.

This keto coconut cream pie with lemon zest offers a refreshing citrus twist to the classic coconut dessert. The bright lemon zest balances the rich, creamy coconut filling, providing a refreshing contrast to the sweetness. The almond flour crust offers the ideal crunch to complement the creamy texture of the filling. This pie is perfect for anyone seeking a lighter, citrus-infused version of the traditional coconut cream pie, all while staying within keto-friendly guidelines.

Keto Coconut Cream Pie with Pumpkin Spice

This keto coconut cream pie with pumpkin spice is the perfect fall dessert. The rich, creamy coconut filling is spiced with a touch of cinnamon, nutmeg, and ginger, creating a warm, cozy flavor that pairs perfectly with the creamy coconut base. The almond flour crust remains light and crunchy, providing an excellent contrast to the spiced coconut filling. This pie is a great keto-friendly option for fall gatherings, offering a unique twist on a traditional coconut cream pie.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• ¼ cup melted butter
• 1 tbsp sweetener
• 1 egg
• ½ tsp vanilla extract

For the filling:

• 1 ½ cups coconut milk (full-fat)
• ¼ cup sweetener
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ¾ cup shredded unsweetened coconut
• 1 tbsp coconut flour

For the topping:

• 1 cup whipped cream (unsweetened)
• ½ tsp cinnamon (for dusting)

Instructions:

1. Preheat the oven to 350°F (175°C). In a bowl, combine almond flour, melted butter, sweetener, egg, and vanilla extract. Stir until well combined and press into a 9-inch pie dish.
2. Bake the crust for 10-12 minutes, or until golden. Allow it to cool completely.
3. In a saucepan, combine coconut milk, sweetener, vanilla extract, cinnamon, nutmeg, and ginger. Heat over medium-low heat until it starts to simmer.
4. Stir in coconut flour and cook for 5-7 minutes until the mixture thickens.
5. Fold in shredded coconut and pour the filling into the cooled crust. Refrigerate for at least 4 hours to set.
6. Top with whipped cream and a dusting of cinnamon before serving.

This keto coconut cream pie with pumpkin spice offers a warm, comforting twist on the classic coconut pie. The aromatic spices perfectly complement the creamy coconut filling, creating a rich and satisfying dessert. The almond flour crust offers a delightful crunch, and the whipped cream topping adds the perfect finishing touch. This pie is an excellent choice for anyone seeking a keto-friendly, fall-inspired treat that still feels indulgent and decadent.

Note: More recipes are coming soon