Description
A delicious keto-friendly pie with a rich cold brew coffee flavor.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 cup heavy cream
- 1/2 cup cold brew coffee
- 1/4 cup cream cheese, softened
- 1 teaspoon vanilla extract
- 2 tablespoons powdered erythritol
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, cocoa powder, erythritol, and salt.
- Add melted butter and egg, and combine until a dough forms.
- Press the dough into a pie pan evenly and bake for 12-15 minutes.
- Allow the crust to cool completely.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Add cold brew coffee, cream cheese, vanilla extract, and powdered erythritol to the whipped cream, blending until smooth.
- Pour the coffee filling into the cooled crust and refrigerate for at least 4 hours before serving.
Notes
- This pie can be stored in the refrigerator for up to 5 days.
- Top with additional whipped cream or chocolate shavings if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 1g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 75mg