Low-Carb Coconut Custard Pie

This is a delicious low-carb, dairy-free, and gluten-free crustless coconut custard pie that’s easy to make. It is perfect for any time of the year but especially lovely served for an Easter breakfast or brunch.

Low-Carb Coconut Custard Pie

The way of preparation – easy

Prep time

  • Prep time – 5 minutes
  • Cook time – 1 hour

Yields – 8 servings


  • 1 cup shredded unsweetened coconut
  • 4 eggs see
  • 3/4 cup coconut milk
  • 1 cup Swerve
  • pinch of salt
  • 1/2 teaspoon baking powder
  • 14 ounces coconut cream 1 can
  • Vanilla extract optional

Instructions on how to make Low-Carb Coconut Custard Pie

  • Preheat oven to 350 F
  • Place all ingredients in a blender and blend until smooth.
  • Pour into a greased 9-inch pie plate.
  • Bake at 350 F for 45-60 minutes.
  • Bake less time for a more custardy pie and longer for a more cake-like pie.
  • cut, serve and enjoy

Nutritional Information (amount per serving)

  • Calories – 187
  • Total Fat – 17 g
  • Total Carbs – 3 g
  • Protein – 5 g
  • SmartPoints – 8

One more Gluten-free Recipe

This low-carb cherry pie recipe is pure magic. The filling is simple and delicious, which gives it an unforgettable flavor. Serve this cherry pie bar with your favorite sugar-free whip cream.

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