Last spring, I had a layover at the Denver airport, and with two hours to spare, I wandered into one of those sleek little cafés tucked between the gates. They had a cold brew bar that caught my eye, not just coffee, but cold brew cheesecakes, mousse cups, and yes, a coffee pie. I didn’t order it (the line was long and I was already juggling my tote and travel pillow), but that image of a glossy, chilled pie with coffee in it stuck with me.

⁠

A few weeks later, on a quiet Saturday morning while scrolling through Pinterest with my second cup of coffee, that pie popped into my mind again. I had almond flour, cocoa powder, and cream cheese on hand. And my husband, a loyal cold brew drinker, had a fresh pitcher in the fridge.

That’s all the convincing I needed. I scribbled down some ideas, pulled out the mixing bowls, and told the kids we were having dessert for “afternoon coffee.”

The first version wasn’t perfect, too soft and not enough coffee flavor but by the third round, it came together just right: creamy, balanced, and light enough to enjoy without feeling heavy.

Short Description

Keto Cold Brew Coffee Pie is a creamy, no-bake dessert with a rich chocolate almond crust and smooth coffee filling. Low in carbs, big on flavor, and perfect for coffee lovers.

Key Ingredients

For the crust:

1¼ cups almond flour
¼ cup cocoa powder
¼ cup powdered sweetener
¼ tsp salt
¼ cup butter, melted
1 tbsp water

For the filling:

1 cup cold brew coffee
1½ tsp grassfed gelatin
4 oz cream cheese, softened
⅔ cup powdered sweetener
¾ cup heavy whipping cream
½ tsp vanilla extract

Tools Needed

9-inch pie plate
Large and medium mixing bowls
Hand mixer or stand mixer
Small saucepan
Whisk
Rubber spatula

Cooking Instructions

Step 1: Make the Crust
In a bowl, whisk almond flour, cocoa powder, sweetener, and salt. Stir in melted butter and water until the mixture clumps together. Press firmly into a greased 9-inch pie plate, shaping up the sides. Freeze while preparing the filling.

Step 2: Bloom the Gelatin
Pour cold brew into a saucepan. Sprinkle with gelatin and let sit for 3 minutes. Heat gently over medium until just simmering, whisking to dissolve gelatin. Cool to room temperature.

Step 3: Make the Filling Base
In a large bowl, beat cream cheese with sweetener until smooth. Slowly drizzle in cooled coffee mixture, beating continuously until fully combined.

Step 4: Whip and Fold
In another bowl, whip the heavy cream and vanilla to stiff peaks. Gently fold into the coffee mixture until no streaks remain.

Step 5: Assemble and Chill
Pour filling into the crust. Refrigerate until firm, about 3 hours.

Why You’ll Love This Recipe

Creamy Coffee Flavor: Silky filling with a mellow coffee kick.

Low Carb Delight: Keto-friendly without sacrificing taste.

Make-Ahead Friendly: Chill in advance for easy entertaining.

No-Bake Simplicity: No oven needed, perfect for warm days.

Flexible & Customizable: Swap flavors or toppings to suit your mood.

Mistakes to Avoid & Solutions

Crumbly crust: If too dry, add another teaspoon of water until it holds together.

Lumpy filling: Ensure the coffee mixture cools before adding to cream cheese.

Weeping filling: Don’t skip blooming the gelatin or it won’t set properly.

Overwhipped cream: Stop once stiff peaks form to avoid grainy texture.

Runny pie: Give it the full chill time so the filling sets.

Serving and Pairing Suggestions

Serve with a dollop of keto whipped cream or dust with unsweetened cocoa powder.

Pair with a glass of cold brew, almond milk latte, or herbal tea.

Slice for plated desserts or serve family-style for casual gatherings.

Add a sprinkle of shaved dark chocolate or a few fresh raspberries for color.

Storage and Reheating Tips

Store: Cover and refrigerate for up to 4 days.

Freeze: Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge.

Best to serve chilled: No reheating needed—serve straight from the fridge for best texture.

FAQs

1. Can I use regular brewed coffee instead of cold brew?
Yes, but make sure it’s strong and cooled completely before using.

2. What sweetener works best?
A powdered erythritol or monk fruit blend keeps the texture smooth.

3. Can I make this dairy-free?
You can try dairy-free cream cheese and coconut cream, though the texture may be softer.

4. How do I know the filling is set?
It should feel firm to the touch and not jiggle much when moved.

5. Can I skip the cocoa powder in the crust?
Yes! Just use more almond flour for a plain crust, or add finely ground nuts for texture.

Tips & Tricks

Taste your filling before chilling and adjust sweetness if needed.

Line the pie plate with parchment for easier slicing.

Use a hot knife (run under hot water and wipe dry) for clean slices.

Chill your mixing bowls for faster whipped cream.

Add a tiny pinch of cinnamon or nutmeg for a warm note in the filling.

Recipe Variations

Mocha Pie: Add 1 tbsp instant espresso and 2 tbsp melted dark chocolate to the filling for a richer flavor.

Caramel Coffee Pie: Swirl in sugar-free caramel sauce before chilling for a sweet twist.

Peppermint Mocha Pie: Add ¼ tsp peppermint extract to the filling and top with shaved keto chocolate.

Nutty Crust: Replace ¼ cup of almond flour with finely chopped pecans for a nutty base.

Final Thoughts

That airport café never got my business, but it definitely sparked something. Funny how food memories work—one quick glance and you’re building a whole recipe in your kitchen a month later. This pie has turned into a quiet little ritual for me. I’ll usually make it the night before a busy week begins, sneak a slice with my morning cold brew, and let the day start slowly.

It’s cool, creamy, and gives me just enough of a coffee fix without needing another cup. My husband doesn’t ask anymore, he just opens the fridge, smiles, and grabs a fork.

Keto Cold Brew Coffee Pie