Keto Root beer freezer pie
Ingredients:
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
Instructions:
For the Crust:
- In a bowl, combine the almond flour, melted butter, and granulated erythritol. Mix until the mixture resembles a crumbly texture.
- 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.
- Place the crust in the freezer while you prepare the filling.
For the Filling:
- 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.
- Gradually add the diet root beer to the mixture, stirring gently until well combined.
- Fold in the whipped heavy cream until the mixture is smooth and creamy.
- Pour the filling into the prepared almond flour crust, smoothing the top with a spatula.
- Cover the pie with plastic wrap or aluminum foil and place it in the freezer.
- Freeze the pie for at least 4-6 hours, or until it’s firm and fully set.
To Serve:
- Before serving, let the pie sit at room temperature for a few minutes to make slicing easier.
- Optionally, you can garnish the pie with additional whipped heavy cream or a sprinkle of keto-friendly chocolate shavings.
- 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