Keto Cold Brew Coffee Pie (Print Version)

A creamy keto cold brew dessert featuring a crisp almond flour crust and luscious whipped topping.

# What You'll 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 unsweetened cold brew coffee
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)

# Directions:

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

# Expert Tips:

01 -
  • The filling tastes like your favorite coffee shop drink transformed into dessert form
  • You get that creamy, luscious pie texture without turning on your oven for more than ten minutes
  • Perfect for impressing guests while staying completely within your macros
02 -
  • If your gelatin sets up too fast, you'll get weird little clumps in your filling, so melt it completely and work quickly when stirring it in
  • The pie needs those full two hours to set—cutting into it early will leave you with a gooey mess instead of clean slices
  • Room temperature ingredients are non-negotiable here, especially the cream cheese, or you'll be fighting lumps forever
03 -
  • Press the crust mixture up the sides of the pan using the bottom of a measuring cup for even, compact layers that won't fall apart
  • When checking if the pie is set, gently shake the pan—the center should have just a slight wobble, like Jell-O, but not be liquid

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