Keto Cold Brew Pie

My kitchen counter becomes a testing laboratory whenever summer temperatures hit their peak and my regular coffee routine feels too heavy. This pie emerged from one of those sweltering afternoons when I desperately wanted my caffeine fix but refused to turn on the oven for anything beyond the bare minimum. The first time I served it at a brunch, my friend Sarah literally stopped mid-sentence after her first bite, eyes widening like I had just revealed a magic trick.

I remember making this for my dads birthday last year. Hes been strictly keto for years and usually just watches while everyone else enjoys dessert. Watching him take that first skeptical bite, then immediately reach for a second slice, was better than any gift I could have purchased. Now he requests it for every family gathering.

Ingredients

• Almond flour: Creates a naturally nutty, crispy crust that holds up beautifully against the creamy filling without any wheat flour needed
• Powdered erythritol: Blends seamlessly into both crust and filling without that gritty texture some low-carb sweeteners leave behind
• Cold brew coffee: Use a high-quality brew since the coffee flavor really shines through, and make sure it is completely unsweetened
• Cream cheese: The backbone of our filling, so let it soften properly at room temperature for the silkiest results
• Heavy whipping cream: Whip it to stiff peaks for that luxurious cloud-like texture that makes this pie feel indulgent
• Gelatin powder: This unsung hero gives the filling its structure without affecting the taste or making it rubbery
• Vanilla extract: Pure vanilla extract rounds out the sharp coffee notes and adds that comforting bakery flavor

Instructions

Prepare the almond flour crust:

Press the mixture firmly and evenly into your pie dish, paying special attention to the corners where crust tends to crumble. Bake until fragrant and golden, then let it cool completely before adding any filling.

Bloom the gelatin:

Sprinkle the gelatin over cold water in a small bowl and walk away for five minutes. This crucial step ensures the gelatin will dissolve smoothly without any clumps.

Melt and infuse the base:

Beat your softened cream cheese until it is ridiculously smooth, then blend in the cold brew and vanilla. The mixture should look like a rich latte.

Whip the cream:

Beat that heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. This is where the magic happens, so treat it with the care it deserves.

Set it all together:

Stir in your melted gelatin until fully incorporated, pour everything into the cooled crust, and refrigerate for at least two hours.

Add the crown:

Whip the remaining cream with sweetener until it holds its shape, then spread or pipe it over your completely chilled pie. Garnish with coffee beans or cocoa if you are feeling fancy.

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This pie has become my go-to for summer potlucks and holiday gatherings alike. There is something incredibly satisfying about watching people enjoy a dessert that fits their lifestyle without feeling like they are missing out on anything.

Making It Your Own

I have found that swapping almond flour for crushed pecans adds a lovely buttery depth if you want to change up the crust. Sometimes I will add a teaspoon of instant espresso powder to the filling when I am serving it to serious coffee enthusiasts who need that extra kick.

Timing Is Everything

The pie needs its full two hours in the refrigerator to set properly, so plan ahead. I actually prefer making it the night before serving because the flavors have time to meld and the texture becomes even more refined.

Storage And Serving

This pie keeps beautifully in the refrigerator for up to five days, though it rarely lasts that long in my house. Serve it cold straight from the fridge for the best texture and flavor experience.

• Let the pie sit at room temperature for about 5 minutes before slicing for cleaner cuts
• Run your knife under hot water between slices for picture-perfect servings
• Store any leftovers covered to prevent the filling from absorbing other fridge flavors

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Every time I pull this pie out of the fridge, I am reminded that the best recipes often come from simply listening to what your body is craving. Hope it becomes a favorite in your kitchen too.

Recipe FAQs

→ Can I use a different nut flour for the crust?

Yes, pecan flour can be a great alternative to almond flour, providing a slightly different but complementary flavor and texture.

→ How long should the pie chill before serving?

Chill the pie for at least 2 hours to allow the filling to set properly for a firm yet creamy texture.

→ Is there a way to intensify the coffee flavor?

Adding 1 teaspoon of instant espresso powder to the filling enhances the coffee aroma and depth without altering texture.

→ Can dairy-free substitutes be used?

Yes, coconut cream and dairy-free cream cheese can replace their dairy counterparts for a suitable alternative.

→ What is the purpose of gelatin in the filling?

Gelatin helps the filling to set firmly without baking, ensuring the pie holds its shape while staying creamy.