Keto Crustless Coconut Custard Pie

Indulge guilt-free with our supremely creamy Keto Crustless Coconut Custard Pie. This easy, low-carb dessert is sugar-free, gluten-free, and requires no complicated crust. Perfect for satisfying your sweet tooth!

Prep Time: 15 minutes
Cook Time: 45-55 minutes
Cooling Time: 2 hours (minimum)
Total Time: 3 hours 10 minutes (including cooling)
Course: Dessert
Cuisine: American, Keto
Diet: Gluten-Free, Grain-Free, Sugar-Free
Servings: 8 slices
Calories: 287 kcal
Author: [Your Website/Blog Name]

A Taste of the Tropics, Without the Guilt

Imagine the rich, creamy texture of a classic custard pie, infused with the sweet, tropical flavor of coconut, all wrapped up in a dessert that fits perfectly into your keto lifestyle. This Keto Crustless Coconut Custard Pie is exactly that—a dreamy, decadent treat that proves you don’t have to sacrifice flavor for health.

By eliminating the traditional flour-based crust, we not only keep the carb count remarkably low but also put the spotlight squarely on the star of the show: the luxuriously smooth custard. Sweetened naturally and bursting with real coconut flavor from both shredded coconut and extract, this pie is surprisingly simple to make. It requires just a handful of pantry staples and one bowl to whip up a dessert that will impress family and guests alike, whether they follow a keto diet or not.

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Keto Crustless Coconut Custard Pie

| Intensity: Low |
This recipe is perfect for bakers of all skill levels. It involves simple mixing and pouring—no advanced techniques required!

Equipment

• 9-inch Pie Dish (glass or ceramic is best)

• Large Mixing Bowl

• Whisk

• Measuring Cups and Spoons

• Cooling Rack

Ingredients

• 4 large Eggs, at room temperature

• 1 can (13.5 oz / 400 ml) Full-Fat Coconut Milk

• 1/2 cup (1 stick / 113g) Unsalted Butter, melted and slightly cooled

• 3/4 cup Granulated Erythritol Sweetener (or Monk Fruit blend)

• 1 tsp Vanilla Extract

• 1 tsp Coconut Extract (highly recommended for intense flavor)

• 1/2 cup Almond Flour

• 1/4 cup Coconut Flour

• 1 1/2 tsp Baking Powder

• 1/4 tsp Salt

• 1 cup Unsweetened Shredded Coconut

• Optional for garnish: Toasted Unsweetened Coconut Flakes and a dollop of Sugar-Free Whipped Cream

Instructions

1. Prep and Preheat: Begin by preheating your oven to 350°F (175°C). Generously grease your 9-inch pie dish with butter or coconut oil. This prevents sticking and helps achieve a beautiful golden edge.

2. Whisk the Wet Ingredients: In your large mixing bowl, crack the eggs and whisk them until they are well beaten and slightly frothy. This incorporates air, leading to a lighter custard texture. Add the full can of coconut milk, the melted (and cooled) butter, your chosen granulated sweetener, vanilla extract, and coconut extract. Whisk vigorously until everything is perfectly combined and smooth.

3. Incorporate the Dry Ingredients: To the same bowl, add the almond flour, coconut flour, baking powder, and salt. Whisk diligently until no dry lumps remain and the batter is smooth. The coconut flour is highly absorbent, so you’ll notice the mixture thickening slightly. Finally, fold in the one cup of unsweetened shredded coconut using a spatula, ensuring it’s evenly distributed throughout the batter.

4. Bake to Perfection: Pour the entire mixture into your prepared pie dish, smoothing the top with your spatula to make it even. Place the dish in the preheated oven on the center rack.

   Bake for 45-55 minutes. The pie is done when the top is a deep, golden brown and the center is just set. It should have a very slight jiggle when you gently shake the pan—this is key for a creamy custard texture. If the center is still very wet, bake for another 5 minutes and check again. A toothpick inserted near the center should come out mostly clean.

5. Cool Completely: This is the most crucial step for the perfect texture! Once baked, remove the pie from the oven and place the entire dish on a cooling rack. Allow it to cool to room temperature for at least 1-2 hours. This allows the custard to finish setting gently.

   For the best results and cleanest slices, after it has reached room temperature, cover the pie with plastic wrap and transfer it to the refrigerator. Chill for at least 2-3 hours, or ideally overnight. This resting time allows the flavors to meld beautifully and the texture to become firm and sliceable.

6. Serve and Garnish: When ready to serve, slice your pie into 8 even pieces. For an extra special touch, garnish each slice with a sprinkle of toasted unsweetened coconut flakes and a dollop of sugar-free whipped cream. Enjoy the creamy, coconutty bliss!

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Chef’s Notes & Tips for Success

• Room Temperature Eggs: Using room temperature eggs helps them incorporate more smoothly into the batter, preventing the melted butter from solidifying upon contact.

• Sweetener Notes: This recipe works best with a granulated erythritol or monk fruit blend that measures 1:1 like sugar. If you use a concentrated sweetener like pure liquid stevia, you will need to adjust the amount significantly and may need to add a touch more coconut milk.

• Avoid Overbaking: The custard will continue to set as it cools. Overbaking can lead to a rubbery texture instead of a soft, creamy one. Err on the side of a slight jiggle in the center.

• Toasting Coconut: To toast coconut for garnish, spread flakes in a single layer on a baking sheet and bake at 350°F for 3-5 minutes, watching carefully as they can burn quickly. Toss them once or twice for even browning.

• Storage: Keep any leftovers covered in the refrigerator for up to 5 days. This pie is delicious cold straight from the fridge!

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Nutrition Information (Per Serving / 1 Slice)

Please note: Nutritional information is an estimate and may vary based on specific ingredient brands used.

• Calories: 287 kcal

• Total Carbohydrates: 6g

• Dietary Fiber: 3g

• Sugar Alcohols: 2g (varies by sweetener)

• Net Carbohydrates: 1g

• Protein: 6g

• Total Fat: 27g

  • Saturated Fat: 19g

• Cholesterol: 112mg

• Sodium: 180mg