Cooking this keto Egg Nog will fill your kitchen with the scents of the season. The warm, comforting scents of nutmeg, cinnamon, cloves and vanilla will spread throughout the house and bring hungry smiles to your kitchen.
While there are many variations of egg nog that use raw eggs, I wanted to stick to the safe side and cook the eggs. One benefit this brings is the eggs thicken up the egg nog beautifully.
What Sugar Substitute Should I Use?
The most commonly asked question on my keto recipes is about sugar substitutes. In this recipe, I've used Bocha Sweet but there are plenty of other options.
When using other sugar alternatives, I like to mix two of them together for the best possible taste. For example, I might use Lakanto's Monk Fruit which is a blend of Monk Fruit and Erytheritol.
When I use Stevia, I always use the drops and sweeten to taste. Stevia is something like 100 times sweeter than real sugar. For this recipe, I'd start with 60 drops and then taste and adjust until I was happy with the finished product. It's always best to start with too little than to over-sweeten!
Why Do We Prefer Bocha Sweet?
Our sugar substitute of choice is Bocha Sweet and there's good reason for this!
Bocha Sweet is extracted from the Kabocha pumpkin which has been a staple in the Japanese diet for centuries. Consuming Bocha Sweet on a daily basis helps to support longevity and supports healthy blood sugar levels.
Even better? It tastes almost exactly like real sugar. There's no thin flavor or metallic aftertaste. I think most of us are looking for something that tastes amazing because only a full, satisfying taste is going to work over the long-term.
So, if we are going to go to all the work to make Keto Egg Nog so we can please our taste buds AND stick to our keto diet. Well, we want the result to taste GOOD not... just 'meh' and unsatisfying. For this reason plus the health benefits, we reach for Bocha Sweet every time.
In fact, we develop so many recipes with Bocha Sweet, they even send it to us for free these days which really helps us develop MORE recipes for your sweet tooth 🙂
Why Strain The Egg Nog?
We strain the egg nog to make sure it has the perfect smooth, creamy texture.
Despite our best efforts, sometimes, we human's accidentally end up with a few chunks of egg when tempering. Straining is a quick extra step that ensures these aren't in our delicious, creamy egg nog.
All you need is an inexpensive fine mesh strainer and you're good to go.
Ingredients for Keto Egg Nog
Here are the ingredients you'll need to whip up your own low carb Egg Nog to enjoy this holiday season:
- Egg Yolks
- Bocha Sweet or Sugar Substitute of Choice
- Heavy Cream (ingredients should only have Cream)
- Ground Cinnamon
- Vanilla Extract
- Whole Cloves
- Ground Nutmeg
- Water or Light Rum
Tutorial Video: Keto Egg Nog
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Keto Egg Nog (2g Net Carb)
- In a small bowl, whisk egg yolks and sugar substitute together until foamy. Set aside.
- In a small saucepan, combine: 1 cup water & 1 cup heavy cream
- Bring to a boil over medium heat.Turn off heat and temper the cream mixture into the eggs.
- Add tempered egg mixture to the cream mixture.Cook on low heat for a few minutes--do NOT allow to boil. You want to bring the mixture up to 160 degrees.
- Remove from heat, strain into a container and allow to cool.
- After cooled add the following: 1 c heavy cream, 1 c water or light rum & 1 tsp vanilla extract
- Chill for 24 hours prior to serving.