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High Protein Low Carb Coconut Cream Protein Pie - A Light, Satisfying Treat

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups almond flour
  • 1/3 cup unsweetened shredded coconut
  • 3 tablespoons granulated zero-calorie sweetener (erythritol or allulose)
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons melted coconut oil or unsalted butter
  • 1 teaspoon vanilla extract
  • For the filling: 1 (13.5 oz) can full-fat coconut cream (chilled)
  • 1 1/2 cups plain nonfat Greek yogurt (or 2% for extra creaminess)
  • 2 scoops (about 60 g) vanilla whey or casein-whey blend protein powder
  • 1/3–1/2 cup powdered zero-calorie sweetener (to taste)
  • 1 teaspoon coconut extract (optional but recommended)
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 1 1/2 teaspoons unflavored powdered gelatin + 2 tablespoons cold water (for bloom)
  • For topping: 1/3 cup unsweetened shredded coconut, lightly toasted
  • Optional: sugar-free whipped topping or a few dollops of whipped coconut cream

Method
 

  1. Prep the pan: Lightly grease a 9-inch pie dish. You can line the base with a circle of parchment for easier slicing.
  2. Make the crust: In a bowl, mix almond flour, shredded coconut, sweetener, and salt. Stir in melted coconut oil and vanilla until the mixture looks like damp sand and holds when pressed.
  3. Press and set: Firmly press the crust mixture into the pie dish, pushing up the sides. Use the bottom of a flat measuring cup to pack it tight. Chill for 20 minutes to firm up.
  4. Optional bake: For a crisper crust, bake at 325°F (165°C) for 10–12 minutes until lightly golden. Cool completely before filling.
  5. Toast the coconut: In a dry skillet over medium heat, stir shredded coconut until golden, 3–5 minutes. Set aside to cool.
  6. Bloom the gelatin: Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let it sit 5 minutes to thicken.
  7. Warm the gelatin: Microwave the bloomed gelatin for 10–15 seconds to melt, or warm gently on the stove. It should be liquid but not hot.
  8. Whip the coconut cream: Scoop the firm coconut cream from the can (leave any watery part behind). With a hand mixer, whip until creamy.
  9. Build the filling: Add Greek yogurt, protein powder, powdered sweetener, coconut extract, vanilla, and a pinch of salt to the whipped coconut cream. Beat until smooth. Taste and adjust sweetness.
  10. Stabilize with gelatin: With the mixer running on low, drizzle in the melted gelatin. Mix until fully incorporated and silky.
  11. Fold in texture: Gently fold in 2–3 tablespoons of the toasted coconut for extra coconut flavor in every bite.
  12. Fill and chill: Pour the filling into the cooled crust. Smooth the top. Chill at least 4 hours (overnight is best) until set and sliceable.
  13. Finish and serve: Top with the remaining toasted coconut and a little whipped topping if using. Slice with a sharp knife, wiping between cuts for clean slices.