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Keto Eggnog Cream Pie

With all the classic flavors of the favored drink, a keto eggnog cream pie is the perfect option for this holiday season.
Course Dessert
Prep Time 45 minutes
Cook Time 30 minutes
Chill Time 3 hours
Total Time 4 hours 15 minutes
Servings 10 servings

Ingredients

Eggnog Base

  • 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

Pie Crust

  • cups almond flour
  • cup granulated sweetener
  • ½ tsp baking powder
  • ¼ tsp salt
  • 4 tbsp butter chilled
  • tsp vanilla extract
  • 1 large egg

Pie Filling

  • cups prepared eggnog base room temperature
  • ½ cup powdered erythritol
  • ½ tsp nutmeg
  • tsp gelatin
  • 2 cups heavy whipping cream
  • ½ tsp vanilla extract

Instructions

Eggnog Base

  • 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.

Pie Crust

  • 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.

Pie Filling

  • 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.