Low Carb Keto Eggnog (Sugar-Free)

Low Carb Keto Eggnog (Sugar-Free)

This delicious Low Carb Keto Eggnog is the perfect creamy, sugar-free holiday drink! Made with rich egg yolks, warm spices, and a hint of vanilla, it’s smooth, comforting, and can be enjoyed with or without bourbon. Easily made dairy-free with coconut milk, this festive treat is both keto-friendly and incredibly satisfying. Serve chilled with whipped cream!

Ingredients Needed

  • 6 large egg yolks
  • 40g / ⅓ cup powdered monk fruit allulose blend (or 70g / ½ cup for a sweeter taste)
  • 360ml / 1½ cups unsweetened almond milk (or coconut milk for nut-free)
  • 360ml / 1½ cups heavy cream (or coconut cream for dairy-free)
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • 240ml / 1 cup bourbon (optional)
  • 1 tsp vanilla extract

How To Make Low Carb Keto Eggnog (Sugar-Free)

  1. Beat the egg yolks: Use a hand mixer to beat the egg yolks until they turn light yellow. Slowly add the powdered sweetener while beating continuously until dissolved. Set aside.
  2. Heat the milk and spices: In a medium saucepan, combine the almond milk, heavy cream, cinnamon, and nutmeg. Heat over medium heat until it reaches a gentle boil, stirring occasionally. Remove from heat immediately and stir in the vanilla extract.
  3. Temper the eggs: While whisking constantly, slowly pour the hot milk mixture into the beaten yolks in a thin stream. This gradual process prevents the eggs from scrambling.
  4. Thicken the mixture: Pour the mixture back into the saucepan and heat over medium-low heat, whisking constantly, until it thickens slightly or reaches 71°C / 160°F. Do not let it boil, as it will continue to thicken while cooling.
  5. Add bourbon (if using): Stir in the bourbon, if desired. This helps preserve the eggnog for longer but is optional.
  6. Chill and serve: Pour the eggnog into a bowl, bottle, or pitcher. Cover and refrigerate for at least 3-4 hours or until cold. Serve with sugar-free whipped cream and a sprinkle of cinnamon and nutmeg.
Low Carb Keto Eggnog (Sugar-Free)

Recipe Tips

  • Temper the eggs slowly: Pour the hot milk mixture into the yolks very slowly while whisking constantly to prevent scrambling. This keeps your eggnog smooth and creamy.
  • Do not let it boil: Heat the mixture gently over medium-low heat until it reaches 71°C / 160°F. If it boils, the texture may become grainy.
  • Adjust the sweetness: Use more or less monk fruit sweetener depending on how sweet you like your eggnog. Start with less and taste before adding more.
  • Chill for the best flavor: Refrigerate for at least 3-4 hours before serving. This allows the flavors to blend and makes the eggnog thick and creamy.
  • Make it dairy-free: Swap heavy cream for coconut cream and almond milk for coconut milk for a delicious dairy-free version.

How To Store Leftovers?

  • Refrigerate: Let the leftover eggnog cool to room temperature. Pour it into an airtight container or bottle and refrigerate for up to 4 days. Shake or stir before serving, as some separation may occur.

Nutrition Facts

Serving Size: 1 cup (approx.)

  • Calories: 271
  • Total Fat: 26.9g
  • Saturated Fat: 15.2g
  • Cholesterol: 175mg
  • Sodium: 60mg
  • Potassium: 90mg
  • Total Carbohydrate: 2.8g
  • Dietary Fiber: 0.3g
  • Net Carbs: 2.5g
  • Sugars: 2.1g
  • Protein: 4.6g

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Low Carb Keto Eggnog (Sugar-Free)

Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesRest time:3 hours Total time:3 hours 20 minutesServings:6 servingsCalories:271 kcal Best Season:Available

Description

This delicious Low Carb Keto Eggnog is the perfect creamy, sugar-free holiday drink! Made with rich egg yolks, warm spices, and a hint of vanilla, it’s smooth, comforting, and can be enjoyed with or without bourbon. Easily made dairy-free with coconut milk, this festive treat is both keto-friendly and incredibly satisfying. Serve chilled with whipped cream!

Ingredients

Instructions

  1. Beat the egg yolks: Use a hand mixer to beat the egg yolks until they turn light yellow. Slowly add the powdered sweetener while beating continuously until dissolved. Set aside.
  2. Heat the milk and spices: In a medium saucepan, combine the almond milk, heavy cream, cinnamon, and nutmeg. Heat over medium heat until it reaches a gentle boil, stirring occasionally. Remove from heat immediately and stir in the vanilla extract.
  3. Temper the eggs: While whisking constantly, slowly pour the hot milk mixture into the beaten yolks in a thin stream. This gradual process prevents the eggs from scrambling.
  4. Thicken the mixture: Pour the mixture back into the saucepan and heat over medium-low heat, whisking constantly, until it thickens slightly or reaches 71°C / 160°F. Do not let it boil, as it will continue to thicken while cooling.
  5. Add bourbon (if using): Stir in the bourbon, if desired. This helps preserve the eggnog for longer but is optional.
  6. Chill and serve: Pour the eggnog into a bowl, bottle, or pitcher. Cover and refrigerate for at least 3-4 hours or until cold. Serve with sugar-free whipped cream and a sprinkle of cinnamon and nutmeg.

Notes

  • Temper the eggs slowly: Pour the hot milk mixture into the yolks very slowly while whisking constantly to prevent scrambling. This keeps your eggnog smooth and creamy.
    Do not let it boil: Heat the mixture gently over medium-low heat until it reaches 71°C / 160°F. If it boils, the texture may become grainy.
    Adjust the sweetness: Use more or less monk fruit sweetener depending on how sweet you like your eggnog. Start with less and taste before adding more.
    Chill for the best flavor: Refrigerate for at least 3-4 hours before serving. This allows the flavors to blend and makes the eggnog thick and creamy.
    Make it dairy-free: Swap heavy cream for coconut cream and almond milk for coconut milk for a delicious dairy-free version.
Keywords:Low Carb Keto Eggnog (Sugar-Free)

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