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.
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
- 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
- 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.