Deliciously light and creamy, this keto eggnog pie is a joy to make and a joy to eat. Brighten up your holidays with this festive low carb pie. Sugar-free and grain-free! #ketoholidays #ketodesserts #eggnog #sugarfree
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, ⅓ 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 ⅓ cup sweetener and the vanilla extract until it holds stiff peaks. Fold about ¾ 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.
Notes
Eggnog base: This is simply the almond milk eggnog before any additional whipped cream has been added. If you make it ahead and chill it, be sure to let it come to room temperature before whisking in the other ingredients.Please note that you will only need a half recipe of the eggnog for this recipe, and even then you won't use quite all of it (you will have about ¾ cup of eggnog leftover, perfect for a holiday cocktail for one - cheers!).