Mini Coconut Pies – A Bite-Sized Keto Treat!

mini coconut pies

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Coconut is practically a food group when it comes to a whole food approach to the ketogenic lifestyle. So, consider these Mini Coconut Pies my contribution to the delicious bandwagon – a bite-size crispy coconut shell with a fluffy cream center.




  1. Preheat oven to 350 degrees F.
  2. Grease the cups of a 12-count mini muffin tin with coconut oil.
  3. In a small bowl, whisk together the coconut flour, eggs, ghee, and 1 tbsp of sugar-free vanilla bean sweetener.
  4. Divide the flour mixture between the mini-muffin cups and pat into the bottom of each cup.
  5. Bake for 10 minutes. Allow to cool completely, then remove the little coconut pie shells from the tin.
  6. In a small bowl, combine the coconut cream, shredded coconut, and the remaining 2 tablespoons of sweetener and mix thoroughly.
  7. Top each pie shell with about 1 tbsp of the cream mixture.
  8. Chill the pies for at least 30 minutes before serving.
  9. Top with a little toasted coconut if you desire. Serve and enjoy!


Keywords: mini coconut pies