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Keto Coconut Cream Pie Bars

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  • Prep Time: 30 minutes

  • Cook Time: 25 minutes

  • Chill Time: 4 hours (minimum)

  • Total Time: 4 hours 55 minutes

  • Intensity: Moderate

  • Yield: 16 bars

  • Serving Size: 1 bar

Nutrition Information (Per Bar)

This is an estimate based on the ingredients listed. Using full-fat coconut milk and quality sweeteners will provide the best macros.

  • Calories: 285

  • Fat: 25g

  • Protein: 6g

  • Total Carbohydrates: 7g

  • Fiber: 2g

  • Net Carbohydrates: 5g

Ingredients

For the Crust

  • 2 cups almond flour

  • 1/4 cup unsalted butter, melted

  • 1/4 cup powdered erythritol (or your preferred powdered keto sweetener)

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon salt

For the Coconut Filling

  • 1 (13.5 oz) can full-fat coconut milk, well-shaken

  • 1 cup heavy whipping cream

  • 4 large egg yolks

  • 1/2 cup powdered erythritol

  • 1/4 cup unsweetened shredded coconut

  • 2 teaspoons vanilla extract

  • 1/4 teaspoon xanthan gum (optional, for extra thickness)

  • 1/8 teaspoon salt

For the Topping & Garnish

  • 1 cup heavy whipping cream

  • 2 tablespoons powdered erythritol

  • 1/2 teaspoon vanilla extract

  • 1/2 cup unsweetened shredded coconut, toasted

Instructions

Part 1: Make the Crust (Intensity: Low)

  1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving some overhang on two opposite sides to act as handles for easy removal later.

  2. Combine Dry Ingredients: In a medium mixing bowl, combine the almond flour, powdered erythritol, and salt. Whisk until no lumps remain.

  3. Add Wet Ingredients: Pour in the melted butter and vanilla extract. Stir with a fork or spatula until the mixture resembles wet sand and is fully combined.

  4. Press into Pan: Transfer the crust mixture to the prepared baking pan. Press it down firmly and evenly into the bottom. Use the bottom of a flat measuring cup or glass to create a smooth, compact layer.

  5. Par-Bake: Bake for 10-12 minutes, or until the crust is golden brown around the edges and set. Remove from the oven and let it cool completely on a wire rack while you prepare the filling.

Part 2: Make the Coconut Filling (Intensity: High)

This filling requires patience, as it involves tempering egg yolks to create a silky, stable pastry cream.

  1. Heat the Base: In a medium saucepan over medium heat, combine the full-fat coconut milk, heavy whipping cream, and the 1/4 cup of unsweetened shredded coconut. Bring the mixture to a gentle simmer, stirring occasionally to prevent scorching. Once it begins to simmer, remove it from the heat.

  2. Whisk the Egg Yolks: While the milk mixture is heating, place the egg yolks, 1/2 cup of powdered erythritol, xanthan gum (if using), and salt in a separate heatproof bowl. Whisk vigorously until the mixture is pale yellow, thick, and smooth.

  3. Temper the Eggs: This is the crucial step. Slowly, while whisking constantly, drizzle about 1/2 cup of the hot coconut milk mixture into the egg yolk mixture. This gradually raises the temperature of the eggs without scrambling them.

  4. Combine & Thicken: Pour the tempered egg mixture back into the saucepan with the remaining hot coconut milk. Return the saucepan to medium-low heat. Cook, stirring constantly with a silicone spatula or whisk, for 5-7 minutes. The mixture will slowly thicken into a custard. You’ll know it’s ready when it coats the back of a spatula and leaves a clean line when you run your finger through it. Do not let it boil.

  5. Strain & Cool: Remove the custard from the heat. Stir in the vanilla extract. For the smoothest texture, pour the custard through a fine-mesh sieve into a clean bowl to catch any bits of cooked egg or larger coconut flakes. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let it cool at room temperature for 30 minutes, then refrigerate until it is completely cool and thickened, about 1-2 hours.

Part 3: Assemble the Bars (Intensity: Low)

  1. Layer the Filling: Once the crust is cool and the custard is fully chilled and thick, pour the coconut custard over the crust. Use an offset spatula to spread it into an even layer.

  2. Initial Chill: Place the pan in the refrigerator for at least 2 hours, or until the custard layer is firm to the touch.

Part 4: Make the Whipped Cream Topping (Intensity: Low)

  1. Whip the Cream: In a large, chilled bowl, combine the 1 cup of heavy whipping cream, 2 tablespoons of powdered erythritol, and vanilla extract. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed until stiff peaks form. Be careful not to over-whip, or it will turn into butter.

  2. Toast the Coconut: While the cream is whipping, spread the 1/2 cup of unsweetened shredded coconut on a dry skillet over medium-low heat. Stir frequently for 2-4 minutes, until the coconut is golden brown and fragrant. Remove from heat immediately to prevent burning and let it cool.

Part 5: Final Assembly & Chill (Intensity: Low)

  1. Top the Bars: Spread the whipped cream evenly over the firm custard layer.

  2. Garnish: Sprinkle the cooled, toasted coconut evenly over the whipped cream.

  3. Final Chill: This is essential for clean slicing. Refrigerate the assembled bars for a final 2-4 hours, or preferably overnight. The crust needs to be firm, and the custard and cream need to be fully set.

Serving & Storage

  • To Serve: Use the parchment paper handles to lift the entire block of bars out of the pan. Place on a cutting board and use a large, sharp chef’s knife to cut into 16 even squares. For the cleanest cuts, wipe the knife clean with a damp paper towel between each slice.

  • To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.

  • To Freeze: These bars freeze beautifully. After the final set, slice the bars and place them on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw in the refrigerator for a few hours before serving.

Chef’s Tips for Success

  • Use Full-Fat Coconut Milk: This is non-negotiable for a rich, creamy texture and the right macros. Light coconut milk will result in a watery filling that won’t set properly.

  • Patience with the Custard: Don’t rush the tempering and thickening process. Constant stirring is key to a lump-free, silky filling.

  • Sweetener Choice: Powdered erythritol (or a monk fruit/erythritol blend) is crucial for a smooth texture in both the crust and custard. Granulated sweeteners will leave a gritty mouthfeel.

  • Xanthan Gum: While optional, xanthan gum acts as a stabilizer for the custard, ensuring a thick, sliceable consistency that mimics traditional cornstarch-thickened pudding. Without it, your filling will be softer but still delicious.

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