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Low-Carb Eggnog (Czech Egg Liqueur)

4.5 stars, average of 19 ratings

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I can't imagine Christmas without my favourite Low-Carb Egg Liqueur. I've been making this holiday beverage for years and so has my mom. Sometimes she'd add a little coffee powder or cocoa powder. We call this recipe Vaječný Likér and it's one of the most popular Christmas beverages in the Czech Republic.

This keto Egg Liqueur is similar to the Classic Low-Carb Eggnog you may be more familiar with, although the flavour of this Egg Liqueur is more concentrated and it's creamier. Just like the classic version, this recipe uses vanilla and cinnamon but there's no nutmeg.

My Low-Carb Egg Liqueur tastes a bit stronger than a classic Eggnog so keep that in mind if you want to use less alcohol, or skip the alcohol altogether and make it kid-friendly. Just remember to substitute the rum with unsweetened almond milk or cashew milk.

I prefer making this Low-Carb Egg Liqueur with cinnamon sticks and vanilla beans which add a lot of flavour while keeping the colour pale yellow. If you don't have vanilla beans, feel free to use sugar-free vanilla extract. Another option you could use is vanilla bean powder as well as cinnamon powder although that would change the colour into more cream-brown.

Egg Liqueur is always served cold with an optional sprinkle of cinnamon. I serve mine in small glasses, similar to Low-Carb Baileys Irish Cream, with or without ice.

As long as you use the alcohol, a bottle of this liquid gold will keep in the fridge for up to a month. Happy holidays!

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Hands-on Overall

Serving size 1/4 cup/ 60 ml

Allergy information for Low-Carb Eggnog (Czech Egg Liqueur)

✔  Gluten free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian

Nutritional values (per serving, 1/4 cup/ 60 ml)

Net carbs1.6 grams
Protein1.7 grams
Fat16.7 grams
Calories201 kcal
Calories from carbs 4%, protein 4%, fat 92%
Total carbs1.7 gramsFiber0 gramsSugars1.1 gramsSaturated fat10.2 gramsSodium28 mg(1% RDA)Magnesium3 mg(1% RDA)Potassium37 mg(2% EMR)

Ingredients (makes about 900 ml)

Instructions

  1. Pour the cream in a saucepan.
  2. Using a sharp knife, slit one vanilla bean lenghtwise and scrape out the tiny seeds. Place the seeds and the vanilla bean into the saucepan. Add two cinnamon sticks (or use 1/2 tsp ground cinnamon). (If you don't have vanilla beans, add 2 tsp vanilla extract together with the rum in step 11).
  3. Heat the cream over a medium-high heat until it just about starts foaming but it's not boiling. Take off the heat and cover with a lid. Let it sit for 30 minutes to let the mixture infuse. Low-Carb Eggnog (Czech Egg Liqueur)
  4. Meanwhile, place the egg yolks together with the Allulose in a mixing bowl. Using a whisk, mix until creamy and pale. You can use other sweeteners such as Erythritol or Swerve but Allulose works best as it doesn't crystallise once chilled. Low-Carb Eggnog (Czech Egg Liqueur)
  5. It's easier if you use an electric mixer to do this, otherwise it's a good workout! Set aside while you prepare the cream. Low-Carb Eggnog (Czech Egg Liqueur)
  6. Pour the cream mixture through a fine mesh sieve. Discard the vanilla bean and the cinnamon sticks. Low-Carb Eggnog (Czech Egg Liqueur)
  7. Place the cream back on the stove and heat up, mixing frequently. When ready, the mixture should reach about 80 °C/ 175 °F. If you don't have a thermometer, just make sure the mixture is not boiling.
  8. To temper the egg yolks, use a ladle to slowly drizzle the hot cream into the egg mixture, whisking constantly. When you have at least three quarters of the cream combined with the egg mixture, pour in all back into the saucepan. Low-Carb Eggnog (Czech Egg Liqueur)
  9. Heat over a medium heat, stirring constantly with a rubber spatula to prevent it from sticking to the bottom, until the mixture reaches about 80 C (175 C). This will take 5 to 8 minutes. Again, if you don't have a thermometer, just make sure the mixture is not boiling. Keep mixing constantly or the mixture will curdle. Low-Carb Eggnog (Czech Egg Liqueur)
  10. Add a pinch of salt. Remove the heat and let it cool down for about 30 minutes, stirring occasionally so that no dry film is formed on top.
  11. Once it cools down, drizzle in the rum while stirring. Low-Carb Eggnog (Czech Egg Liqueur)
  12. Pour the egg liqueur into a bottle or two. Low-Carb Eggnog (Czech Egg Liqueur)
  13. You can start serving it at this point, although it's better to refrigerate it at least overnight to let the flavours develop. Low-Carb Eggnog (Czech Egg Liqueur)
  14. Store in the fridge for up to a month. Note that if you use less alcohol, the egg liqueur may not last for as long. If you don't use any alcohol (see tips in the post above), it can be refrigerated for up to 5 days. Low-Carb Eggnog (Czech Egg Liqueur)

Ingredient nutritional breakdown (per serving, 1/4 cup/ 60 ml)

Net carbsProteinFatCalories
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1 g0.8 g15.2 g146 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g1 kcal
Cinnamon, spices
0 g0 g0 g0 kcal
Egg yolk, fresh
0.2 g0.9 g1.5 g18 kcal
Allulose, natural low-carb sweetener
0.3 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Rum, distilled alcoholic beverage (~40% vol)
0 g0 g0 g34 kcal
Total per serving, 1/4 cup/ 60 ml
1.6 g1.7 g16.7 g201 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (17)

BEing half German “Eierlikor” is a favorite, often given at Easter and also used to drizzle over fresh strawberries. Preketo I used to bring a bottle back to Nova Scotia from trips to Europe.
I do love the European flavor of many of your recipes as they strike a chord to my German/Danish background. There is no question that being keto is extra work if you want to have certain foods/drinks similar to preketo as you have to make it yourself, but it is certainly not a diet or Way of Eating that is punitive or terribly restrictive,  even at its’ simplest eg a piece  of protein, some green veg with some olive oil or butter and garlic it is delicious and filling. People like you who are constantly testing and putting out new recipes, as well as well researched and presented information and guidance make following a Keto WOE so much more pleasurable and possible.
Given that many of us combine it with intermittent and some with more extended fasting means less time spent cooking and shopping and makes up for the time we do spend to make the delicious food we can prepare with the help of your and others recipes.
Congratulations also on your engagement! 2022 can only get better for all of us!

Thank you so much Ellen! I think it's the influence from my mum's cooking and also from my Greek fiancé, I just love incorporating those elements into recipes. Having said that, I do enjoy trying new ingredients and I don't think there are any cuisines I don't like. I've got a favourite in each one of them. I wish you a happy and healthy (and belated) new year 2022!

Hi Martina,
Thanks for your lovely reply. None needed for this. I plan to try the Eierlikoer recipe around Easter for a treat. Have just finished the Keto Irish cream liquer and trying to stick to a more basic keto WOE  with fewer sweet treats and simpler meals/recipes like sheet pan dinners, protein and veg. I love browsing through your recipes though and always find inspiration there.
Best for 2022, it can only get better hopefully.
Ellen

I'm making this for our Christmas Eve in Alaska! Just an alert about a temperature typo in the recipe: it should say 80 degrees C and 175 degrees F.  Thank you for a delicious eggnog recipe!

Thank you so much, I'll check and fix it now

Hi, using granulated Allulose or Monk Fruit Sweetener would be different, right? If using one of those, would you double the sweetener amount in the recipe since they measure like sugar?
Thanks!
Kira

They should be quite close in terms of sweetness so you can replace them 1:1. In general you can adjust almost any recipe to taste as everyone prefers different sweetness.

Martina, would this work with canned coconut milk in place of Cream? We can’t have dairy so if not what would you recommend? I was originally looking at your Baileys Irish Cream recipe but clicked on the link for this recipe that you put in a comment over there. They both look so good! Thanks in advance.

Hi Holly, I think you can but I'd use the carton, liquid coconut milk rather than the one that is canned as that may be too thick and may get too creamy. You want to keep it portable. Aroy-D makes a great carton coconut milk (just water & coconut).

lI am wondering if you could simply add a little water to thin the canned coconut milk if it is very thick. Also the light coconut milk is usually a thinner consistency.  As well cocnut milk in cartons is available in many stores now.

You could do that although I'd still avoid products with thickeners. Liquid coconut milk (coconut milk in cartons) would be a good option.

What brand of dark rum to you use/recommend? I’ve read that dark rum typically has sugar and molasses syrups added in and I’ve been unable to find detailed ingredient or carb info from the distilleries.

Hi Kim, I'm not sure which one I used in this recipe as we don't drink rum often. It was a few months ago, plus we live in the UK which may be different from where you are. I do know it had no added sugar (no contribution to carb count). I'm not an expert in this area but I wonder if sugar is used to add colour but none is left once distilled? You could use white rum instead although the flavour won't be as nice.

This is absolutely delicious and very easy. I used my favourite spiced rum so didn't add any other spices.  I prefer it to commercial cream liquer drinks. Thank you.

Thank you so much Sheila, and thank you for the tip, I'll need to try this with spiced rum! 😊

This is the best eggnog I've made since going keto! It's quite strong so I see why you only serve this in small glasses. I added 1/4 tsp nutmeg and served it without ice. So so good! I'll be making this again for New Year's cause I don't think it will last by then 😆 Thank you!

You can't go wrong with some extra nutmeg! Thank you and Merry Christmas 😊