Keto Eggnog Pie

Made this over the weekend and gave it the full overnight in the fridge, but the middle still slumped when I cut into it. Outer slices came out clean, so I feel like I’m close. Was my custard just not cooked down far enough on the stove, or is that a whipped cream folding problem? Want to get this one right next time.

Four net carbs and my husband had no idea it was low carb. I’ll be making it again at Christmas. ❤️

Set it up Thursday night and cut it Friday after dinner. Got clean slices, no weeping, and the nutmeg on top was just right.

Let the filling chill uncovered the first hour before you wrap it. Cover too soon and condensation pools on top, you get a slick wet layer, and it changes how the surface looks when you cut it.nnThe pudding-and-whipped-cream method comes out lighter than the cream-cheese-heavy custards most keto pie recipes use. And the eggnog flavor actually tastes like eggnog, not just spiced vanilla. Four stars because the spice depth fades between day one and day two, so it’s really at its best the night it finishes setting.nnThe blind-baked crust holds up against the wet filling better than almost any almond-flour crust I’ve tried. I think it’s the coconut flour. Pulls moisture differently than a pure almond flour base, so the bottom stays firm. Soggy bottoms have been your issue? Worth trying.

This is now my favorite keto dessert. I’ve made it about 20 times, and it’s always delicious. The crust is a little tricky, but the key is to keep it cold. I get a lot of compliments. Thank you.

Don’t add extra flour when you roll the crust out between the parchment. Almond flour absorbs differently and dusting just throws the ratio off, the crust crumbled at the rim the one time I went off-script. Six batches in, parchment-only from here on.

Does it have to set overnight, or can I get away with a few hours?

Cream cheese in the crust. That’s what the other versions miss.

Making two of these for a graduation party this weekend, can’t wait to see people’s faces when they find out it’s keto. Quick question on the xanthan gum in the crust: does it scale 1:1 or do you dial it back? In my experience it gets gummy fast when doubled.

custard smells perfect, just wish there was a heads up about the vinegar

Third batch in and I’ve learned not to rush the overnight chill. Cut into it at four hours the first time and the custard was soft enough that it just sort of spread on the plate. Let it go a full night and it holds and slices the way it should. Also been adding an extra shake of nutmeg on top right before it goes in the fridge. Really comes through on the surface in a way the spice in the filling alone doesn’t. Four stars from me because the crust edges crack on me sometimes, but the filling has come out right every single time.

wife’s face when she saw the carb count

The crust-to-filling ratio is almost perfect, but I kept hitting the outer edge and getting plain almond flour with no spice. Fixed it by throwing a quarter teaspoon of nutmeg straight into the food processor with the flours. Now the eggnog flavor carries all the way to the last bite. Fair warning though: I pushed it to half a teaspoon on the second batch and it went from warm and spiced to borderline medicinal. Also, a full 24 hours in the fridge instead of just overnight made a real difference. Slices set firmer and held clean edges at room temperature longer than I expected.

My grandmother made an eggnog custard pie every year and it was the thing I actually mourned when I went keto. Not bread, not pasta, that specific pie. Made this last week (yes, in June, because I’ve been craving it for three years) and when I cut into it the next morning and it sliced clean like that, I got a little teary. The custard is exactly what I remember, thick with that warm nutmeg heat. I used oat milk because I was out of almond and it still set up fine. Making this year-round now.

I’ve never made a pie crust from scratch before and I kept waiting for this whole thing to go sideways. The xanthan gum surprised me, it actually rolled and pressed into the pan like real dough without cracking. Left it in the fridge overnight and woke up to something that sliced completely clean. This being my first pie and it coming out this well is kind of blowing my mind.

The no-gelatin part had me skeptical. I’ve made two other keto custard pies this year and both came out like filling soup in a crust once I tried to slice them, so I figured this would be the same. It wasn’t. Set up clean overnight, held its shape when I cut it. I did rush the tempering step because I got impatient, so it’d probably be even better if I actually followed directions. I’ve been eating the keto frozen desserts from the grocery store lately and this actually tasted like dessert. The crust surprised me too (every almond flour crust I’ve tried before crumbled apart when I lifted a slice). Now I want to use it for other fillings.

Making this for a dinner party next weekend, so I want to get ahead on prep. The overnight set works great for my timeline. One question though: does the almond flour crust hold up after sitting with the custard for 24-36 hours? With regular custard pies I add toppings day-of, but wasn’t sure if almond flour softens faster.

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.

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?