Coconut cream pie is a dessert consisting of a creamy coconut-flavored filling, typically made with coconut milk or cream, egg yolks, and a sweetener, all encased in a pie crust. The pie is often topped with whipped cream and shredded coconut, making it a delightful choice for coconut lovers.

Choosing a sugar-free version of coconut cream pie has several benefits:

Lower in Calories: Sugar substitutes significantly reduce the calorie count of the dessert.
Diabetes-Friendly: Sugar-free recipes are ideal for those managing diabetes, helping to maintain stable blood sugar levels.
Keto and Low-Carb Options: Many sugar-free recipes are also low in carbohydrates, making them suitable for ketogenic diets.

For the Crust:

2 cups almond flour
5 tablespoons sugar substitute (e.g., monk fruit or Swerve)
5 tablespoons melted butter
½ teaspoon cinnamon
⅓ cup unsweetened coconut flakes

For the Coconut Cream Filling:

¾ cup heavy cream
1 can (14 oz) unsweetened coconut milk
4 large egg yolks
2 tablespoons butter
1 cup sugar substitute
1 cup unsweetened coconut flakes
1 teaspoon xanthan gum
2 teaspoons coconut flour
1 teaspoon vanilla extract
1 teaspoon coconut extract

For the Whipped Cream Topping:

1 cup heavy whipping cream
3 tablespoons powdered sugar substitute
1 teaspoon coconut extract
2 tablespoons unsweetened coconut (toasted, if desired)

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the almond flour, sugar substitute, melted butter, cinnamon, and unsweetened coconut flakes.
Press the mixture into a 9-inch pie plate, ensuring it covers the bottom and sides evenly.
Bake for about 10 minutes or until lightly browned. Let it cool while you prepare the filling.

Step 2: Make the Coconut Cream Filling

In a saucepan, combine the heavy cream, coconut milk, and egg yolks over low heat.
Gradually whisk in the sugar substitute, butter, and extracts.
Slowly sprinkle in the xanthan gum and coconut flour, whisking continuously to avoid lumps. Cook until the mixture thickens, about 10 minutes, but do not allow it to boil.
Stir in the unsweetened coconut flakes, then remove from heat and let it cool slightly before pouring it into the cooled crust.

Step 3: Prepare the Whipped Cream Topping

In a mixing bowl, beat the heavy whipping cream, powdered sugar substitute, and coconut extract until medium-stiff peaks form.
Spread the whipped cream over the cooled coconut cream filling. Optionally, sprinkle with toasted coconut for added texture and flavor.

Cover the pie with plastic wrap and refrigerate for at least 2-3 hours to allow it to set. Serve chilled and enjoy your delicious sugar-free coconut cream pie!

Tempering the Eggs: When adding the egg yolks to the warm mixture, make sure to temper them by gradually mixing in a small amount of the hot liquid. This prevents the eggs from curdling.
Storage: This pie can be stored in the refrigerator for up to 5 days. If you have leftovers, cover them tightly to maintain freshness.
Freezing: While it’s best to freeze the crust and filling separately, a fully assembled pie can be frozen. Wrap it tightly in aluminum foil and place it in a plastic bag for best results.

Sugar-free coconut cream pie is a delightful way to satisfy your sweet tooth without the added sugar. Whether you're following a low-carb, keto, or diabetic-friendly diet, this recipe provides a rich and creamy dessert that everyone will love. With its luscious filling and fluffy whipped cream topping, this pie is sure to become a favorite in your dessert repertoire. So gather your ingredients and treat yourself to this guilt-free indulgence today!