Keto Cold Brew Coffee Pie (Printable)

Creamy cold brew coffee pie in an almond crust topped with luscious whipped cream, ideal for keto lifestyles.

# 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)

# How to Prepare:

01 - Preheat oven to 350°F. In a bowl, combine almond flour, powdered erythritol, melted butter, and salt until mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish, creating an even layer.
02 - Bake the crust for 8–10 minutes until lightly golden. Remove from oven and allow to 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 - In a large bowl, beat softened cream cheese with powdered erythritol using an electric mixer until completely smooth and creamy, about 2 minutes.
05 - Pour in cold brew coffee and vanilla extract. Mix on medium speed until fully incorporated and the mixture is uniform in color.
06 - In a separate bowl, whip 1/2 cup heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
07 - Stir the melted gelatin into the filling mixture, ensuring it is evenly distributed throughout.
08 - Pour the filling into the cooled crust, smoothing the top with an offset spatula. Refrigerate for at least 2 hours or until the filling is completely set and firm.
09 - Once the pie is set, whip the remaining 1/2 cup heavy cream with 1 tablespoon powdered erythritol until stiff peaks form.
10 - Spread or pipe the whipped cream over the chilled pie surface. Garnish with whole coffee beans or dust with cocoa powder if desired. Serve cold and keep refrigerated.

# Expert Advice:

01 -
  • The texture is impossibly smooth, somewhere between mousse and cheesecake but lighter than either
  • You get that satisfying coffee shop buzz without turning on your oven or standing over a hot stove
  • The almond crust creates this nutty, butterty contrast against the creamy filling that makes every bite interesting
02 -
  • Cold brew concentrates vary wildly in strength, so taste your filling before adding the gelatin and adjust if needed
  • The gelatin mixture must be completely cool before stirring into the filling, or it will set into weird little strings
  • This pie actually gets better after 24 hours in the fridge, when all those flavors have had time to become friends
03 -
  • Chill your mixing bowl and beaters before whipping the cream, it whips faster and holds its shape longer
  • Run a thin knife under hot water and wipe it dry between slices for picture-perfect servings

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