This is one of those mix-it-all-together, pour-and-bake desserts that tastes much more complicated than it actually is. The coconut rises toward the top while the eggs create a soft, creamy custard underneath. Similar crustless keto coconut pies use unsweetened coconut, eggs, coconut milk/cream, and a low-carb sweetener.
🥧 Ingredients
Makes: 8 slices
Prep: 10 minutes
Bake: 45–55 minutes
Chill: 1–2 hours
- 4 large eggs
- 1 cup unsweetened shredded coconut
- ¾ cup full-fat unsweetened coconut milk
- 1 can (13–14 oz) unsweetened coconut cream
- ½ cup granulated keto sweetener, such as allulose or monk-fruit/erythritol blend
- ½ cup finely ground almond flour
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp melted butter or coconut oil
- Optional: ½ tsp coconut extract for extra coconut flavor
- Optional: ¼ tsp cinnamon
👩🍳 Instructions
1. Prepare the oven
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or nonstick spray.
2. Make the custard mixture
In a large bowl, whisk the eggs, coconut milk, coconut cream, melted butter, vanilla, and keto sweetener until smooth.
3. Add the dry ingredients
Stir in the almond flour, shredded coconut, baking powder, and salt. Mix until everything is evenly incorporated.
4. Pour into the pie dish
Transfer the mixture to your prepared pie dish and gently smooth the surface.
5. Bake
Bake for 45–55 minutes, or until the edges are golden and the center is set but still has a very slight jiggle. Crustless coconut custard pies generally bake around 45–60 minutes depending on the desired custard consistency.
6. Cool completely
Remove from the oven and let the pie cool at room temperature for about 1 hour.
7. Chill
Refrigerate for another 1–2 hours before slicing. Chilling helps the custard firm up and makes cleaner slices.
🥥 Optional Topping
For an extra-pretty finish, add:
- Unsweetened toasted coconut
- Sugar-free whipped cream
- A light dusting of powdered monk fruit
- A few fresh berries
⭐ Tips for the Best Texture
- Use unsweetened coconut—sweetened coconut can add considerably more sugar.
- Don’t overbake. The center should have a gentle jiggle when it comes out.
- Let it cool before refrigerating; this helps the custard set properly.
- For an even stronger coconut flavor, add a little coconut extract.
- For a richer version, use full-fat coconut milk and coconut cream.
- For a richer version, use full-fat coconut milk and coconut cream.
Storage: Keep covered in the refrigerator for up to 3–4 days.
💬 If you love easy keto desserts like this, save this recipe and come back for more! 🥥❤️
