Root Beer Float Pie
SERVINGS: 8 SLICES
This chilled, no-bake pie features a sugar-free root beer mousse filling in an easy low carb crust. Light, creamy, and full of old-school soda shop flavor—without the sugar crash.
Ingredients:
For the Root Beer Filling
¾ cup cold water
1 packet (0.3 oz) sugar-free root beer flavored gelatin (e.g. Jell-O brand or similar)
1 cup ice cubes
½ cup heavy whipping cream
½ cup unsweetened Greek yogurt (or sour cream for a tangier flavor)
½ tsp root beer extract (optional but boosts flavor)
½ cup sugar-free whipped topping or stabilized whipped cream
For the Crust
1 ½ cups almond flour
3 tbsp butter, melted
1 tbsp powdered monk fruit sweetener
Pinch of salt
For the Topping
1 cup sugar-free whipped topping
Optional: Grated sugar-free dark chocolate, cherry on top, or crushed diet root beer candies
Instructions
1. Make the Crust:
In a bowl, combine almond flour, melted butter, monk fruit sweetener, and salt.
Press mixture into a 9-inch pie plate.
Chill while you prepare the filling (or bake for 8–10 minutes at 350°F if you prefer a firmer crust, then cool completely).
2. Make the Filling:
In a bowl, mix sugar-free root beer gelatin with ¾ cup boiling water until dissolved.
Add 1 cup ice cubes, stir until melted and mixture is cool. Remove any unmelted ice.
In a separate bowl, beat together heavy cream, Greek yogurt, and root beer extract until smooth.
Whisk in the gelatin mixture until fully combined. Fold in sugar-free whipped topping.
Pour filling into the chilled crust and smooth the top.
3. Chill & Serve:
Refrigerate for at least 4 hours or until set.
Just before serving, top with whipped topping and optional garnish.
Slice and enjoy the fizz-inspired float flavor in pie form.
NUTRITION Per Serving % of Daily Value
Calories 185 —
Total Fat 16.2g —
Saturated Fat 7.6g —
Polyunsaturated Fat 0.9g —
Monounsaturated Fat 5.2g —
Trans Fat 0g —
Cholesterol 38mg —
Sodium 105mg ~5%
Total Carbohydrates 5.4g —
Dietary Fiber 1.4g —
Total Sugars 1.6g* —
Protein 3.1g —
Vitamin A 160mcg ~18%
Vitamin C 0mg —
Vitamin D 0.2mcg ~1%
Potassium 120mg ~3%
Calcium 70mg ~6%
Iron 0.5mg ~3%
This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here
