Follow us 148.4k
I can hardly imagine Christmas without eggnog. This deliciously creamy, sugar-free drink makes the perfect holiday treat to enjoy with friends and family.
I included 4 variations so you can pick your favourite. Whether you are short on time, prefer your eggnog frothy, or you avoid alcohol, below are a few tips for the perfect keto eggnog.
Four Ways to Make Keto Eggnog
1. Classic Eggnog
My preferred way to make keto eggnog is with cooked egg yolks making it super creamy (see recipe and video below for details).
2. Five-Minute Eggnog
Process all of the ingredients in a blender (whole eggs for creamy or just egg yolks). Serve chilled or with ice. It's not as creamy as the cooked method but 100% fuss-free!
3. Classic Eggnog with Egg Whites
Follow the "Classic Method" as shown in the video below, or use the "5-Minute Eggnog" method explained above. When the eggnog is chilled, whisk the egg whites until they create soft peaks. Gently mix the fluffy egg whites into the chilled eggnog until frothy and well combined.
4. Alcohol-Free Eggnog
Simply use rum extract (to taste) and add 3/4 cup more almond milk or cashew milk.
Follow us 36.6k
Using raw eggs? If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.
Hands-on Overall
Serving size about 150 ml/ 5 fl oz
Nutritional values (per serving, about 150 ml/ 5 fl oz)
Net carbs2.6 grams
Protein3.4 grams
Fat20.1 grams
Calories275 kcal
Calories from carbs 5%, protein 7%, fat 88%
Total carbs3 gramsFiber0.4 gramsSugars1.8 gramsSaturated fat11.2 gramsSodium62 mg(3% RDA)Magnesium13 mg(3% RDA)Potassium171 mg(9% EMR)
Ingredients (makes 6 servings, about 900 ml)
Instructions
- Place the egg yolks into a bowl.
- Add the granulated Erythritol and whisk until creamy and frothy. Set aside.
- Pour the almond milk into a saucepan. Add the cream, nutmeg and cinnamon.
- Bring to a boil over a high heat. Once foam starts to form, take off the heat.
- While the milk is still hot, use a ladle to gradually temper the hot almond milk and cream mixture into the egg yolk and erythritol mixture. Keep whisking constantly or the mixture will curdle.
- When you have added about half of the almond and cream mixture, return everything into the pot with the remaining almond and cream mixture, whisk vigorously and cook until it reaches 70 C/ 160 degrees F (this will take 6-8 minutes).
- Remove from the heat and pour into a medium mixing bowl (Optionally, strain through a fine mesh sieve to remove any pieces of cooked eggs and spices). Add the vanilla extract and dark rum.
- Set in the refrigerator to chill.
- Serve! Store refrigerated for up to 3 days.
Ingredient nutritional breakdown (per serving, about 150 ml/ 5 fl oz)
| Net carbs | Protein | Fat | Calories |
|---|
| Egg yolk, fresh |
| 0.5 g | 2.2 g | 3.8 g | 46 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.6 g | 0 g | 0 g | 2 kcal |
| Almond milk natural (unsweetened) |
| 0.3 g | 0.4 g | 1 g | 11 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1 g | 0.8 g | 15.2 g | 146 kcal |
| Nutmeg, spices |
| 0.1 g | 0 g | 0.1 g | 2 kcal |
| Cinnamon, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Rum, distilled alcoholic beverage (~40% vol) |
| 0 g | 0 g | 0 g | 65 kcal |
| Total per serving, about 150 ml/ 5 fl oz |
| 2.6 g | 3.4 g | 20.1 g | 275 kcal |
Follow us 148.4k
Do you like this recipe? Share it with your friends!
Let us know what you think, rate this recipe!
