Easy and smooth Keto Eggnog that taste just like the real thing! Time to get festive! Add in your favorite alcohol for a the perfect holiday cocktail.
Who could even imagine going through the holidays without drinking some Eggnog? Now you can enjoy your favorite Christmas time drink without all the added sugar. Don’t worry, this recipe tastes just like it’s original counterpart! If you need a cocktail just add in some of your favorite rum and now we are warming up! So turn on the lights on your tree, turn on the fireplace, cozy in for a Christmas themed movie and sip on some sugar free eggnog. Top with a sprinkle of cinnamon or nutmeg for all the holiday vibes!
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INGREDIENTS YOU NEED TO MAKE EGGNOG
- 6 large egg yolks room temperature
- 1/3 cup monk fruit or granulated sweetener of choice
- 1 1/2 cups almond milk or milk of choice
- 1 1/2 cups heavy cream
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 1 cup rum optional
Instructions To Make Keto Eggnog
- Beat your yolks, until light yellow in color. Add monk fruit in a tbsp at a time, beating constantly until dissolved. Set aside.
- In a medium saucepan, combine your almond milk, cream, cinnamon, and nutmeg. Bring the mixture to a gentle boil. Remove from heat immediately once it starts to boil. Stir in your vanilla extract.
- Temper your egg yolks: While whisking constantly, pour the hot milk mixture into the bowl with the yolks in a very thin stream.
- Pour the mixture back into the saucepan. Heat over medium-low heat, whisking constantly, until the mixture thickens slightly or reaches 160 degrees F. Do not let it boil.
- If you want to add rum, add it now.
- Pour your eggnog into a bowl or bottle. Cover and refrigerate for 3-4 hours, until cold, or longer until ready to serve.
Keto Eggnog
Ingredients
- 6 large egg yolks room temperature
- 1/3 cup monk fruit or granulated sweetener of choice
- 1 1/2 cups almond milk or milk of choice
- 1 1/2 cups heavy cream
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 1 cup rum optional
Instructions
- Beat your yolks, until light yellow in color. Add monk fruit in a tbsp at a time, beating constantly until dissolved. Set aside.
- In a medium saucepan, combine your almond milk, cream, cinnamon, and nutmeg. Bring the mixture to a gentle boil. Remove from heat immediately once it starts to boil. Stir in your vanilla extract.
- Temper your egg yolks: While whisking constantly, pour the hot milk mixture into the bowl with the yolks in a very thin stream.
- Pour the mixture back into the saucepan. Heat over medium-low heat, whisking constantly, until the mixture thickens slightly or reaches 160 degrees F. Do not let it boil.
- If you want to add rum, add it now.
- Pour your eggnog into a bowl or bottle. Cover and refrigerate for 3-4 hours, until cold, or longer until ready to serve.
Notes
Nutrition
Frequently Asked Questions About Keto Eggnog
Store covered in your fridge for 2-3 days. Will keep a little longer if there is alcohol in it.
Store-bought eggnog is not keto, but this recipe is!
More Recipes You Might Enjoy:
- Keto Gluten Free Snickerdoodles
- Gluten Free Sugar Free Shortbread Cookies
- Easy Gluten Free Keto Baked Gingerbread Donuts
- Easy Keto Gingerbread Cookies
- Keto Peanut Butter Hot Chocolate
- Vegan Keto Horchata With Almond Milk
- Keto Homemade Irish Baileys
- Healthy Keto Hot Chocolate With Almond Milk
- Drink Recipes
- Winter Recipes
Delicious eggnog!
Glad you loved it!