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.


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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4.67 from 57 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 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: French Coconut Pie
Servings: 8
Calories: 95kcal
Author: Kasey Trenum



  • 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.


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


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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  1. 5 stars
    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!

    1. Yay! I’m glad you and your teenager liked it. You could definitely adjust the sweetener to suit your taste.

    2. 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

  2. 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 ?

  3. 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!

    1. 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

    1. 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.

  4. 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.

    1. It varies so much from person to person. I usually feel like keto desserts are too sweet but my husband feels the exact opposite.

  5. 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.

    1. Out of curiosity what crust recipe did you use? Did you bake the crust first or afterwards? If so,

    2. 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!

  6. 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.

  7. 5 stars
    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!!!

    1. I’ve only fixed it as is so I’m not sure how it would turn out. You could certainly try it.

  8. 5 stars
    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.

  9. 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.

    1. 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.

  10. 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

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