If you love eggnog, you will love this low-carb, Trim Healthy Mama S Eggnog Dessert made with all the wonderful flavors of my favorite Holiday beverage! This Eggnog Dessert can be made as squares or into a pie, whatever you fancy. You’ll need either an 8×8″ baking dish or an 8″ pie plate.
A simple crust made from butter, almond flour (or you can use ground pecans), and sweetener (I used xylitol, but you could use Gentle Sweet in half the amount) allows the eggnog-flavored filling to shine. Free of special ingredients, this rich dessert is made with:
- egg yolks (of course!)
- a combination of whipping cream and half & half (to keep it from becoming too calorie dense)
- ground nutmeg
- sweetener
- rum extract
- gelatin
Any brand of gelatin will set the filling. The purest varieties are Great Lakes and Just Gelatin, but Knox will work, too.
The whipped cream and nutmeg garnish is optional, but it really helps to pretty up this bland-looking, yet incredibly decadent dessert!
If you love eggnog, you will love this low-carb, Trim Healthy Mama S Eggnog Dessert made with all the wonderful flavors of my favorite holiday beverage! Eggnog Dessert
Ingredients
Instructions
Hubby & I LOVE eggnog! I’ll definitely be making this!
Awesome! My hubby doesn’t like eggnog, so I got this whole dessert to myself!!
Mine is in the frig now and has already set up in like a half hour! I was worried cuz CRAZY me ended up whisking the cream mixture into 3 of the egg whites INSTEAD of the egg yolks. (I’m so used to whisking egg whites I guess?) I did add the yolks too. 🙂 And, I had to taste just a bit off the spoon before washing the spoon and OH MY!!!!! WE LOVE EGGNOG! Can’t wait to have it tonight! Thanks Jacinda!
Would coconut flour be a decent substitute for the almond flour? I’m new at THM baking.
Hi, Laura! coconut flour is much thirstier than almond flour, so it wouldn’t work well in this recipe. You could use approx. 3/4 cup baking blend though, or another on-plan crust that you love. 🙂
Is the rum extract necessary? I don’t have any on hand and I want to make this!
Hi Alyssa,
The combination of rum extract and nutmeg is what give this dessert is distinctively eggnog-ish taste. You could make is without, but it probably would taste very eggnog-y.
Looks so good!!I have heavy wbip cream and unsweet coconut milk carton,can i use any alternative to half n half?
You can use whipping cream instead, it’ll just have a higher fat content.
Mine is in the frig now and has already set up in like a half hour! I was worried cuz CRAZY me ended up whisking the cream mixture into 3 of the egg whites INSTEAD of the egg yolks. (I’m so used to whisking egg whites I guess?) I did add the yolks too. 🙂 And, I had to taste just a bit off the spoon before washing the spoon and OH MY!!!!! WE LOVE EGGNOG! Can’t wait to have it tonight! Thanks Jacinda!
I would love to make this for Thanksgiving. I currently only have powdered Swerve. Do you know what the conversion for that would be?
Does this taste like egg custard?
I couldn’t seem to find the nutrition information. I was just curious about the net carbs, if you could supply that, please and thank you! It definitely sounds delicious!
Does the half and half go in with the cream or is it supposed to be added after cooking? I don’t see it in the recipe.