Eggnog is a holiday favorite, but most eggnogs contain lots of carbs. If you want to reap the benefits of the holiday season without calorie counting, why not make a low carb eggnog pie? This recipe uses a mixture of flax seed meal, psyllium husk, and egg substitute, and can be made ahead of time for the holidays.
I’ve been a fan of Eggnog for years, ever since I was a kid. When I was an adult, I learned how to make it, but it was always a bit on the sweet side. Not any more! I won’t go into too much detail on the recipe or the process, since it’s been out there for a while, but I’ll give you a short summary of how I tweaked it to make it low carb.
Eggnog is delicious, but it is not meant to be eaten on a daily basis, and the health benefits of low carb eggnog pie don’t justify the calories. It’s possible to find eggnog recipes that are low carb, but they are often higher in calories than low carb alternative recipes. This eggnog pie recipe combines all three so it’s a rich and creamy low carb eggnog pie with no added sugar (or flour) and is just as delicious as the traditional version.
Forget about your old holiday sweets; we’ve got your new favorite dessert recipe, and it’s the best one yet! Drinking egg nog around the holidays has long been a tradition, but what if we took it a step further and made an eggnog pie? We did it, and it’s low carb and incredibly simple to make! Check out the video and make it for your family and friends this Christmas.
Christmas Pies Are Here!
Nothing makes me happier than stepping into someone’s home, whether it’s mine or Matt’s Aunt Debra’s, and seeing freshly baked pies. Aunt Debra’s Thanksgiving meal this year consisted solely of pumpkin… boringggg. You’ll need at least two different pies to dazzle and excite your guests, and we’ve got all the pies you’ll need!
Crust for a Pie
Starting with a simple and somewhat sweet pie crust is the cornerstone to every good dessert pie. We’ve got a sweet and savory version of the “perfect every time” pie crust for you!
For a recipe like this, where the filling does not require baking, you should always bake the pie crust all the way through. Traditionally, you only have to partially bake the crust in other pies when you bake the entire thing (like our pecan pie), but for this recipe, we doubled the bake time to ensure it was cooked through.
Filling that doesn’t need to be baked
Isn’t it true that the tastiest sweets are those that don’t require baking? It’s easier to prepare, and it’s quicker to eat! This recipe only requires mixing, filling, and chilling before serving. You can even involve the kids.
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The inclusion of gelatin in this filling makes it non-bake. Gelatin powder (notice that this is a pork or beef product) has a gelatinous consistency, which means that whatever liquid it is used in will keep its shape better. Jello is another amazing example of this. Slicing into the cooled filling will be smooth, and each piece will keep its shape when served.
Egg Yolks, Raw
You may be put off by the idea of eating raw yolks, but it’s crucial to remember that raw yolk consumption, like raw everything else, is exaggerated. Salmonella infection is extremely unlikely.
We make sure to buy top quality eggs when we buy eggs, especially if we want to eat them raw. That alone gives me peace of mind when it comes to eating raw eggs, whether in this delectable eggnog pie or in my morning bulletproof coffee!
Desserts That Don’t Require Baking!
Even while no baker can afford to take the easy way out, that doesn’t mean the pastries won’t be wonderful. We’ve compiled a list of a few that we think you should try before turning on your oven!
With this quick, no-bake eggnog pie, we’ve taken the guesswork out of dessert this year. You’ll have more time to concentrate on making sure your turkey or ham doesn’t dry up, as well as spending time with family and friends!
Pie with Eggnog
A velvety smooth pie filling with all the holiday flavors of egg nog, including rum essence and nutmeg.
8 person servings
410 calories per serving
Sweet Low-Carb Crust
For about 18-20 minutes, bake your crust completely. Keep an eye on the edges to make sure they don’t burn. Allow to cool completely before using.
Note: The blog post for the sweet crust suggests cooking it for 8-10 minutes to partially cook it through, but because we won’t be baking it again, we want it fully cooked before adding the eggnog filling!
For 1-2 minutes, beat egg yolks in a large mixing bowl with a hand mixer. Mix in the erythritol, stevia, rum extract (if using), and nutmeg until everything is well blended. Remove from the equation.
1/2 cup warm water and 1 tablespoon gelatin powder in a medium mixing bowl Set alone for 3-5 minutes to allow it to bloom.
In a large mixing bowl, beat the heavy cream to stiff peaks while the gelatin blooms.
Microwave the gelatin for 10-15 seconds once it has bloomed (it will be evident), so that it melts into the water.
Whisk the gelatin mixture into the egg mixture until it is completely combined. Fold the whipped cream into the egg mixture.
Using a spatula, level out the eggnog mixture into the cooled pie shell. If desired, sprinkle more nutmeg to the top.
Refrigerate for at least four hours before slicing and serving. For up to 5 days, store in an airtight container.
Net Serving Size: 1 Slice Carbs: 3g 8 Slices (about)
Pie with Eggnog
Per Serving Amount
410 calories 351 calories from fat
daily value in percent*
60 percent fat 39g
Carbohydrates make up 62% of the total.
3 g (12 %) fiber
9 g of protein (18%)
* Percent Daily Values (%DV) are calculated using a 2000-calorie diet.
eggnog pie is a term used to describe a pie made with eg
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