Keto Cold Brew Coffee Pie (Printable)

Creamy keto dessert with bold cold brew flavor, whipped topping, and crisp almond flour crust.

# 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)

# Directions:

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 Hints:

01 -
  • You get all that bold coffee flavor without turning on your oven for hours
  • The almond crust creates this incredible buttery crunch that somehow still feels light
02 -
  • The gelatin must be completely dissolved or you'll get weird little pockets in your filling
  • Cold brew needs to be truly cold or it might melt your whipped cream when folding
03 -
  • Room temperature cream cheese blends infinitely better than cold
  • The crust needs to be completely cool before filling or the gelatin won't set properly

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