December 25

Delicious Keto Eggnog for the Cold Winter Months

Written by: Kristina

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A recipe for creamy, low-carb and sugar-free eggnog for the holiday season.  

Whenever wintertime comes around, when the days grow shorter and I spend more time keeping cozy indoors, a hearty eggnog always comes to mind. Since my Keto journey started this past year, I decided to try and make Keto-friendly eggnog, 

because I really didn't want to miss out on this favorite of mine. I’ve experimented with a few recipes, and am excited to share my favorite with you!

Enjoy a healthier version of your favorite holiday drink.

I'm going to help you make a quick and easy, yet totally satisfying drink to make the season brighter. This is a great recipe to make at home for yourself, or to share at a gathering. Your friends might not even know it's low-carb and sugar-free!

Booze can be added or left out, the choice is yours. It can be added to each individual cup, or to the whole batch.

This recipe can easily be halved, or doubled.


Keto Eggnog Recipe

Serves 4

Ingredients

  • 1/2 tsp. vanilla extract
  • 1/2 tsp. ground nutmeg (fresh - see note)
  • 1/4 tsp. ground cinnamon
  • 2 cups heavy whipping cream
  • 1 cup unsweetened plain almond milk
  • 1/2-3/4 cup powdered or granule Erythritol sweetener (depending on taste)
  • 4 large eggs
  • Bourbon, rum, or vodka of choice (optional)

Directions

  1. First thing to do is separate the eggs whites from the yolks. Whisk the 4 eggs yolks well, and set aside egg whites.
  2. Add the almond milk, heavy cream, sweetener, and beaten egg yolks to a saucepan; whisk together.
  3. Heat on medium-low heat until your liquid reaches 160*F (hot, but not enough to simmer). It is important to consistently whisk for the next 10-15 minutes.
  4. After 15 minutes, add vanilla extract, nutmeg and cinnamonand continue whisking for another 2 minutes.
  5. Remove from heat and let cool. Once completely cooled, eggnog should set in fridge (covered) for at least a few hoursor overnight.

To serve:

Remove from fridge and whisk well. If adding alcohol, mix it into the batch now, or add individually to each glass, depending on each persons preference. You can add one shot per person, or go crazy and add 2 or 3!

If you want a smoother eggnog, you can strain it through cheese cloth or a nut milk bag before serving.

Garnish with some freshly ground nutmeg, cinnamon sticks, or whipped egg whites, and serve.


Notes:





  • Grinding your own nutmeg (can be done on a cheese grater) is definitely recommended for a more pungent flavor. I think it makes a big difference in this recipe (and every other recipe too!) There is really nothing like freshly ground nutmeg.
  • Egg whites can be whipped for 5 minutes and added as a fluffy eggnog topping, used for other cooking, or thrown out.
  • Rum is traditionally used in eggnog, but I prefer bourbon (it tends to be less sweet), and vodka is another option with even less added sugar!
  • If you are worried about using raw eggs for this recipe, buy pasteurized eggs, or boil your whole eggs for 2-3 minutes, and let cool before using.

Voila!

Enjoy. Let me know what you think, or if you have any questions.

Cheers & Eat Well, 

Kristina


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About the author

Kristina is a world-traveling foodie whose mission is to explore and recreate the most delicious cuisine. While still an avid traveler, Kristina has taken culinary refuge in the great country of the Czech Republic. When she isn't nannying or exploring the beautiful city of Prague, she's sharing her favorite recipes on the web.

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