This easy recipe for Low-Carb Chocolate Coconut Pie makes a keto-friendly dessert using the blender. This pie has a creamy, fudge-like texture and tastes like a Mound bar. It can be part of a keto, Atkins, diabetic, or gluten-free diet. I provide substitutions to make this pie a dairy-free dessert.
The recipe for Low-Carb Chocolate Coconut Pie
If you’re looking for an easy recipe that takes only a few minutes to get into the oven, this recipe is for you! Just blend the ingredients together in a blender, pour the batter into a baking dish, and pop it in the oven. Done!
This chocolate pie, may be easy to make, but the flavor and texture are divine. For those who love the combination of chocolate and coconut, this keto-friendly dessert recipe will become a favorite.
The texture of this pie is a cross between cheesecake and fudge. It’s creamy goodness that melts in your mouth.
I did not create a crust for this pie. Making a crust takes time and effort, and my goal was to make this dessert as easy as, well, as pie to make. My hope was that the coconut would settle to the bottom and create a crust, like the crust in the Bisquick “Impossible Pie”. Unfortunately, this didn’t happen.
Even though this recipe doesn’t form its own crust, you aren’t going to miss it. As the pie bakes, it pulls away from the sides of the baking dish slightly. This makes it easy to remove the slices from the baking dish. In addition, the coconut in the recipe provides textural contrast that the crust typically contributes to a pie.
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The inspiration for this keto-friendly chocolate dessert
I developed this pie recipe because I was looking for ways to use up eggs. My chickens are popping out a dozen eggs a day and I certainly don’t want any to go to waste.
While looking for recipes that use a lot of eggs, I found this egg custard pie recipe from the blog, Syrup and Biscuits. I loved this idea and decided to play around with it. As you can see, I made multiple alterations to create my own recipe from this inspiration.
Is coconut keto-friendly
Coconut is low in net carbs, has healthy fiber, and good quality fats. This makes it ideal for a ketogenic diet.
According to the USDA, one cup of shredded coconut has 12 grams of carbohydrates. Seven of those are fiber. Since fiber provides health benefits without actually being metabolized, we can subtract 7 grams from the total carbs to give us 5 net carbs per cup.
In addition to being low in net carbs, coconut has the added benefit of containing fats. Some of these are medium chained triglycerides (MCT’s) which are easy for the body to turn into ketones.
While coconut itself is keto-friendly, some coconut products are not. One thing to watch out for is added sugar in coconut products. It is more common that flaked coconut found in the baking section is loaded with sugar than unsweetened.
Thankfully, those of us who eat low-carb diets are starting to make an impact on store shelves and unsweetened coconut is getting easier to find.
How to make a pie in the blender
While making a pie in a blender might seem crazy, this method is fast and easy. The thing that makes this recipe work is that the pie is crustless.
To make this pie, start by preheating the oven. This pie is so fast to put together that it might be ready to bake before the oven is preheated.
After turning on the oven, you’ll want to melt the butter. Once the butter is melted, you can set it aside to allow it to cool slightly while you go on to the next steps.
The next step is to prepare a deep dish glass pie pan by spraying it with coconut oil or your favorite cooking spray.
After your pan is ready, you just put the rest of the ingredients in a blender, push the button, and blend. Next, stream the butter in the blender while it’s still going. This cools the butter and allows it to incorporate into the filling without cooking the eggs.
Finally, pour the batter into the prepared baking dish. Be sure the oven is preheated, then bake until set–about 50 minutes.
How to serve this Low-Carb Chocolate Coconut Pie
While this pie doesn’t require any topping for serving, I do enjoy it with a cloud of whipped cream on top.
The whipped cream adds a nice contrast of texture and flavor. To add even more flair, you can sprinkle on a few curls of chocolate or some toasted coconut.
How to toast coconut
Toasted coconut makes a lovely garnish and is very easy to make. Start by preheating your oven to 325º Fahrenheit.
While the oven is preheating, spread coconut flakes in a thin layer on a baking sheet.
After the oven preheats, bake the coconut flakes for about 3 minutes, then remove from the oven and stir.
Bake for another few minutes, watching carefully as coconut can burn quickly. When the coconut has toasted to the desired color, remove it from the oven and cool completely.
How to make this Low-Carb Chocolate Coconut Pie dairy-free
This recipe is easy to convert to a dairy-free recipe. Simply use unsweetened coconut milk from a can instead of heavy whipping cream.
One can of coconut milk won’t be quite enough for the recipe, so you can make up the necessary bit with any type of milk that works in your diet rather than opening an entire new can. I used a can of coconut milk and an ounce and a half of the almond milk I already had in the fridge.
If you are sensitive to butter, you can swap that out for melted coconut oil.
These substitutions add additional coconut flavor to this pie that make it especially tasty. I did find in the test run using the substitutions that the edges of the pie rose a bit more than in the original version. No biggie.
This pie makes such an easy dessert that I’m sure it will make it on your regular recipe rotation. If you love coconut and chocolate together, you might also want to check out our recipes for Keto Chocolate Drizzled Coconut Macaroons, Low-Carb Coconut Popsicles and Keto Coconut Flourless Chocolate Brownies. Enjoy!
Low-Carb Chocolate Coconut Pie
This easy recipe for Low-Carb Chocolate Coconut Pie makes a keto-friendly dessert in the blender. This pie has a creamy, fudge-like texture and tastes like a Mound bar. It can be part of a keto, Atkins, diabetic, or gluten-free diet. I provide substitutions to make this pie a dairy-free dessert.
Preheat ovent to 350 Fahrenheit. Spray a glass deep dish pie dish with coconut oil or your preferred oil. (Melt butter and set aside)
Place heavy whipping cream, eggs, granulated sweetener, coconut flakes, cocoa powder, baking powder, sea salt, vanilla extract in a blender. Pulse to blend. Scrap down sides of the blender with a silicone scraper and pulse again.
With blender running on low speed, open the small hole in the blender lid and stream in the butter.
After butter is incorporated, turn off the blender and pour the contents into the prepared baking dish.
Bake in the preheated oven for 47 to 53 minutes, or until the pie set. If gently shaken, the pie will move like a gelatin dessert. Remove from oven and allow to cool to room temperature, uncovered. Refrigerate. I like to refrigerate for 3-5 hours before serving, but this is not entirely necessary. Cut into 12 pieces.
If desired, serve with whipped cream and toasted coconut on top. Both are optional. To make whipped cream, check out this recipe for maple whipped cream and substitute vanilla for the maple flavoring. For instructions on how to toast the coconut, see the write-up above