Sugar-free desserts are an excellent choice for those managing diabetes, following a low-carb diet, or simply trying to reduce their sugar intake. Coconut sugar is often used as a healthier alternative to traditional sugars, but in this recipe, we will focus on creating a delicious pie without any sugar at all.

Coconut is not only delicious but also packed with health benefits. It contains medium-chain triglycerides (MCTs), which can provide a quick energy source and may aid in weight management. Additionally, coconut is rich in fiber and essential nutrients, making it a great choice for a healthier dessert.

1 ½ cups almond flour
¼ cup melted coconut oil or unsalted butter
2 tablespoons erythritol or any preferred sugar substitute
1 large egg

2 cups unsweetened coconut milk (or heavy cream)
3 large egg yolks
¼ cup erythritol or sugar substitute
1 teaspoon vanilla extract
1 cup unsweetened shredded coconut
¼ teaspoon xanthan gum (optional, for thickening)

1 cup heavy whipping cream (or coconut cream for a dairy-free option)
2 tablespoons erythritol or sugar substitute
Toasted coconut flakes for garnish

Preheat the Oven: Preheat your oven to 350°F (175°C).
Mix Ingredients: In a mixing bowl, combine almond flour, melted coconut oil (or butter), erythritol, and the egg. Mix until a dough forms.
Press into Pan: Press the dough into a pie pan evenly across the bottom and up the sides.
Bake: Bake for 15-20 minutes or until golden brown. Remove from the oven and let it cool.

Combine Ingredients: In a saucepan, whisk together the coconut milk, egg yolks, erythritol, and vanilla extract over medium heat.
Thicken the Mixture: Cook while stirring constantly until the mixture thickens and coats the back of a spoon. If using xanthan gum, sprinkle it in while whisking to avoid clumps.
Add Coconut: Remove from heat and stir in the shredded coconut. Allow the filling to cool slightly.

Fill the Crust: Pour the coconut filling into the cooled crust, spreading it evenly.
Chill: Refrigerate the pie for at least 3 hours to allow it to set properly.

Whip Cream: In a mixing bowl, whip the heavy cream (or coconut cream) with erythritol until soft peaks form.
Top the Pie: Spread or pipe the whipped cream over the chilled pie. Garnish with toasted coconut flakes.

Once assembled, your sugar-free coconut cream pie is ready to serve! It can be made a day in advance, making it a convenient option for gatherings. Store any leftovers in the refrigerator for up to 3 days. For best results, add the whipped topping just before serving to maintain its texture.

This sugar-free coconut cream pie is a delightful dessert that allows you to enjoy the rich flavors of coconut without the guilt. With its creamy filling and a crunchy almond flour crust, it’s sure to please anyone at your dining table. Whether you’re following a specific diet or simply seeking a healthier treat, this recipe is a fantastic addition to your dessert repertoire. Enjoy your sweet indulgence, the sugar-free way!