Name: Keto Cold Brew Coffee Pie
Prep time: 30 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 1 1/4 cups almond flour; 1/4 cup cocoa powder; 1/4 cup powdered sweetener; 1/4 teaspoon salt; 1/4 cup butter, melted; 1 tablespoon water; 1 cup cold brew coffee; 1 1/2 teaspoons grassfed gelatin; 4 ounces cream cheese, softened; 2/3 cup powdered sweetener; 3/4 cup heavy whipping cream; 1/2 teaspoon vanilla extract

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I make this creamy, no-bake coffee pie whenever I want an indulgent dessert that still fits my low-carb goals. I start with a chocolate-almond crust, whisk in real cold brew for deep flavor, and fold in a cloud of vanilla whipped cream so every slice tastes like a refined iced latte in pie form.

Keto Cold Brew Coffee Pie

Why You’ll Love This Recipe

I love that this pie sets up beautifully without turning on the oven, and I can prep it hours ahead for stress-free entertaining. I keep the sweetness balanced so the coffee shines, and I use a touch of gelatin for a clean slice that still feels lush and silky. I also appreciate that the ingredients are simple and pantry-friendly, so I can pull this together on a whim.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust:

1 ¼ cups almond flour
¼ cup cocoa powder
¼ cup powdered sweetener
¼ teaspoon salt
¼ cup butter, melted
1 tablespoon water

Filling:

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

directions

I make the crust first. In a large bowl, I whisk the almond flour, cocoa powder, sweetener, and salt. I stir in the melted butter and water until the mixture starts to clump.
I press the crust firmly into the bottom and up the sides of a lightly greased 9-inch pie plate. I crimp the edges for a clean finish, then I freeze the crust while I prepare the filling.
For the filling, I pour the cold brew into a medium saucepan, sprinkle the gelatin evenly over the surface, and let it bloom for 3 minutes.
I set the pan over medium heat and bring it just to a simmer, whisking until the gelatin fully dissolves. I remove it from the heat and let it cool to room temperature.
In a large bowl, I beat the cream cheese with the sweetener until smooth. While beating continuously, I slowly drizzle in the cooled coffee-gelatin mixture until perfectly blended.
In another bowl, I beat the heavy cream with the vanilla until stiff peaks form. I gently fold the whipped cream into the coffee mixture until no streaks remain.
I pour the filling into the chilled crust, smooth the top, and refrigerate until firm, at least 3 hours. I slice and serve cold.

Servings and timing

I cut this pie into 10 servings. I spend about 30 minutes on active prep, with 0 minutes of cook time and at least 3 hours of chilling. Total time lands around 3 hours 30 minutes including chill time. For nutrition, I plan on about 231 calories per slice, with roughly 21 g fat, 5.2 g total carbs (5.2 g net), and 4.8 g protein.

Variations

I make a mocha version by adding 1 tablespoon cocoa powder to the filling and an extra tablespoon sweetener to balance.
I go “espresso style” by swapping half the cold brew for strong espresso; I let it cool fully before mixing.
I change the crust by using finely chopped pecans or walnuts in place of some almond flour for a nutty bite.
I brighten the flavor with a pinch of sea salt flakes on top or a dusting of cocoa before serving.
I portion the pie into 8–10 small jars for individual “mini pies,” perfect for make-ahead desserts.

storage/reheating

I keep the pie covered in the refrigerator for up to 4 days. I don’t reheat this dessert; I serve it chilled straight from the fridge. If I want cleaner slices, I chill it overnight and warm a knife under hot water, wiping between cuts. For longer storage, I freeze the whole pie (well-wrapped) or individual slices for up to 1 month, then I thaw in the fridge until set and creamy again.

FAQs

Can I use a different sweetener?

I use a powdered, erythritol- or allulose-based sweetener for the smoothest texture. If I switch brands, I taste and adjust because sweetness can vary.

Can I make this dairy-free?

I do a dairy-free version by using plant-based cream cheese and coconut cream in place of heavy cream; I keep the gelatin the same for a clean set.

Will decaf cold brew work?

I often make it with decaf cold brew when I want a late-night treat. The flavor stays bold as long as the brew is concentrated.

How do I make sure the filling sets firmly?

I bloom the gelatin fully, dissolve it completely, and let the coffee mixture cool to room temperature before combining. I also chill the pie for at least 3 hours (overnight is even better).

Can I skip the cocoa in the crust?

I skip it when I want a plain almond crust and add 1 extra tablespoon sweetener to balance. The filling still delivers plenty of coffee flavor.

Conclusion

I reach for this Keto Cold Brew Coffee Pie whenever I crave a coffeehouse dessert without the sugar. I love how easily it comes together, how neatly it slices, and how the cold brew keeps the flavor deep and satisfying. It’s a reliable, no-bake showpiece I’m happy to make ahead and share.