High-Protein Keto Coconut Cream Pie
An almond crust, coconut cream filling, and toasted coconut — ready in 3 hours
This high-protein keto coconut cream pie bakes a short almond crust, then chills a coconut and vanilla-protein filling until it slices clean, with whipped cream and toasted coconut on top like the photo. Each slice has 9 g of protein and 4 g net carbs.
Low carb, sugar-free, and no graham crust.
Why you’ll love this pie
- 9g protein per slice
- 4g net carbs
- Coconut cream filling
- Ready in about 3 hours
- Toasted coconut on top
- Almond crust, not graham
Health notes
- Protein: Vanilla protein powder in the filling.
- Low carb: A measured coconut, not sweetened flakes.
- Sugar-free: Monk fruit or allulose only.
- Keto-friendly: Each slice stays around 4g net carbs if the coconut stays measured.
Key element — chill until it slices
A warm filling slumps on the plate. Two and a half hours in the fridge is what gives the clean cut in the photo.
Ingredients
Crust
- 1½ cups fine almond flour
- 3 Tbsp powdered monk fruit or allulose
- 3 Tbsp melted butter
- Pinch of salt
Filling and top
- 8 oz cream cheese, softened
- 1 cup unsweetened coconut cream (the thick part of a can)
- 2 scoops vanilla protein powder (about 60 g)
- ⅓ cup powdered monk fruit or allulose
- 1 tsp coconut extract
- 1 tsp vanilla extract
- ¼ cup unsweetened shredded coconut, toasted
- ½ cup heavy cream, whipped, for the top
Swaps
- No protein powder: Protein drops under 9g.
- Toasted almond crust: Same method.
- No extract: Use 1 extra teaspoon vanilla. Coconut flavor is milder.
- Sweetened coconut: It looks the same and blows past 4g.
Instructions
| 1 | Bake the crust. Heat the oven to 350°F (175°C). Mix almond flour, sweetener, butter, and salt. Press into a 9-inch pie pan. Bake 10–12 minutes until golden. Cool. |
| 2 | Beat the filling. Beat cream cheese and sweetener until smooth. Beat in coconut cream, protein powder, coconut extract, and vanilla. Stop when there are no lumps. |
| 3 | Fill and chill. Spread the filling in the cool crust. Chill at least 2½ hours, until a knife comes out clean at the edge. |
| 4 | Finish. Toast the coconut in a dry pan until gold. Cut 8 slices. Top each with whipped cream and coconut, like the photo. |
Pro tips
- Use the thick cream from a chilled can, not thin coconut milk.
- Unsweetened coconut is what holds 4g. Sweetened flakes are not in the card.
- A warm crust melts the filling. Cool it fully first.
- Whipped cream goes on at serving so it stays peaked.
- Macros are per slice, 8 from this pie.
Nutrition
| Nutrient | Per slice |
|---|---|
| Calories | 285 |
| Protein | 9g |
| Net carbohydrates | 4g |
| Total carbohydrates | 6g |
| Fiber | 2g |
| Total fat | 25g |
| Sodium | 140mg |
Estimates based on an almond crust, cream cheese, coconut cream, vanilla protein powder, a measured unsweetened coconut, and a spoon of whipped cream, 8 slices. A graham crust and sweetened coconut are not included.
Variations
Lime
Add 1 tsp lime zest to the filling.
Chocolate
Drizzle a little sugar-free chocolate on the slice. Carbs rise a little.
Mini pies
Press crust into a muffin tin. Chill the same way.
No crust
Chill the filling in cups. Net carbs drop.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Cover. Add cream when you serve |
| Freezer | Up to 1 month | Thaw in the fridge. Crust softens a little |
| Counter | Not recommended | The cream filling softens fast |
FAQ
