Keto Cold Brew Coffee Pie

My Cold Brew Kitchen Story

A porch moment turned pie

Out here in the foothills of the Catskills, the days often begin with dew on the squash blossoms and a strong cup of coffee in my hands. But once the heat settles in—thick and humming with bees—I trade that mug for a tall glass of cold brew. It’s more than a seasonal ritual. Cold brew gets me through weeding the tomatoes, collecting eggs, and even figuring out what’s for supper. One humid July afternoon, I found myself craving something different. Something creamy, cool, and still within my keto rhythm. That’s how this keto cold brew coffee pie came to life.

It started with a memory of one of my easiest treats, these four-ingredient keto lemon sugar cookies. I wanted something just as simple but deeply satisfying. I grabbed my homemade cold brew, almond flour, cream cheese, and got to mixing. A buttery crust. A silky filling. A bold coffee bite softened by vanilla and cream. The first time I served it, my husband thought I’d used real sugar. I hadn’t. But I had hit on something sweet and satisfying—my first version of this now well-loved keto cold brew coffee pie.

Why this keto cold brew coffee pie is my summer favorite

This no-bake dessert has become a go-to when the days are too hot to turn on the oven. It’s rich but not heavy. Smooth, not too sweet. It reminds me of those no-bake lemon cookies: quick, clean, and endlessly craveable. But this keto cold brew coffee pie stands out because it delivers all the pleasure of a coffeehouse dessert—without any sugar crash.

If you’re a coffee-lover like me, you’ll appreciate the deep flavor of the cold brew in every bite. And if you’re following a low-carb way of eating, you’ll be thrilled to find that this keto cold brew coffee pie checks all the boxes: low in carbs, high in flavor, and stunning enough to serve to company. Whether you’re finishing off a backyard cookout or just treating yourself on a slow summer night, this pie is a slice of cool comfort—and a reminder that eating well doesn’t mean giving up the things you love.

Table of Contents

Why You’ll Love This Recipe

If you’re a coffee lover like me, this creamy keto cold brew coffee pie will feel like the dessert you didn’t know you needed.

Easy to make: This no-bake pie comes together with a simple press-in almond flour crust and a cold brew-spiked filling. The hardest part? Letting it chill before digging in.

Bold coffee flavor: If you savor your morning brew, you’ll appreciate how the cold brew shines here—smooth and strong without overpowering.

Silky, satisfying texture: The filling blends cream cheese, heavy cream, and cold brew coffee into something rich, cool, and spoon-licking good.

Low carb and gluten-free: With wholesome ingredients and just about 5 net carbs per slice, it fits beautifully into any keto or gluten-free lifestyle.

Ingredient Notes

Almond flour: I use finely ground almond flour for the crust of this keto cold brew coffee pie. If you need a nut-free option, sunflower seed flour works just fine with a similar texture.

Cold brew coffee: Fresh homemade cold brew gives the pie its smooth, bold flavor. You can also use cooled espresso or any strong brewed coffee you have on hand to keep that signature taste in your keto cold brew coffee pie.

Powdered sweetener: For both crust and filling, a powdered erythritol or monk fruit blend prevents that gritty texture. It blends easier and sets better. (See Tips for Success for sweetener details.)

Cocoa powder: Dutch process cocoa adds a deep, rich note to the crust—perfectly complementing the coffee without overpowering it.

Cream cheese: This brings structure and a slight tang to the filling. Make sure it’s softened well before whipping for the smoothest texture.

Heavy whipping cream: Adds lift and air to the filling, turning it into a light and mousse-like layer that melts in your mouth.

Grass-fed gelatin: I recommend quality brands like Great Lakes or Vital Proteins. It helps the pie set without needing baking or extra thickeners.

Kitchen staples: Don’t skip the butter, vanilla extract, or pinch of salt—they round out the flavors and bring everything together in your keto cold brew coffee pie.

Overview: How to Make This Recipe

Making this keto cold brew coffee pie is as simple as it is satisfying. You won’t need an oven—just a few bowls, a pie plate, and a good whisk.

✅Form the crust: Whisk together the almond flour, cocoa powder, and powdered sweetener. Stir in the melted butter until the mixture resembles dough. Press it into the bottom and up the sides of a 9-inch pie plate. If you like, crimp the edges for a rustic look. Place the crust in the freezer to firm up while you prepare the filling.

✅Bloom the gelatin: Sprinkle the gelatin over a small bowl of cold brew coffee. Let it sit for a few minutes to absorb the liquid and start gelling. Then warm it gently and whisk until the gelatin dissolves completely.

✅Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with powdered sweetener until smooth and fluffy. Slowly pour in the coffee-gelatin mixture while beating, making sure it blends evenly without clumps.

✅Whip the cream: In a separate bowl, whip the heavy cream to stiff peaks. This will lighten the texture of the filling. Gently fold the whipped cream into the coffee-cream cheese mixture to create that rich, airy consistency that makes this keto cold brew coffee pie so satisfying.

✅Chill the pie: Pour the finished filling into the crust, smoothing the top with a spatula. Place the keto cold brew coffee pie in the fridge for at least 3 hours, or until fully set and sliceable.

Tips for Success

Making a no-bake dessert like this keto cold brew coffee pie is simple, but a few smart tips can help it turn out perfect every time.

Soften the cream cheese: Always start with fully softened cream cheese. If your kitchen runs cool like mine does in the spring, a quick 10-second burst in the microwave helps. Cold cream cheese can clump and ruin the smooth texture you’re aiming for.

Watch your coffee temperature: Let the coffee-gelatin mix cool to room temperature before adding it to the filling. You don’t want to melt the cream cheese with hot liquid, but if you let it sit too long, the gelatin can start setting on its own.

Use the right bowl sizes: This filling fluffs up nicely when everything is properly mixed. Use a large enough bowl when folding in the whipped cream so you don’t deflate it.

Set aside enough chill time: Give your keto cold brew coffee pie at least three hours to set in the fridge—overnight is even better for clean slices and firm texture.

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Sweetener Options

A powdered sweetener is your best bet for both the crust and the filling—it dissolves smoothly and leaves no grit behind. You can also use stevia or monk fruit extract if you’re comfortable with more concentrated options. Just remember: sweeteners made with allulose tend to delay setting, so your keto cold brew coffee pie may need extra time in the fridge if you go that route.

FAQs About Keto Cold Brew Coffee Pie

Conclusion

If you’re a fan of cold brew coffee and crave a dessert that fits your low-carb lifestyle, this keto cold brew coffee pie just might become a regular in your fridge. It’s the kind of treat that feels fancy enough for company but simple enough for a Tuesday. No oven, no sugar, no fuss—just bold flavor, creamy texture, and ingredients you can feel good about.

I’ve found that desserts like this one are what help folks stick to keto long-term. They remind us that food can be both joyful and nourishing. If you loved this pie, you might also enjoy my 4-ingredient keto lemon sugar cookies—another easy, refreshing option when you’re in the mood for something sweet but simple.

So next time the heat rolls in and you’ve got cold brew in the fridge, give this pie a try. I promise—one slice in, you’ll be glad you did.

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