Nothing says the holidays like Keto Eggnog Cream Pie! A deliciously light and airy sugar-free filling with hints of nutmeg and rum. It’s a perfect low carb holiday dessert.
Eggnog ain’t just for drinking, you know! I mean, it’s good stuff as a drink and I can down my fair share of it during the holidays. But it also makes wonderful baked goods and other festive desserts. I’ve put my well loved Keto Eggnog to many good uses over the years and this Eggnog Pie is just may latest creation.
Indeed, that unique holiday flavor is delicious in other recipes, such as Eggnog Bread, Eggnog Scones, and Eggnog Cheesecake Bars. I think sometimes I make a big batch of sugar-free eggnog every year, just so I can play with it and come up with new creations.
Is Eggnog Keto Friendly?
Well, yes and no.
The kind you buy at the store isn’t remotely keto, has tons of added sugar, and typically has upwards of 20g of carbs. So it’s not as simple as hitting your local grocery chain and grabbing a carton to take home.
But eggnog is remarkably easy to make at home and this way, you get to control all the ingredients. You can avoid all the gums and other additives, and sweeten it with whatever you like best. Homemade eggnog can indeed be very keto friendly and, in fact, quite good for you. And it tastes fresher and more delicious than the store-bought version.
It was a revelation for me, making my own eggnog the first time, and I thank America’s Test Kitchen for walking me through the process. I first made it back in 2011, and I’ve been making it the same way ever since. It’s become a holiday tradition for my husband and me to sit by our tree and sip keto eggnog with a splash of rum.
And then I use the remainder to make other delicious keto recipes.
How to make Eggnog Pie
This cream pie is relatively simple, although you do need to prepare a few things ahead of time.
- Keto eggnog: you only need a half batch of my eggnog recipe, and even then, you won’t use it all up. But if you love the nog, I recommend making a full batch so you have plenty on hand for sipping too.
- Keto pie crust: Make this easy pie crust ahead of time and fully bake it. You want it to be cool when you add the filling.
You will also need gelatin for this recipe, as it helps set the filling properly. I looked at a couple of conventional eggnog pie recipes, including this one, and they all took gelatin or vanilla pudding to help them firm up. Otherwise you might end up with an oozy (but delicious) pile of eggnog custard on your plate. This method is quite similar to my Keto Pumpkin Cream Pie and Keto Strawberry Cream Pie as well.
Then you whip some cream to stiff peaks and fold the two mixtures together. This method is quite similar to my Keto Pumpkin Cream Pie and Keto Strawberry Cream Pie, and it really does create a light and airy filling. But it’s deceptive because it’s also incredibly rich.
Nutmeg is part of what gives eggnog its unique noggy flavor, so be sure to use a little in the filling and as a garnish. And a little rum extract can give it that boozy eggnog quality too. If you can’t find it, vanilla extract is just fine.
That’s all there is to it. Ready to enjoy some keto eggnog pie?
Keto Eggnog Cream Pie
Ingredients
- 1 recipe Almond Flour Pie Crust
- 1 1/2 cups sugar-free eggnog base (see recipe notes) room temperature
- 2/3 cup powdered Swerve Sweetener divided
- 1/2 tsp rum extract (can also use vanilla extract)
- 1/2 tsp ground nutmeg
- 2 tbsp water
- 2 tsp grassfed gelatin
- 1 cup whipping cream
- 1/2 tsp vanilla extract
Instructions
- Make the pie crust according to the directions and bake at 325F for about 20 minutes. Remove and let cool completely.
- In a large bowl, whisk together the eggnog, 1/3 cup of the powdered sweetener, the flavoring or extract, and the nutmeg.
- In a small bowl, whisk together the water and gelatin. Microwave on high for 30 seconds and then whisk again to dissolve the gelatin. Whisk into the eggnog mixture.
- In a large bowl, beat the cream with the remaining 1/3 cup sweetener and the vanilla extract until it holds stiff peaks. Fold about 3/4 of the whipped cream into the eggnog mixture until no streaks remain. (Reserve the remaining whipped cream for decorating the top of the pie).
- Pour the mixture into the prepared pie crust and smooth the top. Refrigerate until set, at least 3 to 4 hours.
- Garnish with the remaining whipped cream and a sprinkle of ground nutmeg.
Rachel says
Oh no!!! I just checked this morning and my pie didn’t set! Is there anyway I can save the pie??
Carolyn says
Freeze it and eat it like an ice cream pie!
Becky says
I made this but used Califia Farms Almond Milk Holiday Nog. It’s much less sugar than the other egg nogs out there. I’ve made your Eggnog recipe many times but I was being lazy and my husband can have the little bit of sugar the Califia Farms nog would have. The crust was absolutely wonderful. I’ll be adding that recipe to my collection. The easiest low carb crust I’ve made to date, and I love to bake. A lot! I realized when I started mixing the whipped cream into the eggnog mixture that the difference between what I used and your recipe is that your eggnog is much thicker. So there was no folding, I actually had to stir it. So, my mixture set, but JUST. The next time I make it, I’ll use your recipe for eggnog and I’m sure it will turn out perfect. I’m mainly writing this review so that people who might go the store bought eggnog route, if your eggnog isn’t thick and creamy like Carolyn’s eggnog recipe, you might want to add an extra teaspoon of gelatin. I think that would have made mine the perfect consistency. I’ll be making your eggnog in a week or so because it’s become a Christmas favorite and my son would be very disappointed if I didn’t make it 🙂
Carolyn says
That’s good to know!
Debbie says
Mine turned to scrambled eggs at 150. What a waist of ingredients
Carolyn says
If it curdled, then either you weren’t whisking enough or your thermometer was incorrect. Eggnog shouldn’t curdle at only 150F.
Lily says
This was soooo good. I made it for Christmas Eve dinner for my family and it was a hit. I really enjoyed the delicate but memorable eggnog flavor. I served it topped with homemade whipped cream and a sprinkle of fresh nutmeg. This is a keeper for us. 🙂
Diane Shumway says
Our son has a nut allergy. How bad would it be to substitute either cream or half and half for the almond milk?
Carolyn says
Totally fine… Or use Hemp milk!
Carolyn says
Oh, I should say, do about 3/4 cup cream and 1/4 cup water, otherwise it will be too thick.
Robyn says
My mother always made her Christmas Angel Pie which I never realized was Eggnog Pie. I haven’t made it for years, for obvious reasons. NOW I can! Thank you, Carolyn! <3
Carolyn says
Well that’s convenient! 🙂
Karen says
Dessert for Christmas Eve Dinner. Done.
Carolyn says
Excellent!
Dean Chongris says
Carolyn, If I am using pasteurized eggs, can I omit the cooking of the egg nog? Thank you for all you do and Happy Holidays!
Tamara Harden says
I think cooking it, if I am not wrong, will give it a custard texture. Otherwise, it will be liquidy.
Carolyn says
Yes, you would be correct. I answered this myself but my comment seems to have disappeared!