Cooking this Keto Eggnog 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 eggnog 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 eggnog 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 BochaSweet but there are plenty of other options.
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 BochaSweet?
Our sugar substitute of choice is BochaSweet and there's a good reason for this!
BochaSweet 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 Eggnog 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 BochaSweet every time.
In fact, we develop so many recipes with BochaSweet, they even send it to us for free these days which really helps us develop MORE recipes for your sweet tooth 🙂
Why Strain The Eggnog?
We strain the eggnog to make sure it has the perfect smooth, creamy texture.
Despite our best efforts, sometimes, we humans 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 eggnog.
All you need is an inexpensive fine mesh strainer and you're good to go.
Ingredients for Keto Eggnog
Here are the ingredients you'll need to whip up your own low carb Eggnog to enjoy this holiday season:
- Egg Yolks
- BochaSweet 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 Eggnog
Check out my YouTube channel "Tara's Keto Kitchen"!
I share new videos and recipes every week. Subscribe and click the little bell notification icon so you're notified by YouTube when the recipes post.
Keto Eggnog (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 cup heavy cream, 1 cup water or light rum & 1 teaspoon vanilla extract.
- Chill for 24 hours prior to serving.