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!
This cool and creamy Keto Cold Brew Coffee Pie is as effortless as it is delicious. Infused with the bold flavor of cold brew coffee and nestled in a nutty, low-carb crust, it’s the warm-weather perfect treat. Add this one to your list of no bake keto desserts for summer. You won’t regret it!
If you’ve followed me for a while, you know that I am a little bit obsessed with coffee. And as much as I like to drink it (oh boy, do I like to drink it!), I also love to create recipes with it. I love it in everything from an easy Coffee Protein Shake to a luscious Keto Coffee Cheesecake. And I always enjoy a slice of Keto Tiramisu.
This luscious no-bake keto pie is something I originally created for the Swerve website several years ago. But they have recently removed my recipes so I am staking my claim and taking them back. This one was one of my favorites and I am not mad about sharing it here!
With a creamy, rich filling infused with bold cold brew flavor and a buttery almond flour crust, it’s a refreshing dessert that satisfies without the sugar. It turns a coffeehouse favorite into the ideal low carb summer treat. Try it with my Keto Hot Fudge Sauce for a special indulgence.
Why you’ll love this recipe
If you’re a coffee lover like me, you will adore this luscious keto pie.
- Easy to make: This easy no-bake pie has a press-in chocolate crust and a creamy but airy filling. The hardest part is waiting for it to set!
- Rich coffee flavor: My fellow coffee lovers will appreciate the deep coffee flavor from the cold brew.
- Creamy pie filling: The no bake filling is a mixture of cream cheese, heavy cream, coffee, and gelatin for a silky smooth texture.
- Low carb and gluten-free: With no gluten and only 5.2 grams of carbs per slice, it’s an ideal keto dessert recipe.
Ingredient Notes
- coconut flour but you can use easily sunflower seed flour if you need to be nut-free.
- Cocoa powder: I always prefer Dutch process cocoa for its deeper chocolate flavor.
- Sweetener: To avoid grittiness, I recommend a powdered sweetener for both the crust and the filling. See Tips for Success for more details.
- Cold brew coffee: You can use cooled espresso or cold brew, or really any strongly brewed coffee
- Grass fed gelatin: I prefer using a good grass-fed gelatin like Great Lakes or Vital Proteins.
- Cream cheese: This provides some structure and creaminess. Make sure the cream cheese is properly softened before beating.
- Heavy whipping cream: This lightens up the filling and gives it an airy, mousse-like quality.
- Kitchen staples: Butter, vanilla extract and salt.
Overview: How to Make This Recipe
- Form the crust: Whisk the dry ingredients together, and then stir in the butter until it becomes like a dough. Press into the bottom and up the sides of a 9 inch pie plate. You can crimp the edges decoratively if you like. Place the crust in the freezer
- Bloom the gelatin: Blooming gelatin refers to sprinkling it over water or another liquid (in this case, cold brew coffee) and letting it absorb and begin to gel. You then put it over heat and whisk until the gelatin is dissolved.
- Beat the cream cheese: In this step, you beat the cream cheese and sweetener until smooth, then slowly add the coffee mixture while keeping the beaters running.
- Whip the cream: Getting the cream beaten to stiff peaks lightens up the filling. Fold it carefully into the cream cheese mixture.
- Chill the pie: Pour the filling into the crust and refrigerate until firm, at least 3 hours.
Tips for Success
As always when working with cream cheese, make sure you let it soften properly before beating. If your house is on the chilly side, I recommend giving it a quick 10 second zap in the microwave.
Make sure to cool the coffee/gelatin mixture to room temperature, as you don’t want to add hot liquid into the cream cheese. But you also don’t want to leave it too long, or it may begin to gel up.
Sweetener Options
I highly recommend a powdered sweetener in both the crust and filling. You can also use highly concentrated sweeteners such as stevia or monk fruit extract. Do be aware that using allulose based sweeteners may cause the filling to take longer to set properly.
Frequently Asked Questions
Cold brew is a concentrated form of coffee made by steeping the grounds in cold water for a long period of time (12 to 24 hours). This results in a stronger flavor profile than classic drip coffee, and it also contains more caffeine. The stronger flavor makes it perfect for recipes like this Keto Coffee Pie.
This keto cold brew coffee pie recipe has 5.2g of carbs and 2.1g of fiber per serving. That comes to 3.1g net carbs per slice.
Store this pie in the fridge, tightly wrapped, for up to 5 days. You can also freeze it for several months.
Keto Cold Brew Coffee Pie
Servings: 10 servings
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!
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Crust
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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.
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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
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Pour the coffee into a medium saucepan over medium heat. 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.
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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.
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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.
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Pour the filling into the crust and refrigerate until firm, at least 3 hours.
Storage Information: Store this pie in the fridge, tightly wrapped, for up to 5 days. You can also freeze it for several months.
Serving: 1slice | Calories: 231kcal | Carbohydrates: 5.2g | Protein: 4.8g | Fat: 21g | Fiber: 2.1g
Categories:
Pies & Tarts,
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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