Keto Cold Brew Coffee Pie (Printable)
Creamy keto dessert blending cold brew, whipped topping, and almond flour crust for a smooth coffee delight.
# 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 - Mix almond flour, powdered erythritol, melted butter, and salt in a bowl 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 in a large bowl 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 Tips:
01 -
- You get that creamy cheesecake silkiness without turning on your oven for more than ten minutes
- The cold brew intensity hits different than regular coffee, like a cafe quality treat you made in your pajamas
02 -
- The gelatin step is non-negotiable unless you want coffee soup instead of pie, so do not skip it
- Room temperature cream cheese saves you from the tiny lumps that refuse to blend no matter how long you mix
03 -
- Whip your heavy cream in a chilled metal bowl for the fastest, most stable peaks
- Run a knife under hot water before slicing each piece for clean, restaurant-worthy cuts