On a sunny morning last spring, I strolled through our local farmer’s market, drawn in by the rich aroma coming from a small coffee stand tucked between the flower vendors and jam stalls. The woman behind the counter offered me a taste of her cold brew, dark and smooth, with just a hint of cocoa. I’d always enjoyed cold brew, but that cup sparked an idea I couldn’t shake.
As I wandered past baskets of fresh eggs and local cheeses, my mind kept returning to that deep coffee flavor—how lovely it would be to capture it in a dessert. That afternoon, with my market finds in hand, I headed home determined to make a pie that could satisfy both my sweet tooth and my low-carb goals.
I pulled out my well-worn pie plate and started experimenting, blending almond flour and cocoa for a crust and whipping up a coffee-infused cream filling that felt indulgent but stayed true to my keto lifestyle.
Sharing that pie with friends over a quiet afternoon chat on the porch reminded me why I love baking—not just for the end result, but for the memories we create around the table.
Short Description
Keto Cold Brew Coffee Pie is a rich, creamy no-bake dessert with bold coffee flavor, a chocolate almond crust, and a light, fluffy filling—perfect for anyone following a low-carb or keto lifestyle.
Key Ingredients
For the crust:
- 1¼ cups almond flour
- ¼ cup cocoa powder
- ¼ cup powdered sweetener
- ¼ tsp salt
- ¼ cup butter, melted
- 1 tbsp water
For the filling:
- 1 cup cold brew coffee
- 1½ tsp grassfed gelatin
- 4 oz cream cheese, softened
- ⅔ cup powdered sweetener
- ¾ cup heavy whipping cream
- ½ tsp vanilla extract
Tools Needed
- 9-inch pie plate
- Mixing bowls
- Medium saucepan
- Electric mixer or stand mixer
- Whisk
- Rubber spatula
Cooking Instructions
Step 1: Make the crust
In a bowl, whisk together almond flour, cocoa powder, sweetener, and salt. Stir in melted butter and water until the mixture clumps together.
Press firmly into the bottom and sides of a greased 9-inch pie plate. Crimp the edges if desired. Freeze while preparing the filling.
Step 2: Prepare the coffee mixture
Pour cold brew coffee into a saucepan. Sprinkle gelatin on top and let sit 3 minutes to bloom. Heat over medium just until it simmers, whisking until gelatin dissolves. Cool to room temperature.
Step 3: Make the filling
In a large bowl, beat cream cheese and sweetener until smooth. Gradually drizzle in the cooled coffee mixture, beating constantly.
In a separate bowl, beat whipping cream and vanilla until stiff peaks form. Gently fold whipped cream into coffee mixture until combined.
Step 4: Assemble and chill
Pour filling into the prepared crust. Refrigerate until firm, at least 3 hours. Slice and serve chilled.
Why You’ll Love This Recipe
Bold Coffee Flavor: Smooth cold brew shines through every bite for coffee lovers.
Low-Carb Friendly: All the richness without the sugar or carbs.
Make-Ahead Dessert: Ideal for preparing the night before a gathering.
No-Bake Simplicity: No need to turn on the oven!
Mistakes to Avoid & Solutions
Crust crumbles when slicing? Make sure you press it firmly into the pie plate and chill well.
Filling won’t set? Ensure the gelatin fully dissolved and the coffee mixture cooled before adding.
Grainy texture? Beat cream cheese until completely smooth before adding coffee mixture.
Over-whipped cream? Stop mixing as soon as stiff peaks form to avoid a grainy filling.
Serving and Pairing Suggestions
Serve chilled with a dusting of cocoa or shaved dark chocolate. Pair with a small espresso or a splash of almond milk.
This pie works beautifully as a plated dessert or on a dessert buffet table.
Storage and Reheating Tips
Store covered in the fridge for up to 4 days.
Freezing is not recommended, as the filling texture may change.
No reheating needed—serve straight from the fridge.
FAQs
1. Can I use regular brewed coffee instead of cold brew?
Yes, but cold brew offers a smoother, less acidic taste.
2. What sweetener works best?
Powdered erythritol or allulose blend well without grittiness.
3. Can I make this dairy-free?
Swap cream cheese for dairy-free cream cheese and use coconut cream instead of heavy cream.
4. How do I prevent cracks in the filling?
Make sure the filling is mixed gently and evenly—don’t overmix once the whipped cream is added.
5. Can I add chocolate chips?
Yes! Fold in a handful of sugar-free chocolate chips for extra texture.
Tips & Tricks
Chill your mixing bowl and beaters before whipping the cream for faster, fluffier peaks.
Use a springform pan if you want easy slicing and serving.
Let the pie sit at room temp for 5 minutes before slicing for cleaner cuts.
Recipe Variations
Mocha Pie: Add 1 tbsp instant espresso powder and 2 tbsp melted dark chocolate to the filling.
Peppermint Coffee Pie: Stir ¼ tsp peppermint extract into the coffee mixture.
Hazelnut Coffee Pie: Use hazelnut-flavored cold brew for a nutty twist.
Final Thoughts
Sitting on the porch with a slice of this pie and a warm breeze felt like the perfect reward after a busy week. The balance of creamy filling and chocolate crust satisfied my sweet tooth without making me feel weighed down.
It’s one of those recipes I can see becoming a favorite for gatherings—a dessert that sparks conversation and leaves people asking for the recipe.
Keto Cold Brew Coffee Pie
Print ThisIngredients
- For the crust:
- 1¼ cups almond flour
- ¼ cup cocoa powder
- ¼ cup powdered sweetener
- ¼ tsp salt
- ¼ cup butter, melted
- 1 tbsp water
- For the filling:
- 1 cup cold brew coffee
- 1½ tsp grassfed gelatin
- 4 oz cream cheese, softened
- ⅔ cup powdered sweetener
- ¾ cup heavy whipping cream
- ½ tsp vanilla extract
Instructions
Step 1: Make the Crust
Whisk almond flour, cocoa powder, sweetener, and salt. Stir in melted butter and water until it clumps. Press into a greased 9-inch pie plate and crimp edges. Freeze while making the filling.
Step 2: Prepare the Coffee Mixture
Sprinkle gelatin over cold brew in a saucepan; let bloom 3 minutes. Heat to a simmer, whisk to dissolve, then cool to room temp.
Step 3: Make the Filling
Beat cream cheese and sweetener until smooth. Slowly mix in the cooled coffee. In another bowl, whip cream and vanilla to stiff peaks, then fold into the coffee mixture.
Step 4: Assemble and Chill
Pour filling into crust and refrigerate for at least 3 hours. Slice and serve cold.
