Slice of Eggnog Pie.

Keto Eggnog Pie

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This Keto Eggnog Pie is your must-have dessert for the holidays! A buttery, flaky, low-carb crust filled with a creamy, spiced custard!

If eggnog and pie are your thing, you will LOVE this KETO Eggnog Pie! I can’t wait to make it for my family this Christmas! The combination of the creamy custard filling and the flaky pie crust is worth the wait.

Slice of eggnog pie.

As a base, I used my AMAZING Keto Buttery Flaky Pie Crust, which comes really close, in both texture and flavor, to a traditional high-carb crust. The filling is made with eggs, yolks, almond milk, heavy cream, and the perfect combination of eggnog spices, including RUM EXTRACT. Don’t worry, it’s all sweetened with erythritol and therefore perfectly keto-friendly.

Tips for baking the perfect eggnog pie!

Crust. While you can use different keto-friendly pie crusts for this recipe, I do recommend my Keto Buttery Flaky Pie Crust. The technique in preparing this crust is very similar to a traditional flour-based pie crust. So, make sure to use cold ingredients and to chill the dough thoroughly before rolling it out and baking it. Make sure to read all my tips for the crust recipe!

Parbaked crust. This pie recipe requires the crust to be parbaked. Bake my Keto Buttery Flaky Pie Crust in a pre-heated oven at 400 F for 10 minutes. Make sure to freeze the crust for 10 minutes before baking it.

Custard. While the crust is baking, prepare the eggnog custard. Simply whisk together all the ingredients.

Bake pie. Now you just need to bake the eggnog pie in your preheated oven (350 F). Remove pie from the oven at the 25-minute mark and cover the edges with aluminum foil (this will prevent them from browning too much). Bake for another 20 minutes until the custard looks mostly set (center will still look giggly). Remove from oven and let it cool down to room temperature before chilling it in the refrigerator.

It’s the perfect holiday pie!

Slice of eggnog pie.

TRY MY OTHER LOW-CARB HOLIDAY DESSERTS

Keto Christmas Stollen (German Christstollen) sliced.
Christmas Stollen
Crunchy Keto Candied Almonds (German Gebrannte Mandeln) served in red paper bag.
Candied Almonds
SOFT Keto Honey Gingerbread in a cookie tin.
Soft Gingerbread
Slice of keto eggnog pie.

Keto Eggnog Pie

This Keto Eggnog Pie is your must-have dessert for the holidays! A buttery, flaky, low-carb crust filled with a creamy, spiced custard!
4 from 5 votes
Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 3 hours
Total Time 4 hours
Course Dessert
Cuisine American, Keto
Servings 10
Calories 292 kcal

Ingredients
  

Custard

Instructions
 

Crust

  • Follow recipe instructions and tips for the pie crust.
  • Butter a 9-inch pie dish. Roll out chilled pie dough between two sheets of parchment paper (to about a 13-inch circle).
    Dust the first piece of parchment paper with almond flour, add the dough disk, sprinkle with more almond flour and cover with the second sheet of parchment paper. Roll from the center out. Rotate the parchment for an even circle shape. If you feel that your dough is becoming too soft, simply put it in the freezer (between the two sheets of parchment paper) for a few minutes. Then continue the rolling.
  • With the help of the parchment paper, transfer onto pie pan. You can now fold the overhand edges under and crimp or flute the edges if desired. Chill the pie crust for 10 more minutes in the freezer before baking. Preheat oven to 400 °F while chilling.
  • Place pie pan on a baking sheet and bake crust for 10 minutes. Remove baking sheet with pie pan from oven. Turn down oven to 350 °F.

Custard

  • Make the custard while crust is baking. In a large bowl, whisk together eggs, yolks, milk, heavy cream, sweetener, spices, and extracts until smooth. Pour the custard into the pie crust.
  • Bake pie for 40-45 minutes until custard looks set. The center will still look jiggly. At the 25-minute mark, take pie out of the oven and wrap edges with aluminum foil (to keep them from browning too much).
  • Let pie come to room temperature and then chill thoroughly in refrigerator for at least 3 hours or overnight. Serve with whipped cream if desired.

Notes

  1. Make sure to read all my tips for making the Keto Buttery Flaky Pie Crust.
  2. You can use a different keto pie crust, but I can’t guarantee results with a different crust. 

Nutrition

Serving: 1sliceCalories: 292kcalCarbohydrates: 6gProtein: 7gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 101mgSodium: 113mgPotassium: 41mgFiber: 3gSugar: 2gVitamin A: 453IUVitamin C: 0.1mgCalcium: 56mgIron: 0.3mg
Keyword holiday baking, keto holiday dessert, keto pie
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