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Root Beer Float Dessert Cups

A delicious dessert that’s ready in minutes with a few simple ingredients. Perfect for an afternoon treat.
Prep Time15 minutes
CHILL TIME1 minute
Total Time16 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Root Beer Float
Serving: 6 1/2 cup servings
Calories: 276.1kcal
Author: Taffiny Elrod

Ingredients

  • 1 1/2 cups heavy whipping cream
  • 1 tbsp. powdered erythritol
  • 1/2 tsp. pure vanilla extract
  • 1 serving Root Beer Float Keto Chow
  • 3/4 cup diet root beer soda (6 fluid ounces)
  • 1 cup cookie crumbs *
  • 2 large strawberries for garnish

Instructions

  • Whip the heavy cream on medium speed until it starts to thicken. Add the erythritol and vanilla extract and beat on high speed until it holds stiff peaks.
  • Place the Keto Chow in a separate bowl and mix in the diet root beer.
  • Fold one third of the whipped cream into the Keto Chow mixture to lighten it.
  • Fold another third of the whipped cream into the mixture, reserving the final third for topping the cups.
  • Divide the cookie crumbs among six dessert glasses or small bowls. Reserve two Tbsp. for garnishing.
  • Divide the root beer cream among the cups and top them with a dollop of whipped cream.
  • Sprinkle the remaining cookie crumbs over each cup to decorate.
  • Slice each strawberry into three circles. Stand a strawberry circle in the center of the whipped cream on each cup.
  • For best results, chill the cups for about 30 minutes before serving.
  • Cover any remaining cups and refrigerate for up to three days.

Notes

KETO CHOW NOTE: Use any keto cookie crumbs you want to, including any from our own recipe archive. Or use store bought; we used High Key Snickerdoodle Mini Cookies. 

Photos by Sarah DeYoung

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