Keto Cold Brew Coffee Pie

This creamy no bake keto pie is the perfect low-carb indulgence for coffee lovers. Easy to make and irresistibly smooth, it's your new go-to treat for summer gatherings. Or any time you need a sweet treat!

Course Dessert

Cuisine American

Keyword Coffee Cream Pie

Prep Time 30

Chill Time 3

Total Time 3 30

Servings servings

Calories 231kcal

Author Carolyn

Equipment

1 9-inch pie plate

Ingredients

Crust:

1 ¼ cups almond flour
¼ cup cocoa powder
¼ cup powdered sweetener
¼ tsp salt
¼ cup butter melted
1 tbsp water

Filling:

1 cup cold brew coffee
1 ½ tsp grassfed gelatin
4 ounces cream cheese softened
⅔ cup powdered sweetener
¾ cup heavy whipping cream
½ tsp vanilla extract

Instructions

Crust

In a large bowl, whisk together the almond flour, cocoa powder, Swerve, and salt. Stir in the butter and water until the mixture begins to clump together.
Press firmly into the bottom and up the sides of a lightly greased 9-inch glass or ceramic pie plate. Decoratively crimp the edges and then freeze while preparing the filling.

Filling

Pour the coffee into a medium saucepant. Sprinkle with the gelatin and let bloom 3 minutes. Then set over medium heat and bring to just a simmer, whisking to dissolve the gelatin. Remove and let cool to room temperature.
In a large bowl, beat the cream cheese with the Swerve until well combined. Slowly drizzle in the cooled coffee mixture, beating continuously, until smooth.
In another bowl, beat the whipping cream and vanilla extract until it holds stiff peaks. Gently fold the whipped cream into the cream cheese/coffee mixture.
Pour the filling into the crust and refrigerate until firm, at least 3 hours.

Notes

Storage Information: Store this pie in the fridge, tightly wrapped, for up to 5 days. You can also freeze it for several months.

Nutrition