Sugar Free Crustless Coconut Custard Pie {Dairy Free, Gluten Free & Low Carb}
This Delicious Sugar-Free Crustless Coconut Custard Pie is dairy free, gluten free and low carb!
Who doesn’t love a good creamy custardy pie??? Not too many would turn down a piece that’s for sure! You could serve this to any friend or family and never tell them it’s without sugar, dairy or gluten and they would never know!
It’s a perfect any season pie, for summer or special holidays like Easter! Perfect chilled and topped with some fresh berries and dairy free whipped cream!
And with only 6 ingredients needed, low calorie and low carb, I’d say a pretty awesome pie at that!
This recipe was originally posted in July of 2013 but I felt it deserved a little update so I made a video for you below.
I served this to my dad who is Italian, picky, stubborn and honestly doesn’t even like sweets much at all. He loved it so that REALLY should tell you it is good!
The first time I made this it was an adaption from my Pumpkin Custard and it was a piece of lead, literally hard and dense! My second attempt was much better, but still a little more dense than I was looking for. I had made it with 1% milk so even my youngest who has a nut allergy could try it. I forgot he really doesn’t like anything coconut so he wasn’t a fan, but the taste was right on! The other two kiddies loved it though. 3 times a charm right? Well this is the third and final and I’m happy with the results. I chose to try it out with almond milk since my youngest wasn’t going to be having it anyway and you know what? I loved it! So either milk you choose to use will work pretty well in this recipe, and that makes me happy. 🙂
Some Notes:
- You can use another milk of choice., but it will increase nutrition info. The first time I made this it was with 1% and it came out great!
- This pie is only slightly sweet so if you’d like it much sweeter you will need to increase stevia to 2- 3 teaspoons.
- You can use another sweetener of choice. The amount of stevia I used equals about 1/2 cup sugar.
- You could use vanilla stevia if you don’t have coconut flavored stevia.
- I used Bob’s Red Mill almond meal/flour.
- If you’re not sure how to seed a vanilla bean pod, these step by step pictures should help.
- If you do attempt to switch the almond meal for coconut flour I would suggest using 1/4 cup instead.
Update: If you can have dairy, I highly recommend trying this with heavy cream which makes it very, very luxurious!
Please do weigh your coconut and almond flour. Coconut can be tricky to work with.
You might also enjoy these custard recipes:
Sugar Free Crustless Coconut Custard Pie {Dairy Free, Gluten Free & Low Carb}
Ingredients
- 2 cups unsweetened coconut milk
- 4 eggs
- 1 vanilla bean pod or 1 teaspoon vanilla extract
- 1 1/2 teaspoons coconut stevia
- 1 cup shredded unsweetened coconut
- 1/2 cup almond meal/ flour
- pinch salt
Instructions
- Preheat oven to 350 degrees.
- With an electric mixer or stand mixer, combine milk, eggs, vanilla and stevia.
- Beat on medium speed for 1-2 minutes until thoroughly combined.
- Pour in coconut and mix on low speed for 1 minute.
- Add almond flour and mix on low speed for 1 minute.
- Spray a 9 inch pie plate with nonstick cooking spray.
- Pour mixture into pie plate.
- Bake 45-55 minutes until toothpick in center comes out clean.
- Let cool on stove. Refrigerate.
- Serve with fresh berries and Dairy Free Whipped Cream.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Oh my, I can imagine this with cocoa powder in place of the almond meal or in addition. Some experimenting is required in my immediate future.
Love the recipe but your nutrition calculation is very far off. I think you need to take a good look at this again and maybe use a different tool or check the ingredients.. It is much, muchhigher in calories. And also a little higher in carbs as well. Thank you.
I will double check it but I’ve looked it over more than a few times. I pay monthly for myfooddiary.com and it is pretty accurate. (Silk unsweetened coconut milk 90 calories, 4 eggs, 240 calories, Bobs Red Mill almond meal 1/2 cup= 320 calories, unsweetened shredded coconut 533 calories) total calories 1183 divided by 12 servings is what I have above per serving.
8 ozs Lets Do Organic Shredded coconut unsweetened 1650 calories, 60 carbs. This is the coconut I used.
What brand did you use that was lower in calories and carbs?
http://amzn.to/2sMKZIF
Thank you, I will use the reduced fat coconut next time.
I can’t wait to try this recipe! I just wondered if this recipe would freeze well?
I’ve never frozen it, but I think it would be ok to do so.
I entered this recipe into My Fitness Pal and it came back with over 300 calories per slice! I don’t understand
Did you make sure you entered unsweetened shredded coconut? and unsweetened coconut milk?
I was very excited to try this recipe but very disapointed in the result. Your suggestion to weight the coconut is where I think it went wrong. 1 cup (not packed) would have been plenty. I have a solid coconut through out.
What sweetener did you use?
If doing this with heavy cream does it also follow to use same recipe as 2 cups?
Is this powdered or liquid stevia? Thanks.
Made this recipe using 1 cup of Splenda instead of Stevia. The flavor was great, but it came out very dry. Seems the coconut soaked up all the moisture. Will reduce coconut and/or increase almond milk next time.
It wasn’t the coconut that made it dry it was that you added fiber and bulk using the Splenda. The liquid stevia is 1 tsp and although may be the same in sweetness to replacing the Splenda, the Splenda absorbed some of the liquid in the recipe.
Hi! Love this!
Is there advice for subbing out eggs?
Trying to squeeze out the calories even more
I used one third cup of coconut flour instead of almond flour. And added an extra egg. It it worked well. Tasted amazing. Topped with whisked double cream and fruits. Looked amazing too
Nice! Thanks for coming back to share your subs!
Try regular stevia and a bit of coconut extract.
This recipe was absolutely delish! I just had to write and say how awesome it was, and I loved how easy it all pulled together – no crust, no fuss, all the taste. In case anyone is wondering, I actually used coconut milk and subbed the flour with 1/4 cup coconut flour and it turned out great.
Thank you for sharing your subs!
Hi, this looks fantastic. I have one question, though: how vital is the coconut Stevia in this recipe? I only have regular Stevia. Would that be okay?
Great question Hannia – I am hoping to know the answer to this question too. 🙂
Brenda, I’m also wondering if non-liquid stevia can be substituted, since the house where I’ll be baking this has plenty of that (I do have coconut extract I can add, if that helps).
Thank you so much for this wonderful recipe. It’ll help me (gluten sensitivity), as well as the people I’ll be baking for, who are watching their sugar intake. 😀
Yes regular stevia will work but the coconut stevia makes the coconut really stand out.
Hi! Is there any chance of subbing the GF bob’s flour with almond flour? I’m type 1 diabetic and REALLY dying to try this recipe!! Thanks 🙂
Unfortunately because my youngest has a tree nut allergy I can not experiment with almond flour so therefore I have no idea really how the substitution would work for you.
I’m so sorry to hear that!!
I appreciate your recipe and you taking the time to respond 🙂
Looks great. I am not a fan or Stevia, or Agave or any of the liquid sweeteners. What about beet sugar or even coconut sugar for the sweetness? Not sure if I can get them in liquid form but worth an opinion. Thank you, Jennifer
I definitely think coconut sugar would be a great option, maybe 1/4 cup for only slightly sweet or increase to half a cup if needing it sweeter.
I have regular liquid stevia, would I be able to add coconut extract to give it the same flavor or just use the regular and add coconut extract instead of the vanilla extract?
Yes if you have coconut extract use that instead of vanilla.
would coconut milk work for the milk? or would that be too coconutty? 🙂
Sorry Missed this question. I think coconut milk would be delicious!
The link isn’t working for the coconut stevia? Is it by Nunaturals? I would love to try it because I love coconut 🙂
I will check the link, thanks for letting me know.
I am looking to make a dessert for a woman at a nursing home who is diabetic and highly allergic to nuts. Is there a coconut milk that is diabetic friendly? Or should I just use 1% regular milk? Thank you!
My boys have a nut allergy but have no problem with coconut milk. But if you’re concerned simply use 1%.
Use the unsweetened version.
I wonder if you could use honey or agave syrup? I am into natural ingredients and don’t know too much about stevia.. also, can almond meal or flour be used? Thank you.
Stevia is natural. It’s made from the plant leaves. 🙂
Looks and sounds awesome. Love the addition of berries too. Thanks –
Looks tasty! I noticed that you use stevia in all your recipes. What would be the substitution for maple syrup?
I would be guessing but possibly 1/2 cup.
What would be your advice for egg sub?
Any of the ones at the grocery store will work — like Egg Beaters.
Does the number of carbs change if you use regular flour instead of gluten free flour?
I’m not sure you would have to input it into a nutrition site to calculate.
Could you substitute coconut flour for the GF flour?
Coconut flour is gluten free…sorry
I am going to try this using Almond Coconut milk – sounds delicious! Also, can I sub regular flour or white whole wheat straight across for g.f.?