Keto Drink: Keto Eggnog
It's Christmas, the most exciting and festive time of the year. Likewise, it is also the most delicious part of the year with a wide selection of seasonal recipes that you would only have during December. One such recipe is eggnog, a sumptuous beverage traditionally made with milk, cream, sugar, and eggs. While none of these ingredients is outright keto unfriendly, the drink uses too much sugar and is simply too sweet!
No need for concern though, as we have you covered with a recipe that is just as toothsome as regular eggnog but with none of the sugar.
Sweet Stand-in
Substituting the common white sugar is a variety of other sweet components such as cinnamon, nutmeg, and artificial sweetener. With this in mind, did you know, cinnamon provides several health benefits as it has anti-viral, anti-bacterial, and anti-fungal properties so it helps protect your body. Likewise, it is a probiotic and may improve gut health and reduce blood pressure.
Keto Eggnog
Prep: 15 mins | Cooking: 15 mins
2 gram
8 portion
- 2 cups unsweetened nut milk macadamia or almond
- 2 cups heavy cream or coconut milk
- 1 cinnamon stick
- 1 teaspoon nutmeg freshly grated
- 6 egg yolks
- 1/2 cup xylitol allulose
- 2 teaspoons vanilla extract
- 1/2 cup dark rum or bourbon
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Add nut milk, heavy cream, cinnamon and nutmeg to a medium saucepan and simmer for about 8-10 minutes to infuse. Remove from heat and set aside.
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Add egg yolks and sweetener to a large bowl and, using a whisk to beat them until light, fluffy, and most of the sweetener has dissolved
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Gradually temper the hot mixture into the egg and sugar mixture.
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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.
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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.