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Nothing says Christmas to me like some creamy, boozy eggnog and I am so happy I get to have this deliciousness during the season even while staying keto.

keto-eggnog

This version is cooked because I don’t trust raw eggs and it doesn’t list booze as an ingredient because everyone in my family loves keto eggnog. All you’ve got to do to take this up a notch is add a cup of bourbon or your favorite dark liquor.

I make big batches of this because I also like to use some in my keto eggnog cheesecake recipe.

Cozy up to the rich creamy taste of classic eggnog without the added sugar.

Not sure what the keto diet is? Check out my beginner’s guide to the keto diet here. Want to try a guided keto journey for 28 days? Check this out!

Keto Eggnog

To make this recipe you’ll need:

  • 12 eggs
  • 1¼ c. monk fruit sweetener ( I prefer to use the golden kind for a deeper flavor)
  • 4 c. coconut milk (a rich almond milk works too)
  • 2 t. vanilla extract
  • 1 t. ground nutmeg
  • 3 c. heavy cream

Optional Garnish:

  • Fresh whipped cream
  • Cinnamon sticks
  • Dash nutmeg

This makes 10 -12 cups depending on the size of your eggs and if you add any alcohol to the mix.

If you’re just starting the keto diet, a food journal specifically for keto like this one can help you to stay on track. Track your meals, macros, mood, fasting times and movement daily to spot helpful and harmful patterns that help you achieve your weight loss and health goals.

Yield: 10 cups

Keto Eggnog

keto eggnog

Rich creamy, classic eggnog, without any added sugar.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 12 eggs

  • 1¼ c. golden brown monk fruit sweetener
  • 4 c. coconut milk
  • 
2 t. vanilla extract
  • 
1 t. ground nutmeg

  • 3 c. heavy cream
  • Optional Garnish:


  • Fresh whipped cream

  • Cinnamon sticks

  • Dash nutmeg

Instructions

Combine eggs and sweetener in a medium bowl and whisk until thoroughly combined. Transfer to a saucepan and stir in coconut milk, vanilla extract, and ground nutmeg.

Heat egg mixture over medium-low heat while stirring constantly to prevent the milk from scorching. When mixture reaches 160 degrees on a candy thermometer, remove from heat and slowly whisk in heavy cream.

Cool slightly before tasting. Add more sweetener or nutmeg, if desired, before transferring to an airtight container. Refrigerate overnight or until thoroughly chilled. Serve in mugs and garnish with whipped cream, cinnamon sticks, and/or a dash of nutmeg, if desired. Enjoy! 

Nutrition Information:

Yield:

10

Amount Per Serving: Calories: 545

If you’re lost and not sure how to get started with the keto diet, this meal plan is for you. It’s a fool-proof guide to winning at the high-fat, low-carb lifestyle.

Reduce the carb count in this recipe by switching out the coconut milk for your favorite nut milk. Just make sure to use a rich, creamy variety and not a thin boxed milk. Or, make your own almond milk at home, the best kind!

Serve keto eggnog with my cream cheese chaffles for a delicious keto holiday breakfast!

Check out all my keto waffle recipes here

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