Ingredients:
Crust
- 1 1/2 cups fine almond flour 6 oz.
- 1/4 cup brown erythritol blend
- 1/2 tsp. grated nutmeg plus extra for garnish
- 1/4 tsp. salt fine
- 1/2 cup unsalted butter melted
Filling
- 4 large egg(s) separated*
- 1/2 cup powdered erythritol divided
- 1 1/2 cups heavy cream
- 1 serving Eggnog Keto Chow
- 1 tsp. pure vanilla extract divided
Directions:
- Preheat oven to 350℉.
- Place almond flour, brown erythritol, nutmeg, and salt in a mixing bowl and stir together.
- Add the melted butter and stir until it holds together when pressed between your fingers.
- Press the mixture into a 9” pie pan and bake for about ten minutes, or until it is lightly browned.
- Cool the crust completely before making the filling.
- To make the filling, beat the egg whites in a large mixing bowl with an electric mixer until they hold soft peaks.
- In a separate bowl, beat the whipped cream with 1/4 cup of the powdered erythritol and 1/2 teaspoon of the vanilla extract until it holds soft peaks.
- In a separate bowl, beat the egg yolks with the remaining erythritol and vanilla extract until they are butter-colored and create ribbons when dropped from the beaters.
- Add the Keto Chow to the egg yolk mixture and mix until dissolved and fully combined.
- Using a spatula, fold the beaten egg whites into the mixture in two batches, being careful to retain as much air in the egg whites as possible.
- Fold in half of the whipped cream, again being careful to retain as much air as possible.
- Carefully turn the filling into the cooled pie shell and smooth.
- Spread the remaining whipped cream on the center of the pie and dust with nutmeg.
- Chill at least four hours before serving.
- Keep tightly wrapped in the refrigerator for up to three days.
*Raw eggs should not be consumed by anyone who is immunocompromised. Look for pasteurized eggs if you don’t have access to fresh eggs that you are comfortable eating raw.
Nutrition Facts
Eggnog Cream Pie
Serving Size
1 slice
Amount per Serving
Calories
430.65
% Daily Value*
Fat
40.95
g
63
%
Saturated Fat
19.14
g
120
%
Trans Fat
1.02
g
Polyunsaturated Fat
4.02
g
Monounsaturated Fat
15.11
g
Cholesterol
175.68
mg
59
%
Sodium
219.8
mg
10
%
Potassium
424.49
mg
12
%
Carbohydrates
12.76
g
4
%
Fiber
3.16
g
13
%
Sugar
2.68
g
3
%
Sugar Alcohol
6.07
g
Net Carbs
3.54
g
Protein
12.19
g
24
%
Vitamin A
1266.79
IU
25
%
Vitamin C
15.27
mg
19
%
Calcium
190.22
mg
19
%
Iron
1.35
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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