Last updated on April 24th, 2024 at 04:21 am
Introducing a delectable creation that marries the allure of classic dessert with the demands of a low-carb lifestyle – the Coconut Cream Pie Bars. Have you ever craved the rich, velvety delight of a Coconut Cream Pie Bars, only to be deterred by its carb-laden reputation? Look no further, for this recipe has been crafted to satisfy both your taste buds and your dietary goals.
Picture this: a warm, sunny day on a tropical island, where the scent of coconut dances in the air. Now imagine capturing that essence in a single dessert. The Coconut Cream Pie Bars bring that dream to life, presenting a symphony of flavors that transport you to a culinary paradise. It’s a slice of indulgence, guiltlessly tailored to those who watch their carbohydrate intake.
At the heart of this creation lies an ingenious almond and coconut flour crust – the foundation that sets the stage for a sweet symphony. These flours, renowned for their low-carb attributes, are combined with a dash of erythritol, a natural, sugar-free sweetener. The result is a crust that crumbles with a satisfying texture, inviting you to embark on a journey of taste and texture.
Imagine sinking your teeth into this delightful crust, a crisp prelude to the real star of the show – the Coconut Cream Pie Bars. Imagine a creamy, luxurious concoction that blends the richness of coconut cream with the delicate sweetness of erythritol. A mere quarter cup of coconut cream, enriched with a hint of coconut extract and a splash of vanilla, transforms into a luscious filling that’s both velvety and refreshing. This concoction is more than a simple dessert; it’s an experience, a balance between indulgence and nourishment.
But here’s the real magic: despite the opulence of flavor, each serving of these Coconut Cream Pie Bars clocks in at just 6 grams of net carbs. How is this possible, you might ask? The secret lies in the innovative choice of ingredients. Almond flour and coconut flour, with their low carbohydrate content, form the base of the crust. Erythritol, a natural sugar substitute with zero net carbs, sweetens the crust and the filling without spiking your blood sugar. It’s a tantalizing testament to the creativity that goes into crafting delectable treats that align with dietary choices.
Completing this masterpiece is the crowning glory – a swirl of unsweetened whipped cream that adds a delicate cloud of creaminess to each bite. A sprinkle of toasted coconut flakes adds a touch of crunch and visual appeal, evoking memories of lounging by the shorelines of a faraway beach.
These Coconut Cream Pie Bars aren’t just a dessert; they’re a journey. They transport you to a place of flavor and fulfillment, where your cravings find harmony with your health-conscious choices. So whether you’re embarking on a low-carb voyage or simply seeking a taste of tropical paradise, these bars are your passport to a delightful escape. Welcome to a world where indulgence and wellness coexist – one delicious square at a time.
As you explore the world of “Coconut Cream Pie Bars,” we encourage you to learn more about the ketogenic lifestyle. Check out our detailed guide to the ketogenic diet, where you’ll discover the core principles of keto and how it can positively impact your health and well-being.
Read our detailed guide by clicking HERE
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Coconut Cream Pie Bars
Equipment
- Mixing bowls
- Small baking dish or ramekin
- Whisk
- Measuring spoons
- Oven or microwave
- Refrigerator
Ingredients
For the crust:
- 1/4 cup almond flour
- 1/2 tablespoon coconut flour
- 1/2 tablespoon erythritol (or preferred low-carb sweetener)
- Pinch of salt
- 1/2 tablespoon unsweetened shredded coconut
- 1 tablespoon unsalted butter, melted
For the coconut cream filling:
- 1/4 cup coconut cream (full-fat)
- 1/2 tablespoon erythritol (or preferred low-carb sweetener)
- 1/4 teaspoon coconut extract (optional)
- 1/4 teaspoon vanilla extract
For the topping:
- 1 tablespoon whipped cream (unsweetened)
- Toasted coconut flakes for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the almond flour, coconut flour, erythritol, salt, and unsweetened shredded coconut for the crust.
- Add the melted butter to the dry mixture and stir until everything is well combined and resembles coarse crumbs.
- Press the crust mixture firmly into the bottom of a small baking dish or ramekin, creating an even layer.
- Bake the crust in the preheated oven for about 12 minutes, or until it's golden brown. Once baked, remove from the oven and let it cool completely.
- In another mixing bowl, whisk together the coconut cream, erythritol, coconut extract (if using), and vanilla extract until smooth and well combined.
- Pour the coconut cream mixture over the cooled crust, spreading it evenly.
- Place the dish in the refrigerator and let it chill for at least 1-2 hours, allowing the coconut cream filling to set.
- Once chilled, remove the coconut cream pie bar from the refrigerator.
- Top the pie bar with a dollop of unsweetened whipped cream and a sprinkle of toasted coconut flakes.
Notes
Recommended brands for the equipment of this recipe:
Mixing Bowl – Check this out by clicking HERE Whisk – Check this out by clicking HERE Ramekin – Check this out by clicking HERE Ramekin (Option 2) – Check this out by clicking HERE Measuring spoons – Check this out by clicking HERE Oven – Check this out by clicking HERE Microwave – Check this out by clicking HERE Refrigerator – Check this out by clicking HERE Lastly, do you already know the Syktohealth’s 3 1/3 strategy? If not, then download now our FREE eBook by clicking the image below. We spent thousands of dollars to get the information that you will learn in this eBook. So, hurry now and download it!
Ali Webster is a seasoned researcher, communicator, and Registered Dietitian with a diverse background encompassing government, nonprofits, academia, and health care. The core belief is that science should be made accessible, understandable, and relevant to all individuals, driving the motivation behind their work. Proficient in conducting and interpreting research to shape nutrition policy decisions, the individual also excels in nutrition and health communication, consumer research survey development and implementation, and clinical nutrition. Holding a Doctorate of Philosophy with a focus on Nutrition and Epidemiology from the University of Minnesota, their dietetic internship emphasized medical nutrition therapy.