Keto Cold Brew Coffee Pie
A delightful no-bake pie combining the rich flavor of cold brew coffee with a creamy, keto-friendly filling.
Ingredients
For the crust
- 1 cup almond flour Use blanched almond flour for best results.
- 1/4 cup melted butter
- 1/4 teaspoon salt
For the filling
- 1 cup cold brew coffee Ensure it’s unsweetened for a keto-friendly version.
- 1 cup heavy cream Whipped for a lighter texture.
- 1 package sugar-free gelatin Flavor of your choice.
- 1/2 cup powdered erythritol Or your preferred low-carb sweetener.
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a mixing bowl, combine the almond flour, melted butter, and salt. Stir until well incorporated, then press the mixture firmly into the bottom of a pie dish to form the crust.
- In a separate bowl, mix the cold brew coffee, powdered erythritol, and vanilla extract. Whisk well.
- In a small bowl, dissolve the sugar-free gelatin in a small amount of warm water. Stir until fully dissolved, then mix it into the cold brew coffee mixture.
- In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the coffee mixture, ensuring a smooth and light consistency.
- Pour the combined coffee filling into the prepared crust. Spread it evenly, then refrigerate for at least 4 hours or until set.
- Once set, slice and serve cold. Feel free to decorate the pie with optional toppings like keto chocolate sauce or whipped cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to one week. This pie is meant to be enjoyed cold, no need for reheating.