Low Carb French Coconut Pie {Keto Friendly}
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 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.
Low Carb French Coconut Pie
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.
Thanks for the recipe! I loved it. The only thing I would change is to cut the sweetener in half, just my personal preference. I love the crunchy texture of the coconut and the buttery flavor of the cake. My teenage liked it, too!
Yay! I’m glad you and your teenager liked it. You could definitely adjust the sweetener to suit your taste.
Hi, could you please tell me how much 1/2 a stick of butter is in tablespoons, grams, or cups please. I’m from Australia and don’t understand this measurement. Thankyou
I googled it and found that it is 56.7g, 1/4 cup, or 2 oz. I hope that helps.
I love this recipe!! I love to add nutmeg to it, reminds of a custard my grandma made when I was younger.
Great! That sounds delish!
Is there a crust to add to the pie pan or can be made without a crust ? For the coconut can shredded coconut work to add a to the coconut milk ?
There is no crust for this pie. I’ve only made it as is so I’m not sure.
Just pulled this out of the oven and waited a nano-second before I tried a piece! It is delicious and reminds me of the coconut pie my grandmother made. Mine was heavy on coconut and light on custard. Don’t know if that’s the way it’s supposed to be, but still good. I liked Kyli’s idea about the nutmeg. I sprinkled it on the top because I forgot to add it in, but that worked. The next time I make it – and there will be many next times! – I will reduce the sugar, which is what I usually do, because it’s sweeter than I prefer. Thanks, Kasey!
Glad you enjoyed it!!
Hi how much would you reduce sugar to? I’ve not baked any keto desserts yet but I love coconut and would like to try this but I wouldn’t want it over sweet either. Thanks
Does this have a cake-like texture and makes a crusty bottom so you wouldn’t need a crust?
It isn’t a cake-like texture and the bottom is firm enough that you can cut and serve it like you would any pie.
How does this hold up when put in the refrigerator ? This very yummy.!
Should do great.
This is on my list to make soon. Glad I read the comments because with keto desserts I find that they’re sometime not sweet enough. This should be perfect for my taste buds.
It varies so much from person to person. I usually feel like keto desserts are too sweet but my husband feels the exact opposite.
I made the pie with a keto crust. It turned out great! Husband and I really enjoyed eating a dessert that tastes real! Thank you.
Glad you enjoyed it!
Out of curiosity what crust recipe did you use? Did you bake the crust first or afterwards? If so,
This recipe has no crust. It sets up to where you can cut it and remove from pan.
Sorry, this was a question for Jade about the keto pie crust. I thought it was in sent in response to her comment. I’m excited to make this cake tomorrow!
Love this pie! I might suggest that if you are having it the next day, put it in the microwave for a few seconds to get rid of the granular texture of the sweetener after it hardens.
Is this coconut flour or just shredded coconut?? Sorry for being so dense… 🙂
That is a very legitimate question so don’t worry about it!! It is unsweetened shredded coconut.
Love this easy & delidious recipe. It’s so good either warm or cold. Making for the 2nd time now because everyone loved it so much!!!
Can I use almond or lemon extract instead of vanilla? Thoughts.
I’ve only fixed it as is so I’m not sure how it would turn out. You could certainly try it.
This was extremely YUMMY! Even 4 of my male co-workers really liked it. I will definitely make this again and again and again, LOL.
I’m glad you and your co-workers enjoyed it!
I made this and I’m very puzzled…..I followed the recipe exactly except for the Swerve….I used 1/4 C pourable Stevia. There was no custard about it…..it was very dry and mostly just coconut (which I do like). When I was making it I thought that there wasn’t enough liquid and have since reread the recipe to be sure that it didn’t say 1 1/2 c coconut milk. The only thing I can think of is that I baked it too long, however, I only baked for 45 min.
Stevia doesn’t bake the same as swerve and I have never tested this recipe with stevia as I find it to be bitter in baking. Every oven cooks differently and may require a different baking time.
Hi Kasey, can’t wait to make this soon. For Thanksgiving I made your Strawberry pie and it was delishes. I also make your pumpkin cheesecake muffins and pumpkin cake. All were easy to make. My family doing keto love them all. Love your recipes. Thank you so very much. Janet
You’re so very welcome, Janet. Appreciate your support and kind words.
So good! Will be making again for Christmas.
I’m so glad you liked it and will be making it for Christmas!
Another awesome recipe. Loved it.
I’m so glad you enjoyed it!