Sugar-Free Keto Eggnog
This homemade eggnog is rich, thick, creamy, and delicious. Made with sugar-free sweetener it's low-carb and keto-friendly, so you can enjoy this festive holiday drink without spiking your blood sugar.
Ingredients
- 6 egg yolks
- ½ cup Swerve Granular
- ⅛ teaspoon salt
- 2 cups unsweetened almond or cashew milk
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
Instructions
- In a stand mixer fitted with the whisk attachment (or a large bowl with electric beaters), beat together the egg yolks, sugar, and salt on medium speed until pale, thick, and creamy, about 2 minutes.
- In a medium saucepan, stir together the milk, cream, cinnamon, and nutmeg. Warm over medium-high heat, whisking occasionally, until the temperature of the mixture reaches 180°F, about 10-12 minutes. You just want to steam the milk not boil it, so watch the heat and turn it down to medium if needed.
- With the mixer on medium-low, add the hot milk mixture to the mixing bowl a spoonful at a time to temper the eggs. Adding the hot milk slowly prevents the eggs from cooking or curdling, giving you a nice creamy custard instead of scrambled eggs.
- Pour the mixture back into the saucepan. Warm over medium-low heat, whisking continuously, until thickened and the temperature of the mixture reaches 160°F, about 8-10 minutes. This ensures the egg is properly cooked and safe to enjoy.
- Strain the eggnog through a fine-mesh sieve to catch any lumps or clumps that may have formed during cooking. Whisk in the vanilla.
- Serve immediately over ice, or chill in the refrigerator until ready to serve. Garnish with a sprinkle of cinnamon or nutmeg.
Notes
Storage: Store in a sealed jar or airtight container in the refrigerator for up to 3 days. Shake before serving.
Nutritional Info: Per serving (based on 4 servings), 275 Calories, 27.75g Fat, 5.75g Protein, 1.4g Net Carbs.