Nothing says the holidays like eggnog. Thick custardy deliciousness with a hint (or sometimes) more than a hint of spiced rum. It’s like a boozy dessert with spices that taste like holiday cheer. As someone on a low-carb diet, I can’t just buy eggnog at the grocery store – that stuff is chocked full of sugar. So I have to find a way to make my own. There are many recipes on the web that look delicious, but many take hours of prep. Again out of laziness, I have formulated this Easy Keto Sugar-free Eggnog recipe that only takes 10 minutes to make, with minimal clean up.
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My sugar-free eggnog recipe uses unsweetened almond milk, but you’re welcome to use virtually any type of milk from this recipe – from cow’s milk, cashew milk, oat milk, soy milk etc. If you’re using a thinner milk type – like almond, or skim milk, I would suggest using xanthan gum (optional in the recipe) to thicken up the drink.
If you’re not familiar with it, Erythritol is a naturally occurring sugar alcohol that can be found in various fruits as well as in the beer and wine-making process. Erythritol has zero calories and carbohydrate because the small intestine absorbs it quickly and gets it out the body before it has a chance to be metabolised into energy – as a result Erythritol is a safe, naturally-occurring sugar substitute that is also Keto friendly. Erythritol is also easy on the stomach unlike other sugar alcohols like Maltitol.
You can make this recipe using just a whisk, but I love using my electric immersion mixer whisk as the mixer cup is also a measuring cup, so I can use the same cup for all the liquid measurements, and also mix everything in the same cup as well.
I like my Eggnog well spiced with cinnamon and nutmeg, but feel free to ease up on the spice measurements if you’re not big on these flavours. Mix in desired amount of spiced rum or bourbon (I use about 1 shot/ounce, garnish with a cinnamon stick and enjoy!
Happy holidays!
Easy Keto Sugar-free Eggnog
Equipment
- Hand-mixer
Ingredients
- 375 ml Unsweetened Almond Milk (or your choice of another type of milk) (1 and 2/3 cups)
- 2/3 cup Whipping Cream
- 3 Eggs
- 4 tbsp Granulated Erythritol (See above for notes)
- 1/4 tsp Xanthan Gum (Optional: I used this as a thickener as I find almond milk is quite thin. If you use oat, cashew, soy or cow's milk, you can probably skip this)
- 1.5 tsp Ground Cinnamon
- 1 tsp Nutmeg
- 1 tsp Vanilla
Instructions
- Crack your eggs into a bowl or long measuring cup, and add sweetener. Beat with a hand-mixer or whisk for 1 minute until well blended.
- Pour egg mixture into a pot. Measure out 2/3 cup of whipping cream into your measuring cup (I like to use the same receptacle as I used for mixing the eggs to save on dishes to be washed).
- Pour whipping cream into egg mixture, and measure out almond milk in measuring cup.
- Pour in half the almond milk into the eggnog mixture, and then add the xanthan gum (if using) into the rest of the almond milk and mix with hand mixer or whisk until completely blended.
- Add almond milk and xanthan gum mixture to eggnog mixture, and mix in spices and vanilla.
- Heat mixture on medium-low stirring continuously for 8 minutes until mixture thickens. Add desired amount of alcohol (rum, bourbon etc.), mix in and serve.
