Low-Carb “No-Bake” Coconut Cream Pie

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Low-Carb “No-Bake” Coconut Cream Pie

Prep time: 5–10 minutes (plus chilling) | Servings: 8 slices

Ingredients

For the Crust:

  • 1 ½ cups Almond flour (a great low-carb alternative to graham crackers)

  • ¼ cup Butter, melted

  • 2 tbsp Granulated monk fruit or erythritol sweetener

  • Optional: A pinch of cinnamon

For the Filling:

  • 8 oz Cream cheese, softened (low-fat or regular)

  • 1 cup Heavy whipping cream (chilled)

  • ½ cup Powdered monk fruit or erythritol sweetener

  • 1 tsp Coconut extract (or vanilla extract)

  • ½ cup Unsweetened shredded coconut

  • ½ cup Fresh raspberries or sliced strawberries (for the “red” bits seen in your photo)

For the Topping:

  • ¼ cup Toasted unsweetened coconut flakes

  • Extra whipped cream (sugar-free)

Instructions

  1. Prepare the Base: In a medium bowl, mix the almond flour, melted butter, and sweetener until it looks like wet sand. Press this firmly into the bottom and sides of a 9-inch pie dish. (Tip: If you prefer a sturdier crust, you can bake this at 350°F for 8 minutes, but for a true “no-bake” version, just chill it in the freezer while you make the filling).

  2. Whip the Cream: In a chilled bowl, beat the heavy whipping cream until stiff peaks form. Set this aside.

  3. Cream the Filling: In a separate large bowl, beat the softened cream cheese, powdered sweetener, and extract until smooth and fluffy.

  4. Fold it Together: Gently fold the whipped cream into the cream cheese mixture. Once combined, fold in the shredded coconut and the fresh berries.

  5. Assemble: Pour the filling into your prepared crust and smooth the top with a spatula.

  6. Garnish and Chill: Sprinkle the toasted coconut flakes over the top. Let the pie set in the refrigerator for at least 2–4 hours (or 1 hour in the freezer if you’re in a hurry) to get that “melt-in-your-mouth” consistency.

Helpful Tips

  • Consistency: Make sure your cream cheese is truly at room temperature before mixing, or you’ll end up with tiny lumps.

  • Toasting Coconut: To get that golden look from the photo, toss unsweetened coconut flakes in a dry pan over medium heat for 2–3 minutes until fragrant and brown.

  • Sweetener Note: I recommend powdered sweetener for the filling so it isn’t “gritty.” If you only have granulated, you can pulse it in a blender for a few seconds first.

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