Sugar Free Coconut Cream Pie Diabetic
Indulge in the creamy decadence of this *Sugar Free Coconut Cream Pie*, a perfect dessert crafted with diabetic-friendly ingredients that don’t compromise on flavor. Featuring a buttery almond flour crust, a luscious coconut custard made with full-fat coconut milk, and a hint of vanilla, this pie is sweetened naturally with Stevia or monk fruit for a guilt-free treat. Topped with a fluffy sugar-free whipped topping and finished with a sprinkle of unsweetened shredded coconut, it’s a delightful choice for those seeking a low-carb, sugar-free dessert. Ready in under an hour and with minimal prep, this pie is a satisfying way to enjoy a rich, creamy indulgence without sugar spikes, making it an ideal dessert for anyone on a diabetic or keto-friendly diet. Serve chilled and enjoy every silky, coconutty bite!
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Recipe Information
Ingredients
- 1 cup Unsweetened shredded coconut
- 0.33 cup Stevia or monk fruit sweetener
- 0.33 cup Coconut flour
- 0.25 cup Unsalted butter
- 2 large Eggs
- 1.5 cups Full-fat coconut milk
- 1 teaspoon Vanilla extract
- 3 tablespoons Cornstarch
- 2 tablespoons Water
- 1 cup Sugar-free whipped topping
- 1.5 cups Almond flour (for the crust)
- 0.125 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C).
In a bowl, combine almond flour, coconut flour, 1/4 cup of the sweetener, and the salt to create the crust.
Melt the butter and mix it into the dry ingredients until the mixture resembles wet sand.
Press the mixture firmly into a 9-inch pie dish, spreading it evenly on the bottom and sides.
Bake the crust for 10-12 minutes or until lightly golden brown. Remove and let it cool completely.
In a medium saucepan, whisk together eggs, coconut milk, the remaining sweetener, and vanilla extract.
In a small bowl, mix the cornstarch and water to create a slurry, then whisk it into the coconut milk mixture.
Heat the saucepan over medium heat, stirring constantly, until the mixture thickens into a custard-like consistency. This should take about 6-8 minutes.
Once thickened, remove the pot from the heat and stir in the shredded coconut.
Pour the coconut custard into the cooled pie crust, spreading it evenly with a spatula.
Allow the pie to cool to room temperature, then refrigerate it for at least 4 hours or until fully set.
Before serving, top the pie with sugar-free whipped topping and sprinkle additional shredded coconut for garnish if desired.
Slice into 8 pieces and enjoy your sugar-free coconut cream pie!
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.0 g | 215% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 380 mg | 17% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 15.4 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1941 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
