Keto Eggnog

Updated: Dec 6, 2020

A New Keto Christmas Tradition



It’s the same every year - late October I spot a few cartons at the grocery store and soon the shelves are flooded. It shows up in every second latte, cheesecake recipes, ice cream flavors, and more. Eggnog.


Usually, from October to February the only thing that goes in my morning coffee is a hefty dose of eggnog. It signals that the holidays are upon us. Unfortunately, it is a high calorie/high carb treat.


It’s so easy to pack on the pounds over the holidays and eggnog sure helps. Cream, eggs, and lots of sugar. But two of those three ingredients are keto, so with a little modification, you can have a satisfying cup of keto eggnog for the holidays without feeling guilty.


Our Christmas Keto Eggnog Recipe


To begin, combine heavy cream, nut milk, cinnamon sticks and nutmeg in a medium sized pot on medium low heat, stirring occasionally.


While the pot is heating, separate 5 large eggs. The white can be used for a future recipe or serve them up at breakfast. To the yolks, add 1/3-1/2 cup of swerve icing sugar (start with 1/3 cup and you can increase it to your liking).


Mix thoroughly until glossy and smooth.

With the cream mixture still warm, combine it with the eggs. However, first you must temper the eggs so, you don’t add hot cream and scramble your eggs. Take a tablespoon of the warm cream and slowly pour it into the egg mixture while whisking. Continue to do this until the egg mixture is slightly less warm than the cream. Then slowly pour the egg mixture into the pot, stirring constantly. This is one process you do not want to rush or the eggnog will be ruined.

When both mixtures are combined, turn the heat to medium and whisk frequently. Check the temperature with a thermometer and remove from the heat when it hits 160F.


Whisk in the vanilla and let cool. Once Cooled, you can add alcohol if you wish, although it is still great without.

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INGREDIENTS



INSTRUCTIONS


  1. Combine heavy cream, nut milk, cinnamon sticks, and nutmeg in a pot and place on low-medium burner. Stir frequently for ten minutes.

  2. Separate eggs amd combine yolks with Swerve. Mix until glossy and smooth.

  3. Temper the egg mixture by placing 1 tbsp at a time of the cream, into the egg mixture, stirring constantly.

  4. Once the egg mixture is heated, slowly pour into the pot of cream, stirring constantly.

  5. Heat the eggnog in the pot over medium heat. Stir frequently. Remove from heat when thermometer reaches 160F.

  6. Add vanilla and stir. Let cool before serving.



NUTRITION INFO per serving (5 - 2/3 cup servings)

317 calories

32g fat

12.6g carbs

0.6g fibre

9.6g sugar alcohols

2.4g net carbs

4.1g protein



If you've made this recipe, comment below or tag us on Instagram @redhotketo, we'd love to hear about it. If there's any recipes you'd like to see in the future, hit us up in the comment section below!



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