Keto Eggnog

5 from 1 vote

This Creamy Keto Eggnog is the perfect holiday drink, made with simple ingredients. It's the perfect festive beverage that can be made with and without alcohol.

Cook Time30

Chilling time2

Total Time2 30

Course: Drinks

Cuisine: American

Diet: Diabetic

Servings: servings

Calories: 294kcal

Author: Briana

Equipment

saucepan or dutch oven
hand mixer (or a whisk)
metal sieve

Ingredients

2 cups unsweetened almond milk (16 ounces)
2 cups heavy cream (16 ounces)
1 cinnamon stick
1 teaspoon ground nutmeg
½ teaspoon kosher salt
6 large egg yolks
¾ cup allulose sweetener (144 grams)
1 tablespoon vanilla extract
½ - ¾ cup bourbon or rum, optional and to taste (4 - 6 ounces)

Instructions

Add nut milk, heavy cream, cinnamon, salt, and nutmeg to a medium saucepan or dutch oven. Simmer for about 8-10 to infuse. Remove from heat and set aside while you prepare the egg yolks. Don't allow the mixture to boil, or the milks will curdle.
Add egg yolks and sweetener to a large bowl. Mix or beat them together with a whisk or an electric mixer. Mix until light, fluffy, and most of the sweetener has dissolved. This should take about 2 minutes.
Gradually temper the hot milk mixture into the egg mixture. Tempering means adding the hot milks little by little to your egg mixture while mixing constantly, so the eggs don't curdle. Return everything to the dutch oven, and cook over medium-low heat for roughly 8-10 minutes, until the mixture coats the back of a spoon.
Remove the eggnog from the heat, and strain the mixture in a large mixing bowl through a metal sieve. Stir in the vanilla extract, and optional liquor of choice, to taste if using. Cover and transfer to the refrigerator to chill if you prefer to enjoy eggnog cold, you can also enjoy it hot.
Pour chilled eggnog into glasses, top with whipped cream if desired, along with extra nutmeg, and a cinnamon stick.
Store leftovers in an airtight container in the fridge for 2-3 days. Do not freeze.

Notes

Carefully combine the egg mixture with the hot milk mixture. Add it very slowly and whisk constantly, to avoid scrambling the eggs.
Do not let the mixture boil or the milk with curdle or the eggs will scramble.
Alcohol is optional.
To make a large batch with and without alcohol for guests, serve eggnog in a punch bowl, and add alcohol to glasses if desired. Top with eggnog and garnish.
The eggnog will thicken as it chills. If it becomes too thick, feel free to add more nutmeg before serving.
No cinnamon sticks - Swap in ¾ teaspoon ground cinnamon in place of whole cinnamon sticks if you don't have any on hand.

Nutrition