By Kim Hardesty
Five creamy layers make this low carb Coconut Cream Layered Dessert (or Coconut Cream Delight) almost heavenly. Think, drool-worthycoconut cream pie in bar form!
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"I don't like coconut, Honey, but I'll have another piece" --- My Husband.
I'm really excited about this dessert, not only because it tastes reeeaaaaaly good but because it is made from scratch with wholesome ingredients. It's a treat you can feel good about making for your family. And it's really hard to believe that something this incredible is gluten-free AND low carb! I bet your friends won't be able to tell.
This dessert was originally slated to be made with peanut butter but Itoimprovise. I'm glad I did! Two weeks ago, I brought to you a luscious Low Carb Chocolate Lasagna layered dessert that got raves on social media. This is a simple variation on that popular dessert that I like just as much!
This low carbcoconut cream layered dessertis just as easy to make as the low carb chocolate lasagna and the coconut creamlayer is to die for!
So, what are the specific layers?
- almond-coconut crust (no-bake and baked options)
- cream cheese
- coconut cream
- whipped topping
- optional shredded or flaked coconut topping (adds 2 carbs per serving and is already calculated in the nutritional value)
This dessert freezes very nicely, but add the coconut topping after thawing. The recipe can also be cut in half.
If you are a coconut lover I can't wait for you to try this. Please leave me a comment and let me know what you think!
Coconut Cream Layered Dessert has 6 net carbs per serving
[Disclosure: This recipe contains affiliate links.]
Low Carb Coconut Cream Layered Dessert
Five creamy, dreamy, layers make this low carb Coconut Cream Layered Dessert (Coconut Cream Delight) almost heavenly. It's low carb, gluten-free and made from wholesome ingredients. 6 net carbs!
4.77 from 17 votes
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 50 minutes minutes
Servings: 16
Calories: 427kcal
Author: lowcarbmaven.com
Ingredients
Almond-Coconut Crust
- 2 cups almond flour (180 g)
- 1 cup (90 g) Bob's Red Mill Shredded Coconut
- ⅓ cup whey protein powder (I use Isopure zero carb)
- ⅓ cup low carb sugar
- 6 tablespoons salted butter, melted
Coconut Pudding
- 1 recipe Vanilla Pastry Cream (but sub canned coconut milk for the liquid and add 1 tsp. of coconut extract along with the vanilla)
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 2 tablespoons almond milk
- ¼ cup low carb sugar powdered (or stevia to taste)
Whipped Cream Topping
- 2 cups heavy cream
- ¼ cup low carb powdered sugar (or stevia to taste)
- 1 teaspoon vanilla
Optional Coconut Topping
- 1 ¼ cup (100 g) unsweetened shredded coconut or unsweetened flaked coconut (this topping adds 2 carbs per serving which is already calculated in the nutritional information)
Instructions
Make the Coconut Pudding: Prepare the Low Carb Vanilla Pastry Cream with substitutions and let it cool before continuing. *This can be made several days before.
Make the Coconut Crust: Grind the unsweetened coconut, ½ cup at a time, in a coffee/spice grinder and grind until fine. Put the ground coconut into a medium bowl. Powder the sweetener and add it and the rest of the dry ingredients to the bowl with the coconut. Whisk together to combine. Melt the butter or coconut oil and pour over the ingredients. Combine to form a moist crumbly mixture.
Dump the ingredients into a 13x9 inch glass pyrex baking dish and lay a sheet of waxed paper over the mixture. First with your hands, then with a flat bottomed glass, press the coconut crust mixture firmly into the dish. Remove the waxed paper and continue with the recipe or *bake in a preheated (350) oven for about 10 - 15 minutes and then let cool completely for a cookie-like crust. *This can be made the day before.
ASSEMBLING THE DESSERT:
Make the Whipped Cream: Whip the cream with the vanilla and sweetener until stiff.
Cream Cheese Layer: Soften the cream cheese in the microwave and then using a hand mixer, whip it with the sweeteners and almond milk (or cream) until nice and light. Adding ½ cup of whipped cream at a time, fold 1 ½ cups of whipped cream into the cream cheese. Spread evenly over the base and refrigerate.
Coconut Pudding Layer: With a hand mixer, whip the cold pudding. Carefully spread over the cream cheese layer.
Whipped Cream Topping: Carefully, spread the remaining whipped cream over the coconut pudding layer and refrigerate several hours.
To finish the dessert, top with unsweetened shredded dessicated coconut or coconut flakes.
Notes
THIS DESSERT WILL EASILY SERVE 16-24 PEOPLE.
Nutrition Facts Low Carb Coconut Cream Layered Dessert Amount Per Serving Calories 427Calories from Fat 297 % Daily Value* Fat 33g51% Saturated Fat 18g113% Polyunsaturated Fat 2g Monounsaturated Fat 11g Cholesterol 138mg46% Sodium 123mg5% Potassium 305mg9% Carbohydrates 8g3% Fiber 2g8% Protein 10g20% Vitamin A 950IU19% Calcium 70mg7% Iron 0.9mg5% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 427kcal | Carbohydrates: 8g | Protein: 10g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 138mg | Sodium: 123mg | Potassium: 305mg | Fiber: 2g | Vitamin A: 950IU | Calcium: 70mg | Iron: 0.9mg
More Low Carb Keto Desserts
- Keto Chocolate Avocado Pudding
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How to Love Your Low Carb Keto Diet
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Reader Interactions
Comments
sue in CA
Made your chocolate lasagna dessert today for a group of friends, it was a hit. Now adding this recipe for another time. Do you have a similar 'lemon' version?
Reply
Kim Hardesty
I'm glad it was well received, Sue. Yes, I have a lemon version: Keto Lemon Lush. It's great for lemon lovers. Enjoy! -Kim
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Mindy
This has become my go-to low-carb dessert to pair with Indian food. :-) I've made this for guests, too! It's very versatile in that if you'd rather more vanilla than coconut flavor, just don't add the extra coconut flavors. I did this once with banana extract in my pudding and cream cheese layers ... delicious!
Reply
Kim
I'm so happy you like it, Mindy. Thank you! -Kim
Reply
Diane
How much total coconut should I have after grinding?
Reply
Kim
Hi Dianne, it will be more than a cup - maybe 1 1/4 or 1 1/3 cup of powdered, shredded coconut. -Kim
Reply
Daria
This looks super delicious! I wonder if I can try to Add mango to 1 of the layers. I tried mango mousse cake sometime ago and loved it. Do you think it’s possible to adapt this recipe? Mango and coconut sounds like a great combo. Let me know what you think! Thank you!
Reply
Kim
A long time ago I made a mango mousse which had a little gelatin in it to help give it structure. I don't know how much mango you would need to make the layer. Are you going to cook it? -Kim
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Peggy H.
What is the purpose of the protein powder in the crust and do you think it work without it?
Kim
Hi Peggy, great question. The protein powder makes the texture of the crust more like a shortbread crust or graham cracker crust. You may omit, but know that the texture will be a little different. You may need to adjust the amount of butter used for the crust. -Kim
Reply
Julie
Is there anything you can use as a substitute for the whey protein powder?
Reply
Kim
Hi Julie. You can add more almond flour. The protein powder gives it more if a cookie or graham cracker texture, but use what you have. -Kim
Reply
Tabitha
Made this for my husband's birthday. He loves coconut cream pie and he judged this is just as good! Thanks for sharing it.
It may be a yearly birthday tradition from here on.Reply
Kim
Thanks, Tabitha. Yeah, this is a tasty recipe and one of my husband's favorites. I'm glad your husband liked it, too. Happy Belated Birthday to him! -Kim
Reply
Alison
This is DANGEROUS. And not because Im impatient - Its too good. Seriously though to die for. Its awesome. Im going to freeze it in small portions, after intermittent fasting, etc. I get so full on the littlest thing and this dessert was very filling on just the 1/16 portion, but anyway thank you for sharing, its fantastic!
Reply
Kim
I'm glad you made this recipe, Alison. Many pass it up because of the steps (none of which are hard or time consuming), but the effort is soooo worth it. Okay, you've convinced me to make it this weekend! Thanks for taking the time to come back to let me know how you enjoyed the recipe. Have a wonderful week. -Kim
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Danielle
This was so good. There are a few steps, but it’s so worth it. Each of the components are great on their own, and perfect together. I was a tad concerned that it would be too sweet, but it was not. I changed the following only a tad: I slightly cut back on the sugar in the cream cheese layer and the whipped cream. I added 1/4 tsp lemon juice to the cream cheese layer to make it more like a cheesecake. I did not use protein powder (I did not have any), I just added more coconut. Thank you so much!
Reply
Kim
I'm glad you enjoyed the recipe, Danielle. This is my husbands all time favorite and he does not like coconut. Lol. I love how you made the recipe your own. Thank you for sharing your tweaks and for the nice comment. Enjoy your week. -Kim
Reply
Helen Elsberry
Is there a translated version of the products listed on the Scandinavian website? I would like to try some of the products but would need translation. Is it available in Clarksville, TN? Thanks. Helen Elsberry
Reply
Kim
Hi Helen. Yes, I buy my products directly from SukrinUSA.com and the distributor is so nice. I love the sweeteners and the bread mixes. The cake mixes are higher carb, but I will splurge and get them for the family from time to time. The chocolate is very good and I love the jams, too. I hope this helps. -Kim
Reply
Kim
Hi Helen. I buy all of my products from Sukrin USA. You can read about all of the ingredients in the products on the site. The proprietess is very helpful and nice. I love buying the sweeteners and bread mixes. The chocolate and jams are very good. The cakes are higher carb, but I will buy them as the occasional treat for the family. The product is imported into North Carolina, so you should receive your order promptly. Enjoy the products. -Kim
Reply
Veronica
Could I substitute the sukrin 1 or sukrin melis for something else?
Reply
Kim
Absolutely, Veronica. You can use your favorite sweetener like Swerve granulated and confectioner's or Lankanto Monkfruit sweetener. You can also use generic erythritol (powder it if it's granular), you will need to add some stevia or monkfruit to get a sweeter taste. -Kim
Reply
Kathy
Heavenly! Hard to stay at 1/16th!
Reply
Kim
I'm so glad you liked it, Kathy. This is one of my husbands favorite desserts! -Kim
Reply
Nickie
Delicious! Made for 4th of July Family BBQ and loved by all. A bit of work and planning, but worth it. Will make for next work potluck-the ladies will be pleased
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Kim
Great! I'm glad it was a hit. Yes, it's not hard to make but does require planning. I'm glad you enjoyed it. Have a wonderful weekend. -Kim
Reply
Margery Zeller
In the recipe above for the Whipped Cream Topping, the unit for the powdered Erythritol is missing. I'm assuming it should read 1/4 CUP. Is that correct? Thanks! I'm trying it this weekend. Can hardly wait!
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Kim
Yes, Margery, you are absolutely correct. I have corrected the error. (I just made this with my lemon curd recipe and it was amazing - very tart and refreshing). I hope you like the recipe. None of the steps take very long, but it requires time to let ingredients chill and such so that the layers are workable. Have a great weekend. -Kim
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Nickie
Yum! Lemon...I must try this next!
Reply
Kim
I'm working on a lemon one. I didn't like the pictures so I have to make it again. Use the recipe for the lemon curd for the filling. It's really good. -Kim
Reply
Rosann Bays
Ive tried to sign up for your newsletter twice and no luck. Is there some type of problem?
Reply
Kim
Rosann, I had no idea there was a problem. Thanks for letting me know. I will check into it. Did you not get a confirmation email? You may need to check your spam. I will add you by hand tonight. -Kim
Reply
Kim
Rosann, I had no idea there was a problem. Thanks for letting me know. I will check into it. Did you not get a confirmation email? You may need to check your spam. I will add you by hand tonight. -Kim
Reply
Sally
I made this twice and loved it both times. This is an excellent recipe!! I even made it without the crust for a lovely creamy dessert. Thanks so much!
Reply
Kim
Thank you, Sally. I love how you left out the crust, that sounds super delicious. Thanks for taking the time to leave such a nice comment. Have a great weekend. -Kim
Reply
Vivian
I made this for Easter, Kim, and it is delicious! I made it just as written except had flaked coconut for the top so I toasted it and topped the dessert. We all loved it! Wish I could add a photo! Thanks so much for a wonderful recipe! The pastry cream is just like an old recipe I used to use that was full of sugar and carbs... now I can use the pastry cream in so many other recipes without the junk! Many thanks!
Reply
Kim
So glad you liked the recipe, Vivian. I wish I could have seen your photo, too. This is still one of my husbands favorite recipes and he doesn't even like coconut. Enjoy that pastry cream recipe. Thanks for taking a few minutes to say "hi" and leave a comment. Have a wonderful week. -Kim
Reply
Sandy
I made this for today's Easter dessert, so I would be able to indulge with along with my non-keto family members.
I put it together yesterday. It is amazing!!!!! The entire family wanted to try it, of course. They were surprised that it tasted as good as the other desserts at the table. Thank you for sharing this great recipe!!!!Reply
Kim
So glad you and your family liked it Sandy. It's one of our favorites! Have a wonderful Easter and week. -Kim
Reply
Christin
This is amazing! Followed the recipe except halved it. The pudding is incredible. I had no problem with the eggs and didn't need to strain it. Made the whole recipe of the pudding and am glad I did. Tomorrow low carb cream puffs! Thanks for the great recipe! The chocolate one is next!
Reply
Kim
So happy you like the recipe, Christin. It's smart of you to make half of the recipe, because it is super filling. I would love to have you low carb cream puff recipe! Yum! Thanks for taking the time to leave a comment and have a wonderful weekend. -Kim
Reply
Deanna
I think I'm going to cry! :) How do you ladies keep doing this?? All these fav recipes I used to make in the '80's & '90's!! I feel so healthy and alive when I eat the low-carb/THM way and these recipes make it not feel like a diet at all! Love to you all!!
Reply
Kim
Fantastic. I'm so pleased that you have found some things that satisfy your sweet tooth as well as keep you feeling healthy and alive. Thanks for taking the time to write such a nice comment. Have a nice weekend. -Kim
Reply
Tamara
Wonder if this can be done 100% dairy free with coconut butter, coconut cream and coconut milk?
Reply
Kim
Tamera, I am sure that you would be able to replace the cream cheese with something else like the coconut butter you mentioned, but it would take a lot. If you aren't strict about being low carb, you could use cashews like in vegan cheesecakes. Have you ever had a vegan cheesecake? I used to make them for my daughter - so good! -Kim
Reply
Eva
I am no-carb fat free...the fats in this make it impossible to eat, but it looks great!
Reply
Kim
Hi Eva. Thanks. Your diet confuses me a bit. A truly no carb diet would be one consisting of only fat. If you are eating only lean meats then eating over 3-4 grams a serving of protein would cause excess protein to break down into glycogen and be stored as fat. All vegetables contain carbohydrates, so I guess I am confused as to what your no carb fat free diet is. I would love to learn about it though. Does it have a name? Thanks. -Kim
Reply
Sue
how do you make the pastry cream?
Reply
Kim
Is there not a link in the recipe, Sue? I'm sorry. We have s new recipe program and there have been little problems. I'll look at it very shortly and link to it. -Kim
Reply
Micki
Looks fabulous!
Reply
Kim
Thank you so much, Micki! -Kim
Reply
rose
I must try this
Reply
Corrie
I made this for my dad who is gluten free and low sugar due to health problems and not only did he love it but my entire family started fighting over the last little bit in the pan. Stupid me didn't make enough for the whole family because it was gluten free and there was homemade pie for the rest of the family. This is deffinently a keeper.
Reply
Kim
Corrie, I can't tell you how tickled I am to hear that your dessert was a hit! Doesn't that feel great? I'm glad you enjoyed the recipe and hope it becomes a family favorite. Thanks for taking the time to share your story and leave such a nice comment. Have a wonderful week. -Kim
Reply
Kathy
Absolutely fantastuc!
I substituted the almond flour with raw sunflower flour made in the Ninja, and added 2 Tbs butter for the crust.
Amazing!
Thank you!Reply
Kim
Thanks for the nice comment, Kathy! Great to hear that you were able to sub the almond flour. Thanks for sharing how you did it. Have a great weekend! -Kim
Reply
Julie
My low-carb family are all crazy about coconut. I think I'll surprise the. With this next week. Thank you for inventing it.
Reply
Kim
Thanks so much Julie! I hope you all enjoy it and your weekend. -Kim
Reply
Kim L.
I made this for Easter along with another dessert that wasn't low carb. I was hesitant to make it just because of the required steps, but decided to give it a try. I am SO glad that I did! It was delicious! Even those that aren't eating low carb liked it and one even preferred it over the "regular" dessert that he had previously loved. I thought it actually tasted better after 3-4 days so don't be afraid to make this a couple days in advance. Thank you for the recipe! I look forward to trying more from you.
Reply
Kim
Hooray! I'm so happy that you and your guests enjoyed the dessert. I hope that you will agree with me that the dessert wasn't that hard to make. The only step that is different from a similar high carb version is making the "pudding" from scratch. I thought it tasted better as the days went on, too. Thanks for the great comment, it totally made my day. Have a wonderful week. -Kim
Reply
Cecelia
I just love your recipes.This is a good sight as I have to eat gluten free and my granddaughter has to eat gluten free. but she is also a Diabetic
Thanks you so much. You are our angel.Reply
Kim
Cecelia, thank you so much for your comment. It is my absolute pleasure to be able to share things that people enjoy and that help them with health issues. Have a wonderful week. -Kim
Reply
Sheri
Thank you! I love coconut anything and can't wait to try it!
Is the china in the picture Noritake Blue Hill? It looks like our pattern!Reply
Kim
Hi Sheri, you are most welcome! The china is Blue Garland by Johan Haviland. My grandmother collected it in flour sacks? I hope you enjoy the dessert! Have a nice weekend. -Kim
Reply
Debi
When you say use the Vanilla Pudding recipe but sub canned coconut milk for the liquid, do you mean for the almond milk and the heavy cream?
Reply
Kim
Great question Debi. Yes, that's exactly what I mean, sub the coconut milk for both the almond milk and heavy cream. It is so good! Have a nice weekend. -Kim
Reply
Jamie
Just curious what the purpose of the protein powder in the crust is? Could you make the crust without it or would you have to replace it with something else? I don't have any and really don't want to purchase any.
Reply
Kim
Hi Jamie, great question. The protein powder gives the crust a little bit more of a "cookie" or graham cracker flavor and I think it also helps provide a bit of a sandy texture. Sure, you can make it without if you don't have any. I just provide recipes with ingredients that I believe contribute to the end product being the best it can. Leaving it out is not a deal breaker, but the texture will be slightly different. Enjoy the recipe, my husband is wild about it. Have a great weekend. -Kim
Reply
Wanda
I'm confused. The "INSTRUCTIONS" for the Cream Cheese Layer says "whip it with the sweeteners and ALMOND MILK...". But the list of "INGREDIENTS" does not include almond milk. :-/
Reply
Kim
You're right Wanda. It was 2 tablespoons of almond milk (or heavy cream - what ever you want). I have added it to the recipe. Thanks for the catch! -Kim
Reply
Pam
I made this awhile back and I make my own sunflower seed flour.. and I have to sub that for almond flour.. it didn't 'look' the same as the picture.. but came out wonderful!!!
Reply
Kim
Awesome!That's great to know. You are so creative. Thanks for sharing Pam. -Kim
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Sharri Coates
I made this on Monday in two 8x8 pans rather than a 9x13 because that is what I had. I cut it into 9 squares so the nutritional values will be a bit less. It was husband approved and by a friend who was skeptical that something with no sugar could be good. He said it was good enough for a second piece. Thanks
Reply
Kim
Sharri, I'm so glad that the dessert was husband and guest approved! Thanks for sharing. Have a great week! -Kim
Reply
Geo
Great idea to make in 2 pans. That way you have one for yourself and one for a friend!! If you can stand to give this delicious low carb desert away!
Reply
Pam Saunders
this looks absolutely scrummy. I am not a very confident cook but I might just push myself to try
Thanks for the recipesReply
Kim
Hi, Pam. Thank you very much. I'm glad you decided to try it. You are welcome for the recipes. I enjoy doing it! Have a nice week. -Kim
Reply
Jane
This recipe looks so good, but unfortunately, like so many low-carb recipes, it uses almond flour. I don't cook with almond flour or any nut milk as my husband is very allergic to nuts. So, do you know of what could be subbed for the almond flour? I'd love to make this, but only if I can find a substitution for the almond flour. Thanks for any help.
Reply
Kim
Hi, Jane. Yes, let's think of some things you can use/do. I don't know if you need this recipe to be low carb so I will assume that you do. If not, let me know and I can help you with other options. Try using 1 1/2 cup of shredded coconut (measured, then ground in a coffee maker), 1/3 cup ground golden flax (about 1/4 cup of seeds ground), 1/3 cup coconut flour and then the rest of the ingredients for the crust. You may need to add a little more butter if these subs leave the mixture a little dry. Another option is to make your favorite low carb white cake recipe and use that as the base and then add the layers to the cake. Still another option would be to make a trifle or parfait out of the ingredients. I hope this helps. If you have any more questions let me know and you can always send me an email - address is found in my About page. Have a nice day. -Kim
Reply
Maxine
Hi Jane I would use coconut flour
Reply
Elizabeth Cobon
Coconut flour is a great substitute for almond flour and only adds to the yummy coconut flavor
Reply
Kim
That's true Elizabeth, but I have not tested the recipe with the coconut flour and I do not know if subbing 1 cup of coconut flour for the shredded coconut is going to be the same. I believe that coconut flour is de-fatted coconut meat, so there will be a difference in texture and moisture. Sometimes, one can't just sub one ingredient for another and have it work out or at least work out the same. But if you try it, will you let me know how it goes? I'm sure your information would help several other readers out. Thank you! Have a nice day. -Kim
Reply
Janice
How about tapioca flour?
Reply
Bonnie
My son has had nut allergies all his life, but he can eat almonds. His pediatrician who was an allergy specialist told us that almonds are not considered tree nuts for some reason. Your husband may be restricting your himself unnecessarily.
Reply
Geo
Make it crustless and layer in pretty parfait classes or wine glasses.
Reply
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