A thick cup of eggnog is a treat during the holidays so we created a Keto version that you can sip on and feel good that you are feeding your body healthy ingredients that your body celebrates receiving! We used a combination of almond milk and heavy whipping cream in our recipe, but you can replace the cream with coconut crème to keep this dairy-free.
Prep Time: 5 minutes
Cooking Time: 15 minutes & 2 hours to chill
3 cups plain & unsweetened almond milk
1 cup heavy whipping cream
½ teaspoon ground nutmeg
2 cinnamon sticks
3 large egg yolks
¼ cup erythritol
2 teaspoons pure vanilla extract
Optional: 1-1.5 ounces of dark or white rum*
Garnish: ground cinnamon
Add almond milk, heavy whipping cream, nutmeg and cinnamon sticks to a saucepan and bring to a simmer on low heat, whisking often.
Simmer for about 10 minutes to let the spices infuse the milks.
While the milks are simmering, blend the egg yolks, erythritol and vanilla extract on high speed until the erythritol is fully absorbed.
When the milks are done simmering, very slowly add in the blended egg mixture and whisk vigorously as added so that the eggs do not scramble when they touch the milk. Keep whisking until everything is creamy and well-combined.
Transfer to a bowl and place in the fridge to completely chill.
When cool, serve between 3, storing any leftovers in a sealed jar in the fridge for up to 1 week.
*Nutrition does not include rum
Net Carbs: 17