This keto eggnog is perfect for your family gatherings & holiday celebrations. You can make it with your favorite rum or simply use water for an alcohol free version.
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
Add: ½ teaspoon ground cinnamon, ½ teaspoon vanilla extract, 2 whole cloves & ¼ teaspoon ground nutmeg
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.
Video
Notes
Makes approximately 4 cups of eggnog. Or eight, ½ cup servings. Our favorite sugar substitutes in order of preference are:
BochaSweet
Allulose
Stevia
Monk Fruit
Erythritol
For a "lighter" version, substitute 1 cup of heavy cream and 1 cup of water for unsweetened almond or coconut milk.For a dairy-free version, use full-fat coconut milk in place of the heavy cream.* *Nutrition facts are for a non-alcoholic version of eggnog and do not include sugar alcohols from the sugar substitute you chose.The nutrition facts for our Keto Eggnog were calculated using Cronometer. All of our recipes are available in Cronometer if you are a Gold member and friend request me at tara@wholebodyliving.com through Cronometer. Click here to save 10% off of Cronometer Gold or try it out with a free account.