Keto Cold Brew Coffee Pie (Print)

Creamy keto pie featuring cold brew coffee, almond 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 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. In a bowl, combine almond flour, powdered erythritol, melted butter, and salt. Mix until mixture resembles wet sand and holds together when pressed.
02 - Press crust mixture firmly into the bottom and up the sides of a 9-inch pie dish, creating an even layer. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool completely before filling.
03 - Sprinkle gelatin powder over cold water in a small microwave-safe bowl. Let stand for 5 minutes to bloom. Microwave for 10-15 seconds until completely dissolved and liquid. Set aside to cool slightly.
04 - Beat softened cream cheese with powdered erythritol in a large bowl until completely smooth and no lumps remain. Scrape down sides of bowl as needed.
05 - Pour in cold brew coffee and vanilla extract. Mix on medium speed until fully incorporated and mixture is smooth and creamy.
06 - In a separate bowl, whip 1/2 cup heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture until no white streaks remain.
07 - Temper the melted gelatin by stirring a small amount of the filling mixture into it, then pour gelatin mixture back into the main filling. Stir quickly until evenly distributed.
08 - Pour filling into the cooled crust, smoothing the top with an offset spatula. Refrigerate for at least 2 hours or until completely set and firm to the touch.
09 - Whip remaining 1/2 cup heavy cream with 1 tablespoon powdered erythritol to stiff peaks. Spread or pipe over the chilled pie surface.
10 - Decorate with whole coffee beans or dust lightly with cocoa powder if desired. Slice and serve cold. Store leftovers covered in the refrigerator.

# Expert Tips:

01 -
  • The filling sets up like silk but still tastes like your favorite coffee shop order
  • You get all the richness of a creamy pie without spiking your blood sugar
  • The almond flour crust creates this incredible buttery crunch that balances the smooth filling perfectly
02 -
  • The gelatin step seems fussy but it is what makes this pie actually sliceable instead of turning into a puddle when you cut it
  • Room temperature cream cheese is non negotiable here, cold cream cheese will leave tiny lumps that no amount of mixing can fix
03 -
  • Use a flat bottomed measuring cup or glass to press your crust into the pan evenly
  • Chill your mixing bowl before whipping cream for faster, more stable peaks

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