Low Carb Classic Cream Pie

Indulge in the creamy decadence of this Low Carb Classic Cream Pie, a guilt-free dessert that’s perfect for satisfying sweet cravings without compromising your health goals. Featuring a buttery almond flour and shredded coconut crust, this pie delivers a crunchy, nutty base that pairs perfectly with the luscious, velvety filling made from sour cream, cream cheese, and a hint of vanilla. Sweetened with erythritol to keep it low-carb and keto-friendly, every bite is rich, smooth, and perfectly satisfying. With just 20 minutes of prep time and no complicated techniques, this no-bake treat sets beautifully in the fridge, making it an ideal make-ahead dessert for gatherings or a delightful everyday indulgence. Perfect for those seeking a gluten-free, keto, or low-sugar dessert option, this pie is sure to impress—and become a new favorite!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 8

Ingredients

• 1.5 cups Almond flour
• 0.5 cup Unsweetened shredded coconut
• 0.25 cup Erythritol or preferred low-carb sweetener
• 0.5 cup Butter
• 1 teaspoon Vanilla extract
• 1 cup Sour cream
• 8 ounces Cream cheese, softened
• 1 cup Heavy cream
• 1 tablespoon Gelatin powder
• 0.25 cup Cold water
• 1 teaspoon Vanilla extract
• 0.5 cup Powdered erythritol

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

To make the crust, in a medium bowl, combine almond flour, shredded coconut, and the low-carb sweetener.

Step 3

Melt 0.5 cup of butter and add it along with 1 teaspoon vanilla extract to the dry ingredients. Stir until fully combined and a dough forms.

Step 4

Press the dough mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.

Step 5

Place the crust in the preheated oven and bake for 10-15 minutes, or until lightly golden. Allow it to cool completely.

Step 6

While the crust is cooling, prepare the filling. In a small bowl, sprinkle the gelatin powder over 0.25 cup cold water and let it sit for 5 minutes to bloom.

Step 7

In a medium saucepan, combine sour cream, softened cream cheese, heavy cream, and powdered erythritol.

Step 8

Over low heat, stir the mixture continuously until the cream cheese has melted and the mixture is smooth.

Step 9

Stir in the bloomed gelatin until it fully dissolves in the mixture, then remove from heat.

Step 10

Mix in 1 teaspoon of vanilla extract and continue stirring until the mixture is well-blended.

Step 11

Pour the cream filling into the cooled almond crust.

Step 12

Refrigerate the pie for at least 4 hours or until fully set before serving.

Step 13

Slice and enjoy your low carb classic cream pie!

Nutrition Facts

Serving size	(1249.3g)

Amount per serving	% Daily Value*
Calories	4052.3

Total Fat 396.5g	0%
Saturated Fat 206.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 869.3mg	0%
Sodium 1595.6mg	0%
Total Carbohydrate 248.3g	0%
Dietary Fiber 22.9g	0%
Total Sugars 33.3g
Protein 65.0g	0%

Vitamin D 17.9IU	0%
Calcium 879.0mg	0%
Iron 7.5mg	0%
Potassium 510.8mg	0%

*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.

Source of Calories

Fat: 74.0%

Protein: 5.4%

Carbs: 20.6%