Creamy delicious keto eggnog is a Christmas or New Year’s party in a glass. The classic sweet custard drink done sugar-free with a hint of nutmeg and cinnamon.
Have you noticed that people usually have strong feelings about eggnog?
They either love it or they hate it. By far, you hear more stories about the perils of eggnog than its nutmeg custard liquid deliciousness. It almost makes an eggnog lover like myself want to hide in the shadows and go along with the negative eggnog crowd.
Nevermore! Not on your life! At no time!
You didn’t think I would actually give in to the critics of such a traditional dreamy holiday drink? I’m talking to you dear brother!
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IN A HURRY?
While I think you’ll love my super helpful tips and fun stories, I also realize we are sometimes pressed for time and just need a good recipe!
Scroll down to the bottom of the page for the printable recipe or PIN it here for later!
On the origins of Eggnog
Original recipes of the egg, cream, sugar, and rum mixture have almost always been low carb. Unfortunately for us, not sugar-free.
Many people believe eggnog came out of the medievel British drink called the “posset”. A “posset” was basically warm ale with milk. I can see where that came from. It was winter, ale didn’t make them sick like the dirty water, and they might be able to get milk for a special treat.
Later evidently monks added egg and fig to the mixture, making it a special drink for toasting. At that time, these ingredients would be for the wealthy.
Fast forward a bit to the 1700s in the Americas. Rum was fairly cheap and popular, and farms often had chickens and cows. The scene is set for the grand entrance of eggnog at the American holiday party.
In fact, George Washington had his own celebratory eggnog recipe for get togethers at Mount Vernon. My recipe is a bit different.
George Washington’s Christmas Eggnog Recipe:
“One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, ½ pint rye whiskey, ½ pint Jamaica rum, ¼ pint sherry
—mix liquor first,
then separate yolks and whites of 12 eggs,
add sugar to beaten yolks,
Add milk and cream, slowly beating.
Beat whites of eggs until stiff and fold slowly into mixture.
Let set in cool place for several days.
Source: Old Farmer’s Almanac.
To be sure, my favorite part of this written recipe is the last line, “taste frequently”. However, if you’d like to remember some of the holiday festivities, you may not want to try President Washington’s recipe.
Just saying. I’ll give you a keto alternative.
TO MAKE THE BEST KETO EGGNOG YOU’LL NEED:
- large to medium-sized bowls
- a spatula
- measuring cups
- blender (or –
- hand mixer or other
- glasses to serve
“Looks like someone’s had a little too much eggnog.”
HOW TO MAKE KETO EGGNOG
The first and most important step to making eggnog is this. Tell Alexa, “Alexa, Play Michael Bublé Christmas“. Trust me on this one. It will help.
Well, I suppose you could also turn on any holiday mood music you like.
Secondly, get out all the ingredients and kitchen utensils. Grab a medium bowl and quickly whisk together the egg yolks and sweetener until it’s a light lemony yellow and creamy. You can also use a hand mixer for this part.
Next, put a saucepan on the stove and in it combine the cream, almond milk, nutmeg, and salt. Turn on the heat to medium-high. Be sure to stir it often until it begins to simmer, but don’t let it boil.
Now, remove the pan from the heat we’re going to do something that sounds complicated but isn’t so much. Let’s temper the egg yolks. Don’t be scared now!
How to temper egg yolks
To temper something, you are basically combining two ingredients at different temperatures.
In this case with the egg yolks, the idea is to slowly heat up the egg yolks and combine them with the cream mixture without them curdling. Easy peasy.
First, add a ladle of the hot cream to the egg mixture, whisking vigorously as you pour it in. Then, continue to whisk and add one ladle of cream at a time until it’s all incorporated.
This will temper the eggs, and if the odds are ever in your favor, they won’t curdle. Truly, if you follow this method they rarely curdle.
However! If you accidently pour the whole thing in at once and they do curdle, don’t throw it all out!
We can fix it. But back to that in a minute.
Now, once the cream is combined with the eggs, pour it all back into the saucepan. Turn the heat back on to medium-high, constantly whisk the mixture for 3-5 minutes or until it’s thickened slightly and coats the back of a spoon.
It will also thicken more as it cools.
Next, remove it from the heat and stir in the vanilla extract.
The Magical Fix for lumpy keto eggnog
No matter how careful you are, things don’t always turn out as we plan. Case in point. What if you get a lumpy eggnog that’s not perfectly smooth?
Well, my magical fix for lumpy keto eggnog is my favorite kitchen gadget, the blender.
To be honest, I always follow this step, if the eggnog is lumpy or not. I just like to be sure everything’s well-mixed.
So, pour the entire mixture into a blender and blend on high for 30-40 seconds. This will take care of any lumps or large bits of nutmeg, whatever.
Also, if you are using alcohol, now’s the time to add in the rum or bourbon and mix thoroughly.
I actually prefer my eggnog sans rum or bourbon. Yes, I love the flavor of the eggnog without the rum, but feel free to add yours or not as you wish.
A light rum will have less of the alcohol flavor than the dark.
How to store and serve keto eggnog
After blending the eggnog, it’s time to chill. Pour it into a pitcher or container, and cover it with plastic wrap or lid.
It’s really so much tastier if you let it sit and allow the flavors to combine. Accordingly, I like to make keto eggnog the day before I plan to serve it, and refrigerate it overnight. If pressed for time, try to chill for at least 2-3 hours.
Serve it up in pretty glasses, or a moose glass like Clark Griswold, with a dusting of cinnamon or nutmeg or even add a dollop of whipped cream.
It should keep in the refrigerator for up to a week, although mine’s never lasted that long!
Favorite low carb holiday drinks
What are your favorite keto holiday drinks to serve around Christmas and New Years? Do you prefer hot or cold? Cocktails or mocktails?
I’m always partial to the smells of mulled wine and spiced tea. Of course I could also go for a good sugar-free hot chocolate.
And then you can’t go wrong with my stand-by black coffee.
“Stir the eggnog, lift the toddy, Happy New Year everybody.”
– Phyllis McGinley
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Keto Christmas cookies anyone?
- 6 egg yolks
- ½ cup powdered sweetener (Swerve Confectioners or equivalent)
- 1 cup heavy cream
- 2 cups unsweetened almond milk
- ½ tsp ground nutmeg
- ⅛ tsp salt
- ½ tsp vanilla extract
- cinnamon or nutmeg to sprinkle on top (optional)
- 3 oz rum or bourbon (optional)
- Take out a medium bowl and whisk together the egg yolks and sweetener until it's a light lemony yellow and creamy.
- Combine the cream, almond milk, nutmeg, and salt in a saucepan over a medium-high heat. Stir often until it begins to simmer, but do not boil.
- Remove from the heat and add a ladle of the hot cream to the egg mixture, whisking vigorously. Continue to whisk and ladle in the cream to temper the eggs.
- Once the cream is combined with the eggs, pour it all back into the saucepan.
- Back on a medium-high heat, constantly whisk the mixture for 3-5 minutes or until it's thickened slightly and coats the back of a spoon. It will thicken more as it cools.
- Remove it from the heat and stir in the vanilla extract.
- Optional: Pour into a blender and blend on high for 30-40 seconds. This will take care of any lumps. If you are using alcohol, add in the rum or bourbon at this point and mix thoroughly.
- Pour into a container, cover with plastic wrap or lid, and refrigerate for 2-3 hours or overnight.
- Serve with a dusting of cinnamon or nutmeg or add a dollop of whipped cream.
- Keep in the refrigerator for up to a week.
|Amount Per Serving: About half a cup|
|Total Fat 21 g|
|Saturated Fat 12 g|
|Monounsaturated Fat 9 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 238 mg|
|Sodium 82 mg|
|Potassium 76 mg|
|Total Carbohydrate 1 g|
|Dietary Fiber 0 g|
|Sugars 0 g|
|Protein 3 g|
|Net Carbohydrate 1 g|