A smooth and silky pie filling made with all the seasonal notes of egg nog including rum extract and nutmeg.
Servings 8 servings
Low Carb Sweet Crust
Bake your crust all the way through for about 18-20 minutes. Watch edges so they don't burn. Allow to cool completely.
Note: blog post for sweet crust indicates 8-10 minutes to partially cook through, but since we won't be baking the crust again we want it all the way cooked through prior to adding the eggnog filling!
In a large bowl beat egg yolks with a hand mixture for 1-2 minutes. Add in erythritol, stevia, rum extract (if using), and nutmeg and mix until combined. Set aside.
In a medium bowl add 1/2 cup warm water and 1 tbsp gelatin powder. Set aside and let it bloom for 3-5 minutes.
While the gelatin is blooming whip the heavy cream to stiff peaks in a large bowl.
Once gelatin has bloomed (it will be obvious) microwave it for 10-15 seconds so that it melts into the water.
Add the gelatin mixture to the egg mixture and whisk until fully incorporated. Fold the egg mixture into the whipped cream.
Transfer the eggnog mixture to the cooled pie crust and smooth out using a spatula. Garnish with additional nutmeg, if desired.
Refrigerate for 4 hours prior to slicing and serving. Best stored in an air tight container up to 5 days.
Net Carbs: 3g
Serving Size: 1 Slice
Yields: 8 Slices
Calories: 410kcal | Carbohydrates: 6g | Protein: 9g | Fat: 39g | Fiber: 3g