Low Carb French Coconut Pie {Keto Friendly}

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This Low Carb French Coconut Pie is seriously impressive. Forget all the carbs of a traditional crust and enjoy this fantastic dessert option that easily fits into your daily macros!

Low carb coconut pie

Low Carb French Coconut Pie

Last weekend we went to my mom’s house to spend time with my family in Georgia. My mom is a fantastic southern cook. Everything she makes is delish. She especially has a special touch with desserts. When we walked in the door from traveling, my mom had her homemade French Coconut Pie waiting for us. However, since we have been following Keto for a while, we haven’t cheated. Since we wanted to continue our no sugar streak, we said no to pie. It wasn’t easy, but we left proud of ourselves for staying strong.

When we got home, I looked in a cookbook my mom made for me when I got married with all my favorite recipes, including her French Coconut Pie. After looking at the ingredients, I could make a couple of changes to the recipe and make it low-carb. I was pleasantly surprised at the outcome, as low-carb desserts can be tricky. I won’t tell you it tastes exactly like my mom’s pie, but it’s a good alternative. 

Ingredients for Keto French Coconut Pie:

  • Unsweetened shredded coconut — Make sure the coconut you are using is unsweetened. Otherwise, the recipe won’t be low-carb and will be too sweet.
  • Unsweetened coconut milk — The coconut milk helps keep this pie moist and full of rich coconut flavor. Again, ensure you grab the unsweetened kind!
  • Whole Yum Besti Monkfruit Sweetener with Allulose adds a nice sweetness that perfectly compliments the coconut flavor!
  • Butter — The butter adds richness and depth to this French coconut pie.
  • Eggs — Eggs are essential in this recipe. They bind all ingredients together so that the final French coconut pie doesn’t fall apart. Beyond that, they keep the pie moist while the yolks add richness!
  • Vanilla extract — In my opinion, a baked treat isn’t complete without a touch of vanilla extract. Whether you use a classic extract or a vanilla bean paste is up to you.

Steps:

Step 1: Preheat your oven to 300 degrees Fahrenheit.

Step 2: Add your unsweetened shredded coconut to your coconut milk and let it soak in a medium bowl. This will help hydrate the shredded coconut while you prep your other ingredients.

Step 3: Using a stand mixer or a handheld mixer, beat together your sweetener, eggs, vanilla, and butter.

Step 4: Add the shredded coconut and coconut milk mixture to the other ingredients and beat on medium speed until combined.

Step 5: Pour into a greased 9-inch pie pan and bake at 300 degrees for about an hour or until slightly browned on top. Do not overbake, as it will dry out the pie.

What’s the best way to grease the pie pan?

Since this French coconut pie recipe does not use a traditional crust, a light coating of butter or a neutral oil will do the trick. Traditional baking sprays contain flour, so I recommend sticking to butter to keep the recipe low carb. Butter will work just fine to grease the pie pan. Make sure it is unsalted so that it doesn’t interfere with the flavor of the pie.

How long does Low Carb French Coconut Pie keep?

This pie will last for about 3-4 days in the fridge — if it’s not eaten up by then! Tightly cover the leftover pie with cling film and store it in the refrigerator.

More Keto Dessert Recipes

If you loved my low-carb French Coconut Pie as much as I do, I’ve linked a few more low-carb dessert recipes below.

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4.68 from 56 votes

Low Carb French Coconut Pie

This Low Carb French Coconut Pie is absolutely delicious. I took my mom's traditional recipe, omitted the crust, and substituted low-carb ingredients for the perfect keto dessert.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: French Coconut Pie
Servings: 8
Calories: 95kcal
Author: Kasey Trenum

Ingredients

  • 1 cup coconut unsweetened
  • 3/4 cup Wholesome Yum Besti Monkfruit with Allulose
  • 1/2 stick butter
  • 3 eggs
  • 1/2 cup canned unsweetened coconut milk
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 300 degrees.
  • Put coconut in milk to soak while mixing up other ingredients.
  • In a bowl, combine sweetener, eggs, vanilla, and butter.
  • Add coconut and milk mixture to other ingredients then beat on medium until combined.
  • Pour into greased 9" pie pan.
  • Bake at 300 degrees for about an hour or until slightly browned on top.

Notes

The sugar alcohols for the sweetener and not included in the nutritional information as most omit to calculate net carbs. 

Nutrition

Calories: 95kcal | Carbohydrates: 3g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 61mg | Sodium: 28mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

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59 Comments

  1. 5 stars
    This is so delicious I made it twice in one weekend! And I sliced it in six pieces not eight ( I used a cake pan). I wonder if maybe some people used the more commonly found finely shredded unseeetened coconut as opposed to the big, very coconutty Bob’s Red Mill coconut flakes? Those flakes are the best! What’s amazing about your recipe is how quick and easy it is. Definitely one I will be making over and over again. Thank you Kasey!

  2. Well shucks….I totally read the amount of the coconut milk. I read 1/2 of a can instead of 1/2 cup of a can. Well guess we will see what happens it’s in the oven now.

  3. My family loved the flavor of the pie. Mine came out really wet on the bottom, is this normal? Should I have removed it from the pan right after cooking? Just looking for any thoughts on this one. Thanks!

    1. I have never had that experience nor had anyone else ask, so I’m not sure what happened.

  4. 5 stars
    I couldn’t even let it cool completely WOW!!! I’m a huge fan of coconut custard pie, and while this is different, it hits the spot. I would probably reduce the amount of sugar next time, but that is just my personal taste. Even the hubby (who doesn’t like sugar substitutes) really liked it. Delicious!

  5. A little too sweet. Will definitely make again but with less sugar. I made early in the day and refrigerated. Had a small piece cold and a piece microwaved. Heated was better.

    1. I always suggest making adjustments to sweetener to suit your tastes as everyone is so different.

  6. I don’t have granulated Swerve, just Confectioner’s Swerve, so I substituted Erythritol . WAY too sweet! So second attempt I cut back to 1/2 cup. Much better.
    However, when I was much younger, coconut pie was typically about an inch thick. This is coming out less than a half inch. I can’t tell from your picture how tall yours is. I think my coconut is not coarse enough. I have Anthony’s shredded coconut. Maybe Bob’s, as Karen suggested, would be better. I wonder how bad an idea it is to just double the quantity.
    Thanks for the recipe. Switching to keto has much improved my health and I couldn’t do it without people like you creating these wonderful recipes.
    Bless you

    1. It’s not going to be as thick because there is no crust. I’m so glad your health has improved and you are enjoying the recipes.

  7. I looked at the recipe wrong and used a whole can of unsweetened coconut canned milk instead of 1/2 cup.
    It is in oven now. What will this do to the pie?

    1. I’m not sure, I’ve never made it with an entire can. I would think it wouldn’t set up properly.

  8. 5 stars
    This was delicious! I used Pyure organic granular Stevia and the sweetness was perfect! Of course I love sweets. Thank you fir posting this pie recipe. I will definitely bake this again!!

    1. Awesome! Thanks so very much Deborah for taking the time to comment and rate the recipe. I appreciate it.

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