Keto Eggnog Pie
Published December 9, 2025 • Updated February 28, 2026
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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.
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 -
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
Step by Step Instructions
Step by Step Instructions
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.
- 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
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.
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 puffing 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.
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.
- 1/2 cup milk of choice
- 1 egg yolk
- 3 tablespoons powdered sugar-free sweetener
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.
- 1/2 cup milk of choice
- 1 tablespoons heavy cream
Combine pudding
In large bowl, whisk together the sugar-free eggnog, nutmeg, and pudding mix until the mixture starts to thicken (about 2 minutes).
- sugar-free eggnog
- 1/2 teaspoon ground nutmeg
- 1 box sugar-free vanilla pudding
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.
- 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
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.
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.
Top with whipped cream mixture
When ready to serve, if whipped cream mixture has flattened a bit, beat it with an electric mixer to get some of the air back into the cream. Top the pie with the whipped cream and dust with nutmeg.
Nutrition 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.
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Get My Macros + Recipes →Frequently Asked Questions
Why is vinegar added to the keto pie crust?
The vinegar helps keep the crust tender and flaky by slowing down gluten-like structure from forming in the dough so it doesn't get tough. You won't taste it at all after baking, but it makes a big difference in texture.
Can I use any brand of sugar-free pudding?
Yes, you can use any sugar-free vanilla pudding you like. I used Simply Desserts because it has better ingredients and is sweetened with stevia and erythritol, but Jell-O sugar-free works just fine if that’s what you can find locally.
Do I have to use alcohol in the filling?
Nope. The bourbon or spiced rum adds classic eggnog flavor, but you can leave it out completely if you prefer. You can also swap in a little rum extract if you still want that flavor without alcohol.
Can I use regular milk instead of nut milk?
Yes, regular milk works perfectly if you don't want to use nut or seed milk. The recipe is flexible either way.
What do I do if my filling is too soft to slice?
Pop the pie in the freezer for about 30 minutes before slicing. That firms it up just enough without freezing it solid.
Used heavy cream instead of nut milk and the filling came out so much richer, almost custard-like. Still a 4 for me because my crust cracked during blind baking (probably rushed it), but that filling texture is freaking worth figuring out.
Made this for a friend group dinner a couple weeks back and my friend Claire (she eats everything, not keto) took a bite of the custard filling and asked if I used heavy cream. Walking her through the nut milk and egg yolk process made both of us kind of pause and think about why it tastes richer than the ingredient list suggests. She spent a solid minute pressing on the crust after that, trying to figure out the texture, which is very short and almost sandy in a good way, not what you'd expect from a pie that's technically flour-free.
Claire pressing on it for a solid minute tracking down the texture, yeah. The xanthan gum is what makes it sandy instead of crumbly. Most almond flour crusts just fall apart.
I've never attempted a keto pie crust before and the tempering step for the egg yolk had me second-guessing myself. The dough came together faster than expected in the food processor though, and the crust pulled out of the oven with these golden edges that looked like a real pie. The warm, spiced filling is better than I expected. Do you think this could be made a day ahead? Curious whether the crust stays crisp under the filling overnight.
Make it the day before. The filling firms up overnight and slices way cleaner. The crust under the filling softens a little but it won't go soggy, still holds its shape.
Never made a pie crust from scratch before, keto or otherwise. I went in bracing for disaster, especially when I got to the part about rolling the dough between parchment paper and transferring it without tearing. It held together. No cracking, no disaster. The filling threw me too because tempering an egg yolk is exactly where I've ruined things before, but it came out smooth and thick and when it set overnight it had this actual custard texture I was not expecting at all. Had my first slice on a cold Tuesday night and I kept picking at it trying to figure out what I was tasting. The nutmeg hits in a way that makes it feel legit, not like a compromise version of something. Four net carbs and the crust actually flakes. Going to make this again before winter is over.
The overnight set is what gets you. I tested the filling probably six times trying to nail that custard texture without it going too soft or too dense. The nutmeg looks like too much when you're measuring. Trust it.
Brought this to a dinner party Friday and the host thought I'd picked it up somewhere. Had to pull up the recipe on my phone to prove I made it from scratch (the blind-baked almond flour crust is what convinces people, it looks like a real pie not a keto experiment). The whipped cream on top looks like something you'd pay $40 for at a dessert counter. Made it twice this month and already hunting for my next excuse.
The crust gets all the credit every time. Nobody expects almond flour to look like that. Valentine's Day is your next excuse.
Keto pie crusts have burned me before, so I went in skeptical. Made this on a cold Sunday and the dough rolled out between parchment sheets on the first try, no cracking. I kept bracing for something to go wrong until the filling set smooth and clean. Didn't see that coming. Pie is back.
'Pie is back.' Ha. That one got me. The vinegar in the crust is what makes it actually rollable - most almond flour crusts skip it, and that's why they crack.
I almost skipped this one because every almond flour pie crust I've made has crumbled the second you try to slice it, and I figured a custard filling would make that ten times worse. Blind baked it on a Sunday evening still kind of doubting myself. When I cut into it and the slice actually held its shape, I laughed. The eggnog filling set up like real custard, that creamy, dense texture you want from pie, not rubbery the way keto custards sometimes go. My husband had a bite and immediately asked if I'd used real eggnog. Went back and reread the recipe twice just to confirm. Four net carbs per slice and I've already texted it to my sister.
The husband test. Mine always assumes I snuck real sugar in somewhere. The xanthan gum in the crust is what makes it sliceable, most almond flour crusts skip it and then wonder why they crumble.
made this for xmas. that eggnog filling is so good
The nutmeg really carries that filling. I go heavy on it, like a full teaspoon.
I'm so excited to try this pie recipe. So far I have made the crust and am planning on doing a mini pie To try it To try it out. What's surprised me the most was that the crust was so fragile I think that's because there has so much yummy butter in it I'll update when I create the eggnog filling And share with you how it turned out! Thanks again for a wonderful recipe
Yeah that crust is super buttery on purpose. Handle it cold and it stays together better, but it's fragile until it bakes. Once it's baked it firms up and slices clean.