I can hardly imagine Christmas without eggnog. This deliciously creamy, sugar-free drink makes the perfect holiday treat to enjoy with friends and family.
I included 4 variations so you can pick your favourite. Whether you are short on time, prefer your eggnog frothy, or you avoid alcohol, below are a few tips for the perfect keto eggnog.
Four Ways to Make Keto Eggnog
1. Classic Eggnog
My preferred way to make keto eggnog is with cooked egg yolks making it super creamy (see recipe and video below for details).
2. Five-Minute Eggnog
Process all of the ingredients in a blender (whole eggs for creamy or just egg yolks). Serve chilled or with ice. It's not as creamy as the cooked method but 100% fuss-free!
3. Classic Eggnog with Egg Whites
Follow the "Classic Method" as shown in the video below, or use the "5-Minute Eggnog" method explained above. When the eggnog is chilled, whisk the egg whites until they create soft peaks. Gently mix the fluffy egg whites into the chilled eggnog until frothy and well combined.
4. Alcohol-Free Eggnog
Simply use rum extract (to taste) and add ¾ cup more almond milk or cashew milk.
Using Raw Eggs?
If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 140 F / 60 C. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.
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Nutritional values (per serving, about 150 ml/ 5 fl oz)
|of which Saturated||11.2||grams|
|Magnesium||4||mg (1% RDA)|
|Potassium||49||mg (3% EMR)|
Macronutrient ratio: Calories from carbs (5%), protein (7%), fat (88%)
Ingredients (makes 6 servings, about 900 ml)
- 5 egg yolks
- ⅓ cup granulated Erythritol or Swerve (67 g/ 2.4 oz)
- 2 cups unsweetened almond milk or cashew milk (480 ml/ 16 fl oz)
- 1 cup heavy whipping cream (240 ml/ 8 fl oz)
- 1 tsp nutmeg
- ½ tsp cinnamon
- 1 tsp sugar-free vanilla extract (you can make your own)
- ¾ cup dark rum (180 ml) - or more if you like your eggnog boozy
- Optional: whipped cream, ground cinnamon or nutmeg on top
Note: For a dairy-free alternative, cream can be substituted with coconut milk.
- Place the egg yolks in to a bowl.
- Add the granulated Erythritol and whisk until creamy and frothy. Set aside.
- Pour the almond milk into a sauce pan. Add the cream, nutmeg and cinnamon.
- Bring to a boil over a high heat. Once foam starts to form, take off the heat.
- While the milk is still hot, use a ladle to gradually temper the hot almond milk and cream mixture into the egg yolk and erythritol mixture.
- When you have added about half of the almond and cream mixture, return everything into the pot with the remaining almond and cream mixture and cook until it reaches 70 C/ 160 degrees F (this will take 6-8 minutes).
- Remove from the heat and pour into a medium mixing bowl (Optionally, strain through a fine mesh sieve to remove any pieces of cooked eggs and spices). Add the vanilla extract and dark rum.
- Set in the refrigerator to chill. Store refrigerated for up to 3 days.
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