For the month of December my focus was warm beverages and what better way then to end with a low carb eggnog. When I switched to keto almost three years ago my taste buds changed. So I’m more open to trying new things as well as giving things from the past a second chance and eggnog is one of those things.
Generally eggnog is enjoyed during the holiday season and has been since the early 1700’s. Typically eggnog is made with egg yolks, sugar, cream, and milk. Along with spices like nutmeg, cinnamon and vanilla extract or vanilla bean. When it comes to the type of milk, if you want to keep it keto friendly then almond milk, coconut or macadamia milk are all good options. Of course, liquors like brandy or sherry were once added to keep this beverage from spoiling. But now that we have adequate refrigeration it’s mostly to add a nice punch.
Because part of the recipe involves heating the cream, milk, cinnamon and nutmeg, the key is to temper the egg yolks. If you’re not familiar with this technique it’s basically adding the yolks a little at a time. Which prevents the eggs from curdling. I found using a ladle works really well.
Another trick is to use powdered sugar instead of granular sugar. Powdered sugar dissolves easier so you can avoid getting that gritty feeling.
Back in the day eggnog was one of those things I didn’t care for. For some reason the thickness didn’t appeal to me. Of course a thick custard-like drink might work for some. But if that’s not your style then you can always add more of your milk option to thin it out.
Lastly homemade low carb eggnog will keep in the fridge for 2-3 days. If you’re a true fan of eggnog, anything store bought after opening will keep for 5-7 days and canned is good up to 4-5 months unopened. If eggnog is not your thing then try my low carb mulled wine recipe a try.Print
Low Carb Eggnog
- Prep Time: 15 minutes
- Chill Time 6 hours:
- Cook Time: 15 minutes
- Total Time: 6 hours 30 minutes
- Yield: 4 glasses 1x
- Category: Keto
1 cup unsweetened almond milk
1 cup heavy whipping cream
½ cup powdered monkfruit sweetener
1 cinnamon stick (extras for garnish are optional)
½ tsp nutmeg (ground or fresh) and a bit more for garnish
3 large egg yolks
1 tsp vanilla extract
2 ounces bourbon (optional)
- Add the almond milk, heavy whipping cream, cinnamon stick and nutmeg to a heavy bottom sauce pan and simmer for 8-10 minutes. Remove from the heat and set aside.
- In a medium size bowl mix the egg yolks and monkfruit. With a whisk or hand mixer, mix until fluffy.
- With a ladle gradually temper the hot milk mixture from the saucepan into the bowl of egg and monkfruit mixture one spoonful at a time. Make sure you continuously whisk while adding the egg mixture so it doesn’t curdle.
- Pour all the mixture back into the saucepan and cook on medium low heat for 8-10 minutes or until it reaches 160°F/70°C.
- Remove the saucepan from the heat and pour the mixture into a medium size bowl or pitcher then stir in the vanilla extract and bourbon.
- Cover with plastic wrap and place in the refrigerator to chill for 6 hours. The mixture will thicken more as it chills.
- Before serving stir. Add more of your milk preference and stir again if you need to thin the eggnog out.
- Garnish with a cinnamon stick and a pinch of nutmeg
- Serving Size: 1 glass
- Calories: 284
- Sugar: 0.281 g
- Sodium: 68 mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 2.5g
- Carbohydrates: 1 Net
- Fiber: .0214g
- Protein: 2g
- Cholesterol: 215mg
Keywords: keto, eggnog, beverage, holiday beverage