What is the holidays without some creamy and velvety keto eggnog? You must admit, this drink stirs up memories for most people and is definitely embedded in our holiday traditions. Give this delicious keto eggnog recipe a try! It makes for a perfect holiday treat, and it’s healthy to boot!
Eggnog’s Origins
Traditionally, this custard-based drink is packed with sugars and various flavored syrups. This drink has been around since the 13th century, with culinary historians zeroing in on early medieval Britain’s drink called posset. It was a hot, milky ale-like drink that monks favored and drank with eggs and figs.
Sherry became its primary ingredient by the time the 17th century came along, but when this syrupy drink entered the New World, rum replaced the sherry. Eventually, it quickly became a drink of choice for everyone.
Recipe Variations
This rich and spicy alcoholic drink has had its fair share of recipe variations. The basic recipe, though, remains the same. There’s sugar, milk, cream and your choice of distilled spirit that makes it a favorite for holiday get-togethers.
So is eggnog keto-friendly at all? Yes, with this keto eggnog recipe, because it substitutes the usual ingredients with unsweetened almond milk and Monkfruit/Erythritol Blend Sweetener. If you ask again, “Is eggnog keto enough?” Just stick to this sugar-free and healthy recipe and that answer will be a yummy yes!
Gather around the Christmas tree with this healthier version of your most-loved Christmas drink and bring on the holiday cheer!
Tips
- The orange adds amazing flavor to this eggnog and it tastes so good with the bourbon and nutmeg. When peeling the orange, it’s important to get as little of the white pith as possible.
- When chilling the mixture, leave the orange zest in with the egg mixture.
- This mixture should be cooked on the stove until it reaches about 160 F (71 C) or lightly coats the back of a spoon, but should not boil. If it boils, the eggs will curdle. If the mixture gets too hot and some curdling occurs, you can strain it through a fine-mesh strainer and it should be fine to use, though.
- I like the combination of rum and bourbon, but you can use all bourbon as well.
- You can definitely adjust the amount of alcohol in the recipe to suit your taste.
Other Recipes You Might Like
Keto Beetroot Shake For Athletes
Chilli Mojito with Paprika Salt
Keto Eggnog
Ingredients
Ingredients
- 6 eggs
- 1 ½ cups unsweetened almond milk
- 1 ½ cups heavy cream divided
- ½ cup Monkfruit/Erythritol Blend Sweetener
- ½ teaspoon grated nutmeg plus more for garnish
- 1 small naval orange
- 4 tablespoons rum
- 4 tablespoons bourbon
- 1 teaspoon vanilla
Instructions
Directions
- With an electric mixer, beat the eggs until fluffy and pale, about 1 to 2 minutes. In a saucepan, combine the beaten eggs, almond milk, 1 cup of the heavy cream, sweetener and nutmeg. Using a vegetable peeler, remove the zest from the orange being careful to avoid the white pith. Add the zest to the saucepan.
- Cook the mixture slowly over medium-low heat, stirring constantly for about 7 to 9 minutes, or until the mixture reaches 160 F (71 C) or lightly coats the back of a spoon. You do not want the mixture to boil. Remove the mixture from the heat and place the saucepan in a bowl of ice water, stirring for 2 to 3 minutes until the mixture is room temperature. Stir in the rum, bourbon and vanilla. Chill for 4 to 24 hours.
- When ready to serve, whip the remaining heavy cream until soft peaks form. Transfer the chilled egg mixture to a punch bowl or pitcher. Fold in the whipped cream and serve immediately. Garnish each cup with grated nutmeg.
Non Alcoholic Version
- Prepare as above, omitting the rum and bourbon and increasing the almond milk to 2 cups.
Need A Keto Shopping List?
Check out my keto foods list with free printable pdf and flavour pairings guide.
Tips & Notes:
Tips
- The orange adds amazing flavor to this eggnog and it tastes so good with the bourbon and nutmeg. When peeling the orange, it’s important to get as little of the white pith as possible.
- When chilling the mixture, leave the orange zest in with the egg mixture.
- This mixture should be cooked on the stove until it reaches about 160 F (71 C) or lightly coats the back of a spoon, but should not boil. If it boils, the eggs will curdle. If the mixture gets too hot and some curdling occurs, you can strain it through a fine-mesh strainer and it should be fine to use, though.
- I like the combination of rum and bourbon, but you can use all bourbon as well.
- You can definitely adjust the amount of alcohol in the recipe to suit your taste.
Do You Know Your Macros?
Check out my free personalised macro calculator
Leave a Review