Low Carb Root Beer Float Pie
You're going to love my Low Carb Root Beer Float Pie! It's a creamy, nostalgic dessert that's perfect for satisfying your sweet tooth without the sugar overload.
Servings 10 slices
Calories 197kcal
Cost $12.25
Equipment
- 1 mixing bowl
- 1 oven-safe pie dish
- 1 spatula
- Measuring Cups and Spoons
Ingredients
For the almond flour crust:
- 1 ½ cup Almond flour
- 1 Large egg
- ½ tsp. Vanilla extract
- 2 Tbsp. Swerve confectioners sugar substitute
- ½ tsp. Xanthan gum
- 3 oz. Cream cheese softened
- 4 Tbsp. Butter softened
For the filling:
- 1 Box sugar free vanilla pudding mix
- ½ cup Almond milk
- 1 cup Sugar free whipped topping divided
- ¾ cup Diet root beer
- 1 tsp. Vanilla extract
- Sugar free whipped cream for garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a mixing bowl, combine the ingredients for the crust until well mixed.
- Press the crust mixture evenly into the bottom and up the sides of a well-greased pie pan.
- Bake the crust for 20-25 minutes, or until it is browned and cooked through. Allow it to cool completely.
- In a mixing bowl, mix together the sugar-free vanilla pudding mix, almond milk, ½ cup of the whipped topping, diet root beer, and vanilla extract until smooth and well combined.
- Gently fold the remaining whipped topping into the mixture until fully incorporated.
- Pour the filling mixture into the cooled pie crust and spread it evenly.
- Chill the pie in the refrigerator for a minimum of four hours to set.
- Before serving, garnish with sugar-free whipped cream.
Notes
Be sure to check all ingredients to ensure they fit your dietary restrictions.
note: nutrition information is provided as a courtesy, but may not accurately reflect the final nutrition composition of your final dish depending on ingredients, substitutions, and serving size.
see the full blog post above post for:
- ingredient and equipment suggestions & substitutions,
- troubleshooting tips, and
- frequently asked questions