Best Keto Eggnog
November 19, 2018
Introduction
Gather around the Christmas tree with this cup of cheer AKA the best keto eggnog you must try this holiday season! Thick, creamy, and simply the best!
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The Best Keto Eggnog
I feel like eggnog is one of those things you really love or you really hate, there is no in-between. As a kid I couldn’t stand eggnog! Now, a few years ago I tried it again, and absolutely loved it!
Same exact thing with my husband except he’s a bit more obsessed with eggnog. It’s definitely one of our favorite holiday treats but if your on a keto diet, you know this drink contains just too much sugar!
Que in delicious keto eggnog!
Our recipe is creamy, filling, healthy, and gets the Christmas elves dancing. It’s an indulgent treat to be enjoyed by all, especially my husband and I.
Homemade eggnog is always better and your friends and family won’t even know the difference, it’s that good! So, don’t be a Ebenezer Scrooge this holiday and try our thick & creamy keto eggnog!
Step By Step: How Make The Best Keto Eggnog
- Steps 1-2: Heat almond milk, sweetener, and salt over low heat until temp reads 100 degrees on a cooking thermometer.
- Steps 3-4: Beat your eggs then slowly add just a ladle full of the heated almond milk, whisking it in to quickly temper them.
- Step 5: Once tempered, add the eggs to the rest of the almond milk in the pot.
- Step 6: Stir very frequently, scraping the bottom of the pan to prevent scorching. Heat the milk and egg mixture until it reaches a temperature of 160-170 degrees. Do not ever let your mixture boil, you want to heat it very slowly over low heat only. This process will take about 30 minutes.
- Step 7: Once heated to temperature, pour the mixture into a large mixing bowl that is sitting in an ice bath.
- Steps 8-11: Add in 2 more cups of Almond milk, the vanilla extract, cinnamon, and nutmeg. Whisk to combine well. Don’t worry if some of the spices settle at the top.
- Step 12-13: Place the mixture into the fridge, cover it, and let it sit to cool down overnight.
- Step 14-15: The next day, beat the heavy whipping cream until it forms soft peaks. Then, fold the heavy whipping cream into the milk and egg mixture until well combined.
Serve immediately with a garnish of sprinkled cinnamon, or refrigerate in an airtight container to serve later.
Too Much Sugar!? No Problem!
Like I said earlier, traditional eggnog is packed full of sugar and flavored syrups. Our keto eggnog is still tasty and sweet, we just use a zero glycolmic and zero calories sugar replacement- Lakanto Monk Fruit!
We use this for every single one of our recipes because there’s zero aftertaste, tastes like sugar, and has a 1:1 ratio to sugar. If you want to see for yourself try it out! Our readers get 20% off at checkout using the code: BUTTERTOGETHER
Keto Eggnog All Year Long
The stores deprive you a good 9-10 months out of the year without eggnog but I say NO WAY to that!
If you’re like us and love creamy, thick, and delicious eggnog on any given night of the year then you go make yourself a batch on May 20th if you want to!
Plus, it low carb with only 1.5g net carbs per serving and I’m not complaining about that. Enjoy!
Get The Ingredients:
Nutrition (per 8oz) 12 servings
Calories: 217.7 | Fat: 19.9g | Carbs: 2g | Fiber: 0.5g | Protein: 6.6g | Net Carbs: 1.5g
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Enjoy!
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Reviews
40 minutes
12 Servings
Ingredients
| 10 Large eggs beaten | |
| 6 cups Unsweetened vanilla almond milk | |
| 2 cups Heavy whipping cream | |
| 2 tbsp Vanilla extract | |
| ½ tsp Cinnamon + More for garnish | |
| 1 tsp Nutmeg | |
| Pinch of salt | |
| 1 3/4 cups Monk Fruit or other keto-approved sweetener | |
| Candy making or cooking thermometer |
Nutritional Information
Directions
Heat 4 cups of unsweetened almond milk, sweetener and a pinch of salt over low heat until the temperature reads 100 degrees on a cooking thermometer.
Slowly add a just ladle full of the heated almond milk to the beaten eggs, whisking it in quickly to temper them.
Once tempered, add the eggs to the rest of the almond milk in the pot.
Stir very frequently, scraping the bottom of the pan to prevent scorching. Heat the milk and egg mixture until it reaches a temperature of 160-170 degrees. Do not ever let your mixture boil, you want to heat it very slowly over low heat only. This process will take about 30 minutes.
Once heated to temperature, pour the mixture into a large mixing bowl that is sitting in an ice bath.
Add in 2 more cups of Almond milk, the cinnamon, nutmeg and vanilla extract. Whisk to combine well. Do not worry if some of the spices settle at the top.
Place the mixture into the fridge, cover it, and let it sit to cool down overnight.
The next day, beat the heavy whipping cream until it forms soft peaks.
Fold the heavy whipping cream into the milk and egg mixture until well combined.
Notes
Serve immediately with a garnish of sprinkled cinnamon, or refrigerate in an airtight container to serve later.
Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators.
