Keto Cold Brew Pie (Printable version)

A creamy dessert combining cold brew coffee and almond flour crust with a rich whipped topping.

# 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 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)

# How to make it:

01 - Preheat oven to 350°F.
02 - In a bowl, mix almond flour, powdered erythritol, melted butter, and salt until well combined.
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. Let cool completely.
05 - In a small bowl, sprinkle gelatin over cold water. Let bloom for 5 minutes.
06 - Microwave the bloomed gelatin for 10–15 seconds until melted and liquid.
07 - In a large bowl, beat softened cream cheese with powdered erythritol until smooth.
08 - Add cold brew coffee and vanilla extract; mix until combined.
09 - Whip 1/2 cup heavy cream to stiff peaks and fold into the cream cheese mixture.
10 - Stir in the melted gelatin until fully incorporated.
11 - Pour filling into the cooled crust. Smooth the top.
12 - Refrigerate for at least 2 hours, until 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.
15 - Garnish with coffee beans or a dusting of cocoa powder if desired. Serve chilled.

# Expert tips:

01 -
  • You get that intense coffee shop flavor without the sugar crash that usually follows
  • The almond crust creates this perfect nutty crunch that you'd swear came from a fancy bakery
  • It sets up beautifully in the fridge, so no oven babysitting during hot summer months
02 -
  • I once put the filling in a warm crust and ended up with gelatin that set unevenly—always let that crust cool completely, even if it means sticking it in the freezer for 10 minutes
  • Whipping cold cream is the key to getting those stiff peaks—if your cream has been sitting on the counter, pop it in the fridge for 15 minutes first
  • This pie actually tastes better the next day when the coffee flavor has had time to really develop and mellow out
03 -
  • If your gelatin clumps when you add it to the filling, strain the mixture through a fine-mesh sieve before pouring it into the crust
  • For an extra coffee kick, dissolve 1 teaspoon instant espresso powder in the cold brew before adding it to the filling

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