It’s that time of year when I start seeing eggnog in the stores...and wishing I could have some. Store-bought eggnog is loaded with sugar, but not my recipe! You will be amazed and delighted by the real, eggnog flavor of this low carb holiday specialty. It’s thick and creamy, just like I remember from my pre-Keto days, and satisfies my desire for good, old-fashioned eggnog. The addition of alcohol is completely optional (I didn’t add any, since I don’t care for boozy nog). Raise your glass this holiday and enjoy! Cheers!
My Low Carb Eggnog
Makes 6 servings (1/2 cup)
4 egg yolks
1 cup heavy cream
1-1/2 cups unsweetened coconut or almond milk
1/2 cup water
3 tablespoons granulated erythritol, divided (I used LaKanto Monkfruit sweetener)
1/8 teaspoon fine sea salt
1 tablespoon vanilla extract
1/4 - 1/2 teaspoon Thick-It-Up (or xanthan gum)
1/2 - 3/4 teaspoon nutmeg
A pinch of allspice
1/2 teaspoon mace
Bourbon or rum to taste (optional)
1. Add 1 tablespoon of the sweetener to the egg yolks in a small bowl. Beat until the egg yolks are light in color.
2. Meanwhile, in a heavy saucepan, whisk together the cream, coconut or almond milk, water, salt, and the remaining 2 tablespoons sweetener. Heat over medium-low heat until the mixture begins to bubble around the edges, stirring occasionally. With a ladle, pour about 1/4 cup of the hot mixture into the egg yolks while whisking. Repeat with another 1/4 cup hot mixture, then pour the tempered eggs into the milk mixture and whisk to combine. Heat over low heat for about 5 minutes until slightly thickened, stirring constantly (do not boil).
3. Sprinkle the Thick-It-Up (or xanthan gum) a little at a time, whisking constantly. Cook and stir until mixture thickens and coats the back of a spoon.
4. Remove from heat and pour into a blender. Add the vanilla, nutmeg, allspice, mace and alcohol (if using). Blend to combine. Cool before serving. (Mixture will thicken a bit more as it cools.) Store in the refrigerator for up to 2 days.
Nutritional Information per 1/2 cup (no alcohol): 193 calories, 5.3 g carbohydrate (0.5 g dietary fiber, 0.4 g sugars, 6 g sugar alcohols), 18.6 g total fat (10.5 g saturated fat, 0 g trans fat), 194 mg cholesterol, 99 mg sodium, 153.7 mg calcium, 46 mg potassium, 146 mg Vit A, 2.9 g protein. Net carbs per serving: 4.8 grams
Recipe and photo by Kathy Sheehan, copyright 2017
All Rights Reserved. Please do not duplicate without the author’s permission.