Keto Crustless Coconut Custard Pie: A Perfect Guilt-Free Dessert
If you’re on a keto diet and craving something sweet, look no further than this Keto Crustless Coconut Custard Pie. This recipe is packed with rich, creamy coconut flavor and has a silky, custard-like texture that melts in your mouth. What’s even better? It’s entirely sugar-free and low-carb, making it the perfect guilt-free dessert for those watching their carb intake. Whether you’re hosting a dinner party, looking for a quick snack, or need a light but satisfying lunch dessert, this pie will surely hit the spot without kicking you out of ketosis.
This recipe is not only keto-friendly but also incredibly easy to make. Without a crust to worry about, you can whip it up in no time, and it’s great for those who want to enjoy a healthy treat without spending hours in the kitchen. Plus, the natural sweetness from coconut combined with a hint of vanilla will leave you wondering how something so healthy can taste this good!
Ingredients for Keto Crustless Coconut Custard Pie
Before we dive into the preparation, let’s gather everything we need. The list of ingredients is simple but rich in flavor, and you likely already have most of these items in your pantry if you’re following a ketogenic lifestyle.
Ingredients:
- 4 large eggs
- 1 cup unsweetened shredded coconut
- 1 ½ cups unsweetened coconut milk (canned, full-fat for richness)
- ½ cup heavy cream
- ½ cup powdered erythritol (or your favorite keto sweetener, like monk fruit or stevia)
- 1 tsp vanilla extract
- 1 tsp coconut extract (for extra coconut flavor, optional but recommended)
- ¼ cup melted butter (grass-fed for extra creaminess)
- ¼ tsp salt
- ¼ tsp xanthan gum (optional, for a slightly thicker custard texture)
- ¼ tsp ground nutmeg (optional, for a warm, comforting flavor)
Tools You’ll Need:
- Mixing bowl
- Whisk
- 9-inch pie dish (glass or ceramic works best)
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Oven mitts
- Baking sheet (optional, to place under the pie dish in case of spills)
How to Prepare Keto Crustless Coconut Custard Pie
Now that you have all the ingredients and tools ready, it’s time to get baking! The steps are quick and straightforward, making this recipe a breeze for both beginner and experienced bakers.
Step 1: Preheat the Oven and Prepare the Pie Dish
Before you begin mixing your ingredients, preheat your oven to 350°F (175°C). Grease your 9-inch pie dish with melted butter or non-stick spray to prevent the custard from sticking. Set the dish aside.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the unsweetened shredded coconut, powdered erythritol, and salt. Stir these dry ingredients together until they are evenly distributed. This ensures that the sweetness and saltiness are well incorporated throughout the pie.
Step 3: Whisk the Wet Ingredients
In a separate bowl, crack 4 large eggs and whisk them until they are fully beaten and slightly frothy. Slowly add in the coconut milk, heavy cream, melted butter, vanilla extract, and coconut extract. Whisk until the mixture is smooth and well combined. The coconut milk and heavy cream add a rich, velvety texture to the custard, while the vanilla and coconut extract enhance the overall flavor.
Step 4: Combine Wet and Dry Ingredients
Gradually pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold the mixture together until the shredded coconut is evenly distributed. If you’re using xanthan gum, sprinkle it over the mixture at this stage to help thicken the custard slightly.
Step 5: Pour the Mixture into the Pie Dish
Carefully pour the custard mixture into your pre-greased pie dish. Make sure to spread the mixture evenly with your spatula to ensure a consistent bake. If desired, sprinkle a bit of ground nutmeg over the top of the pie to add a warm, spiced aroma.
Step 6: Bake the Pie
Place the pie dish on a baking sheet (optional, but helpful for catching any drips) and transfer it into the preheated oven. Bake the pie for 40-45 minutes or until the center is set but still slightly jiggly in the middle when you gently shake it. The edges should be golden brown, and the top should have a slight sheen from the melted butter.
Step 7: Cool and Serve
Once the pie is baked to perfection, remove it from the oven using oven mitts and place it on a cooling rack. Allow the pie to cool for at least 30 minutes before serving. This cooling time lets the custard set completely, ensuring a firm texture when sliced.
Step 8: Garnish and Enjoy!
For a beautiful presentation, you can garnish the pie with a dollop of whipped cream (made from heavy cream and a keto-friendly sweetener) or sprinkle a bit of extra shredded coconut on top. You can also add fresh berries like raspberries or strawberries for a pop of color and flavor. Slice and serve this delicious Keto Crustless Coconut Custard Pie for a light dessert, a snack, or even a mid-day treat.
Nutritional Information for Keto Crustless Coconut Custard Pie
This recipe is not only delicious but also fits perfectly into a keto diet, providing healthy fats from coconut and cream while keeping the carbs low.
Nutritional Breakdown (per serving, based on 8 servings):
- Calories: 270
- Total Fat: 25g
- Saturated Fat: 19g
- Cholesterol: 140mg
- Sodium: 180mg
- Total Carbohydrates: 4g
- Dietary Fiber: 2g
- Net Carbs: 2g
- Sugars: 1g
- Protein: 5g
Notes and Tips for Perfecting the Keto Crustless Coconut Custard Pie
Here are a few tips and tricks to ensure your Keto Crustless Coconut Custard Pie turns out perfectly every time:
- Use Full-Fat Coconut Milk
The canned, full-fat coconut milk gives this pie its rich, creamy texture. Avoid using low-fat or carton coconut milk, as it won’t provide the same consistency. - Sweetener Options
While this recipe uses powdered erythritol, you can substitute it with other keto-friendly sweeteners like monk fruit sweetener or stevia. Just be sure to check the conversion ratios as some sweeteners are more potent than others. - Don’t Skip the Cooling Time
It’s tempting to dive right in, but allowing the pie to cool properly helps the custard set and creates that perfect, velvety texture. If you can, refrigerate the pie for an hour after it cools to room temperature for even better results. - Xanthan Gum
While optional, adding a small amount of xanthan gum helps to slightly thicken the custard and improve the texture. If you prefer a looser, more traditional custard, you can skip this ingredient. - Make It Ahead of Time
This pie stores well in the fridge for up to 3-4 days. It’s a great make-ahead dessert for dinner parties or family gatherings. Just keep it covered with plastic wrap or foil.
Is Keto Crustless Coconut Custard Pie for Dinner, Lunch, or a Snack?
This Keto Crustless Coconut Custard Pie is incredibly versatile and can be enjoyed as a dessert after lunch or dinner. It’s also a fantastic snack when you’re craving something sweet but want to stay within your keto limits. The low-carb content makes it perfect for a ketogenic diet, and its high fat content ensures that it will keep you feeling full and satisfied without spiking your blood sugar.
Conclusion: Why You Should Try This Keto Crustless Coconut Custard Pie Today
In conclusion, this Keto Crustless Coconut Custard Pie is the perfect dessert for anyone following a low-carb or ketogenic diet. It’s creamy, rich, and full of coconut flavor, while being incredibly easy to make. You don’t have to worry about creating or rolling out a crust, which cuts down on prep time, and the ingredients are simple and keto-friendly. Plus, the custard-like texture and subtle sweetness make it a crowd-pleaser, even for those who aren’t on a keto diet.
Whether you’re looking for a light snack, a dessert for a dinner party, or just something sweet to enjoy after lunch, this pie is the answer. With just 2 net carbs per slice, you can indulge without the guilt!
So, go ahead, gather your ingredients, and treat yourself to this Keto Crustless Coconut Custard Pie—you won’t be disappointed!
