Creamy Homemade Keto Eggnog

‘Tis the season for all things delicious – including this Creamy Homemade Keto Eggnog! You can enjoy the holidays and stay on track with the keto lifestyle with this delicious low carb eggnog recipe. 

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I wasn’t a big fan of eggnog until I discovered Coquito – now I am hooked!  

This Homemade Keto Eggnog is creamy and delicious and will wow even your carb-loving friends and family!

I used my favorite erythritol to sweeten this delicious low carb holiday drink – and you can choose whether or not you want to add liquor to the mix!

This recipe makes about twelve to fourteen 8-ounce servings, so it is perfect for your upcoming holiday parties. 

Looking For More Keto Recipes? Check out my entire Library Here.

Homemade Keto Eggnog

Makes about (12-14) 8 oz. servings

Ingredients:

• 10 Large eggs, beaten
• 6 c Unsweetened vanilla almond milk
• 2 c Heavy whipping cream
• 2 tbsp Vanilla extract
• ½ tsp Cinnamon + More for garnish
• 1 tsp Nutmeg
• Pinch of salt
• 1 ½ c. Erythritol or other keto-approved sweetener
• Candy making or cooking thermometer
• 1-2 cups rum or bourbon (optional) 

Instructions:

Heat 4 cups of unsweetened almond milk, erythritol and a pinch of salt over low heat until the temperature reads 100 degrees on a cooking thermometer.

Slowly add a ladle full of the heated almond milk to the beaten eggs, whisking it in quickly to temper them.

Once tempered, add the eggs to the rest of the almond milk in the pot.

Stir very frequently, scraping the bottom of the pan to prevent scorching. Heat the milk and egg mixture until it reaches a temperature of 160-170 degrees. 

Do not ever let your mixture boil, you want to heat it very slowly over low heat only. This process will take about 30 minutes.

Once heated to temperature pour the mixture into a large mixing bowl that is sitting in an ice bath.

Add in 2 more cups of Almond milk, the cinnamon, nutmeg and vanilla extract. Whisk to combine well. Do not worry if some of the spices settle at the top.

Pour in liquor, if you choose and mix together well. 

Place the mixture into the fridge, cover it, and let it sit to cool down overnight.

The next day, beat the heavy whipping cream until it forms soft peaks.

Fold the heavy whipping cream into the milk and egg mixture until well combined.

Serve keto eggnog immediately with a garnish of sprinkled cinnamon, or refrigerate in an airtight container to serve later.

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Homemade Keto Eggnog

Prep Time

45 mins

 

Stay on track with your low carb lifestyle while still enjoying the holidays with this delicious homemade keto eggnog recipe. 

Course: Drinks

Cuisine: American

Keyword: keto

Servings: 12 8 oz servings

Ingredients

• 10 Large eggs beaten
• 6 c Unsweetened vanilla almond milk
• 2 c Heavy whipping cream
• 2 tbsp Vanilla extract
• ½ tsp Cinnamon + More for garnish
• 1 tsp Nutmeg
• Pinch of salt
• 1 ½ c. Erythritol or other keto-approved sweetener
• Candy making or cooking thermometer
• 1-2 cups bourbon or rum optional

Instructions

1. Heat 4 cups of unsweetened almond milk, erythritol and a pinch of salt over low heat until the temperature reads 100 degrees on a cooking thermometer.
2. Slowly add a ladle full of the heated almond milk to the beaten eggs, whisking it in quickly to temper them.
3. Once tempered, add the eggs to the rest of the almond milk in the pot.
4. Stir very frequently, scraping the bottom of the pan to prevent scorching. Heat the milk and egg mixture until it reaches a temperature of 160-170 degrees. Do not ever let your mixture boil, you want to heat it very slowly over low heat only. This process will take about 30 minutes.
5. Once heated to temperature, pour the mixture into a large mixing bowl that is sitting in an ice bath.
6. Add in 2 more cups of Almond milk, the cinnamon, nutmeg and vanilla extract. Whisk to combine well. Do not worry if some of the spices settle at the top. Stir in liquor and mix well.
7. Place the mixture into the fridge, cover it, and let it sit to cool down overnight.
8. The next day, beat the heavy whipping cream until it forms soft peaks.
9. Fold the heavy whipping cream into the milk and egg mixture until well combined.
10. 10. Serve immediately with a garnish of sprinkled cinnamon, or refrigerate in an airtight container to serve later.