Diabetic-Friendly Coconut Cream Pie (Low-Carb & Sugar-Free)
Creamy, rich, and delicious — but made without sugar or white flour, so it’s much safer for blood sugar control.
🛒 Ingredients
🥧 Crust
- 1½ cups almond flour
- 3 tbsp melted butter
- 1½ tbsp powdered erythritol or monk fruit sweetener
- ½ tsp vanilla extract
🥥 Filling
- 1½ cups unsweetened coconut milk (full fat)
- ½ cup heavy cream
- ⅓ cup erythritol or monk fruit sweetener
- 3 egg yolks
- 2 tbsp cornstarch alternative (or 1½ tsp xanthan gum for lower carb)
- ¾ cup unsweetened shredded coconut
- 1 tsp vanilla extract
🍦 Topping (Optional)
- Whipped cream (unsweetened or sweetened with monk fruit)
- Toasted unsweetened coconut flakes
👩🍳 Instructions
1️⃣ Make the Crust
- Preheat oven to 180°C (350°F).
- Mix almond flour, butter, sweetener, and vanilla.
- Press into a pie dish.
- Bake 10–12 minutes until lightly golden. Cool completely.
2️⃣ Make the Filling
- Heat coconut milk and cream in a saucepan (do not boil).
- In a bowl, whisk egg yolks, sweetener, and thickener.
- Slowly pour warm milk into egg mixture while whisking.
- Return to pan and cook on low until thick.
- Stir in shredded coconut and vanilla.
- Pour into cooled crust.
- Refrigerate 3–4 hours until set.
3️⃣ Decorate & Serve
Top with whipped cream and toasted coconut before serving.
🍽 Nutrition (Approx. per slice, 8 slices)
- Calories: ~290
- Net Carbs: 4–5g
- Sugar: 0g added
- Healthy fats & moderate protein
💡 Blood Sugar Tips
- Use monk fruit or erythritol only (no honey, no sugar).
- Keep portion to 1 slice.
- Best eaten after a protein-rich meal.
- Store in fridge (up to 4 days).
If you’d like, I can also make:
- 🌱 Vegan diabetic coconut pie
- 🍓 Low-carb strawberry coconut pie
- 🥧 No-bake diabetic version
