Creamy coconut custard, fluffy whipped topping, and a buttery almond crust — all in bar form! These keto-friendly Coconut Cream Pie Bars are an indulgent yet low-carb treat that’s perfect for parties, holidays, or a sweet weeknight dessert.
🥘 Recipe Card
Servings & Timing
Yield: 16 bars
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 3 hours
Total Time: About 3 hours 40 minutes
Dietary Badges:
Keto
Low-Carb
Gluten-Free
✅ Ingredients
For the Crust:
1 ½ cups almond flour
¼ cup unsweetened shredded coconut
¼ cup butter, melted
2 tbsp powdered erythritol
½ tsp vanilla extract
For the Coconut Cream Filling:
1 ½ cups heavy whipping cream
½ cup unsweetened coconut milk (canned, full-fat)
½ cup powdered erythritol
4 large egg yolks
3 tbsp coconut flour
1 tsp vanilla extract
½ cup unsweetened shredded coconut
For the Topping:
1 cup heavy whipping cream
2 tbsp powdered erythritol
½ tsp vanilla extract
2 tbsp toasted coconut flakes (for garnish)
📖 Instructions
Make the Crust
Preheat oven to 350°F (175°C).
In a bowl, mix almond flour, shredded coconut, melted butter, erythritol, and vanilla until crumbly.
Press mixture evenly into the bottom of a parchment-lined 8×8-inch baking dish.
Bake for 10–12 minutes, until lightly golden. Let cool completely.
Prepare Coconut Cream Filling
In a saucepan, whisk heavy cream, coconut milk, erythritol, and egg yolks over medium heat.
Stir constantly until mixture thickens (about 6–8 minutes).
Whisk in coconut flour and vanilla extract until smooth.
Fold in shredded coconut.
Spread filling evenly over cooled crust. Refrigerate until set (about 2 hours).
Whip the Topping
In a chilled bowl, beat heavy cream, erythritol, and vanilla until stiff peaks form.
Spread over the chilled coconut filling.
Finish & Serve
Garnish with toasted coconut flakes.
Chill at least 1 more hour before slicing into bars.
🔑 Notes & Tips
Make sure filling is completely cooled before adding whipped topping.
Toast coconut flakes in a dry skillet for 2–3 minutes for extra flavor.
Bars cut cleanest after chilling overnight.
🌟 Variations
Chocolate Drizzle: Add melted sugar-free chocolate on top for a Mounds-inspired version.
Nutty Base: Use crushed pecans or walnuts instead of almond flour for a richer crust.
Extra Coconut Flavor: Add ½ tsp coconut extract to the filling or topping.
❄️ Storage
Fridge: Store covered up to 5 days.
Freezer: Freeze bars (without topping) for up to 2 months. Thaw overnight in fridge and top with whipped cream before serving.
💌 Final Notes
These Keto Coconut Cream Pie Bars are creamy, tropical, and absolutely satisfying without the carbs. Perfect for coconut lovers and anyone who wants a refreshing keto-friendly dessert.
