Description
A delicious keto-friendly eggnog cream pie that is perfect for the holidays.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup granulated erythritol
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 4 large eggs
- 1 ½ cups heavy whipping cream
- 1 teaspoon ground nutmeg
- ¼ cup unsweetened almond milk
- 2 teaspoons gelatin powder
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix almond flour, erythritol, melted butter, vanilla extract, and baking powder until combined.
- Press the mixture into a pie pan to form the crust and bake for 10-12 minutes.
- In another bowl, beat the eggs until fluffy.
- In a saucepan over low heat, combine heavy cream, nutmeg, and almond milk. Once warm, sprinkle gelatin and stir until dissolved.
- Slowly add the warm cream mixture to the beaten eggs, whisking continuously.
- Pour the filling into the cooled crust and refrigerate for at least 4 hours to set.
- Slice and serve chilled, optionally garnishing with additional nutmeg.
Notes
- For a sweeter pie, adjust erythritol to taste.
- This pie can be made a day in advance to enhance flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg