Indulge in a creamy and delicious keto eggnog that will satisfy your holiday cravings without derailing your low-carb lifestyle. This easy-to-make recipe combines the rich flavors of nutmeg, cinnamon, and vanilla with the smoothness of heavy cream and almond milk. With just a few simple ingredients, you can whip up a batch of this keto-friendly eggnog that is sure to be a hit at any festive gathering. Cheers to a guilt-free holiday treat!
So how is this normally sugary and carb filled drink made keto friendly? Well instead of carb heavy normal milk we use almond milk and the sugar is replaced by my go to sugar replacement, erythritol.
If you want to make a keto friendly alcoholic version then add some Dark Rum that has zero carbs into the mix.
For extra flavours and spice you can add 1/4 tsp cardamom and 1/4 tsp ground cloves when you add the cinnamon and nutmeg.
The History of Eggnog
Eggnog is a traditional holiday beverage with a rich history. Its origins can be traced back to medieval Europe, where it was known as “posset.” In the 17th century, the drink gained popularity in England and was enjoyed by the aristocracy. When the recipe made its way to the American colonies, it underwent some modifications.
The name “eggnog” is believed to have come from the combination of eggs, the main ingredient, and “noggin,” a small wooden mug in which the drink was often served. Early American eggnog recipes included eggs, milk, cream, sugar, and alcohol, typically rum or brandy. It was considered a festive treat and often associated with celebrations like Christmas and New Year’s.
Over time, variations of eggnog emerged, with different regions and cultures adding their own twist to the recipe. Some versions incorporated spices like nutmeg, cinnamon, and cloves, while others included additional spirits such as whiskey or bourbon. Non-alcoholic versions also became popular, especially for those who preferred a milder flavour.
Keto Eggnog Recipe
Indulge in a creamy and delicious keto eggnog that will satisfy your holiday cravings without derailing your low-carb lifestyle.
4
servings10
minutes20
minutes245
kcalIngredients
500 ml almond milk
250 ml heavy cream
4 large egg yolks
100 g erythritol
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch salt
Optional: whipped cream and ground cinnamon, for garnish
Directions
- In a saucepan, warm almond milk and heavy cream over low heat, stirring occasionally.
- In a separate bowl, whisk together egg yolks, erythritol, vanilla extract, cinnamon, nutmeg and a pinch of salt until well combined.
- Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
- Pour the mixture back into the saucepan and cook over low heat, stirring continuously until thickened (approximately 5-7 minutes).
- Remove from heat and let it cool for a few minutes.
- Strain the mixture through a fine-mesh sieve to remove any lumps.
- Transfer to a container and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
- Before serving, give it a good whisk to recombine and pour into glasses.
- Optionally, top with a dollop of whipped cream and a sprinkle of ground cinnamon.
- Enjoy the creamy almond keto nog and embrace the holiday cheer!
Notes
- For the keto friendly alcoholic version add some dark rum.
- For extra flavour and spices you can add cardamom and ground cloves
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