Low Carb Crustless Coconut Custard Pie
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Introduction
Straight out of the oven this low carb crustless coconut custard pie is exactly what the name says. Give it a few hours in the fridge and it sets into something much closer to cheesecake.
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. Same pie, two quite different desserts depending on when you cut it.
What You Need To Make This Low Carb Coconut Pie
Eight ingredients, one blender, and no crust to roll or chill. THAT’S IT! For real.
Two of them are worth knowing before you shop, though. Nestlé table cream — media crema, the small 8 oz can — is the one my mom put me onto. It is unsweetened and thicker than milk, and it is doing most of the work that makes this taste like custard rather than cake. And the coconut milk is the canned kind: a 13.5 oz can of full-fat, which is where the richness and the set come from. The coconut milk sold in a carton as a drink is a different, much thinner product, and not what this is built on.
How To Make Low Carb Crustless Coconut Custard Pie
It goes into a round glass pie dish — the blender holds about five cups of batter, which comes up nearly to the rim. Forty-five minutes at 350°F, and it is done when the edge has browned and the top has gone flat and matte instead of glossy. It sits a little lower in the dish coming out than it did going in.
The slice in the photograph has whipped heavy cream and a dusting of cinnamon on it.
Nutrition (per slice) About 10 Slices
You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.
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Enjoy!
Low Carb Crustless Coconut Custard Pie
Ingredients
All Ingredients
- ¾ cup coconut flour
- 1 ¾ cups coconut milk, unsweetened, the canned full-fat kind, a 13.5 oz can - not the thinner drinking coconut milk sold in a carton
- 8 oz nestle table cream
- 8 oz cream cheese
- 3x large egg
- ¾ cup lakanto classic monkfruit sweetener
- ½ tsp baking powder
- 1 tsp vanilla extract
Nutrition Facts
10 servings per recipe| Per Serving 270 | Per Recipe 2690 | |||
| 6 servings of coconut flour (¾ cup) @ 60 each | 36 | 360 | ||
| 5 ⅙ servings of coconut milk, unsweetened (1 ¾ cups) @ 140 each | 72.46 | 724.55 | ||
| 15 ⅛ servings of nestle table cream (8 oz) @ 40 each | 60.48 | 604.79 | ||
| 8 ⅒ servings of cream cheese (8 oz) @ 100 each | 81 | 809.99 | ||
| 3 servings of large egg (3 x) @ 60 each | 18 | 180 | ||
| 1 serving of vanilla extract (1 tsp) @ 12 each | 1.2 | 12 | ||
| 24g | 31% | 238g | 305% | |
| 6 servings of coconut flour (¾ cup) @ 2 g each | 1.2 g | 12 g | ||
| 5 ⅙ servings of coconut milk, unsweetened (1 ¾ cups) @ 14 g each | 7.25 g | 72.46 g | ||
| 15 ⅛ servings of nestle table cream (8 oz) @ 4 g each | 6.05 g | 60.48 g | ||
| 8 ⅒ servings of cream cheese (8 oz) @ 10 g each | 8.1 g | 81 g | ||
| 3 servings of large egg (3 x) @ 4 g each | 1.2 g | 12 g | ||
| 17g | 85% | 170g | 851% | |
| 6 servings of coconut flour (¾ cup) @ 2 g each | 1.2 g | 12 g | ||
| 5 ⅙ servings of coconut milk, unsweetened (1 ¾ cups) @ 13 g each | 6.73 g | 67.28 g | ||
| 15 ⅛ servings of nestle table cream (8 oz) @ 2.5 g each | 3.78 g | 37.8 g | ||
| 8 ⅒ servings of cream cheese (8 oz) @ 6 g each | 4.86 g | 48.6 g | ||
| 3 servings of large egg (3 x) @ 1.5 g each | 0.45 g | 4.5 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 102mg | 34% | 1024mg | 341% | |
| 15 ⅛ servings of nestle table cream (8 oz) @ 10 mg each | 15.12 mg | 151.2 mg | ||
| 8 ⅒ servings of cream cheese (8 oz) @ 30 mg each | 24.3 mg | 243 mg | ||
| 3 servings of large egg (3 x) @ 210 mg each | 63 mg | 630 mg | ||
| 180mg | 8% | 1820mg | 79% | |
| 6 servings of coconut flour (¾ cup) @ 28 mg each | 16.8 mg | 168 mg | ||
| 5 ⅙ servings of coconut milk, unsweetened (1 ¾ cups) @ 15 mg each | 7.76 mg | 77.63 mg | ||
| 15 ⅛ servings of nestle table cream (8 oz) @ 10 mg each | 15.12 mg | 151.2 mg | ||
| 8 ⅒ servings of cream cheese (8 oz) @ 110 mg each | 89.1 mg | 890.98 mg | ||
| 3 servings of large egg (3 x) @ 70 mg each | 21 mg | 210 mg | ||
| 2 servings of baking powder (½ tsp) @ 160 mg each | 32 mg | 320 mg | ||
| 1 serving of vanilla extract (1 tsp) @ 0.4 mg each | 0.04 mg | 0.4 mg | ||
| 23g | 8% | 229g | 83% | |
| 6 servings of coconut flour (¾ cup) @ 8 g each | 4.8 g | 48 g | ||
| 5 ⅙ servings of coconut milk, unsweetened (1 ¾ cups) @ 2 g each | 1.04 g | 10.35 g | ||
| 15 ⅛ servings of nestle table cream (8 oz) @ 1 g each | 1.51 g | 15.12 g | ||
| 8 ⅒ servings of cream cheese (8 oz) @ 1 g each | 0.81 g | 8.1 g | ||
| 3 servings of large egg (3 x) @ 0.99 g each | 0.3 g | 2.97 g | ||
| 18 servings of lakanto classic monkfruit sweetener (¾ cup) @ 8 g each | 14.4 g | 144 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.05 g | 0.5 g | ||
| 4g | 13% | 36g | 129% | |
| 6 servings of coconut flour (¾ cup) @ 6 g each | 3.6 g | 36 g | ||
| 1g | 15g | |||
| 6 servings of coconut flour (¾ cup) @ 1 g each | 0.6 g | 6 g | ||
| 8 ⅒ servings of cream cheese (8 oz) @ 1 g each | 0.81 g | 8.1 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.05 g | 0.5 g | ||
| 14g | 144g | |||
| 18 servings of lakanto classic monkfruit sweetener (¾ cup) @ 8 g each | 14.4 g | 144 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 5g | 49g | |||
| 6 servings of coconut flour (¾ cup) @ 2 g each | 1.2 g | 12 g | ||
| 5 ⅙ servings of coconut milk, unsweetened (1 ¾ cups) @ 2 g each | 1.04 g | 10.35 g | ||
| 15 ⅛ servings of nestle table cream (8 oz) @ 1 g each | 1.51 g | 15.12 g | ||
| 8 ⅒ servings of cream cheese (8 oz) @ 1 g each | 0.81 g | 8.1 g | ||
| 3 servings of large egg (3 x) @ 0.99 g each | 0.3 g | 2.97 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.05 g | 0.5 g | ||
| 5g | 10% | 51g | 103% | |
| 6 servings of coconut flour (¾ cup) @ 2 g each | 1.2 g | 12 g | ||
| 5 ⅙ servings of coconut milk, unsweetened (1 ¾ cups) @ 1 g each | 0.52 g | 5.18 g | ||
| 8 ⅒ servings of cream cheese (8 oz) @ 2 g each | 1.62 g | 16.2 g | ||
| 3 servings of large egg (3 x) @ 6 g each | 1.8 g | 18 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy and calculated with free online nutrition calculators — we compare a few to get as close as we can — so please treat it as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Preheat oven to 350F
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Place all ingredients in a blender and blend until smooth. Pour into a round glass pie dish.
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Bake for 45 minutes, until the edge has browned and the top has gone flat and matte rather than glossy. 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!
- The blender holds about five cups of batter, which fills a standard glass pie dish nearly to the rim. We do not have an exact diameter for it, so match yours to that depth rather than to a number.
- This is an egg and dairy custard, so refrigerate it once it has cooled and eat it within three to four days. We cannot tell you how the texture holds up over those days.
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Updated — September 21, 2026: The method now says what to bake it in, what the pie looks like when it is done, and how to keep it once it has cooled.
Correction — August 23, 2026: The article understated this pie at about 150 calories and 11 g fat per slice. Per-slice figures now come from the recipe's Nutrition Facts panel, calculated from the ingredient list.
