Coconut Pie Recipe

Atkins Coconut Pie
Net Carbs
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)



  • 1 1/2 cup almond meal, super fine, with skin
  • 1 3/4 cup Coconut, shredded, unsweetened
  • 0 3/4 cup Sucralose Based Sweetener (Sugar Substitute)
  • 1 large Egg White
  • 1 Tbsp coconut oil
  • 1 1/4 cup canned coconut cream
  • 0 1/2 cup Heavy Cream
  • 6 large Egg (Whole)
  • 1 large Egg Yolk
  • 1 tsp Vanilla Extract
  • 1 tsp Coconut Extract
  • 0 1/4 tsp Salt


For crust

  1. Heat oven to 350°F. Lightly grease a 9-inch pie plate.
  2. Mix almond meal, 1 cup shredded coconut, 1/4 cup sugar substitute, egg white, and melted coconut oil. If mixture is too dry to hold together add 1 to 2 teaspoons of water, a few drops at a time, until mixture holds its shape when pinched together.
  3. Press evenly onto bottom and up sides of prepared pie plate to form a crust. Bake 15 minutes until lightly golden. Remove from oven; set aside. Increase oven temperature to 450°F.

For filling

  1. Scald coconut milk and cream in a medium saucepan (in a heavy bottom pan over medium heat, warm the coconut milk combination stirring regularly until small bubbles begin to form along the sides of the pan, or the milk reaches 180-185°); set aside to cool slightly.
  2. In a large bowl, with an electric mixer on medium speed (or with a wire whisk), beat eggs and egg yolk until frothy. Beat in 1/2 cup sugar substitute, vanilla and coconut extract, and salt. Slowly beat in warm coconut milk mixture.
  3. Fold in all but 2 tablespoons of remaining coconut shreds (3/4 cup) and stir gently. Pour filling into prepared crust, and sprinkle with the last 2 tablespoons coconut shreds. Bake 5 minutes at 450°F. Reduce temperature to 350°F and bake 15 minutes more. Watch the crust in the last 10 minutes, adding a strip of foil around the edge if needed to prevent burning. Pie is done when a knife inserted near center comes out clean and internal temperature reaches 160°. Cool on a wire rack to room temperature, then transfer to refrigerator to chill completely. Makes 8 servings.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.