Easy Keto Eggnog Recipe
This easy keto eggnog is so creamy and is the perfect holiday drink, served hot or cold. Make this silky beverage using powdered or raw egg yolks, warming spices and raise a cup of holiday cheer!
Servings: 4 Servings
Calories: 283kcal
Ingredients
- 1.5 cup heavy whipping cream or whole-fat coconut milk
- 1.5 cups almond milk unsweetened - nut milk or coconut milk - see post for suggestions of milk alternatives
- ½ teaspoon vanilla extract
- 3 egg yolks if using powdered egg yolk, see Notes
- 1 tablespoon bourbon whiskey optional - or use rum or spirit of choice
- ⅓ cup stevia or sweetener of choice - see post for best sugar alternatives
- ⅛ teaspoon nutmeg or mace
- ⅛ teaspoon cinnamon
- 1 pinch turmeric optional, for color
Instructions
- Add the heavy whipping cream, nut milk, sweetener, vanilla, spices and spirits to a small saucepan over low heat.
- Separate the egg yolks from the egg whites and add the yolks to the saucepan and whisk until mixture is smooth and creamy. See Notes for ideas for what to do with the leftover egg whites and for instructions if using powdered egg yolks.
- Warm slowly until heated through (to about 160°F), whisking constantly - about 4 minutes.
- Transfer to a mason jar or other sealed container and chill for at least an hour.
- Serve with an optional cinnamon stick garnish, a small sprinkle of powdered nutmeg (or Pumpkin Spice Seasoning) on top or fresh Low-Carb Whipped Cream!
Notes
Do not simmer or boil. If the mixture gets too hot, the egg yolks will fully cook. It will still taste good, but you probably don't want cooked eggs in your nog. If you find there are some small bits of cooked yolk, strain the eggnog to catch any solids.
If using powdered egg yolk, re-hydrate the yolks by mixing 3 tablespoons of powdered yolk with 3 tablespoons of warm water and mix until smooth and creamy. Then add to the other ingredients in the saucepan.
Use the egg whites to make Sugar-free Candied Pecans, add to scrambled eggs or make a quiche. Or, you can add them to your eggnog by whipping them with a hand mixer to form soft peaks, add a couple tablespoons of sweetener, then whip to form stiff peaks. Add to the yolk mixture while it's heating on the stove and whisk until the nog is heated through to about 160 degrees Fahrenheit.
TIP: I like to make a (mostly) alcohol-free eggnog, so I add the spirits during the cooking step to (mostly) evaporate the alcohol, while still getting the flavor from the spirits.
Variations
- Add or MCT powder– even though this is already a healthy eggnog recipe, adding some keto-friendly collagen or MCT powder can create extra creaminess, while infusing your beverage with extra nutrition
- For a thicker eggnog, add a pinch of xanthan gum to the nog mix while it’s heating on the stove. Use a very small amount (like 1/16 teaspoon) because too much will create eggnog custard (which is also particularly good). Learn all about it in my Xanthan Gum Ingredient Spotlight. Also, try blooming ¼ teaspoon of gelatin by stirring it into about 2 teaspoons of cold water, then adding it to the egg yolk mixture while heating in the saucepan.
- Create a chocolate eggnog! This is my favorite variation. Add about 2 tablespoons of melted sugar-free milk chocolate (melt in the microwave) or add 1 teaspoon of raw cacao to the yolk mixture while it’s heating.
- Enjoy an eggnog latte – heat your nog on the stove or with a milk steamer and add a shot of your favorite espresso. I like this topped with homemade Whipped Cream.
How to serve
Homemade eggnog can be served hot or cold.- Use a milk frother (I have this exact one) to add a little creaminess when serving chilled or warmed
- Top with Sugar-Free Whipped Cream and a sprinkle of nutmeg and a cinnamon stick
- Add an ounce of your favorite spirit and serve chilled
How to store
Store in a mason jar or another airtight container in the refrigerator for up to a week (but I doubt it will last that long).Nutrition
Serving: 1serving | Calories: 283kcal | Carbohydrates: 2.5g | Protein: 5g | Fat: 27g | Cholesterol: 235mg | Sodium: 95mg | Fiber: 1g | Sugar: 3g | Net Carbs*: 1.5g