Looking for a creamy, rich, and boldly coconut-flavored dessert that brings all the richness of classic coconut cream pie—without sugar, flour, or unnecessary carbs? These Keto Coconut Cream Pie Bars are exactly what you need. With their soft almond flour crust, silky mascarpone layer, and golden toasted coconut finish, this low-carb version delivers all the comfort of your favorite Southern-style pie—in a grain-free, gluten-free format.
Perfect for holiday baking , meal prep snacks , or when you’re craving something sweet but staying in ketosis, these bite-sized bars use simple ingredients like unsweetened coconut flakes, erythritol-sweetened custard, and crushed pork rinds to bring bold Mediterranean flavor into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love soft, handheld desserts with depth and richness, these keto coconut cream pie bars will quickly become a go-to treat in your fridge rotation.
In this article, we’ll walk you through how to make these perfect keto coconut cream pie bars from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive into the world of soft, spoonable, tropical-infused bliss!
Why You’ll Love These Keto Coconut Cream Pie Bars
These aren’t just any old brownie—they’re a sweet-nutty, melt-in-your-mouth delight made with real ingredients that bring bold texture and taste together beautifully—in under 40 minutes (plus chilling time)!
Here’s why they stand out:
- 🥥 Bold coconut flavor : Made with shredded coconut for natural sweetness and fiber.
- 🧀 Creamy cheese base : Mascarpone or cream cheese adds stretch and richness without dairy overload.
- 🍯 Naturally sweetened : Uses powdered erythritol or monk fruit for clean finish.
- 🥣 Easy to make : Just mix, press, and chill—no oven required!
- ⏱️ Ready in under 30–35 minutes (plus chilling time)
- 🧁 Great for gifting or freezer storage
- 🧼 Minimal cleanup : One bowl = zero mess!
Whether you’re making them for yourself after dinner, packing for lunch, or sharing at a weekend gathering, these coconut cream pie bars will quickly become a go-to handheld dessert or energy booster.
Ingredients You’ll Need
For the Crust Layer:
- 1 cup almond flour
- 1/4 cup crushed pork rinds or flaxseed meal (for binding and crunch)
- 1/4 tsp salt
- 1/3 cup melted butter or coconut oil
Optional: Add 1 tbsp unsweetened shredded coconut to the crust for extra flair
For the Coconut Filling:
- 8 oz mascarpone cheese or softened cream cheese
- 1/2 cup full-fat Greek yogurt or sour cream
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 cup heavy cream or full-fat coconut cream
- 1/4 cup shredded unsweetened coconut (toasted or raw)
Pro Tip: Add 1 tsp coconut extract for deeper tropical flavor.
Final Assembly:
- 1/2 cup shredded coconut (toasted)
- 1/4 cup heavy cream or coconut cream (whipped or drizzled)
- Chocolate shavings or cacao nibs for garnish
- A few drops of lemon juice or orange zest (optional for exotic contrast)
Optional: Crushed macadamia nuts or edible gold dust for festive flair
Step-by-Step Instructions
Step 1: Mix the Crust Base
In a mixing bowl, combine:
- Almond flour
- Crushed pork rinds or flaxseed meal
- Salt
Add melted butter or coconut oil and stir until a soft dough forms.
Press firmly into the bottom of an 8×8-inch lined pan or individual silicone molds.
Chill while preparing the next layers.
Pro Tip: Use a food processor for smoother crust if needed.
Step 2: Beat the Coconut Filling
In a large bowl, beat mascarpone or cream cheese until smooth and fluffy.
Gradually add powdered sweetener and vanilla extract.
Mix in Greek yogurt or sour cream until fully incorporated.
Fold in whipped heavy cream or coconut cream in batches to keep it light and airy.
Note: Fold in shredded coconut last to preserve texture.
Step 3: Pour Into Pan
Pour the coconut mixture over the chilled crust.
Smooth the top with a spatula.
Sprinkle additional shredded coconut on top before chilling.
Step 4: Chill Until Set
Refrigerate for at least 2–4 hours , or overnight for best results.
The longer it rests, the richer and more luxurious it becomes.
For faster setting, place in the freezer for 30–40 minutes .
Step 5: Garnish and Serve!
Once set, cut into small squares and serve chilled.
Top with:
- Whipped coconut cream or heavy cream
- Toasted coconut flakes or chocolate shavings
- A sprinkle of cinnamon or citrus zest
- Fresh berries or mint leaves
Enjoy every soft, nutty bite of your Keto Coconut Cream Pie Bars !
Nutritional Information (Per Serving – Makes 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~170 kcal |
| Total Fat | ~14 g |
| Saturated Fat | ~9 g |
| Cholesterol | ~40 mg |
| Sodium | ~150 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~4 g |
| Protein | ~6 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Coconut Cream Pie Bars
- Use high-quality mascarpone or cream cheese – Ensures smooth blending and better texture.
- Don’t skip resting time – Keeps everything intact and prevents crumbling during slicing.
- Layer flavors early and late – Helps build complex taste during cooling and finishing.
- Make ahead and store – Keeps best refrigerated in an airtight container.
- Double the batch for future meals – Great for freezing and reheating later!
Variations & Customizations
Want to switch things up? Try these tasty variations:
Chocolate Coconut Version
Mix in 1 tbsp cocoa powder or drizzle with melted dark chocolate.
Lemon Coconut Twist
Replace vanilla with lemon zest and juice for refreshing contrast.
No-Bake Energy Bites
Chill the mixture and roll into balls for grab-and-go snacks.
Vegan Option
Use cashew-based cheese and coconut yogurt for plant-based magic.
Raspberry Swirl
Top with mashed raspberries or swirl into the filling for tart-sweet contrast.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~4g net carbs per bar , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or sugar?
Not recommended—standard flour and sugar will increase carb count significantly.
How do I store leftover bars?
Store cooled slices in an airtight container in the fridge for up to 4 days . Freeze slices for longer storage.
What kind of coconut works best?
Unsweetened shredded coconut gives the richest flavor; avoid sweetened versions.
Can I make mini versions?
Yes! Fill silicone muffin cups or parfait cups for personal-sized bites.
Why This Recipe Works So Well
These Keto Coconut Cream Pie Bars work because of their perfect balance of textures and bold flavors:
- The almond flour gives body and crunch , mimicking wheat-based bases without gluten.
- The coconut adds freshness and contrast , balancing the richness naturally.
- And the powdered sweetener blends in seamlessly , giving a classic sugary finish without the crash.
It’s the kind of snack that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto coconut bars beyond just a plate? Here are some ideas:
In Lunchboxes
Pack with veggies, meat, or cheese for a balanced keto lunch.
At a Kids’ Party
Cut into mini cubes and arrange on a platter with toothpicks for appetizer servings.
With Coffee or Tea
Pair with espresso, black coffee, or herbal tea for a midday pick-me-up.
Gift-Worthy Packaging
Wrap individual pieces in parchment paper and tie with twine for thoughtful homemade gifts.
Over Greek Yogurt
Crush a bar and sprinkle over full-fat yogurt for parfait-style dessert.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Coconut Flakes
Rich in MCTs and fiber—supports digestion and satiety.
Mascarpone / Cream Cheese
High in calcium and healthy fats—important for brain function and bone strength.
Erythritol / Monk Fruit
Natural sweeteners with minimal impact on blood sugar levels.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Tropical Dessert Lovers
These Keto Coconut Cream Pie Bars prove that going low-carb doesn’t mean missing out on bold, comforting flavors. With its crispy crust, rich center, and signature coconut finish, it’s the kind of dessert that turns a simple bar into something magical—even without sugar or grains.
Whether you’re new to keto baking, looking for a fast weekend snack idea, or want to impress with homemade flair, these coconut cream bars deserve a spot in your kitchen. They’re easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share them with friends, or savor them solo. Either way, you’re treating yourself to something worth celebrating.
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Keto Coconut Cream Pie Bars – Silky, Sweet & Perfectly Low-Carb!
- Total Time: 2-3 hours (including chilling)
Description
A delightful blend of creamy coconut, sweet vanilla, and buttery crust!
Ingredients
1 1/3 cups sugar, 7 TBSP cornstarch, 4 cups whole milk, 6 egg yolks (beaten), 2 tsp vanilla bean paste or extract, 2 TBSP butter, 1 pinch of salt, 1 1/2 cups toasted coconut 2 cups vanilla wafer crumbs, 1/4 cup toasted coconut, 1 stick salted butter (melted), 1/4 cup sugar 2 (8 oz) blocks cream cheese (room temperature), 1/2 cup sugar, 3 TBSP whole milk 1 1/2 cups heavy whipping cream, 1/2 cup powdered sugar (sifted), 1 TBSP sour cream, 1 tsp vanilla extract 3/4 cup toasted coconut (for garnish)
Instructions
To prepare the toasted coconut: Bake sweetened flaked coconut at 350°F on a sheet tray until golden brown (7-10 mins). Do not leave unattended, coconut can burn quickly.
To prepare the custard: In a medium saucepan, combine sugar and cornstarch. Gradually add milk, stirring until smooth. Cook over medium heat until thick. Temper egg yolks by adding some hot mixture to them while mixing. Blend well and slowly add yolks to hot mixture off the heat. Cook until thickened (10-12 mins) and remove from heat. Add vanilla, butter, salt, and toasted coconut. Stir well and let cool completely, then chill.
To prepare the crust: Combine wafer crumbs, toasted coconut, melted butter, and sugar until mixed. Press into a 9×13 pan and chill.
To prepare the cream cheese layer: Beat cream cheese, sugar, and milk until smooth. Set aside.
To prepare the whipped cream topping: Whip cream, powdered sugar, sour cream, and vanilla until stiff peaks form. Keep chilled.
ASSEMBLY: Spread cream cheese mixture on crust, then spoon chilled coconut custard on top. Chill for 30 minutes. Whip cream mixture and spread on dessert. Chill for 1-2 hours to set. Garnish with toasted coconut.
- Prep Time: 30 mins
- Cook Time: 20 mins
Nutrition
- Serving Size: 12
- Calories: 350
- Fat: 22g
- Carbohydrates: 40g
- Protein: 4g