Low-Carb Keto Gluten-Free Coconut Cream Pie Recipe

Written by Di Bauer December 15, 2001, Updated by Andrew DiMino April 1, 2023

Kim Scarborough, CC BY-SA 2.5, via Wikimedia Commons

Low-Carb, Gluten-Free, Nut-Free

Our Coconut Cream Pie Recipe is a delicious treat for the Low-Carb Keto lifestyle because it uses a Low-Carb coconut pie crust that is keto, gluten-free, and grain-free. The recipe uses unsweetened flaked coconut and granular Swerve sweetener to create a sweet taste without adding sugar, keeping the carb content low while still satisfying sweet cravings.

This Low-Carb Gluten-Free coconut cream pie will have your guests begging for more!

Coconut Cream Pie Low-Carb Gluten-Free Recipe

Coconut Cream Pie Low-Carb Gluten-Free Recipe

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Few things are as deliciously sinful as coconut cream pie. It is the perfect sweet ending to a delicious meal. This recipe is simple to make and takes very little time. If like me, you don’t enjoy your desserts too sweet, feel free to adjust the sweetener to your individual taste. This Low-Carb Gluten-Free coconut cream pie will have your guests begging for more!

• Author: Di Bauer
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 8 1x
• Category: Low-Carb, Gluten-Free, Nut-Free

Ingredients

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• 1 Coconut Pie Crust
• 1 1/2 cups unsweetened flaked coconut
• 2 1/2 tablespoons granular Swerve, divided (to taste)
• 1 3/4 cups heavy cream, divided
• 1 1/2 cups nondairy whipped topping, separated
• 1/2 teaspoon vanilla
• 1 5–ounce package sugar-free instant vanilla pudding mix
• 3/4 cup water

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Instructions

1. Prepare the Coconut Pie Crust and let cool completely.
2. In a small bowl, combine the unsweetened flaked coconut and 1½ tablespoons of the granular Swerve. Toss to combine the coconut and the Swerve thoroughly. Set aside.
3. Whip 1 cup of the cream until stiff peaks form. Add 1 tablespoon of the granular Swerve and the vanilla and continue whipping to combine thoroughly. Taste test and adjust the sweetener if necessary to suit your own personal taste. Set aside.
4. In a large bowl, combine the pudding mix, ¾ cup of the cream, and all the water. Beat until the pudding mixture thickens.
5. Fold 1 cup of Swerve-sweetened coconut and half of the nondairy whipped topping into the pudding.
6. Pour the combination into the cooled Coconut Pie Crust.
7. Spread the remaining whipped cream on top of the pie. Sprinkle with the remainder of the coconut.
8. Cover carefully with plastic wrap and refrigerate until it is time to serve.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 0g
• Sodium: 132mg
• Fat: 25g; 220 Calories from Fat
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 2g

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