Whip up this easy keto eggnog in just 10 minutes. It’s the perfect holiday treat— thick and delicious and absolutely sugar-free!
Eggnog— love it or hate it?
I’m definitely one of those freaks jumping for joy in the supermarket when eggnog hits the shelves. And for you fellow eggnog enthusiasts, you know damn well this stuff isn’t exactly fair game on the ketogenic diet.
So I’ve whipped up this easy, sugar-free eggnog— just for you.
How To Make Keto Eggnog
1. Select your Nut Milk
When I first began experimenting with keto eggnog I made the mistake of substituting whole milk with coconut milk. I quickly discovered that coconut milk dominated the flavor and altered the entire experience.
Then I thought, I’ll just replace the whole milk with half the amount of heavy whipping cream. This didn’t work either. Sure the flavor was there, but the consistency was far too thick.
Why Can’t I Just Use Whole Milk?
Remember, whole milk is high in lactose (milk sugar). In fact, one cup of whole milk yields approximately 12 grams of sugar and 12 grams of carbohydrates. Which means, dairy milk (skim, whole or otherwise) is best avoided on the ketogenic diet.
Back to the nut milk.
After a fair amount of experimentation, I concluded that the best keto eggnog is made with neutral flavored, low-carb nut milk. I’d suggest using almond, macadamia, or cashew milk. Keep in mind, regardless of which nut milk you choose be sure to select an unsweetened variety.
2. Replace the Sugar with Keto Sweetener
While experimenting, I attempted to make keto eggnog without any sugar whatsoever.
Big mistake. It was awful!
You might as well drink an omelet. Eggnog is not eggnog without the sugar. With cane sugar off the table, I’d suggest using a granular sugar alcohol such as monk fruit or erythritol. You could also opt for a liquid sugar alternative such as Lakanto Maple Syrup or Choc Zero Vanilla Syrup. Just understand that you may have to alter the proportions to achieve the taste and texture you’re looking for.
3. Use a Thermometer
Often when recipes call for the use of a thermometer I think,
Yea, but is that really necessary?
YES, it most certainly is. And here’s why. First off, we’re working with raw eggs. To minimize the risk of food-borne illnesses, cooking your nog to at least 160°F is essential. Alternatively, you don’t want to exceed 170°F or you’ll run the risk of curdling. 165°F is the sweet spot.
4. Strain the Eggnog After Cooking
When working with nut milk, you may find a fair amount of sediment in your final product. This is especially true when working with homemade nut milk. I certainly wouldn’t steer you away from using homemade nut milk, but I would encourage you to strain the eggnog before serving. This will ensure a smoother texture and a more enjoyable drinking experience.
5. Chill Eggnog Before Serving
You know what’s gross?
Warm eggnog. Woof!
Eggnog is meant to be served cold. This means you’re gonna have to chill your nog for a minimum of 3 hours after cooking. And don’t make the mistake of trying to speed up the process by throwing it in the freezer— you’ll ruin the consistency. After cooking, place the eggnog in the fridge and chill for at least 3 hours— better yet, overnight.
Not Sure What to Do with Homemade Eggnog?
Homemade eggnog is amazing all by itself. However, if I wasn’t 8 months pregnant I’d probably pair it with an ounce (or two) of rum, brandy, or bourbon and let the festivities begin!
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Whip up this easy keto eggnog in just 10 minutes. It’s the perfect holiday treat, thick and delicious and absolutely sugar-free!
- In a small saucepan, whisk together the nut milk and vanilla over medium-low heat. Bring to a simmer and promptly remove from heat.
- Place eggs, yolks, sugar, salt, and nutmeg in a blender.* Blend until mixture thickens and froths (40-60 seconds).
- Slowly pour the egg mixture into the saucepan, whisking constantly to incorporate.
Return pan to medium-low heat and whisk constantly for 1-5 minutes (until temperature reaches 165°F).*
- Remove from heat and stir in heavy cream.
- Once fully incorporated, remove from heat and pour the mixture through a strainer. This will ensure a smooth and pleasant texture.
- Refrigerate for a minimum of 3 hours. Best if chilled overnight.
- Serve chilled with a dash of nutmeg.*
Homemade almond milk is not necessary, but it certainly tastes better! Unsweetened, store-bought almond, macadamia or cashew milk will as well.
Option to swap Swerve brand with a different keto sweetener. For best results, select a granular form.
If you’re making homemade almond milk that calls for salt I would suggest passing on the additional salt noted in the eggnog recipe.
Option to use an electric mixer (in which case mixing will take approximately 5 minutes).
To minimize the risk of food-borne illnesses, cooking your nog to at least 160°F is essential. Alternatively, you don’t want to exceed 170°F or you’ll run the risk of curdling. 165°F is the sweet spot.
Also excellent with a shot (or two) of rum, brandy, or bourbon. Be sure to select an unadulterated variety (meaning no flavored variations) in order to keep it keto.
- Category: Beverages
- Method: Cooking
- Cuisine: Keto
- Serving Size: 1/2 Cup
- Calories: 259
- Sugar: <1g
- Fat: 29g
- Carbohydrates: <1g
- Fiber: 0
- Protein: 4g
Keywords: Keto Christmas, Keto Holiday Recipes, Easy Keto, Keto Beverages, Sugar free, Almond Milk, Low Carb
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