Keto Christmas Eggnog Recipe
This Keto Christmas Eggnog brings classic holiday comfort—silky, spiced, and indulgent—while staying low in carbs. With a custard base, powdered allulose for clean sweetness, and your choice of dairy blend, it pours like velvet and tastes like tradition. Make it zero-proof for the whole family or add a festive splash for grown-ups—either way, your macros are safe and your holidays just got cozier.
Ingredients
- Heavy cream – 1½ cups
- Unsweetened almond milk – 1½ cups
- Egg yolks – 6 large
- Powdered allulose – ⅓ cup or powdered erythritol
- Vanilla – 1½ tsp
- Nutmeg – ¾ tsp
- Cinnamon – ¼ tsp
- Pinch salt
- Optional: MCT oil rum/bourbon/whiskey, whipped cream
Instructions
- Warm dairy: In a saucepan, heat heavy cream, almond milk, nutmeg, cinnamon, and salt over medium-low until steaming (not boiling).
- Whisk yolks: In a bowl, whisk yolks with powdered allulose until creamy.
- Temper: Slowly stream 1 cup hot dairy into yolks while whisking constantly.
- Thicken: Return tempered yolks to the pot. Cook on low, stirring, until 170–175°F (77–80°C) and lightly coats a spoon.
- Strain & flavor: Remove from heat. Stir in vanilla. Strain through a fine-mesh sieve into a pitcher.
- Chill: Cool 20–30 minutes, then chill 4 hours or overnight.
- Finish: Blend 10–15 seconds before serving. Adjust sweetness/spice. Stir in MCT oil and/or alcohol if desired.
- Serve: Pour into chilled glasses (or warm gently). Garnish with fresh nutmeg and whipped cream.