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This delicious low carb crustless coconut custard pie is one of the tastiest and quickest recipes you’ll ever make! Coconut lovers, this is a must have recipe!
Click HERE to Pin Low Carb Crustless Coconut Custard Pie
Low Carb Crustless Coconut Custard Pie
This is one of the most surprising recipes my mom and I have ever made together!
When this pie first came out of the oven, we waited 10-15 minutes for it to cool. We ate it while it was still warm and it was absolutely delicious and tasted very much like a custard pie.
Fast forward a few hours (overnight is best) after it’s been in the fridge and, the consistency is a lot more like a cheesecake! So, whether you eat it warm (custard-like) or cold (cheesecake-like) you have a 2 in 1 recipe of pure deliciousness!
What You Need To Make This Low Carb Coconut Pie
We’re blending a short list of ingredients, and blending it all together. THATS IT! For real. You’ll love me for this one!
- Lakanto Monk Fruit Sweetener – Our favorite sweetener and always will be! 1:1 to sugar ratio with no aftertaste. Best price is directly on their site and you can use our code “BUTTERTOGETHERK” for 20% off your entire purchase! See all their keto-friendly products HERE.
- Coconut Flour
- Nestle Table Cream (media creme) – *SECRET INGREDIENT ALERT* My mom introduced me to this gem! We use it for many things (fruit salad, creamy cauliflower mash, smoothies) sweet or savory. No sugar and very low carb. Try it, seriously.
- Coconut Milk, unsweetened
- Cream Cheese
- Baking Powder
- Eggs
- Vanilla Extract
How To Make Low Carb Crustless Coconut Custard Pie
- Blend all ingediants together
- Pour mixture in a baking dish
- Eat warm for a custard-like dessert or store in the fridge for a few hours to thicken and taste more like a coconut cheesecake!
Simple as that! Taste better even the next day. 😉
Garnish with what you wish! We did whipped heavy cream and a sprinkle of cinnamon.
Nutrition (per slice) About 10 Slices
Calories: 150.7 | Fat: 11.3g | Carbs: 7.1g | Fiber: 3.9g | Protein: 4.4g | Net Carbs: 3.2g
Click HERE to Pin Low Carb Crustless Coconut Custard Pie
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Enjoy!
Some Other Recipes You Might Enjoy:
No-Bake Kets Cheesecake Truffles
Low Carb Crustless Coconut Custard Pie
This delicious low carb crustless coconut custard pie is one of the tastiest and quickest recipes you'll ever make! Coconut lovers, this is a must have recipe!
Ingredients
- 3/4 cup coconut flour
- 1 3/4 cup coconut milk, unsweetened (13.5oz can)
- 1 cup nestle table cream (8oz can)
- 8 oz cream cheese
- 3 eggs
- 3/4 cup Lakanto Monk fruit
- 1/2 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F
- Place all ingredients in a blender and blend until smooth. Pour into baking dish.
- Bake for 45 minutes. Enjoy!
Notes
- Serve warm for a custard-like pie or store in the fridge for a few hours to thicken and taste more like a coconut cheesecake!
Nutrition Information:
Yield: 10 Slices Serving Size: 1 SliceAmount Per Serving: Calories: 150.7Total Fat: 11.3gCarbohydrates: Net Carbs: 3.2gFiber: 3.9gProtein: 4.4g
Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators.
Judy Rich
Monday 30th of August 2021
Looks so yummy!! I want to make this and I have one question. You call for Nestle Creama. Can you replace it with heavy whipping cream?
Kasey
Thursday 2nd of September 2021
Yes, you sure can! :)
Beth Collins
Tuesday 24th of December 2019
Made this as our Christmas dessert today !! Reminds us of South African milk tart ......divine ! Thanks for the recipe will make this often !!!!! We are in new zealand now ☺
Ruby Chang
Wednesday 28th of August 2019
I made this for a potluck party with my friends who are into low carb diet. They loved it! I used sucralose granules 1/2 cup instead of 3/4 cup monkfruit.
Holly
Sunday 4th of April 2021
@Pat White, do you pour this on the bottom of the pie plate and then add the mixture and bake?
Pat White
Saturday 28th of September 2019
My husband who is diabetic has me make this often. So thankful it’s so easy. I also am doing Keto and love this. I do toast (in a skillet) a little unsweetened coconut with about a tablespoon of butter and about 1/8 cup “sugar” to make an amazing “crust”. I also add a little unsweetened coconut just before pouring into pie plate. Thanks for this ingenious recipe.
Terry Beavers
Friday 11th of January 2019
This is not only incredibly easy to make it also tastes fantastic. I substitute heavy cream for the table cream and 1 cup stevia for the monk fruit. I love it both warm and cold.
Amy Fulwood
Wednesday 24th of October 2018
What a delicious dessert idea, sounds so good!