Keto Coconut Custard Squares (No Flour)

Who says you need flour or sugar to make a dessert that actually impresses? Enter Keto Coconut Custard Squares—silky, coconutty, and sweet enough to satisfy cravings, yet still completely keto.

These squares are perfect for cutting into bite-sized portions (or, let’s be real, eating the whole pan solo). Creamy custard, tropical coconut, zero guilt. Basically paradise in a square.

Why This Recipe Is Awesome

• Keto & low-carb – flour-free, sugar-free, guilt-free
• No baking hassle – simple stovetop and fridge magic
• Creamy coconut custard – soft, silky, indulgent
• Perfectly portioned – cut into squares for snack or dessert
• Tropical flavor – coconut + vanilla = instant vacation vibes

Also, it’s super versatile—you can eat them straight from the fridge or slightly chilled with a hot drink.

Ingredients You’ll Need

Simple and pantry-friendly:

• Full-fat coconut milk (1 cup)
  Thick and creamy.
• Heavy whipping cream (½ cup)
  Adds richness and smooth texture.
• Eggs (3 large)
  Yolks provide custard silkiness.
• Powdered erythritol or monk fruit (¼ cup)
  Adjust sweetness to taste. Powdered only.
• Unsweetened shredded coconut (2–3 tbsp)
  Adds texture and flavor.
• Vanilla extract (1 tsp)
  Optional, but recommended.
• Pinch of salt
• Optional garnish: toasted coconut, unsweetened cocoa, or keto chocolate drizzle

Step-by-Step Instructions

1. Prep a pan.
   Line an 8×8-inch pan with parchment paper.
2. Mix coconut and cream.
   In a saucepan, combine coconut milk, heavy cream, and salt. Heat gently until warm.
3. Whisk eggs and sweetener.
   In a separate bowl, beat eggs with powdered sweetener until smooth.
4. Temper the eggs.
   Slowly pour warm coconut mixture into the eggs while whisking constantly. This prevents scrambled eggs.
5. Add flavor.
   Stir in vanilla and shredded coconut.
6. Cook gently.
   Pour mixture back into the saucepan. Cook over low heat, stirring constantly until custard thickens.
7. Pour into pan and chill.
   Transfer custard into prepared pan, smooth top, and refrigerate for at least 2–3 hours until set.
8. Cut into squares.
   Use a sharp knife for clean edges.
9. Optional garnish.
   Sprinkle toasted coconut or drizzle keto chocolate for extra flair.

Common Mistakes to Avoid

• High heat while cooking custard:
  Can scramble eggs. Go low and slow.
• Skipping tempering step:
  Pouring hot coconut mixture directly into eggs = scrambled mess.
• Using granulated sweetener:
  Grainy texture is sad. Powdered only.
• Not chilling long enough:
  Squares need time to set properly. Patience = reward.
• Using thin coconut milk:
  Only the thick part gives custard the right texture.

Alternatives & Substitutions

• Flavor twist:
  Add a pinch of cinnamon, cardamom, or nutmeg.
• Extra coconut punch:
  Mix in 1–2 tbsp unsweetened coconut flour for texture.
• Dairy-free:
  Replace heavy cream with additional coconut milk or coconut cream.
• Topping ideas:
  Keto chocolate drizzle, toasted almonds, or unsweetened cocoa dusting.
• Citrus variation:
  Add a teaspoon of lime or orange zest for a tropical tang.

FAQ

Is this really keto?
Yes—using coconut milk, heavy cream, and sugar-free sweetener keeps it low-carb.

Can I make it ahead?
Absolutely. Refrigerate 2–3 hours or overnight.

How long does it last?
Up to 3–4 days in the fridge, stored in an airtight container.

Can I freeze these squares?
Yes, but texture may slightly change. Thaw in fridge before serving.

Are they very sweet?
Mildly sweet, but you can adjust sweetener to taste.

Can I use sweetened coconut?
Not recommended; it adds carbs. Stick to unsweetened.

Final Thoughts

These Keto Coconut Custard Squares prove that flour-free, sugar-free desserts can still feel indulgent, tropical, and creamy. Perfect for portion control, meal prep, or a simple treat, they’re a tropical escape without leaving your kitchen.

Chill, slice, savor… and enjoy a guilt-free bite of coconut custard heaven.