A creamy, rich coconut cream pie with a buttery almond crust, silky coconut filling, and extra protein—without the sugar-heavy traditional version.

Prep Time: 25 minutes
Cook Time: 20 minutes
Chill Time: 4 hours
Total Time: About 4 hours 45 minutes
Servings: 10 slices

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Ingredients

Low-Carb Protein Pie Crust

• 1½ cups (150 g) almond flour
• ¼ cup (25 g) vanilla whey protein isolate
• 3 tbsp powdered monk fruit or erythritol sweetener
• ¼ tsp salt
• 5 tbsp melted butter
• 1 large egg yolk
• 1 tsp vanilla extract

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High-Protein Coconut Cream Filling

• 1½ cups (340 g) cottage cheese, blended until completely smooth
• 8 oz (225 g) reduced-fat cream cheese, softened
• 1 cup (240 ml) unsweetened coconut milk
• ½ cup (120 ml) heavy cream
• 2 scoops (60 g) vanilla whey protein isolate
• ⅓ cup (65 g) powdered monk fruit or erythritol sweetener
• 1 tsp coconut extract
• 1 tsp vanilla extract
• ¾ cup (60 g) unsweetened shredded coconut
• 1 tbsp gelatin powder (optional, for a firmer slice)

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Whipped Coconut Topping

• ½ cup (120 ml) heavy whipping cream
• 2 tbsp powdered monk fruit sweetener
• ½ tsp vanilla extract
• 2 tbsp toasted unsweetened coconut flakes

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Instructions

1. Prepare the Crust

1. Preheat oven to 325°F (165°C).
2. Grease a 9-inch pie pan.
3. Mix almond flour, whey protein, sweetener, and salt.
4. Add melted butter, egg yolk, and vanilla. Mix into a dough.
5. Press evenly into the pie pan.
6. Bake for 15–20 minutes until lightly golden.
7. Cool completely.

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2. Make the Coconut Filling

1. Blend cottage cheese until smooth and creamy.
2. Beat cream cheese until fluffy.
3. Add:
   • Blended cottage cheese
   • Coconut milk
   • Heavy cream
   • Sweetener
   • Vanilla extract
   • Coconut extract
4. Mix in whey protein isolate until smooth.
5. Fold in shredded coconut.

Optional gelatin step:

• Sprinkle gelatin over 2 tbsp cold water.
• Let sit 5 minutes.
• Warm gently until dissolved.
• Mix into the filling.

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3. Assemble the Pie

1. Pour coconut filling into the cooled crust.
2. Smooth the top.
3. Refrigerate for at least 4 hours (overnight gives the best texture).

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4. Add Topping

1. Whip heavy cream with sweetener and vanilla until fluffy.
2. Spread or pipe over the pie.
3. Sprinkle toasted coconut on top.

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Approximate Nutrition (Per Slice)

• Calories: 320
• Protein: 22 g
• Total Carbs: 7 g
• Fiber: 3 g
• Net Carbs: 4 g
• Fat: 24 g