High-Protein Keto Coconut Cream Pie

This is creamy, dreamy coconut pie with a tender crust, rich coconut filling, and toasted coconut topping. A high-protein, low-carb version of the classic dessert that’s perfect for special occasions!

Why You’ll Love This Recipe

Silky smooth coconut filling and beautiful toasted topping
High protein from whey protein powder and cream cheese
Classic coconut cream pie flavor with zero sugar
Impressive yet surprisingly easy to make
Great for holidays, gatherings, or satisfying sweet cravings

Ingredients (Serves 8–10)

Crust:

1½ cups (150g) almond flour
⅓ cup (35g) vanilla whey protein powder
⅓ cup allulose or monk fruit sweetener
⅓ cup (75g) butter, melted
¼ tsp salt

Filling:

8 oz (225g) cream cheese, softened
1 cup (240ml) heavy cream
⅓ cup (35g) vanilla whey protein powder
⅓ cup allulose or monk fruit sweetener
1 tsp coconut extract (or vanilla)
½ cup unsweetened shredded coconut (toasted)
2 large egg yolks (optional, for extra richness)

Topping:

1 cup heavy cream, whipped with 2 tbsp sweetener
½ cup toasted shredded coconut
Extra toasted coconut flakes

Instructions

Preheat oven to 350°F (175°C). Mix crust ingredients until crumbly. Press firmly into a 9-inch pie dish. Bake 10–12 minutes until golden. Cool completely.
For filling: Beat cream cheese until smooth. Add heavy cream, protein powder, sweetener, and coconut extract. Beat until thick and fluffy. Fold in toasted coconut.
Spread filling into cooled crust. Refrigerate for at least 2–3 hours until set.
Whip heavy cream with sweetener until stiff peaks form. Spread or pipe onto the pie.
Top generously with toasted coconut flakes.
Chill until ready to serve.

Prep Time: 20 minutes Bake Time: 10–12 minutes Chill Time: 2–3 hours Total Time: ~3 hours