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.

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.