Keto Eggnog Pie
Published December 9, 2025
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This keto eggnog pie has all the cozy holiday flavor of classic eggnog wrapped up in a buttery, flaky low-carb crust and finished with a cloud of whipped cream. It’s the kind of dessert that disappears fast at Christmas and no one ever guesses it’s sugar free.
1 slice
12
Servings
367
Calories
34.6g
Fat
5.1g
Protein
4g
Net Carb
11.7g
Total Carbs
Disclaimer: The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
I’ve had a couple different versions of sugar-free eggnog on my site for years now, but somehow I never turned it into a pie… which feels like something past-me would definitely side-eye current-me for. Every holiday I make it my personal mission to show up with a pie that makes my family say, “Ohhh, you brought that one.” One year it’s banana cream, another year it’s pecan, and this year I wanted something that felt classic, nostalgic, and just a little extra. Enter eggnog… but in pie form and only 4 net carbs per slice!
This one starts with my buttery, flaky keto pie crust, the same one you all already know and bake on repeat, and then it gets filled with the creamiest homemade eggnog custard that actually gets cooked like real custard should. It’s gently spiced, folded into fluffy whipped cream, and chilled until it slices like something you’d proudly set in the center of the dessert table. It tastes like the holidays, plain and simple.
What makes this pie different from the others
- No gelatin – Because beef flavor doesn’t belong in an eggnog pie. Gross.
- Real keto eggnog – This filling is built on a true eggnog base using egg yolk, milk, sugar-free sweetener and cream, then thickened with pudding and lightened with whipped cream so it holds its shape without feeling heavy or rubbery. The flavor is rich and layered, not just sweet with a hint of nutmeg pretending to be eggnog.
If you’re trying to keep things low carb during the holidays without feeling like you’re missing out on tradition, this pie is for you. It’s festive, make-ahead friendly, and the kind of dessert that quietly disappears one slice at a time while everyone pretends they’re “just having a small piece.” And honestly, that’s my favorite kind of holiday magic.
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Keto Pie Crust Ingredients
1 cup almond flour
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3 tablespoons coconut flour
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1 teaspoon xanthan gum
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1/2 teaspoon salt
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1/2 cup unsalted butter, chilled & cubed
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1 ounce cream cheese, softened
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1 egg
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1 ½ teaspoons white vinegar or rice vinegar or apple cider vinegar
Keto Eggnog Filling Ingredients
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1 cup nut or seed milk of choice, divided
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1/3 cup + 3 tablespoons powdered sugar-free sweetener, divided
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1 egg yolk
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2 cups + 1 tablespoon cold heavy cream, divided
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1/2 teaspoon ground nutmeg
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1 box sugar-free vanilla pudding
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4 oz cream cheese, softened & cubed
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2 tablespoons bourbon or spiced rum
Keto Eggnog Pie Directions
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Make keto pie crust
Add almond flour, coconut flour, xanthan gum and salt to a food processor. Give a quick pulse to combine. Add in chilled cubed butter and cream cheese. Pulse until coarse crumbles form. Add egg and vinegar. Pulse until combined and a dough ball forms. Flatten the dough into a circle disc in between two sheets of parchment paper and refrigerate for 30 minutes.
Ingredients
- 1 cup almond flour
- 3 tablespoons coconut flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled & cubed
- 1 ounce cream cheese, softened
- 1 egg
- 1 ½ teaspoons white vinegar or rice vinegar or apple cider vinegar
Quick Tip
I put the butter in the freezer for 30 minutes prior to making the crust. Cold butter is key to having flaky pie crust. -
Roll out dough
Keeping the dough sandwiched between the parchment paper, roll out the dough using a rolling pin. Start from the center of the disc and work your way out in all directions. Continue rolling until you are at least an inch wider on all edges than the pie pan you want to use. Crust should be between 1/8 to 1/4 inch thick. Remove the top layer of parchment paper. Place pie pan upside down over pie crust. Hold one hand on the pie pan. Slide your hand under the bottom parchment paper and flip so the pie pan is on the bottom and crust is on the top. Remove the parchment paper.
Quick Tip
If the parchment paper crumbles beneath the dough, either carefully stretch the paper out or flip the parchment paper sandwich and stretch out the paper. -
Flute edges & blind bake pie crust
Gently press the pie dough into the pie plate. Flute the ends of the crust. Prick the bottom of the crust all over with a fork to keep the pie from puffy up on the bottom as it bakes. Bake at 350 °F for 12-15 minutes or until the edges turn golden brown. If using pie weights, remove the parchment paper and weights for the last 3-5 minutes so the bottom bakes.
Quick Tip
If you have pie weights, add a sheet of parchment paper on top of the crust and fill with pie weights. This is additional assurance that the bottom of the crust won't puff up as it bakes. -
Make sugar-free eggnog
While the pie crust is baking, make the keto eggnog. In a saucepan, heat ½ cup of milk until warmed. While milk is warming, mix together egg yolk and 3 tablespoons powdered sweetener in a small bowl until it is thick and pale yellow.
Ingredients
- 1/2 cup milk of choice
- 1 egg yolk
- 3 tablespoons powdered sugar-free sweetener
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Make sugar-free eggnog: temper the egg yolk
Mix ¼ cup of the warmed nut milk into the yolk mixture. Then add the yolk mixture into the saucepan with the remaining warmed nut milk. Stir to combine. Continue cooking over low heat until the mixture has thickened and reaches a temperature of about 165 °F and will coat the back of a spoon. Remove from heat and stir in remaining nut milk and 1 tablespoon heavy cream. Place into the refrigerator to cool until ready to use.
Ingredients
- 1/2 cup milk of choice
- 1 tablespoons heavy cream
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Combine pudding
In large bowl, whisk together the sugar-free eggnog, nutmeg, and pudding mix until the mixture starts to thicken (about 2 minutes).
Ingredients
- sugar-free eggnog
- 1/2 teaspoon ground nutmeg
- 1 box sugar-free vanilla pudding
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Make cream cheese whipped cream
In another large bowl, combine the cream cheese, remaining powdered sugar, and bourbon. Mix using an electric mixer on medium speed until smooth. Add the remaining heavy cream, increase the speed to medium high, and beat until stiff peaks form.
Ingredients
- 4 oz cream cheese, softened to room temperature & cubed
- 1/3 cup powdered sugar-free sweetener
- 2 tablespoons bourbon or spiced rum
- 2 cup heavy cream
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Finish eggnog filling
Scoop 1 cup of the whipped cream mixture into the eggnog pudding and gently fold with a rubber spatula until combined. Add 1 cup more of the whipped cream mixture and fold until combined.
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Fill the pie & chill overnight
Spoon the eggnog filling into the baked, cooled pie crust and smooth the top. Cover, and refrigerate for 12 hours or overnight. Transfer the remaining whipped cream to an airtight container and refrigerate until ready to serve.
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Top with whipped cream mixture
When ready to serve, if whipped cream mixture has flattened a bit, beat it with an electric mixture to get some of the air back into the cream. Top the pie with the whipped cream and dust with nutmeg.
Quick Tip
If whipped cream mixture seems a little too liquidy to cut, put the pie in the freezer for 30 minutes to set.
