High-Protein Keto Coconut Cream Pie
High-Protein Keto Coconut Cream Pie
An almond-flour crust filled with coconut cream and finished with toasted flakes — low carb, sugar-free, and ready in 3 hours
This high-protein keto coconut cream pie uses a pressed almond-flour crust and a chilled coconut filling boosted with Greek yogurt or protein powder. Toasted coconut and whipped cream finish each slice. One slice has 9 g of protein and 4 g net carbs.
Low carb, sugar-free, and made to slice clean after a long chill.
Why you’ll love this pie
- 9g protein per slice
- Only 4g net carbs
- No sugar and no flour crust
- Ready in about 3 hours, including chill
- Toasted coconut topping
- Clean slices after it sets
Health notes
- Higher protein for pie: Greek yogurt or vanilla protein powder lifts a classic coconut cream filling.
- Low carb: Almond flour crust instead of graham crackers or wheat.
- Sugar-free: Powdered keto sweetener replaces condensed milk sugar.
- Unsweetened coconut: Use unsweetened flakes so the carb count stays low.
Key element — chill until fully set
The filling looks soft at first. Give it at least 2½ hours so a slice holds the tall, clean cut in the photo.
Ingredients
Crust
- 1½ cups almond flour
- 3 Tbsp powdered sugar-free sweetener
- ¼ tsp salt
- 4 Tbsp melted butter
- ½ tsp vanilla extract
Filling
- 1 cup canned coconut cream, chilled
- 1 cup full-fat Greek yogurt (or ¾ cup yogurt + 1 scoop vanilla protein powder)
- 8 oz (226g) cream cheese, softened
- ⅓ cup powdered sugar-free sweetener
- 1 tsp vanilla extract
- ½ tsp coconut extract (optional)
- ¾ cup unsweetened shredded coconut
Topping
- ½ cup unsweetened coconut flakes, toasted
- ¾ cup sugar-free whipped cream
Swaps
- Higher protein: Use the protein-powder version of the filling.
- Dairy-free: Coconut yogurt and dairy-free cream cheese.
- No-bake crust: Press the crust and chill 30 minutes instead of baking.
- Toasted flavor: Toast half the shredded coconut before folding it into the filling.
Instructions
| 1 | Make the crust. Heat the oven to 350°F (175°C). Mix almond flour, sweetener, and salt. Stir in melted butter and vanilla. Press into a 9-inch pie pan. Bake 10–12 minutes until golden. Cool completely. |
| 2 | Beat the filling. Whip cream cheese, sweetener, vanilla, and coconut extract until smooth. Beat in coconut cream and Greek yogurt (or yogurt plus protein powder) until thick. Fold in shredded coconut. |
| 3 | Fill and chill. Spread the filling into the cooled crust. Cover and refrigerate at least 2½ hours, or until a knife comes out clean from the center. |
| 4 | Finish. Toast coconut flakes in a dry skillet until golden. Top slices with whipped cream and toasted coconut. |
Pro tips
- Chill the can of coconut cream so the thick part scoops cleanly.
- Cool the crust fully or the filling will loosen.
- Toast coconut over medium heat and watch it — it burns fast.
- Wipe the knife between slices for the clean cut in the photo.
- The pie slices cleaner on day two.
Nutrition
| Nutrient | Per slice |
|---|---|
| Calories | 285 |
| Protein | 9g |
| Net carbohydrates | 4g |
| Total carbohydrates | 8g |
| Fiber | 4g |
| Total fat | 24g |
| Sodium | 180mg |
Estimates based on an almond-flour crust, coconut cream, Greek yogurt, and unsweetened coconut, divided into 8 slices. Exact numbers vary with protein powder and coconut brand.
Variations
Toasted coconut filling
Fold toasted shredded coconut into the filling instead of raw.
Chocolate drizzle
Finish slices with melted sugar-free chocolate.
Lime coconut
Add 1 tsp lime zest to the filling.
Mini pies
Press crust into muffin cups and chill 1 hour.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Cover tightly |
| Freezer | Up to 1 month | Freeze without whipped cream; thaw overnight |
| Serve | Chilled | Add whipped cream just before serving |
FAQ
Test your knowledge
5 quick questions about this coconut cream pie
1. Protein per slice?
2. Net carbs per slice?
3. How long should the pie chill?
4. About how long does this take start to finish?
5. Best coconut to use?
