Keto Cold Brew Coffee Pie (Printable Version)

A creamy no-bake pie featuring bold cold brew coffee and almond flour crust, topped with luscious whipped cream.

# What You Need:

→ Crust

01 - 1 1/2 cups almond flour
02 - 1/3 cup powdered erythritol
03 - 1/4 cup unsalted butter, melted
04 - Pinch of salt

→ Filling

05 - 1 cup cold brew coffee, unsweetened
06 - 8 oz cream cheese, softened
07 - 1/2 cup heavy whipping cream
08 - 1/3 cup powdered erythritol
09 - 1 tbsp gelatin powder
10 - 2 tbsp cold water
11 - 1 tsp vanilla extract

→ Topping

12 - 1/2 cup heavy whipping cream
13 - 1 tbsp powdered erythritol
14 - Coffee beans or cocoa powder for garnish (optional)

# How To Make:

01 - Preheat oven to 350°F.
02 - Mix almond flour, powdered erythritol, melted butter, and salt until well combined. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish.
03 - Bake for 8–10 minutes until lightly golden. Let cool completely.
04 - Sprinkle gelatin over cold water in a small bowl. Let bloom for 5 minutes.
05 - Microwave the bloomed gelatin for 10–15 seconds until melted and liquid.
06 - Beat softened cream cheese with powdered erythritol until smooth.
07 - Add cold brew coffee and vanilla extract; mix until combined.
08 - Whip 1/2 cup heavy cream to stiff peaks and fold into the cream cheese mixture.
09 - Stir in the melted gelatin until fully incorporated.
10 - Pour filling into the cooled crust. Smooth the top.
11 - Refrigerate for at least 2 hours, until set.
12 - Whip 1/2 cup heavy cream with 1 tbsp powdered erythritol to stiff peaks.
13 - Spread or pipe whipped cream over the chilled pie. Garnish with coffee beans or a dusting of cocoa powder if desired. Serve chilled.

# Expert Advice:

01 -
  • You get that sophisticated coffeehouse flavor without touching your oven for more than ten minutes
  • The texture is impossibly smooth, somewhere between mousse and cheesecake but lighter than either
  • Nobody will believe this rich, indulgent pie fits perfectly into a keto lifestyle
02 -
  • The gelatin must be completely dissolved or you will end up with weird little pockets in your filling
  • Cold brew coffee is non-negotiable because hot-brewed coffee will make the filling taste bitter and acidic
  • The pie needs the full chilling time to set properly so do not rush this step
03 -
  • Add one teaspoon instant espresso powder to the filling if you want an extra intense coffee kick
  • Swap the almond flour crust for a pecan crust by grinding toasted pecans in a food processor
  • Use dairy-free cream cheese and full-fat coconut cream for a completely dairy-free version

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