If you love eggnog, you’re in luck! It’s pretty easy to make keto if you keep these four things in mind.
First, limit the booze as your body will burn alcohol before burning other calories. Second, treat this recipe as a dessert, which means pay attention to portions and count it as part of your macros.
Third, I suggest a non-erythritol based sweetener since erythritol can become gritty when cooled. Alllulose, xylitol, or bochasweet work beautifully.
Last, instead of the heavy cream and nondairy milk, I use 1 cup of heavy cream and 2 cups of Zero Sugar milk by Maple Hill. If you can find it, I’d suggest you use that as well.
The whipped egg white option makes this thick and fluffy and adds more protein. Definitely worth the extra “trouble”, especially if serving to guests.
Some of you may be perfectly happy with the uncooked version using pasteurized eggs, I’ve provided the instructions for heating the mix in case you aren’t. To be honest, heating the mixture makes it thicker and creamier when it cools and less likely to separate from the egg whites. If you have time, heating it is definitely the way to go.
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- 6 large egg yolks
- 1/3 cup non-erythritol based sweetener
- 1 1/2 cup heavy cream
- 1 1/2 cup non dairy milk (almond, cashew, coconut)
- 1 teaspoon vanilla extract
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 1 pinch salt
- 6 large egg whites (optional)
Cooked option without egg whites
- Whip the yolks and sweetener with a whisk until the sweetener is dissolved and the mixture is frothy.
- Use a 2-quart saucepan to warm the cream mixture until it is just beginning to simmer. Temper the egg mixture by adding two tablespoons of the hot cream mixture to the eggs, whisking vigorously as the cream is added.
- Add the tempered egg mixture to the cream and whisk until just thickened or until it reaches a temperature of 160° F.
- Remove from heat, add the vanilla extract, nutmeg, cinnamon, and salt. Cover and refrigerate for at last two hours or until cooled. The eggnog will continue to thicken when refrigerated.
Uncooked option without egg whites
- Combine all ingredients (except egg whites) in a blender or mix with a whisk. Refrigerate as directed in step 4 of the cooked version. Enjoy the option of adding whipped egg whites as described below.
Option of adding egg whites
- Adding whipped egg whites not only adds a bit of protein, but adds a light and airy texture which makes this eggnog an even more luscious dessert. Egg whites add the best texture when folded into the eggnog and served immediately. If you’re making the eggnog ahead of time, you can still whip the egg whites and fold it into the eggnog before refrigerating, the texture won’t be quite as airy over time, but it may be more convenient.