Keto Coconut Cream Pie | Min Yx Games Keto Coconut Cream Pie | Min Yx Games
Keto Diet

Keto Coconut Cream Pie

The highly anticipated and most awaited recipe is finally here! Matt created the ultimate keto dessert with this Low Carb Coconut Cream Pie. If you plan on making it make sure you share it with others or you will end up eating the entire pie in one night – it’s that dangerous! There are a lot of steps that go into this recipe, but don’t be intimidated because Matt will show you how to make it step by step in the recipe video below. You can even omit certain parts if you feel like it’s coconut overkill, but we suggest you make this exactly how we did for maximum pie enjoyment…

Ingredients   [ For 14 to 15 people ]    [  Preparation time : 32 minute  –  Cooking time : 1h35 minutes  ]


  • 6 tbsp Coconut Flour 
  • 4 tbsp butter, melted
  • 2 tbsp erythritol, powdered
  • 1 large Egg


  • 13.66 oz unsweetened canned Coconut Milk (1 can)
  • 1/2 cup Heavy Whipping Cream
  • 1/2 cup erythritol, powdered 
  • 2 large eggs
  • 3 tbsp Coconut Flour
  • 20 drops Liquid Stevia 
  • 1 tsp Vanilla Extract 
  • 1/2 cup unsweetened coconut flakes 


  • 1/2 cup Heavy Whipping Cream
  • 20 drops Liquid Stevia
  • 1/4 cup unsweetened coconut flakes 

Preparation Method

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat.
  2.  Make the crust: Combine the coconut flour and powdered erythritol in the medium-sized bowl.
  3. Add the melted butter and combine. Add the egg and combine using a spatula.
  4. The crust should come together as a dough. Transfer dough to an 8-inch springform pan and flatten it out to cover the bottom of the pan evenly.
  5. Poke several holes in the crust with a fork and place on the lined baking sheet. On the other half of the baking sheet place the 3/4 cup of unsweetened coconut flakes to toast (used in filling and topping).
  6. Place the baking sheet in the oven and bake for 15 minutes. At the 5 point mark remove the flakes and set aside in a bowl – they should have browned – and place the crust back in the oven for the remaining 10 minutes.
  7. Set the crust aside to cool and lower the oven temp to 300 degrees.
  8. Make the filling: In a large bowl combine the coconut cream of an entire can (13.66 oz), heavy cream, vanilla extract, liquid stevia and powdered erythritol. Combine using a hand mixer.
  9. Add the eggs, coconut flour and 1/2 cup of the toasted coconut flakes and combine once more.
  10. Grease the sides of the spinning pan (we like to use coconut oil spray) with the cooled crust and pour the filling onto the crust.
  11. Bake for 70 minutes.
  12. Let the pie cool for 30 minutes and then place in the fridge for 1 hour to set.
  13. Make the topping: Whip the heavy cream into stiff peaks.
  14. Add the erythritol and combine. Place in the fridge alongside the pie.
  15. Make the pie: Top the chilled pie with the heavy cream topping and spread evenly. Top the cream with the remaining (1/4 cup) toasted coconut flakes and gently press into the cream. Refrigerate for another hour prior to serving.
  16. Coconut Milk Tip: Place the coconut milk can in the freezer for 5 minutes prior to use in the filling. This will separate the hardened cream from the liquid. The liquid contains all of the sugars.

Enjoy it!!

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