Keto Crust-less Coconut Custard Pie
This Keto Crustless Coconut Custard Pie is a simple, creamy dessert that’s both low in carbs and easy to make. With a smooth custard base and bits of shredded coconut throughout, this pie is perfect for anyone following a keto or low-carb lifestyle. No crust means fewer carbs and less time spent in the kitchen, while still delivering the rich, tropical flavor of a classic coconut custard pie.
Ingredients
- 1 cup unsweetened shredded coconut
- 1/2 cup heavy cream
- 1/2 cup unsweetened almond milk (or coconut milk for extra flavor)
- 1/2 cup powdered erythritol (or preferred keto-friendly sweetener)
- 4 large eggs
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1/4 tsp coconut extract (optional, for extra coconut flavor)
- 1/4 tsp salt
Instructions
Step 1: Preheat and Prepare the Baking Dish
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch pie dish with butter or nonstick spray to prevent sticking.
Step 2: Make the Custard Mixture
- In a large mixing bowl, whisk together the heavy cream, almond milk, and powdered erythritol until smooth.
- Add the eggs one at a time, whisking well after each addition until fully incorporated.
- Stir in the melted butter, vanilla extract, coconut extract (if using), and salt until smooth.
- Finally, fold in the shredded coconut, making sure it’s evenly distributed in the custard mixture.
Step 3: Bake the Pie
- Pour the custard mixture into the greased pie dish.
- Place the pie in the oven and bake for 45–50 minutes, or until the top is golden and the center is set. The pie should jiggle slightly but not be liquid.
- Remove from the oven and allow the pie to cool completely. It will firm up as it cools.
Step 4: Serve
- Slice and serve chilled or at room temperature.
- Optionally, garnish with a sprinkle of extra shredded coconut or a dollop of whipped cream (sugar-free) if desired.
Nutritional Information (Per Slice, 1/8 of the Pie)
- Calories: ~220
- Fat: 20g
- Protein: 5g
- Net Carbs: 3g
Tips
- Sweetness Level: Adjust the sweetener amount according to your taste preference.
- Dairy-Free Option: Substitute heavy cream with canned coconut cream for a dairy-free version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
FAQs
Q: Can I make this pie in advance?
A: Yes, this pie actually tastes even better the next day! Refrigerate it overnight to allow the flavors to develop.
Q: Can I freeze this pie?
A: Yes, you can freeze it for up to a month. Wrap each slice in plastic wrap and store in a freezer-safe container.
This Keto Crustless Coconut Custard Pie is a deliciously simple dessert that’s full of flavor and easy on the carbs. Perfect for coconut lovers and keto dieters alike, it’s a must-try recipe for anyone craving a guilt-free indulgence.o make and sure to impress anyone looking for a guilt-free indulgence.