With all the classic flavors of the favored drink, a keto eggnog cream pie is the perfect option for your holiday season.
I know pies aren’t exclusive to the holiday season, but in my opinion, all the fall flavored ones are the tastiest. Pumpkin, pecan, buttermilk, or even savory pies! Plus, they’re synonymous with the season. And what’s more seasonal than eggnog during December? That’s why keto eggnog cream pie is the best of both options!
Eggnog is a rich, chilled, dairy-based beverage traditionally made with milk, cream, sugar and eggs. Making it keto or low carb is relatively easy. You’re simply swapping out the milk with a nut-based option. My version incorporates heavy cream for added thickness, but you can certainly keep it dairy-free by subbing the cream with more nut milk. The eggnog base in this recipe works perfectly fine as a drink on its own. In fact, the amounts I called for below leave a bit of extra for a glass or two. You can even make it in advanced to save some time. Just don’t drink all the nog before you get around to making your pie! If you’d rather just make enough for the pie though, cut the amounts for the base in half.
I’ve also called for generic sweeteners, both granulated and powdered. Often times you’re paying a bit of a premium for powdered versions of the sweeteners. But it’s super easy to make them yourself in a blender. To save a few bucks, I’ll typically buy a monk fruit/erythritol blend in the bulk section of my local Sprouts Farmers Market. I keep this in a big container and pulverize a few cups in my dry blender to make a fast powdered version. Saves space and money! Beyond just keto sweeteners, I find all sorts of new keto related things when I visit. Often times they’ll label the products as keto friendly on the price label, so be sure to keep an eye out when you visit one of their stores.
Eggnog is one of my favorite holiday flavors. I’ve even incorporated it into a cheesecake if that’s more your fancy. In a pie, in a cake, or even on its own, making a keto eggnog creation is the best way to celebrate the season. Just make sure there’s enough holiday cheer (ahem… rum), to make it a festive one too.
Keto Eggnog Cream Pie
- 4 cups preferred nut milk
- 1/2 cup powdered erythritol
- 5 egg yolks
- 1 cup heavy cream
- 1/2 tsp grated nutmeg
- 1/4 tsp cinnamon
- ½ tsp rum extract
- 1½ cups almond flour
- ⅓ cup granulated sweetener
- ½ tsp baking powder
- ¼ tsp salt
- 4 tbsp butter chilled
- 1½ tsp vanilla extract
- 1 large egg
- 1½ cups prepared eggnog base room temperature
- ½ cup powdered erythritol
- ½ tsp nutmeg
- 2½ tsp gelatin
- 2 cups heavy whipping cream
- ½ tsp vanilla extract
- Heat 2 cups of nut milk in a saucepan over medium heat until warm.
- Separate egg yolks from whites then slowly whisk powdered sweetener to egg yolks until fully incorporated.
- Temper egg yolks by slowly whisking 1 cup of warmed milk to the yolks. Add yolk mixture back to saucepan.
- Cook over low heat and continue whisking until temperature reaches 165F.
- Remove from heat. Add heavy cream, remainder of nut milk, nutmeg and cinnamon.
- Place saucepan in an ice bath to quickly cool the mixture.
- Strain mixture through sieve for a smooth liquid.
- Preheat your oven to 375°F. Grease a 9" pie pan with butter.
- Combine almond flour, granulated sweetener, baking powder and salt into a mixing bowl. Using a whisk, blend the dry ingredients together.
- Cut the solid butter into small pieces and add to mixture. Combine fully ensuring there are no big clumps of butter in the crust. A pastry belnder helps with this step or you can use a fork as well to cut the butter.
- Add egg and vanilla extract to mixture and mix until dough forms.
- Transfer dough to greased pie pan and flute the edges if desired. Poke holes into dough with a fork and bake for 12-15 minutes. Let cool completely.
- In a large bowl, whisk together 1½ cups prepared eggnog base with ¼ cup of powdered erythritol and nutmeg.
- In a small bowl, whisk together 2 tbsp of water and the gelatin powder. Microwave on high for 30 seconds and whisk to disolve. Then slowly whisk into eggnog mixture.
- In a large bowl, whip 2 cups of heavy cream till soft peaks form. Add ¼ cup powdered erythritol and vanilla extract, and beat an additional 20 seconds till combined.
- Fold in ¾ of the whipped cream into you eggnog base ensure it is fully combined (without any large clups or streaks).
- Pour pie filing into prepared pie crust and chill in the refrigerator for at least 3 hours (overnight is even better).
- With remaining whipping cream, add 2 tbsp of the eggnog base and stir to combine. Top the pie with the whipped cream and garnish with additional nutmeg.
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