Keto Eggnog

Yield: 8 servings

Keto Eggnog

The classic holiday drink...keto-fied!


  • 3 cups almond milk
  • 3 cups heavy cream (can substitute with coconut milk)
  • 1 teaspoon fresh grated nutmeg (definitely use whole nutmeg!!!)
  • 2 sticks cinnamon
  • 8 egg yolks
  • 3/4 cup monk fruit sweetener (you can use xylitol or erythritol too, but I prefer monk fruit for this)
  • 2 teaspoons vanilla extract
  • 1 cup bourbon or dark rum


  1. Heat milk, cream, nutmeg, and cinnamon in large saucepan over medium heat for 10-15 minutes. In medium bowl, whisk egg yolks and sweetener together.
  2. Temper your egg mixture: Take a 1/2 cup of your hot milk mixture and pour it into your egg mixture. Whisk quickly. We don’t want our eggs to scramble. Tempering will slowly bring the eggs up to a warm temperature without them scrambling. Pour in another 1/2 cup, whisk, then one more 1/2 cup.
  3. Pour egg mixture into saucepan and stir. Let it continue to heat for 10 minutes or until it coats the back of a spoon. Turn off heat and add in vanilla and bourbon. Stir. Serve warm, room temperature, or cold.


2.87 grams net carbs per serving
Created using The Recipes Generator
Christmas, DrinksKarissa Long