This easy keto eggnog recipe is quick, tastes like traditional eggnog and with just a few extra ingredients you can make a no bake sugar free homemade eggnog pie! Just 4 g net carbs per serving!
Low-Carb Eggnog
The holiday season is a welcomed time to enjoy classic and traditional holiday favorite recipes during this time of year.
If you're following a low carb diet, keto diet or just looking to reduce your sugar intake, regular store-bought eggnog is out of the question as it's full of sugar and will spike blood sugar and cause sugar cravings.
Making your own homemade eggnog to make this no bake eggnog pie, full of perfect eggnog flavor, is the best way to ensure success on your chosen diet.
Our festive keto eggnog is an easy recipe that everyone will enjoy, even the non low carb people in your life!
Carbs in Traditional Eggnog Recipe
Store-bought eggnog has 21 grams of carbs in ½ cup from the Stop & Shop brand according to the Cronometer app.
Carbs in our Low Carb Eggnog Recipe
Our low carb eggnog recipe uses a low-carb sweetener that makes for a very luscious, but low-carb recipe that tastes just as good.
Our creamy keto eggnog recipe has just 5 total grams of carbs for ½ cup and tastes just like the real thing!
Our keto-friendly eggnog recipe works well for the holidays while not spiking your blood sugar, and you may even get some converts to this way of eating when you offer this eggnog recipe or this eggnog cream pie to them!
Keto Sweeteners
Powdered sweetener is best for making keto eggnog and this eggnog cream pie so you won't have any grainy texture.
Any erythritol blend than is granulated using monk fruit may not give you the best results for a creamy eggnog pie.
Any sugar substitute you like that has a powdered version is best here or you could process your granulated low carb sweetener in a food processor or blender to get a finer texture.
How to Make Homemade Keto Eggnog Cream Pie
Scroll to the bottom of the blog post for exact measurements, and to see nutritional information in recipe card.
Simple Ingredients needed
heavy cream
water
cinnamon stick
egg yolks-yes raw egg yolks are used, but cooked slowly on the stove for this recipe.
Better than Sugar Confectioners or Swerve confectioners
dark rum (Taste and adjust if you'd like more) or use a little rum extract
Cream Pie
Easy Keto Pie Crust baked, cooled (9-inch pie plate)
cream cheese
Optional to Serve
Sugar Free whipped cream to decorate pie
Sprinkle of nutmeg or even pumpkin pie spice
Sugar Free Eggnog Recipe
Step-by-Step Instructions
Pour the coconut milk, heavy cream and water into a large or medium saucepan, add the cinnamon stick and bring to a boil. Simmer over medium heat and continually stir for 5 minutes. If you are using an electric stove top you may need to move your pan on and off the heat to keep it at a simmer but to keep it from spilling over. Turn off heat.
In a large bowl, add the egg yolks and confectioners sweetener. Whisk the egg mixture together.
Add a small amount of the hot cream mixture to the eggs to temper them. Whisk together and continue to add about half of the cream mixture to the tempered eggs a little at a time. Remove cinnamon stick from saucepan.
Pour the tempered egg yolk mixture back into the hot cream, whisking in slowly over low heat, in the saucepan, until completely smooth.
Continue to stir the mixture over low heat for about 5-8 minutes or until the temperature reaches 160 degrees F and coats the back of a spoon. Sprinkle gelatin over mixture and whisk constantly until smooth, no lumps.
Remove eggnog mixture from the heat and stir in rum and vanilla extract. Stir together until smooth. (Alternately you can also place the mixture in a blender or food processor to completely combine. Be careful as it will be hot so the cover should be slightly open to allow steam out while blending.)
Taste and adjust sweetener and rum if needed, then set aside.
How to Prepare Eggnog Pie
Place the cream cheese and vanilla stevia in a stand mixer or use an electric hand mixer and blend until smooth. Taste and adjust sweetener if needed. Set aside.
Once your eggnog is ready, slowly add it to the cream cheese in the mixer and blend on low speed until incorporated and smooth.
Pour eggnog cream cheese mixture into prepared cooled crust. Place plastic wrap right over the cream mixture so it doesn't form a skin on top. Refrigerate for 4-6 hours or overnight.
Optional to serve
Sugar-free Whipped Cream and sprinkle of nutmeg
FAQs
Does eggnog use raw eggs?
No this sugar free eggnog recipe uses egg yolks and they are cooked to a temperature which will prevent sickness from salmonella but it is important to use a thermometer to make sure you cook to that temperature.
Do I need to use dark rum?
No you can use 1-2 teaspoons rum extract if you prefer.
Can I use Monk Fruit instead of Stevia?
Yes you can use any other sweetener you prefer. Heres' my sweetener guide and conversion chart to help you determine how much to use.
Can I use a graham cracker crust?
I do not recommend using a store bought graham cracker crust as it has sugar and is high carb.
Can I make this without a crust?
Sure!
Can I use store bought real eggnog?
I do not recommend using store-bought eggnog as it has lots of sugar and is high carb.
Can I replace heavy whipping cream with almond milk?
You could replace the heavy cream with unsweetened almond milk, but since I have not tested it, I can't say for sure it will be as thick and creamy.
Can I make this dairy free?
Yes you could make this egg nog pie dairy free. Replace the heavy cream with more coconut milk and replace the cream cheese with vegan cream cheese.
More Keto Recipes for Special Occasions
You can still keep holiday traditions and holiday classic recipes when following a keto lifestyle. All of these holiday treats will impress the whole family!
Sugar Free Sparkling Champagne Cupcakes
Sugar Free Keto Eggnog Pie
Sugar Free Keto Eggnog Pie
Ingredients
Eggnog
- 13.5 ounce canned coconut milk
- 1 cup heavy cream
- ½ cup water
- 1 cinnamon stick or 1 teaspoon ground cinnamon
- 4 egg yolks
- ½ cup Better than Sugar Confectioners or Swerve confectioners
- 2 teaspoon gelatin powder
- 1 teaspoon vanilla extract
- 3 tablespoon dark rum (Taste and adjust if you'd like more)
Cream Pie
- 1 Easy Keto Pie Crust baked, cooled
- 8 ounces cream cheese
- ½ teaspoon vanilla liquid stevia
Optional to Serve
- Sugar Free whipped cream to decorate pie
- Sprinkle of ground nutmeg
Instructions
Eggnog
-
Pour the coconut milk, heavy cream and water into a large saucepan, add the cinnamon stick and bring to a boil. Simmer on medium-low heat and continually stir for 5 minutes. If you are using an electric stove top you may need to move your pan on and off the heat to keep it at a simmer but to keep it from spilling over. Turn off heat.
-
In a large glass bowl, add the egg yolks and confectioners sweetener. Whisk together.
-
Add a small amount of the hot cream mixture to the eggs to temper them. Whisk together and continue to add about half of the cream mixture to the tempered eggs a little at a time. Remove cinnamon stick from saucepan. Pour the tempered egg mixture back into the hot cream, whisking in slowly over low heat, in the saucepan, until completely smooth.
-
Continue to stir the mixture over low heat for about 5-8 minutes or until the temperature reaches 160 degrees F using a candy thermometer and coats the back of a spoon. Sprinkle gelatin over mixture and whisk constantly until smooth, no lumps.
-
Remove from the heat and stir in rum and vanilla extract. Stir together until smooth. (Alternately you can also place the mixture in a blender to completely combine. Be careful as it will be hot so the cover should be slightly open to allow steam out while blending.)
-
Taste and adjust sweetener and rum if needed, then set aside.
Prepare Cream Pie
-
Place the cream cheese and vanilla stevia in a stand mixer or use an electric mixer and blend until smooth. Taste and adjust sweetener if needed. Set aside.
-
Once your sugar-free eggnog recipe is ready, slowly add it to the cream cheese in the mixer and blend on low speed until incorporated and smooth.
-
Pour eggnog cream cheese mixture into prepared pie crust. Place plastic wrap right over the cream mixture so it doesn't form a skin on top. Refrigerate for 4-6 hours or overnight.
Optional to serve
-
Sugar-free Whipped Cream and sprinkle of nutmeg
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