Here’s a simple, delicious, and keto-friendly crustless coconut custard pie recipe. It’s low in carbs, high in fat, and perfect for a sweet treat without the sugar spike.
🥥 Keto Crustless Coconut Custard Pie
Ingredients (8 servings):
- 1 cup unsweetened shredded coconut
- 4 large eggs
- 1 cup heavy cream
- 1/3 cup erythritol or preferred keto sweetener
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp ground nutmeg (optional)
- 2 tbsp unsalted butter, melted
Instructions:
- Preheat oven & prep pan
- Preheat oven to 350°F (175°C).
- Grease a 9-inch pie dish or lightly line with parchment paper.
- Mix wet ingredients
- In a bowl, whisk together eggs, heavy cream, melted butter, vanilla extract, and sweetener until smooth.
- Add dry ingredients
- Stir in shredded coconut, salt, and nutmeg until evenly combined.
- Pour & bake
- Pour the mixture into the prepared pie dish.
- Bake for 35–40 minutes, or until the custard is set and lightly golden on top.
- Cool & serve
- Let the pie cool to room temperature, then refrigerate for at least 1 hour before slicing.
- Optional: sprinkle a little extra unsweetened coconut on top for garnish.
✅ Tips for Keto Success
- Sweetener: Erythritol, monk fruit, or stevia blends work best.
- Coconut: Unsweetened shredded coconut keeps the carbs low; avoid sweetened versions.
- Texture: Don’t overbake—custard continues to firm up as it cools.
This pie is creamy, coconutty, and low-carb—perfect for keto, low-sugar, or gluten-free diets.
If you want, I can also give a version with a crunchy keto coconut topping that makes it look and taste extra special. Do you want me to do that?
