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Eggnog is the perfect dessert for the holidays. I've noticed several requests for a keto-friendly eggnog in the KetoDiet support group, so I spent a couple of weekends making one for my blog. My first attempt ended up being more like eggnog custard. It was still delicious but too thick for ice-cream. After some fine-tuning and using less egg yolks, it was perfect!
I made mine using this ice-cream maker but it can be made even if you don't have one. Just follow the steps in my no-churn vanilla ice-cream.
If you like eggnog, there are even more recipes you can try! I've created Eggnog Mug Cake for my blog, Eggnog Smoothie for the KetoDiet Apps and a classic Eggnog recipe for the KetoDiet Cookbook.
Tips for Super Soft Ice-Cream
This recipe produces soft and creamy ice-cream. Alcohol is what keeps it from getting hard when frozen for several hours. Below are more tips in case you want to avoid alcohol:
- Vegetable glycerin - 1-2 tablespoons. This ingredient will prevent crystallisation. It has a minimum effect on blood sugar but I personally count all the carbs in it because it has more calories than sugar.
- MCT oil - about 1/4 cup.
- Also, put the ice-cream in single-serving containers so you don't have to wait for too long until it softens when taken out of the freezer.
Hands-on Overall
Serving size 2 scoops
Nutritional values (per 2 scoops)
Net carbs3.4 grams
Protein4.2 grams
Fat26.4 grams
Calories280 kcal
Calories from carbs 5%, protein 6%, fat 89%
Total carbs3.6 gramsFiber0.1 gramsSugars1.4 gramsSaturated fat19 gramsSodium45 mg(2% RDA)Magnesium30 mg(7% RDA)Potassium163 mg(8% EMR)
Ingredients (makes 8 servings)
Instructions
- Pour the coconut milk and cream (if used) in a large sauce pan over a medium heat. Reserve 1/2 cup of coconut milk for later. Add the Erythritol and stevia and stir well. If using vanilla bean, cut the vanilla bean lenghtwise and scrape the seeds out. Add the seeds to the cream.
- Apart from the seeds, also add the vanilla bean, cinnamon, ...
- ... nutmeg, salt and stevia (if used). Mix until well combined and cook until foam forms on top. Then, lower the heat.
- Meanwhile, in a small bowl, mix the egg yolks with the remaining coconut milk.
- Remove the vanilla bean and discard. Slowly pour about a cup of the hot mixture into the cold egg yolk mixture while whisking. Then, slowly pour the egg mixture back in the sauce pan and keep mixing.
- Cook while stirring until the the mixture starts to thicken and the cream mixture lightly covers the spatula. It shouldn't get as thick as custard - just creamier. Then, take off the heat and set aside.
- Mix the gelatine with the water and pour it into the cream mixture. Set the sauce pan over an ice bath (a bowl filled with iced water) and let it cool down, stirring occasionally.
- Add the rum (or rum extract) and mix in well. Let it chill to room temperature.
- Once it cools down, pour into the ice-cream maker (I use a Cuisinart) and process according to the manufacturer's instructions. It may take anything between 30-60 minutes depending on your ice-cream maker.
- When done, scoop in a freezer-friendly container and place in the freezer for 30-60 minutes.
I like using small single-serving containers like these.
Enjoy! :-)
Ingredients
Instructions
- Pour the coconut milk and cream (if used) in a large sauce pan over a medium heat. Reserve 1/2 cup of coconut milk for later. Add the Erythritol and stevia and stir well. If using vanilla bean, cut the vanilla bean lenghtwise and scrape the seeds out. Add the seeds to the cream.
- Apart from the seeds, also add the vanilla bean, cinnamon, ...
- ... nutmeg, salt and stevia (if used). Mix until well combined and cook until foam forms on top. Then, lower the heat.
- Meanwhile, in a small bowl, mix the egg yolks with the remaining coconut milk.
- Remove the vanilla bean and discard. Slowly pour about a cup of the hot mixture into the cold egg yolk mixture while whisking. Then, slowly pour the egg mixture back in the sauce pan and keep mixing.
- Cook while stirring until the the mixture starts to thicken and the cream mixture lightly covers the spatula. It shouldn't get as thick as custard - just creamier. Then, take off the heat and set aside.
- Mix the gelatine with the water and pour it into the cream mixture. Set the sauce pan over an ice bath (a bowl filled with iced water) and let it cool down, stirring occasionally.
- Add the rum (or rum extract) and mix in well. Let it chill to room temperature.
- Once it cools down, pour into the ice-cream maker (I use a Cuisinart) and process according to the manufacturer's instructions. It may take anything between 30-60 minutes depending on your ice-cream maker.
- When done, scoop in a freezer-friendly container and place in the freezer for 30-60 minutes.
I like using small single-serving containers like these.
Enjoy! :-)
Nutrition (per serving, 2 scoops)
Calories280kcal
Net Carbs3.4g
Carbohydrates3.6g
Protein4.2g
Fat26.4g
Saturated Fat19g
Fiber0.1g
Sugar1.4g
Sodium45mg
Magnesium30mg
Potassium163mg
Detailed nutritional breakdown (per 2 scoops)
| Total per 2 scoops |
| 3.4 g | 4.2 g | 26.4 g | 280 kcal |
| Coconut milk (full-fat, unsweetened) |
| 1.6 g | 1.1 g | 12.1 g | 111 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.8 g | 0.6 g | 11.4 g | 110 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Egg yolk, fresh |
| 0.4 g | 1.7 g | 2.8 g | 34 kcal |
| Vanilla powder, dried (from vanilla beans, vanilla pods) |
| 0.1 g | 0 g | 0 g | 2 kcal |
| Cinnamon, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Nutmeg, spices |
| 0.1 g | 0 g | 0.1 g | 1 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 0.7 g | 0 g | 3 kcal |
| Rum, distilled alcoholic beverage (~40% vol) |
| 0 g | 0 g | 0 g | 16 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
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