I have recently been on quite the pie kick. Ever since Thanksgiving, I’ve been eating pie pretty much every single day. I had 5 different pies in my fridge, taunting me!
I never used to be a pie person, and I still don’t consider myself to be one in the traditional sense, but there are certain pies I cannot turn down. If the pie has an open top and the crust is good, then I’m a happy camper. The crust is key, as is the filling:crust ratio. It’s all about the filling.
I was eating so many variations of sweet potato pie that I had to make something different, and I wanted to create a holiday dessert that was low-carb-friendly, too. With my eggnog obsession clearly on my mind, I thought an eggnog pie was the perfect answer!
This pie is perfect for anyone looking for a seasonal dessert that’s low-carb, keto-friendly, and not too overpowering. Even though this is an eggnog pie with plenty of flavor, the eggnog flavor isn’t too overwhelming. My friends who don’t typically like eggnog really enjoyed this!
Not only is this eggnog pie low-carb and keto-friendly, but it also contains a hidden serving of VEGETABLES! Steamed cauliflower is hidden in this pie to give it extra volume and thickness without making it too heavy. You can’t even taste the cauliflower! You can leave the cauliflower out if you’d like, but I would add a bit more coconut cream or coconut butter to create some more thickness if you do.
The other great part about this pie is that minimal baking is required. All you have to do is bake the crust, mix the filling, and refrigerate the pie until it’s firmed up.
Getting the perfect texture is only possible with the help of gelatin, though. I prefer Vital Proteins gelatin, but any gelatin will do! If you’ve never worked with gelatin, it’s really easy to do. All you have to do is sprinkle some gelatin onto hot water, let it sit there for a few minutes, and then heat it up again so that it dissolves. When the gelatin cools down, it will create that “jelly” texture.
I love the texture of this pie because it’s firm but soft, and rich but not overly heavy. The gelatin creates the perfect pie filling because it’s easy to cut through and doesn’t fall apart. It has the look of a dense pie, but it’s lighter than it seems.
Eggnog is obviously a main ingredient in this pie, so feel free to use whatever eggnog you enjoy the best! If you’re making your own eggnog at home, you can try out my recipe for Classic Paleo Eggnog, or my recipe for Vegan Yuletide Nog. My favorite dairy-free eggnog to buy at the store is Califia Farms Holiday Nog. A lot of store-bought dairy-free eggnogs taste nothing like the real thing, but this is the best dupe in my opinion.
If you’re looking for a simple holiday-inspired dessert this season, try out this paleo, low-carb, keto-friendly Eggnog Pie! It’s the perfect treat to store in the fridge at this time of year, and a great way to sneak in a hidden serving of vegetables!
Paleo / Keto Eggnog Pie
Time: 30 minutes + 3 hours refrigeration time
- 2 cups almond flour
- 2 tbsp ghee or coconut oil
- 1 egg
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 2 tsp vanilla
- Optional: 1/2 tbsp Lakanto monkfruit sweetener (Use code “WELLNESS” for 15% off Lakanto)
- 1/4 cup coconut cream
- 1/2 cup Lakanto monkfruit sweetener (Use code “WELLNESS” for 15% off Lakanto)
- 1.5 tbsp gelatin
- 1/4 cup hot water
- 1 1/4 cups eggnog
- 1 cup steamed cauliflower
- 2 eggs
- 2 tsp vanilla
- 1/2 cup coconut butter
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Preheat your oven to 350*F. Grease a 9-inch pie pan with coconut oil.
- Combine all crust ingredients together in a large bowl. Press the dough into the pie pan in an even layer so that all sides are covered.
- Bake the pie crust for 10-12 minutes, or until the sides start to turn golden brown. Remove from the oven and set to rest.
- Put the hot water in a small bowl, and sprinkle the gelatin on top. Allow the gelatin to bloom for 3-5 minutes.
- Use a hand mixer to blend all other ingredients together in a large bowl. If your hand mixer isn’t strong enough to blend the cauliflower, you can put the mixture in a blender.
- After the gelatin has bloomed, microwave it for about 15 seconds so it melts. Pour the gelatin mixture into the rest of the filling mixture. Use the hand mixer to mix everything together thoroughly.
- Pour the filling mixture into the pie crust. Sprinkle extra cinnamon on top if desired.
- Refrigerate the pie for 3-4 hours, or until firm. Serve and enjoy! Store extras in the fridge.