Keto cold brew pie

My friend Sarah served this at her summer brunch last year and I literally begged for the recipe. The way that cold brew flavor cuts through the rich creaminess is absolute perfection. Now I make it whenever I need to impress people without spending hours in the kitchen.

I brought this to a book club meeting and watched three skeptical faces transform completely. Someone asked if I had secretly attended pastry school, which might be the best compliment I have ever received. Now they request it every single month.

Ingredients

• 1 1/2 cups almond flour: Creates that perfect nutty, buttery foundation while keeping it keto friendly
• 1/3 cup powdered erythritol: Sweetens without spiking blood sugar or leaving a weird aftertaste
• 1/4 cup unsalted butter, melted: Binds the crust together and adds that rich, golden flavor
• Pinch of salt: Essential for balancing sweetness and enhancing nutty notes
• 1 cup cold brew coffee, unsweetened: The star of the show, use a high quality brew you love drinking straight
• 8 oz cream cheese, softened: Must be truly room temperature or you will end up with lumpy filling
• 1/2 cup heavy whipping cream: Whipped into clouds for that silky mousse like texture
• 1/3 cup powdered erythritol: Sweetens the filling while keeping it smooth
• 1 tbsp gelatin powder: The secret ingredient that gives it structure without making it rubbery
• 2 tbsp cold water: For blooming the gelatin properly
• 1 tsp vanilla extract: Rounds out the coffee flavor beautifully
• 1/2 cup heavy whipping cream: For that dreamy whipped topping
• 1 tbsp powdered erythritol: Just enough sweetness for the topping layer
• Coffee beans or cocoa powder: That final touch that makes it look professional

Instructions

Prep your crust foundation:

Preheat oven to 350°F and mix almond flour, powdered erythritol, melted butter, and salt until combined and crumbly.

Build the crust:

Press mixture firmly into the bottom and up the sides of a 9 inch pie dish, making sure it is evenly distributed.

Bake to golden perfection:

Bake for 8 to 10 minutes until lightly golden, then let cool completely while you make the filling.

Bloom the gelatin:

Sprinkle gelatin over cold water in a small bowl and let it sit for 5 minutes until absorbed.

Melt the gelatin:

Microwave the bloomed gelatin for 10 to 15 seconds until completely melted and liquid.

Cream the base:

Beat softened cream cheese with powdered erythritol in a large bowl until completely smooth.

Add the coffee flavor:

Pour in cold brew coffee and vanilla extract, mixing until fully incorporated.

Whip the cream:

Whip 1/2 cup heavy cream to stiff peaks before gently folding into the cream cheese mixture.

Combine and set:

Stir in the melted gelatin until fully incorporated, then pour filling into the cooled crust.

Chill until set:

Refrigerate for at least 2 hours until firm and set completely.

Prepare the topping:

Whip 1/2 cup heavy cream with 1 tbsp powdered erythritol to stiff peaks.

Finish beautifully:

Spread or pipe whipped cream over the chilled pie and garnish with coffee beans or cocoa powder.

Save to Pinterest

My husband who claims to not like coffee desserts had two slices at our first Sunday dinner with the neighbors. That is when I knew this recipe was something special.

Making It Your Own

Add a teaspoon of instant espresso powder to the filling if you want an extra caffeine kick. The flavor deepens without becoming bitter or overwhelming.

Crust Variations

Pecans make an excellent swap for the almond flour if you want a different nutty profile. Just pulse them in a food processor until fine and use the same measurements.

Dairy Free Swaps

Coconut cream works surprisingly well as a substitute for both the whipping cream and cream cheese. The result is slightly lighter but still deliciously creamy.

• Chill your coconut cream overnight for best whipping results
• The pie sets best when made the night before serving
• Leftovers keep beautifully in the refrigerator for 3 days

Save to Pinterest

This pie has become my go to for summer gatherings because nobody believes it is actually keto friendly.

Your Recipe Questions Answered

→ What crust is used in the pie?

An almond flour crust is baked until golden and forms a crisp base for the cold brew filling.

→ How is the filling firmed up without baking?

Gelatin powder is bloomed and melted, then folded into the cream cheese and coffee mixture to set the filling.

→ Can the whipped topping be made dairy-free?

Yes, using dairy-free cream substitutes like coconut cream to whip provides a smooth topping alternative.

→ How long should the pie chill before serving?

Allow at least two hours of chilling so the filling fully sets and flavors meld.

→ Is there an option to intensify the coffee flavor?

Adding instant espresso powder to the filling enhances the bold coffee notes.