Ingredients:

  • 1 ½ cups Finely blanched Almond Flour
  • ¼ cup Unsweetened Cocoa Powder
  • ¼ cup Keto Sweetener (Granulated)
  • ½ cup Unsalted Butter, melted (1 stick)
  • ¼ teaspoon Fine Sea Salt
  • 16 oz Full-Fat Cream Cheese, softened (two blocks)
  • 2 cups Heavy Whipping Cream, cold (for filling)
  • 1 cup Strong Cold Brew Concentrate
  • ¾ cup Keto Sweetener (Powdered)
  • 2 ½ teaspoons Unflavored Gelatin Powder
  • ¼ cup Cold Water (for blooming)
  • 1 teaspoon Vanilla Extract
  • ½ cup Heavy Whipping Cream (for garnish)
  • 1 tablespoon Keto Sweetener (Powdered) (for garnish)
  • Sugar-Free Dark Chocolate (shaved, for garnish)

Instructions:

  1. Combine Dry Ingredients: In a medium bowl, whisk together the almond flour, cocoa powder, ¼ cup granulated sweetener, and salt.
  2. Add Fat: Pour the melted butter into the dry ingredients and mix until the mixture resembles wet sand.
  3. Press the Crust: Transfer the mixture to the 9-inch springform pan. Press firmly and evenly across the bottom and slightly up the sides (about 1 inch high) using the base of a measuring cup.
  4. Chill: Place the crust in the freezer for 30 minutes to firm up while preparing the filling.
  5. Bloom Gelatin: In a small bowl, sprinkle the 2 ½ teaspoons of gelatin powder evenly over the ¼ cup of cold water. Let it sit for 5 minutes until the mixture thickens and turns spongy.
  6. Dissolve Gelatin: Warm the cold brew concentrate (do not boil) and stir in the bloomed gelatin until it is completely dissolved and the mixture is clear. Set aside to cool completely to room temperature.
  7. Cream the Base: In a stand mixer, beat the softened cream cheese, ¾ cup powdered sweetener, and vanilla extract until very smooth, light, and completely free of lumps. Scrape down the bowl frequently.
  8. Whip the Cream: In a separate, clean, cold bowl, whip the 2 cups of heavy cream until stiff peaks form. Set aside.
  9. Combine Coffee Mixture: Slowly drizzle the cooled, dissolved cold brew/gelatin mixture into the cream cheese base while the mixer is running on low speed. Mix just until fully incorporated.
  10. Fold Gently: Using a rubber spatula, carefully fold the stiffly whipped cream into the cream cheese/coffee mixture in two additions. Use a gentle lifting motion to maintain airiness. Stop folding as soon as no streaks of white cream remain.
  11. Fill the Crust: Pour the cold brew mousse filling evenly over the chilled crust. Gently tap the pan on the counter a couple of times to release air bubbles.
  12. Set: Cover the pie loosely and transfer it to the refrigerator. Chill for a minimum of 6 hours, or ideally, overnight, until the pie is completely firm and set.
  13. Release and Garnish: Once set, gently run a thin knife around the edge before releasing the springform ring. Whip the remaining ½ cup of cream with 1 tablespoon of sweetener until soft peaks form. Pipe or spoon the whipped cream around the edge and garnish with shaved dark chocolate.