High-Protein Coconut Custard Pie
This rich, creamy custard pie with a golden toasted coconut top — silky smooth filling in a crisp crust with beautiful browning. The high-protein, low-carb version uses almond flour crust and whey protein for a delicious, guilt-free dessert that feels indulgent.
Why You’ll Love This Recipe
- High protein from eggs, whey, and Greek yogurt
- Low carb and keto-friendly with almond flour crust
- Creamy, coconutty flavor with perfect golden top
- Make-ahead friendly for holidays or meal prep
- Satisfying slice that supports your goals
Ingredients (Serves 10–12 slices)
Crust:
- 1½ cups (150g) almond flour
- ⅓ cup (75g) butter, melted
- 2 tbsp allulose or monk fruit sweetener
- Pinch of salt
Filling:
- 4 large eggs
- 1 cup (225g) full-fat Greek yogurt or blended cottage cheese
- ½ cup (50g) vanilla or coconut whey protein powder
- ¾ cup (150g) allulose or monk fruit sweetener
- 1 cup (240ml) heavy cream or unsweetened coconut milk
- 1 tsp vanilla extract
- ½ tsp coconut extract (optional but recommended)
- 1 cup (100g) unsweetened shredded coconut (divided)
- Pinch of salt
Instructions
- Crust: Preheat oven to 350°F (175°C). Mix almond flour, melted butter, sweetener, and salt. Press firmly into a 9-inch pie dish. Bake 8–10 minutes until lightly golden. Cool slightly.
- Filling: In a large bowl, whisk eggs, Greek yogurt, protein powder, sweetener, heavy cream/coconut milk, vanilla, coconut extract, and salt until smooth. Stir in ½ cup shredded coconut.
- Pour filling into the pre-baked crust. Sprinkle remaining ½ cup shredded coconut evenly on top.
- Bake 35–45 minutes until the center is just set and top is golden brown (it will firm up as it cools). Cover edges with foil if browning too quickly.
- Cool completely at room temperature, then refrigerate for at least 4 hours (best overnight) before slicing.
Prep Time: 15 minutes Bake Time: 45 minutes Total Time: 1 hour + chilling
Nutrition (Per Slice, 1/12)
- Calories: ~245
- Protein: 11g
- Total Carbs: 8g
- Net Carbs: 6g
- Fat: 20g
