Keto Crustless Coconut Custard Pie

Overview

• Prep time: 10–15 minutes

• Bake time: 45–55 minutes

• Chill time: 1–2 hours (important for texture)

• Servings: 8

• Net carbs: ~3–4g per slice (brand-dependent)

Ingredients

Custard Base

• 4 large eggs, room temperature

• ¾ cup powdered erythritol or allulose

  • allulose preferred for softer, non-crystallizing custard

• ¼ tsp salt

• 1 tbsp vanilla extract

Dairy

• 1½ cups heavy cream

• ½ cup unsweetened almond milk
  (or coconut milk beverage for stronger coconut flavor)

• 4 tbsp melted butter, slightly cooled

Coconut

• 1 cup unsweetened shredded coconut
  (use finely shredded for smoother texture)

Optional Flavor Boosters

• ¼ tsp coconut extract (very optional; a little goes a long way)

• ¼ tsp nutmeg or cinnamon (classic custard note)

Instructions

1. Preheat & Prepare

• Preheat oven to 350°F (175°C).

• Grease a 9-inch pie dish generously with butter or nonstick spray.

2. Mix the Custard

• In a large bowl:

  • Whisk eggs until fully blended but not foamy.

  • Add powdered sweetener, salt, and vanilla.

  • Whisk until smooth and dissolved.

3. Add Dairy & Butter

• Slowly whisk in:

  • Heavy cream

  • Almond milk

  • Melted butter

• Mix gently; avoid incorporating too much air.

4. Add Coconut

• Stir in shredded coconut.

• Let mixture rest 3–5 minutes so the coconut hydrates slightly.

5. Bake

• Pour into prepared pie dish.

• Place dish on a baking sheet.

• Bake uncovered for 45–55 minutes, until:

  • Center is just set (slight jiggle is okay)

  • Top is lightly golden

• If edges brown too fast, tent loosely with foil.

6. Cool & Chill

• Cool on counter 30–45 minutes.

• Refrigerate at least 1 hour (2 is better) for full custard set.

Texture Notes (Important)

• Fresh from oven = soft and wobbly

• Fully chilled = sliceable, creamy custard

• Overbaking will make it eggy—pull early if unsure

Optional Toppings (Keto-Friendly)

• Light dusting of powdered erythritol

• Toasted unsweetened coconut flakes

• Whipped heavy cream (unsweetened or lightly sweetened)

• Sugar-free caramel drizzle

Variations

Toasted Coconut Top

• Spread coconut on a baking sheet.

• Toast at 350°F for 5–7 minutes before adding to custard.

Extra-Rich Version

• Replace almond milk with more heavy cream (total 2 cups cream).

Dairy-Free (Still Keto)

• Use full-fat canned coconut milk instead of dairy.

• Swap butter for coconut oil.

Storage

• Refrigerator: 4–5 days, covered.

• Do not freeze (custard texture breaks).