Eggnog Dessert | THM: S

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:

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!

Yield: 9 servings

Eggnog Dessert

Eggnog 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! 

Prep Time 30 minutes
Cook Time 12 minutes
Additional Time 4 hours 18 minutes
Total Time 5 hours

Ingredients

  • CRUST:
  • 1/4 cup butter
  • 1 Tbsp xylitol (OR 1/2 Tbsp Gentle Sweet)
  • 1 1/4 cups almond flour or pecan meal
  • FILLING:
  • 3/4 cup whipping cream
  • 3/4 cup half & half
  • 1/3 cup xylitol
  • 1/2 tsp nutmeg
  • 1 tsp rum extract
  • 1 Tbsp unflavored gelatin
  • 1/4 cup cold water
  • 6 egg yolks, lightly beaten
  • 1 Tbsp butter
  • OPTIONAL GARNISH:
  • naturally sweetened whipped cream
  • nutmeg

Instructions

  1. Preheat oven to 350 F. Melt butter in a saucepan with xylitol until sweetener is dissolved. Remove from heat and stir in almond flour or pecan meal. Press into an 8x8" baking dish (or use a pie plate, if you prefer a pie instead of squares). Bake for 10-12 minutes, or until golden.
  2. To make the filling, add whipping cream, sweetener, and nutmeg to a saucepan and bring to a simmer. Cook for 6-8 minutes. Meanwhile, pour cold water over gelatin in a small bowl and let it soften for a minute. Whisk 1/4 of the warm cream mixture with egg yolks. Return egg yolk mixture to saucepan, whisking constantly. Whisk in softened gelatin and rum extract. Cook for 3-5 more minutes. Remove from heat. Stir in butter until melted. Cool to room temperature. Pour filling over crust. Refrigerate for at least 4 hours, or overnight.
  3. Optional: garnish with whipped cream and nutmeg before serving.

13 thoughts on “Eggnog Dessert | THM: S”

    • 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!

    • 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. 🙂

    • 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.

  1. 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!

  2. I would love to make this for Thanksgiving. I currently only have powdered Swerve. Do you know what the conversion for that would be?

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