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!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a bowl, combine almond flour, coconut flour, 1/4 cup of the sweetener, and the salt to create the crust.

Step 3

Melt the butter and mix it into the dry ingredients until the mixture resembles wet sand.

Step 4

Press the mixture firmly into a 9-inch pie dish, spreading it evenly on the bottom and sides.

Step 5

Bake the crust for 10-12 minutes or until lightly golden brown. Remove and let it cool completely.

Step 6

In a medium saucepan, whisk together eggs, coconut milk, the remaining sweetener, and vanilla extract.

Step 7

In a small bowl, mix the cornstarch and water to create a slurry, then whisk it into the coconut milk mixture.

Step 8

Heat the saucepan over medium heat, stirring constantly, until the mixture thickens into a custard-like consistency. This should take about 6-8 minutes.

Step 9

Once thickened, remove the pot from the heat and stir in the shredded coconut.

Step 10

Pour the coconut custard into the cooled pie crust, spreading it evenly with a spatula.

Step 11

Allow the pie to cool to room temperature, then refrigerate it for at least 4 hours or until fully set.

Step 12

Before serving, top the pie with sugar-free whipped topping and sprinkle additional shredded coconut for garnish if desired.

Step 13

Slice into 8 pieces and enjoy your sugar-free coconut cream pie!

Nutrition Facts

Serving size	(454.7g)

Amount per serving	% Daily Value*
Calories	1980.0

Total Fat 168.0g	0%
Saturated Fat 73.5g	0%
Polyunsaturated Fat 0g
Cholesterol 62mg	0%
Sodium 380.3mg	0%
Total Carbohydrate 104.3g	0%
Dietary Fiber 49.3g	0%
Total Sugars 15.4g
Protein 49.9g	0%

Vitamin D 0IU	0%
Calcium 397.7mg	0%
Iron 11.2mg	0%
Potassium 1940.6mg	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: 71.0%

Protein: 9.4%

Carbs: 19.6%