Keto Root beer freezer pie


For the Crust:

  • 1 ½ cups almond flour
  • ¼ cup melted butter
  • 2 tablespoons granulated erythritol (or your preferred keto-friendly sweetener)

For the Filling:

  • 1 can (14 ounces) unsweetened condensed milk (you can make this using keto-friendly sweeteners and heavy cream)
  • 1 teaspoon vanilla extract
  • 1 cup diet root beer (make sure it’s free of sugar and carbs)
  • 2 cups whipped heavy cream


For the Crust:

  1. In a bowl, combine the almond flour, melted butter, and granulated erythritol. Mix until the mixture resembles a crumbly texture.
  2. Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan to form the crust. Use the back of a spoon or a flat-bottomed cup to help compact the crust.
  3. Place the crust in the freezer while you prepare the filling.

For the Filling:

  1. In a large bowl, whisk together the unsweetened condensed milk and vanilla extract. You can make unsweetened condensed milk by simmering heavy cream and keto-friendly sweeteners until it thickens.
  2. Gradually add the diet root beer to the mixture, stirring gently until well combined.
  3. Fold in the whipped heavy cream until the mixture is smooth and creamy.
  4. Pour the filling into the prepared almond flour crust, smoothing the top with a spatula.
  5. Cover the pie with plastic wrap or aluminum foil and place it in the freezer.
  6. Freeze the pie for at least 4-6 hours, or until it’s firm and fully set.

To Serve:

  1. Before serving, let the pie sit at room temperature for a few minutes to make slicing easier.
  2. Optionally, you can garnish the pie with additional whipped heavy cream or a sprinkle of keto-friendly chocolate shavings.
  3. Slice and enjoy your keto-friendly Root Beer Freezer Pie!

Nutrition Facts :

  • Calories: Around 300-350 calories
  • Protein: Approximately 5-6 grams
  • Carbohydrates: Around 8-10 grams (net carbs), depending on ingredients
  • Fiber: Approximately 2-3 grams
  • Fat: Around 28-30 grams
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