Your Diet Expert

Warm Introduction

There’s something so comforting about custard pies. They remind me of family gatherings where desserts weren’t about being fancy – they were about warmth, creaminess, and pure satisfaction. But here’s the twist: most custard pies are loaded with sugar and wrapped in carb-heavy crusts. Not exactly keto-friendly! That’s why I love this Keto Crustless Coconut Custard Pie – it delivers the same silky smooth texture and tropical coconut flavor without the carb crash.

If you’ve been craving a dessert that feels indulgent but still fits perfectly into your keto lifestyle, this recipe is your new best friend.

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What Makes This Recipe Stand Out

• No Crust, No Hassle – skipping the crust makes it easier, faster, and lower in carbs.
• Tropical Sweetness Without Sugar – coconut brings natural richness without relying on refined sugar.
• Perfect Anytime Treat – light enough for breakfast with coffee, but sweet enough to impress at dinner.
• Keto-Friendly Fuel – high in fat, low in carbs, and keeps you satisfied longer.

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Personal Blogger Note

When I first baked this, I honestly didn’t expect it to taste this good without a crust. But the coconut created such a golden, toasty edge that I didn’t miss the crust one bit! Now, it’s my go-to whenever I want something sweet after dinner but still want to stay on track.

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Equipment You’ll Need

• Mixing Bowl – for whisking all the ingredients together. I find a medium bowl works perfectly because it keeps everything contained without splashing.
• Whisk – you’ll want a good whisk to get that custard smooth and lump-free. The fluffier the eggs, the lighter the pie feels.
• Measuring Cups & Spoons – accuracy matters with baking, especially for sweetener amounts. A little too much or too little can change the texture.
• Pie Dish (9-inch) – glass or ceramic works great; it helps the custard bake evenly and gives it that golden top.
• Oven – steady baking at the right temperature is key for custard to set without cracking.

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Ingredients (with Substitutions)

• 4 large eggs – the backbone of any custard; they give structure and silkiness.
• 1 cup unsweetened shredded coconut – brings that tropical flavor and adds natural texture.
• 1 ½ cups unsweetened almond milk – keeps it creamy without the carbs; swap with coconut milk for extra richness.
• ½ cup keto-friendly sweetener (like erythritol or monk fruit) – sugar-free sweetness; you can adjust depending on your taste.
• 1 tsp vanilla extract – enhances the custard flavor.
• 2 tbsp melted butter (unsalted) – for richness and smoothness.
• Pinch of salt – balances the sweetness and makes flavors pop.

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Step-by-Step Cooking Process

1. Preheat the oven to 350°F (175°C). While it warms, grease your pie dish with a little butter.
2. Whisk the eggs in your mixing bowl until frothy – this step gives the pie its light, custard-like texture.
3. Add the sweetener, vanilla, melted butter, and salt, whisking well so everything blends smoothly.
4. Pour in the almond milk and whisk again until fully combined.
5. Fold in the shredded coconut – this gives the pie a delightful chewiness.
6. Pour mixture into the pie dish and smooth the top with your whisk.
7. Bake for 40–45 minutes until the top is golden and the center is just set (a slight jiggle is okay – it will firm as it cools).
8. Cool before slicing – trust me, it tastes even better once chilled.

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Health & Nutrition Insights

This pie is a keto dream – each slice is low in carbs, sugar-free, and high in satisfying fats. The eggs add protein, while coconut and butter provide healthy fats that keep blood sugar steady and hunger away. Unlike traditional pies, this won’t send you into a sugar crash.

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Serving + Pairing Ideas

• Serve with a dollop of whipped cream for extra indulgence.
• Pair with a hot cup of keto-friendly coffee in the morning.
• Perfect as a light dessert after a hearty keto dinner.
• Dress it up with a sprinkle of cinnamon or nutmeg for holiday vibes.

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Storage & Meal Prep Tips

• Fridge – store slices in an airtight container for up to 5 days.
• Freezer – wrap individual slices in parchment and freeze; thaw overnight in the fridge before eating.
• Reheating – microwave gently for 20–30 seconds if you like it warm.

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FAQ

1. Can I make this dairy-free?
Yes! Use coconut oil instead of butter and stick to almond or coconut milk.

2. Can I use coconut cream instead of almond milk?
Absolutely – it will make the pie even richer and creamier.

3. Does this taste eggy?
Nope! The coconut and vanilla balance it out beautifully.

4. Can I make it ahead for parties?
Yes – it actually tastes better the next day after chilling.

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Nutrition Breakdown (per slice, 8 servings)

• Calories: 180
• Protein: 5g
• Fat: 15g
• Carbs: 5g
• Net Carbs: 3g

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Recipe Details

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Course: Dessert
• Cuisine: American
• Servings: 8
• Calories per serving: ~180

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Closing Note

If you’re searching for a dessert that feels indulgent but doesn’t derail your healthy lifestyle, this Keto Crustless Coconut Custard Pie is it. Light, creamy, and guilt-free – it’s proof that keto can be deliciously simple.