There is a whole universe of Dr. Pepper soda desserts. Not many of them are low carb. But this version of a Diet Dr Pepper Pie with Cool Whip has half the carbohydrate grams of the regular version. And it tastes delicious, almost like a cherry cola ice cream float, if you could have a sugar-free version in pie form.

Cream pie with a crumb crust, topped with whipped cream and cherries. — Photo credit: On and Off Keto.

Diet Dr Pepper Pie with Cool Whip

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I love finding and making no-bake desserts. Because they tend to be easier than other kinds of dessert recipes and, when the weather is warmer, you don’t have to worry about turning on the oven. Even this low carb microwave chocolate mug cake falls into the no-bake category in my mind. Heating something up in the microwave is much simpler than baking in a traditional oven.

There are a couple of reasons this dessert works for a low-carb diet. For starters, it uses a can of diet Dr. Pepper, which clearly is going to have fewer carbs and grams of sugar than the regular version. Also, the instant vanilla pudding I’ve chosen is the sugar-free version. Finally, I’ve replaced traditional cow’s milk with almond milk. As I pointed out in this article about the best sugar-free drinks at Starbucks, ordering with almond milk versus another kind of milk is the best ways to save on carbs when milk is involved in a recipe.

A slice of cream pie with a graham cracker crust, topped with whipped cream and two cherries, on a white plate placed on a striped napkin. — Photo credit: On and Off Keto.

Ingredients

1 1/2 cups graham cracker crumbs
6 tablespoons butter
8 ounces Cool Whip
1/2 cup almond milk
1 package sugar-free instant vanilla pudding
3/4 cup diet Dr. Pepper
Maraschino cherries

Instructions

Start by making your crust. In a large bowl combine the graham cracker crumbs and melted butter. Then, press the crust mixture into a 9 inch pie pan.
To prepare the pie filling, whisk together the Diet Dr. Pepper, almond milk and pudding mix until well combined. Then fold in Cool Whip.
Pour the pie filling into the crust and smooth top.
Place in freezer for 4 hours or overnight.
When ready, garnish with sliced or whole maraschino cherries and more whipped topping. Serve and enjoy!

Notes

I’ve tried every way towards Tuesday to lower the carbs and sugar count in this recipe. One easy swap you can make is using fresh cherries — or none at all — to garnish this no-bake pie. Fresh cherries have one-third the calories and grams of sugar than jarred maraschino cherries. If you decide to go with fresh cherries, this handheld cherry pitter is a lifesaver to have in the kitchen.

Another swap to consider: zero sugar Cool Whip. However, the calories and carbs in that product aren’t much different than the regular version of this whipped topping.

A swap not to try: getting a pre-made graham cracker crust listed as reduced fat. It actually has more carbs and the same amount of sugar. So you’re better off making your own graham cracker crust where you can control the ingredients.

Slice of creamy dessert pie with whipped topping and two cherries on a white plate over a gray and white striped cloth.

Diet Dr Pepper Pie with Cool Whip

There is a whole universe of Dr. Pepper soda desserts. Not many of them are low carb. But this version of a Dr Pepper Pie using diet cola and Cool Whip has half the carbohydrate grams of the regular version. And it tastes delicious, almost like a cherry cola ice cream float, if you could have a sugar-free version in pie form.

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Course: Dessert

Cuisine: American

Prep Time: 15

Chill Time: 4

Servings:

Calories: 187kcal

Author: Leah Ingram

Ingredients

1 1/2 cups graham cracker crumbs
6 tablespoons butter
8 ounces Cool Whip
1/2 cup almond milk
1 package sugar-free instant vanilla pudding
3/4 cup diet Dr. Pepper
Maraschino cherries

Instructions

Start by making your crust. In a large bowl combine the graham cracker crumbs and melted butter. Then, press the crust mixture into a 9 inch pie pan.
To prepare the pie filling, whisk together the Diet Dr. Pepper, almond milk and pudding mix until well combined. Then fold in Cool Whip.
Pour the pie filling into the crust and smooth top.
Place in freezer for 4 hours or overnight.
When ready, garnish with sliced or whole maraschino cherries and more whipped topping. Serve and enjoy!

Notes

I’ve tried each way towards Tuesday to lower the carbs and sugar count in this recipe. One easy swap you can make is using fresh cherries — or none at all — to garnish this no-bake pie. Fresh cherries have one-third the calories and grams of sugar than jarred maraschino cherries. If you decide to go with fresh cherries, this handheld cherry pitter is a lifesaver to have in the kitchen.

Another swap to consider: zero sugar Cool Whip. However, the calories and carbs in that product aren’t much different than the regular version of this whipped topping.

A swap not to try: getting a pre-made graham cracker crust listed as reduced fat. It actually has more carbs and the same amount of sugar. So you’re better off making your own graham cracker crust where you can control the ingredients.

Nutrition