No holiday season would be complete without a jolly glass of low carb keto eggnog! Make it alcoholic or non-alcoholic, with this super easy recipe!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 11 Servings
Combine milk, heavy cream, cloves, cinnamon and nutmeg into a small saucepan and heat slowly to bring mixture to a boil.
Remove from heat as you prepare next step.
In a large bowl, combine the egg yolks and sugar using an electric mixer until fluffy and the sweetener has dissolved.
Slowly add very little at a time of the milk mixture into the bowl of egg yolks while the electric mixer is running.
Once combined, pour contents of bowl into saucepan and cook for about 3 minutes, stirring constantly. Don't allow this to boil.
Strain to remove cloves and place in the fridge to cool for at least an hour.
Pour in vanilla and rum. Top with cinnamon and nutmeg and enjoy!
- The exact serving size for this keto eggnog will vary based on the size of your egg yolks and the amount you cook the liquid down. I was able to make 5 3/4 cups of eggnog with this recipe, which would mean a serving size is equal to about 1/2 cup.
- *Recipe Adapted from traditional Eggnog recipe on Allrecipes!
Calories: 252kcal | Carbohydrates: 2g | Protein: 2g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 165mg | Sodium: 80mg | Potassium: 43mg | Fiber: 0g | Sugar: 0g | Vitamin A: 15.6% | Vitamin C: 0.3% | Calcium: 9.5% | Iron: 1.5%
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