Keto Eggnog Pie

Step by Step Instructions

1. 1

   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.

   For this step

   • 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
2. 2

   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.

3. 3

   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.

4. 4

   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.

   For this step

   • 1/2 cup milk of choice
   • 1 egg yolk
   • 3 tablespoons powdered sugar-free sweetener
5. 5

   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.

   For this step

   • 1/2 cup milk of choice
   • 1 tablespoons heavy cream
6. 6

   In large bowl, whisk together the sugar-free eggnog, nutmeg, and pudding mix until the mixture starts to thicken (about 2 minutes).

   For this step

   • sugar-free eggnog
   • 1/2 teaspoon ground nutmeg
   • 1 box sugar-free vanilla pudding
7. 7

   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.

   For this step

   • 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
8. 8

   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.

9. 9

   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.

10. 10

    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.