Ingredients
For the Crust
1 ½ cups almond flour
3 tbsp melted butter (or coconut oil)
1–2 tbsp granulated sugar substitute (erythritol, monk fruit, or allulose)
For the Creamy Coconut Filling
8 oz (225g) cream cheese, softened
1 cup cold heavy whipping cream
½ cup unsweetened shredded coconut
¼ cup coconut cream (thick part from a coconut milk can)
⅓–½ cup powdered sugar substitute (to taste)
1 tsp vanilla extract
Optional: ¼ cup chopped sugar-free maraschino cherries or fresh berries (like in the photo)
For Topping
Sugar-free whipped cream
Toasted unsweetened coconut flakes
Optional: 1–2 sugar-free cherries for decoration
Instructions
- Make the No-Bake Almond Crust
- In a bowl, combine almond flour, melted butter, and sweetener.
- Mix until it forms moist crumbs.
- Press firmly into the bottom and slightly up the sides of a pie dish.
- Chill in the fridge for 20 minutes to set.
- Prepare the Light Coconut Filling
- In a large bowl, beat the cream cheese until smooth.
- Add coconut cream, vanilla, and sweetener — mix until creamy.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Fold the whipped cream gently into the cream cheese mixture.
- Stir in the unsweetened coconut and (optional) chopped cherries/berries.
- Assemble
- Spoon the coconut filling onto the chilled crust.
- Smooth the top and refrigerate for at least 4 hours (overnight is best).
- Add Toppings
Just before serving:
Add sugar-free whipped cream
Sprinkle toasted coconut flakes
Garnish with a cherry or berry if desired
Nutrition (Approx.) per slice (1/10 pie)
Calories: 260–290
Net carbs: 4–6g
Sugar: <2g
High in healthy fats & protein