This Keto Eggnog is ideal for those of you who want to enjoy a classic holiday beverage while watching your sugar intake. Unfortunately, this recipe is not dairy free, but with a base of almond milk, all you would need is a substitute for the heavy whipping cream. Let me know if you give it a try!
Yield 12 servings
- 10 large eggs
- 6 cups unsweetened vanilla almond milk
- 2 cups heavy whipping cream
- 2 Tablespoons vanilla extract
- ½ teaspoon cinnamon + more for garnish
- 1 teaspoon nutmeg
- Pinch of salt
- 1 ½ cups erythritol or other keto-approved sweetener
- Candy making or cooking thermometer
- In a bowl, beat the eggs.
- In a saucepan, heat four cups of the almond milk, erythritol, and pinch of salt over low heat until the temperature reads 100 degrees on a cooking thermometer.
- Slowly add a ladle full of the heated almond milk to the beaten eggs, whisking it in quickly to temper them. Once tempered, add the eggs to the rest of the almond milk in the pot.
- Stir very frequently and scraping the bottom of the pan to prevent scorching, heat the milk and egg mixture until it reaches a temperature of 160-170 degrees. Do not let the mixture boil, you want to heat it very slowly over low heat only. This process will take about 30 minutes.
- Once heated to temperature, pour the mixture into a large mixing bowl that is sitting in an ice bath.
- Add in 2 more cups of almond milk, the cinnamon, nutmeg and vanilla extract. Whisk to combine well. Do not worry if some of the spices settle at the top.
- Cover and place the mixture into the fridge to cool down overnight.
- The next day, beat the heavy whipping cream until it forms soft peaks. Fold the cream into the milk and egg mixture until well combined.
- Serve immediately with a garnish of sprinkled cinnamon, or refrigerate in an airtight container to serve later.