To kick off the holiday cheer I’ve got one of our favorites: a ridiculously creamy and velvety sugar-free keto eggnog. And if you’re anything like me, its taste will be enough to swoon you back to Christmas past. And definitely not in an Ebenezer Scrooge sort of way!
Fact is, this custard-based drink is thought to be around since the late 1600s. And whether you enjoy it warm or chilled, spiked or virgin, creamy or frothy, this keto recipe will cover all your bases.
HOMEMADE PALEO & KETO EGGNOG
COURSE: DRINKS CUISINE: AMERICAN, EUROPEAN KEYWORD: DAIRY FREE, KETO, LOW CARB, PALEO PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES CHILLING TIME: 6 HOURS TOTAL TIME: 30 MINUTES SERVINGS:
SERVINGS CALORIES: 248 KCAL
Luscious and incredibly delicious, expect this homemade paleo and keto eggnog to vary little (if at all!) from the traditional holiday classic! INGREDIENTS
2 cups unsweetened nut milk macadamia or almond
2 cups heavy cream or coconut milk*
1 cinnamon stick
1 teaspoon nutmeg freshly grated, plus more for garnish
6 egg yolks
1/2-3/4 cup xylitol allulose or erythritol (I use 1/2 cup)*
2 teaspoons vanilla extract
1/2-1 cup dark rum or bourbon to taste
Please see recipe video for deets and tricks!
Add nut milk, heavy cream, cinnamon and nutmeg to a medium saucepan and simmer for about 8-10 to infuse. Remove from heat and set aside while you prepare the yolks.
Add egg yolks and sweetener to a large bowl and, using a whisk or an electric mixer (easier), beat them until light, fluffy, and most of the sweetener has dissolved (if using erythritol, some granules will remain).
Gradually temper the hot mixture into the egg and sugar mixture. Tempering means adding the hot milks (very!) little by little to your egg mixture while whisking constantly, so your eggs don't curdle.
Return everything to the saucepan, and cook over medium/low heat for roughly 8-10 minutes, or until your mixture reaches 160°F/70°C and coats the back of a wooden spoon. Remove from heat and sieve onto a medium mixing bowl. Stir in vanilla and liquor of choice, to taste. Cover and transfer to the refrigerator to chill.
Your eggnog will continue to thicken while chilling. So give it a good stir right before serving, and feel free to thin it out with a little nut milk until desired consistency is reached.