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This succulent and creamy sugar-free keto coconut creme pie is heaven on a fork and not as difficult as you might think at home! Be sure to read all of the sweetener and ingredient swaps you can do below!
I would like to clear up this constant question that arises almost daily about whether the coconut is a nut. While the United States Food & Drug Administration (FDA) claims that the coconut is a nut and that it comes from a tree, it is actually a FRUIT. People with a nut allergy can also be allergic to coconut, but being allergic to coconut is not the same as having a nut allergy.
My own son was diagnosed with a peanut and tree nut allergy when he was 2 years old. He has been eating coconut safely all these years without a problem and is now 14 years old. Coconut is a fruit, called a drupe. It’s like a peach with a pit.
The American College of Allergy, Asthma and Immunology puts it well: “The coconut is not a botanical nut: it is classified as a fruit, even though the FDA recognizes the coconut as a nut. Although allergic reactions to coconut have been documented, most people with allergies to nuts can safely eat coconut. If you are allergic to nuts, talk to your allergist before adding coconut to your diet.
The biggest difference between a coconut cream pie and a coconut cream pie is how the filling of each pie is made. A coconut cream pie is baked and a simple mixture is combined, making it a very easy recipe.
A coconut cream pie requires a little more work preparing the filling ingredients on the stovetop to thicken before adding it to the pie and leaving it to sit in the fridge for several hours.
Both are delicious pies, but if you need a dairy free pie then use my Sugar Free Coconut Custard Recipe as there is no dairy in this recipe.
If you’re not a fan of the grated coconut in this pie, you can definitely leave it out. If you don’t add it to the pie, you’ll have a smoother creamy texture, but including a little bit of it in the pie gives each piece a little more texture. In any case, it’s delicious! You can also consider toasting the grated coconut and serving it on the side for guests to add on top of their own slice.
First, in a large saucepan over medium-low heat, add the coconut milk, sweetener, salt and extract. Stir to combine. Do not boil.
Whip eggs in a small bowl. Temper the eggs by adding a small amount of the coconut mixture to the eggs little by little. Do this 3 times then add all the eggs to the pot on the stove. Bring to a boil.
Sprinkle gelatin on coconut milk and whisk until dissolved. Keep stirring until the mixture thickens and the internal temperature is 175 degrees F. Remove from the heat. Let the coconut mixture cool for about 1 hour.
Add the cream cheese in a stand mixer with the paddle attachment and mix until smooth. Add the grated coconut to a dry pan and cook over low heat, stirring constantly, until golden brown. Once the cream cheese is smooth, pour in half the toasted coconut and mix. Save the rest for garnish.
Sprinkle remaining grated coconut on pie and refrigerate 6 hours or overnight.
Optional garnish: When you’re ready to serve, use a jar of whipped cream to decorate the pie crust.
There are many sugar-free sweeteners on the market today, so figuring out which one is best to use for one purpose or another can be quite confusing. Unfortunately, product labels can be misleading, and not all sugar-free sweeteners are created equal.
When I first went sugar-free in 2004, I didn’t know of any sugar-free sweeteners beyond aspartame, Splenda, and Stevia. I tried several artificial sweeteners, and after two years without sugar, my sugar cravings were still just as bad, if not worse. It was then that I decided to start creating recipes with natural sweeteners without sugar and nothing artificial.
The most natural sugar-free sweeteners are stevia, monk fruit, erythritol, xylitol, and allulose, but there are big differences when it comes to using them in your recipes. Here is my complete guide to natural sweeteners and my conversion chart that will help you determine which sweetener to use for certain cooking needs and how much to use compared to other sweeteners I could use in my recipes.
Keto Sugar Free Coconut Cream Pie
In a large saucepan over medium-low heat, add the coconut milk, sweetener, salt and extract. Stir to combine. Do not boil.
Beat the eggs in a small bowl. Temper the eggs by adding a small amount of the coconut mixture to the eggs little by little. Do this 3 times then add all the eggs to the pot on the stove. Bring to a boil. Sprinkle the gelatin over the coconut milk and whisk until dissolved. Keep stirring until the mixture thickens and the internal temperature is 175 degrees F. Remove from the heat. Let the coconut mixture cool for about 1 hour.
Add cream cheese to stand mixer with paddle attachment and mix until smooth. If using the optional grated coconut, add it to a dry pan and cook over low heat, stirring constantly, until golden brown. Once the cream cheese is smooth, pour in half the toasted coconut and mix. Save the rest for garnish.
Add the cooled coconut cream cheese mixture to the stand mixer. Mix until well combined and smooth. Taste and adjust the sweetener. Pour in 1 cup heavy cream and liquid stevia, whisk and whisk on medium speed for about 10 minutes to thicken slightly. Taste and adjust the sweetener. Pour the batter into the pie shell.
If using the optional grated coconut, sprinkle the remaining grated coconut on the pie and refrigerate 6 hours or overnight. Optional Topping: When ready to serve, use a jar of whipped cream to decorate the pie crust.
Net carbs 3g (optional grated coconut not included)
If you use the optional grated coconut, the total carbs will be 8 instead of 6 and the fiber 4, which makes 4 grams of net carbs.
Keto Sugar Free Coconut Cream Pie
Amount per serving (1 slice)
Calories from Fat 234
% Daily Value *
Saturated fat 17g106%
Polyunsaturated fats 1g
Monounsaturated fat 2g
Vitamin A 209IU4%
Vitamin C 1mg1%
The iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.