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Keto Eggnog in a cup with cinnamon on top
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Keto Eggnog

Keto Eggnog is a rich and creamy low carb version of a classic holiday cocktail (with alcohol or non-alcoholic) that is what Christmas dreams are made of.
Course Drinks
Cuisine American
Keyword homemade eggnog, keto eggnog
Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
Servings 7
Calories 274kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 6 large Egg yolks
  • 2/3 cup Erythritol or preferred sugar substitute
  • 1.5 cups Heavy cream
  • 1.5 cup Almond milk can also use coconut milk or an almond coconut blend if you want to give it a slightly different flavor.
  • 1/2 teaspoon Ground nutmeg
  • teaspoon Salt just a pinch!
  • 1/2 teaspoon Vanilla extract
  • ½ cup Dark Rum or Bourbon optional
  • 2-3 teaspoons Rum extract optional, add a little at a time until you get it to the flavor you like
  • ¼ teaspoon Ground cinnamon for garnish

Instructions

  • In a small bowl whisk together the egg yolks and sugar substitute until they turn a lighter yellow and are well combined.
  • Add the heavy cream, almond milk, nutmeg, and salt to a medium saucepan and heat over medium heat, stirring often, until it just barely begins to simmer (one or two bubbles will rise the surface and pop every few minutes).
  • Remove the almond milk mixture from the heat and begin to temper your eggs by slowly drizzling hot milk into the eggs 1 tablespoon at a time, whisking them as you do so they don’t scramble. Repeat this until you’ve added 3-4 tablespoons.
  • Now that the eggs are tempered slowly pour them into the heated milk, stirring continuously.
  • Set the stovetop to medium low and place the pot back on the heat. Stir for 8-10 minutes, or until the mixture has thickened. If you have an instant read thermometer you can use it to check the temperature. When it reaches 160 degrees F it is done.
  • Remove the eggnog from the heat and stir in the vanilla, and if you’re using it add the dark rum, bourbon, or rum extract.
  • Pour the eggnog into a pitcher and cover with plastic wrap or into a sealable container and store in the refrigerator until completely cooled. Approximately 1-2 hours.
  • The eggnog will thicken as it cools. If it is too thick for your taste when you are ready to serve you can stir in 2-3 tablespoons of heavy cream or almond milk (or however much it takes to get to the consistency you want).

Notes

Note: Nutritional values displayed do not include the dark rum/bourbon or rum extract

Nutrition

Serving: 4ounces | Calories: 274kcal | Carbohydrates: 3g | Protein: 4g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 237mg | Sodium: 138mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 973IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg