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Keto Eggnog

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This creamy keto eggnog is rich, smooth, and perfectly spiced for the holiday season. Made with monk fruit sweetener and almond milk, it delivers classic eggnog flavor with fewer carbs.

Ingredients

  • 6 large egg yolks
  • 1/2 cup golden monk fruit sweetener
  • 1 1/4 cups heavy cream
  • 1 3/4 cups unsweetened almond milk or coconut milk
  • 1/2 teaspoon ground nutmeg
  • Pinch of sea salt
  • 2 teaspoons pure vanilla extract
  • Rum, brandy, or bourbon, optional
  • Fresh whipped cream, for serving
  • Cinnamon, nutmeg, or pumpkin spice, for serving

Instructions

  1. In a large mixing bowl, whisk together the egg yolks and monk fruit sweetener until creamy and well combined.
  2. In a saucepan over medium heat, combine the heavy cream, almond milk, nutmeg, and sea salt. Heat gently, whisking frequently, until the mixture reaches a gentle simmer.
  3. Remove the saucepan from the heat. Slowly pour a small amount of the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs.
  4. Gradually whisk the remaining cream mixture into the eggs until fully combined.
  5. Return the mixture to the saucepan and cook over low heat, whisking frequently, until the eggnog reaches 160°F.
  6. Remove from heat and stir in the vanilla extract and optional alcohol.
  7. Strain the eggnog through a fine mesh sieve into a large jar or container with a lid.
  8. Refrigerate overnight until fully chilled.
  9. Serve topped with fresh whipped cream and a sprinkle of cinnamon, nutmeg, or pumpkin spice.

Notes

  • Temper the eggs slowly to prevent scrambling.
  • Coconut milk can be used instead of almond milk for a richer flavor.
  • Store refrigerated for up to 3 days.
  • Alcohol is optional and can be adjusted to taste.
  • Serve well chilled for the best texture and flavor.

Nutrition

Find it online: https://yumfamilyrecipes.com/keto-eggnog/