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Keto Eggnog Recipe

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This Keto Eggnog Recipe is the perfect holiday drink. Whether you are at a Christmas party, New Years celebration or just wanting a festive drink, you'll love this homemade keto eggnog.

A cup of coffee and a glass of milk, with Cream

If you are looking for the best keto eggnog recipe, I think that you will really like this recipe. This is a non-alcoholic Keto egg nog recipe. This is perfect for any holiday celebration.

A cup of coffee and a glass of milk, with Eggnog and Holiday

Other Holiday Recipes

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A cup of coffee, with Eggnog and Holiday

Keto Eggnog Recipe


Ingredients:
Makes about 24 ounces

● 4 Egg Yolks
● 2 Cups Heavy Cream
● ¾ Cup Keto-Friendly Powdered Sugar
● 1 Cup Plain Almond Milk, Unsweetened
● 1 Tablespoon Vanilla
● 3 Teaspoons Cinnamon
● 3 Teaspoons Nutmeg

How to make keto eggnog

A bowl of ingredients and a spoon, with Eggnog and Holiday

Whip your egg yolks until smooth then combine them with the powdered sugar substitute, heavy cream, and almond milk in a saucepan. This is a almond milk eggnog keto recipe.

Allow it to heat up slowly, at a rate where it won’t ever bubble.

Stir every couple of minutes for about 15-20 minutes.

Ingredients to make keto egg nog in a skillet

Remove from heat and add in remaining ingredients and whisk thoroughly

Place in a covered container and sit it in the fridge for 2 hours or until chilled through.

straining the egg nog

Strain through a coffee filter or cheesecloth if desired (not necessary unless you’re really picky about not seeing the cinnamon as much) and serve chilled.

A close up of a glass Eggnog in a jar
Yield: 24 ounces

Keto Eggnog Recipe

A close up of a glass Eggnog in a jar

Easy Keto Friendly Eggnog Recipe

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 20 minutes

Ingredients

  • 4 Egg Yolks
  • 2 Cups Heavy Cream
  • ¾ Cup Keto-Friendly Powdered Sugar
  • 1 Cup Plain Almond Milk, Unsweetened
  • 1 Tablespoon Vanilla
  • 3 Teaspoons Cinnamon
  • 3 Teaspoons Nutmeg

Instructions

    1. Whip your egg yolks until smooth then combine them with the milk, powdered sugar substitute, heavy cream, and almond milk in a saucepan.
    2. Allow it to heat up slowly, at a rate where it won’t ever bubble.
    3. Stir every couple of minutes for about 15-20 minutes.
    4. Remove from heat and add in remaining ingredients and whisk thoroughly
    5. Place in a covered container and sit it in the fridge for 2 hours or until chilled through.
    6. Strain through a coffee filter or cheesecloth if desired (not necessary unless you’re really picky about not seeing the cinnamon as much) and serve chilled.

Notes

  1. GentleSweet is my favorite powdered sugar substitute, but you can use your favorite
    brand.
  2. Any milk replacement that’s unsweetened should be fine, but I haven’t tested all of them, so don’t hold it against me. Each milk will slightly vary in flavor.

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A close up of a glass Eggnog in a jar

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