Sugar Free Keto Eggnog Pie

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4.60 from 5 votes

Sugar Free Keto Eggnog Pie

Prep Time 5

Cook Time 15

Servings servings

Calories 333kcal

Author Brenda Bennett/Sugar-Free Mom

Ingredients

Eggnog

13.5 ounce canned coconut milk
1 cup heavy cream
½ cup water
1 cinnamon stick or 1 teaspoon ground cinnamon
4 egg yolks
½ cup Better than Sugar Confectioners or Swerve confectioners
2 teaspoon gelatin powder
1 teaspoon vanilla extract
3 tablespoon dark rum (Taste and adjust if you'd like more)

Cream Pie

1 Easy Keto Pie Crust baked, cooled
8 ounces cream cheese
½ teaspoon vanilla liquid stevia

Optional to Serve

Sugar Free whipped cream to decorate pie
Sprinkle of ground nutmeg

Instructions

Eggnog

Pour the coconut milk, heavy cream and water into a large saucepan, add the cinnamon stick and bring to a boil. Simmer on medium-low heat and continually stir for 5 minutes. If you are using an electric stove top you may need to move your pan on and off the heat to keep it at a simmer but to keep it from spilling over. Turn off heat.
In a large glass bowl, add the egg yolks and confectioners sweetener. Whisk together.
Add a small amount of the hot cream mixture to the eggs to temper them. Whisk together and continue to add about half of the cream mixture to the tempered eggs a little at a time. Remove cinnamon stick from saucepan. Pour the tempered egg mixture back into the hot cream, whisking in slowly over low heat, in the saucepan, until completely smooth.
Continue to stir the mixture over low heat for about 5-8 minutes or until the temperature reaches 160 degrees F using a candy thermometer and coats the back of a spoon. Sprinkle gelatin over mixture and whisk constantly until smooth, no lumps.
Remove from the heat and stir in rum and vanilla extract. Stir together until smooth. (Alternately you can also place the mixture in a blender to completely combine. Be careful as it will be hot so the cover should be slightly open to allow steam out while blending.)
Taste and adjust sweetener and rum if needed, then set aside.

Prepare Cream Pie

Place the cream cheese and vanilla stevia in a stand mixer or use an electric mixer and blend until smooth. Taste and adjust sweetener if needed. Set aside.
Once your sugar-free eggnog recipe is ready, slowly add it to the cream cheese in the mixer and blend on low speed until incorporated and smooth.
Pour eggnog cream cheese mixture into prepared pie crust. Place plastic wrap right over the cream mixture so it doesn't form a skin on top. Refrigerate for 4-6 hours or overnight.

Optional to serve

Sugar-free Whipped Cream and sprinkle of nutmeg

Notes

Pie makes 12 servings

Net Carbs: 4 g per slice

If you want to reduce total carbs, make 16 servings; total carbs will be 6 grams, fiber will be 3 grams, net carbs will be 3 grams. Calories will be 250.

This recipe was first published in Dec 2022.

Nutrition