Keto Eggnog Festive Holiday Cheer (Printable)
A rich, creamy low-carb holiday beverage made with almond milk, eggs, and classic spices for festive celebrations.
# What You'll Need:
→ Base
01 - 2 cups unsweetened almond milk
02 - 1 cup heavy cream
03 - 4 large eggs
04 - 1/3 cup powdered erythritol
→ Flavorings
05 - 1/2 teaspoon ground nutmeg
06 - 1/2 teaspoon ground cinnamon
07 - 1 tablespoon vanilla extract
→ Optional Garnishes
08 - 1/4 cup dark rum or bourbon
09 - Whipped cream for topping
10 - Additional nutmeg or cinnamon for dusting
# Directions:
01 - Combine almond milk and heavy cream in a medium saucepan over medium heat. Warm gently until steaming but do not boil.
02 - Whisk eggs and powdered erythritol in a mixing bowl until the mixture becomes pale and smooth.
03 - Gradually ladle the warm milk mixture into the egg mixture while whisking constantly to prevent curdling.
04 - Return the mixture to the saucepan. Cook over low heat, stirring constantly, until slightly thickened and coating the back of a spoon, approximately 5 to 8 minutes.
05 - Remove from heat and stir in ground nutmeg, cinnamon, and vanilla extract. Add rum or bourbon if using.
06 - Pour into a pitcher or bowl and refrigerate for at least 1 hour until thoroughly chilled.
07 - Pour cold eggnog into glasses. Top with whipped cream and dust with additional nutmeg or cinnamon.
# Expert Tips:
01 -
- It captures all the cozy nostalgia of traditional eggnog without the sugar crash that usually sends me to the couch by 8pm
- The recipe comes together in under 20 minutes but tastes like you spent all day infusing cream with holiday magic
02 -
- I once rushed the tempering step and ended up with sweetened scrambled eggs—take your time and whisk constantly when incorporating the warm milk
- The mixture will continue thickening slightly as it chills, so don't panic if it seems a little thinner than store-bought eggnog right after cooking
03 -
- Make a double batch during the holidays—this disappears faster than you'd expect at gatherings
- If you're sensitive to erythritol cooling effect, try mixing it half and half with allulose for a smoother sweetness