Diabetic-Friendly Crustless Coconut Custard Pie that tastes like the classic old-fashioned version without the sugar or the carbs. It forms its own “magic crust,” stays unbelievably moist, and has that golden toasted coconut top everyone loves.
Warm, comforting, custardy… and so easy!
Sugar-Free | Low-Carb | Gluten-Free
⭐ Ingredients
- 4 large eggs
- 1 ½ cups unsweetened coconut milk (carton or canned lite)
- ½ cup granulated monk fruit or allulose
- ½ cup unsweetened shredded coconut
- 2 tbsp melted butter
- ¼ cup almond flour (helps form the “magic crust”)
- 1 tsp vanilla extract
- ½ tsp coconut extract (optional but SO good)
- Pinch salt
🥣 Instructions
1️⃣ Mix the Batter
Whisk together:
- Eggs
- Coconut milk
- Sweetener
- Melted butter
- Vanilla + coconut extract
- Salt
Then stir in:
- Almond flour
- Shredded coconut
Batter will be thin — that’s perfect.
2️⃣ Bake
- Preheat oven to 350°F (175°C).
- Pour batter into a greased 9-inch pie dish.
- Bake 45–55 minutes, until golden on top and the center jiggles slightly.
It will firm up as it cools.
3️⃣ Cool & Serve
Let cool at least 1 hour.
Serve chilled or room temp — both amazing!
🍽 Nutrition (approx. per slice, 8 slices)
- Net Carbs: 3–4g
- Sugar: 0g
- Fat: 12g
- Protein: 4g
💡 Tips & Variations
- Add a sprinkle of nutmeg for a custard-pie twist.
- Replace coconut milk with heavy cream for extra richness.
- Top with a few toasted coconut flakes (unsweetened).