Diabetes-Friendly Coconut Cream Pie
Diabetes-Friendly Coconut Cream Pie
Gold crust, coconut cream, toasted flakes – 25 minutes, then chill
This is a coconut cream pie without the sugar crust. An almond-flour shell, a white cream layer, a pale coconut custard on top, whipped cream, and toasted flakes, like the slice on the floral plate in the photo. Twenty-five minutes of work. Chill so it slices clean.
Eight slices. Unsweetened coconut and allulose, not boxed pudding mix.
Why you’ll love this pie
- 6g protein per slice – a dessert that is not empty
- Only 5g net carbs – allulose and almond flour, no sugar
- About 25 minutes of work, then chill
- Gold crust, coconut custard, toasted flakes, like the photo
- No boxed pudding, no graham crust
- It keeps for weekday slices
Health notes
- Low carb: Almond-flour crust and powdered allulose. No wheat, no sugar.
- Protein: Cream cheese plus egg yolks in the custard.
- Eight slices: Macros are per slice, not the whole pie.
- Sweetened coconut and graham crust will jump the carbs. Stay unsweetened.
Key element – toast the coconut, chill the pie, then slice cold
Raw coconut looks pale. Toast it in a dry pan until gold, like the flakes on the photo. The filling needs chill time so the white cream and yellow custard stay in two layers. Slice straight from the fridge with a hot knife. Warm pie smears.
Ingredients
Crust
- 1 1/2 cups almond flour
- 3 Tbsp powdered allulose
- 4 Tbsp melted butter
- Pinch of salt
Cream layer
- 8 oz cream cheese, softened
- 1/3 cup heavy cream
- 1/4 cup powdered allulose
- 1 tsp vanilla extract
Coconut custard
- 1 cup full-fat canned coconut milk
- 3 egg yolks
- 1/4 cup powdered allulose
- 1/2 cup unsweetened shredded coconut
- 1 tsp vanilla extract
- 1 Tbsp butter
Top
- 1/2 cup heavy cream, whipped with 1 Tbsp powdered allulose
- 1/4 cup unsweetened coconut, toasted gold
Swaps
- No cream cheese: Use 1 cup thick coconut cream, chilled, whipped.
- Pecan crust: Swap 1/2 cup almond flour for finely chopped pecans.
- Graham crust: Skip it. Regular graham is sugar.
- Toasted coconut: Do not skip. That is the photo look.
Instructions
| 1 | Crust. Heat oven to 350 F (175 C). Mix almond flour, allulose, melted butter, and salt. Press into a 9-inch pie pan. Bake 10 minutes until gold. Cool. |
| 2 | Cream layer. Beat cream cheese, heavy cream, allulose, and vanilla until smooth. Spread in the cool crust. This is the white layer in the photo. |
| 3 | Custard. Whisk coconut milk, yolks, and allulose in a saucepan on medium. Stir 6 to 8 minutes until it coats a spoon. Off heat, stir in shredded coconut, vanilla, and butter. |
| 4 | Layer. Cool the custard 5 minutes so it does not melt the cream. Spoon it on top. That pale yellow top is the photo. |
| 5 | Chill and top. Chill at least 3 hours. Whip cream. Toast coconut in a dry pan until gold. Dollop, sprinkle, slice 8. One slice is one serving. |
Pro tips
- Toast the coconut in a dry pan. Stop when it is gold, like the photo. It burns fast.
- Cool the custard before it hits the cream layer, or the white layer melts.
- Chill 3 hours minimum. A warm pie will not cut into a clean square.
- Hot knife, wipe between cuts. That is how the slice stays sharp.
- Use unsweetened coconut. Sweetened flakes add sugar you do not want.
Nutrition
| Nutrient | Per slice (1 of 8) |
|---|---|
| Calories | 260 |
| Protein | 6g |
| Net carbohydrates | 5g |
| Total carbohydrates | 7g |
| Fiber | 2g |
| Total fat | 23g |
| Sodium | 140mg |
Estimates with almond flour, allulose, and unsweetened coconut. Graham crust or boxed pudding will raise carbs.
Variations
Mini pies
Press crust into 8 muffin cups. Bake 8 minutes. Same layers. Chill 2 hours.
Chocolate coconut
Add 1 Tbsp unsweetened cocoa to the cream layer.
Lime
Add 1 tsp lime zest to the custard. Same look, brighter taste.
No bake filling
Skip the yolks. Whip chilled coconut cream with allulose and fold in shredded coconut. Still chill 3 hours.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Cover. Add whipped cream the day you serve |
| Freezer | Up to 1 month | Slice first, wrap. Thaw in the fridge |
| Counter | Skip it | The cream layer softens fast |
FAQ
Test your knowledge
5 quick questions about this pie
1. Protein per slice?
2. Net carbs per slice?
3. How many slices in a pie?
4. Why toast the coconut?
5. Why almond flour instead of graham?
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