Keto Eggnog Pie
Published December 9, 2025 • Updated March 15, 2026
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This keto eggnog pie starts with my buttery, flaky low-carb crust and gets filled with a real spiced eggnog custard, no gelatin, just pudding and whipped cream that sets overnight into something that actually slices clean. Only 4 net carbs per slice.
I’ve had 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 side-eye current-me for. Every holiday I make it my personal mission to show up with a dessert 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. If you’ve made my coconut cream pie or pumpkin pie, you already know how I build these fillings. Same approach, completely different flavor.
What makes this pie different from the others
- No gelatin – I tested a gelatin version early on and the texture went rubbery, almost bouncy, which is the opposite of what custard should feel like. Beef gelatin also leaves a faint off-flavor that has no business being in an eggnog filling. The pudding and whipped cream method holds its shape without any of that weirdness.
- Real eggnog base – 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. The flavor is rich and layered, not just sweet with a hint of nutmeg pretending to be eggnog.
If you’re keeping things low carb during the holidays without wanting to skip dessert, this is the one. I tested the filling probably six times trying to nail that custard texture without it going too soft or too dense. 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.” If you’re looking for more holiday baking ideas, my yule log and spice cake with cream cheese frosting are both favorites at my house too.
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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
Can I make this pie dairy-free?
I haven't tested a fully dairy-free version of this specific filling, but I'd swap the heavy cream for full-fat coconut cream and use coconut milk in place of nut milk. The cream cheese in the whipped layer could go to vegan cream cheese. I've done similar swaps in other pies and they work, but the texture will be slightly different, a little lighter and less rich.
Can I use store-bought eggnog instead of making it from scratch?
I wouldn't. Most store-bought eggnog has 15-20g of carbs per half cup, which would blow the macros on the entire pie. Making the eggnog base from scratch takes about 10 minutes on the stovetop and keeps this at only 4 net carbs per slice. I've been making my own for years and it genuinely takes less time than a grocery store run.
What's the difference between a baked and no-bake version?
I went with a no-bake filling on purpose. Most baked versions set the custard in the oven like a pumpkin pie, which gives you a denser, firmer texture. My method cooks the eggnog base on the stovetop, thickens it with pudding, and folds it into whipped cream. You get a lighter, creamier filling and there's zero risk of cracking or overbaking.
What sweetener works best to avoid a grainy filling?
I use powdered sweetener, not granular. Granular sweetener doesn't dissolve fully in a cold-set filling and you'll feel the grit in every bite. I use a powdered allulose or erythritol blend and it dissolves completely during the stovetop cooking step. If all you have is granular, pulse it in a blender or spice grinder for about 30 seconds until it's fine like powdered sugar.
Why is vinegar added to the keto pie crust?
I add vinegar to keep the crust tender and flaky. It slows down any gluten-like structure from forming in the dough, which is what makes almond flour crusts get tough or crack when you try to roll them. You won't taste it after baking. I've made this crust with and without the vinegar, and the difference in how it rolls and how it flakes is night and day. One of my readers even mentioned his crust held up and stayed crisp under the custard filling for two full days, which is something most pie crusts can't do.
Can I use any brand of sugar-free pudding?
I use Simply Desserts because it has better ingredients and is sweetened with stevia and erythritol, but Jell-O sugar-free works if that's what you can find. I've tested both and the set is nearly identical. The flavor is slightly more natural with Simply Desserts, but not enough that I'd tell you to order it online if Jell-O is already in your pantry.
Do I have to use alcohol in the filling?
I've made this both ways. The bourbon or spiced rum adds that classic eggnog warmth, but the filling still tastes like eggnog without it. If you want the flavor without the alcohol, I'd go with a teaspoon of rum extract. I've also tried vanilla extract as a substitute and it works, just less eggnog-specific.
Can I make this nut-free?
The filling is already nut-free if you use a seed milk like sunflower or hemp. For the crust, I've swapped almond flour for sunflower seed flour in other keto recipes and it works. The texture is slightly more crumbly, but it bakes and holds together. My pie crust recipe has more detail on flour swaps if you want to experiment.
I've tried two other keto eggnog pie recipes and both used gelatin, which always leaves that weird jiggly texture. The pudding and whipped cream combo here sets up so much cleaner, actually slices like a real pie. Four net carbs is almost suspicious.
Swapped in full-fat coconut milk for the nut milk and the custard set firmer than I expected, clean slices even without a full overnight rest. Not sure if that was the coconut fat or just timing, but I'll be doing it that way again.
Wrote off eggnog pie when I went keto two years ago and was embarrassingly dramatic about it. Finding out the custard sets clean without gelatin at 4 net carbs actually fixes that. I'd go a touch thicker on the crust next time, but that's a me thing.
Two years of eggnog pie grief is valid. Thicker crust is a good call. I press mine a little past 1/4 inch so there's more structure under the filling.
Out of xanthan gum and really don't want to order a whole bag for one recipe. Anything I can sub in for the crust, or will skipping it mess up the texture?
I'd just skip it. Crust gets a little more crumbly without it but still bakes fine. Press it into the pan instead of rolling it out and it holds together well enough to slice.
My daughter asked if it was real eggnog filling and when I told her it was just almond flour crust and sugar-free pudding she went completely quiet for a second (she's the one who side-eyes every keto dessert I put in front of her) and then cut herself another slice. That reaction got me. The crust came out of the pan totally clean on my first try, which I wasn't expecting. Four stars only because I'd personally want a little more nutmeg punch, but everyone else thought it was exactly right.
The quiet then second slice is a better review than five stars. On the nutmeg, I keep it pulled back because it goes medicinal fast, but if you want more punch just double it. I usually do.
My son found the last slice this morning and didn't even argue about eating eggnog custard for breakfast.
Ha. No argument about eggnog before breakfast means it actually delivered. That flavor is a tougher sell in the morning than after dinner.
I'd never made a keto pie crust before and fell into a xanthan gum spiral before actually starting. The blind bake had me nervous, but the crust held and the edges went actually golden. Set overnight just like it said. Getting clean slices out of something I made felt more satisfying than it had any right to. Four net carbs a slice and I'm coming back to this.
The xanthan gum spiral gets everyone the first time. One teaspoon, stop there. And yeah, clean slices on a first crust is not a small thing.
I've been burned by eggnog desserts enough times that I almost skipped this. Every other version is either cloyingly sweet or has that artificial nutmeg punch that coats the back of your throat. Made this last weekend. The overnight set surprised me (no gelatin, just pudding and whipped cream) and it sliced clean on the first try. Four stars for now because I think I over-sweetened the custard layer a bit, but the eggnog flavor is genuinely better than anything else I've made.
The custard layer is easy to over-sweeten. Pull back a tablespoon next time and taste before you pour it into the shell. The spices make it taste like it needs more while it's warm, but it intensifies as it sets overnight.
I've been keto for about a year and there's a short list of things I assumed I'd never have again. Eggnog was at the top. Not just the drink, the whole flavor. The nutmeg, that custard richness that used to feel warm and comforting. Made this last week because I was craving it, and sat there kind of quiet after the first bite. The custard sets up so clean overnight it actually sliced without falling apart. Honestly had no idea if that would work. My keto baking experience before this was basically boxed mixes, so getting a scratch crust right felt like a bigger deal than it probably sounds. Making it again in a few weeks. Craving's handled but now I just want to eat it.
Making this for a family get-together this weekend and I need two pies. Can I just double all the crust ingredients straight across or does the xanthan gum not scale that simply?
Double everything except the xanthan gum. For two crusts I'd do 1.5 teaspoons total, not 2. Overshooting it makes the dough weird and elastic.
I've never made a pie crust from scratch before, keto or otherwise, so I went in expecting to mess something up. The blind baking part had me anxious (I kept opening the oven thinking it would puff up and ruin everything), but it held together, and the filling set overnight exactly like you said. Sliced it this morning and the first piece came out clean. Wasn't prepared for that. The eggnog flavor is real, and that nutmeg warmth kind of sneaks up on you. Can the crust be made a day ahead and refrigerated before adding the filling, or does it need to be assembled the same day? There is definitely a next time.
Yeah, day ahead works. Blind bake it, cool it completely, cover loose and leave it at room temp, not the fridge. Fridge softens the empty crust from condensation. Fill it the next day and do the overnight set like normal.
I've made store-bought keto desserts before but never actually attempted a pie crust from scratch. The food processor step had me nervous (I kept thinking I'd overmix it), but the dough came together in a few minutes and rolled out cleanly between the parchment. Letting it set overnight was the hardest part. It sliced perfectly the next morning, and the eggnog custard is a lot more substantial than I expected from something with only 4 net carbs.
The overnight wait gets me every time. I've tried cutting at 5 hours and the slices are softer, not as clean. Worth the wait but 'not wrong' if you can't hold out.
My mom had an eggnog pie she made for years and I genuinely grieved it when I went keto. The filling sets into this dense, spiced custard that tastes exactly like what I grew up with. Made it twice already just to make sure it was real.
Making it twice to make sure it was real is completely valid with this one. The overnight set does something the 4-hour version doesn't quite hit.
I was genuinely skeptical that an almond flour crust could hold up under a custard filling without going soggy by the time I cut into it. Made it anyway because I had everything in the pantry, and it held its shape completely through to the last slice two days later. I've tried two other keto pie recipes and both had soft, crumbly bottoms by day one. This crust stayed crisp. Not sure what the xanthan gum is actually doing in there, but whatever it is, it works.
The xanthan gum is basically doing what gluten does in a regular crust. It binds everything and keeps moisture from soaking up through the bottom. That's why the other recipes failed you.
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.
Heavy cream is going to make that filling seriously dense, I might steal that. Crust cracking is almost always oven temp. Mine was running 25 degrees hot without knowing it for months.