My Low Carb Eggnog

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 12 servings (the entire recipes makes about 1½ quarts)

6 large eggs

2 egg yolks

½ cup + 2 tablespoons allulose

1/4 teaspoon table salt

1 cup Fairlife Whole Milk

½ cup heavy cream

½ cup water

2 cups unsweetened almond or coconut milk beverage

1/4 to ½ cup brandy, bourbon or dark rum to taste (optional)

1 tablespoon vanilla extract

½ teaspoon nutmeg, plus extra for garnish

6-8 drops monkfruit extract or stevia, to taste

½ cup heavy cream, whipped to soft peaks

1. Off heat, whisk eggs, yolks, allulose, and salt in a heavy saucepan. Stir in whole milk, heavy cream, water and almond or coconut milk. (Do this in small additions because it’s easier to incorporate, instead of all at once.) Heat slowly over lowest heat setting, stirring constantly, until the mixture reaches 160 degrees Fahrenheit, thickens slightly and coats the back of a spoon, about 20-25 minutes. Pour the eggnog through a sieve into a large bowl. Stir in liquor, if using.  Add vanilla, nutmeg and monkfruit extract or stevia. Cover with plastic wrap (with the plastic wrap touching the surface of the eggnog) and refrigerate until well chilled, at least 3 hours or up to 3 days.

2. Just before serving, whip the ½ cup heavy cream in a medium bowl to soft peaks. Fold whipped cream into the eggnog mixture until completely incorporated. Serve in a chilled punch bowl or cups, garnishing with a sprinkle of nutmeg, if desired.

Nutritional Information per 1/2 cup (no alcohol): 141 calories, 1.4 g carbohydrate (0 g dietary fiber, 0.4 g sugars, 6 g sugar alcohols), 13 g total fat (6.2 g saturated fat, 0 g trans fat), 162 mg cholesterol, 92 mg sodium, 87.9 mg calcium, 82 mg potassium, 132 mg Vit A, 5.6 g protein. Net carbs per serving: 1.4 grams

Recipe and photo by Kathy Sheehan, copyright 2017, revised 2023

All Rights Reserved. Please do not duplicate without the author’s permission.