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Keto Cold Brew Coffee Pie

A delightful, creamy dessert combining rich cold brew coffee with a keto-friendly crust, perfect for coffee lovers.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup almond flour Can use sunflower seed flour for a nut-free option.
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons sweetener (erythritol or monk fruit)
  • 1 pinch salt
For the filling
  • 1 cup cold brew coffee (preferably unsweetened)
  • 1 cup heavy whipping cream Whip until stiff peaks form.
  • 3 tablespoons cream cheese, softened
  • 1/4 cup sweetener (erythritol or monk fruit), adjust to taste
  • 1 teaspoon vanilla extract
  • 2 teaspoons gelatin (pork-free) Hydrate in warm water before use.

Method
 

Prepare the crust
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine almond flour, melted coconut oil, sweetener, and salt. Mix until the ingredients form a crumbly dough.
  3. Press the dough firmly into the bottom of a 9-inch pie dish.
  4. Bake for about 10-12 minutes or until lightly golden. Allow it to cool completely.
Making the filling
  1. In a large bowl, whip the heavy cream until soft peaks form. Set aside.
  2. In another bowl, blend the cream cheese and sweetener until smooth.
  3. Add the cold brew coffee and vanilla extract, mixing until well combined.
  4. Gently fold in the whipped cream to avoid deflating it.
Integrate the gelatin
  1. In a small bowl, hydrate the gelatin in 2 tablespoons of warm water. Let it sit for a couple of minutes until activated.
  2. Stir the gelatin mixture into the coffee filling until well distributed.
Assemble the pie
  1. Pour the filling into the cooled crust and smooth the top.
  2. Cover tightly and refrigerate for at least 4 hours or overnight until fully set.
Serve and enjoy
  1. Once set, slice and serve chilled.
  2. Add your favorite keto toppings such as whipped cream, nuts, or cocoa powder for an extra touch!

Notes

For best results, whip the heavy cream to stiff peaks but avoid overwhipping. Pie can be stored in the refrigerator for up to 4 days or frozen for 2 months.