When my good friend Linda, formerly Gluten-Free Homemaker, first shared this Homemade Keto Egg Nog recipe, she said: “This Keto Eggnog is ideal for those of you who want to enjoy a classic holiday beverage while watching your sugar intake.”
Doesn’t this Egg Nog look splendid? Egg nog has always been one of my very favorite holiday indulgences.
![Keto Egg Nog. One of over 25 of the best gluten-free egg nog recipes featured on gfe. [from GlutenFreeEasily.com]](https://glutenfreeeasily.com/wp-content/uploads/2014/12/Keto-Eggnog-Photo.jpg)
It just so happens that December 24, Christmas Eve, is National Egg Nog Day. I think egg nog is a big factor in enjoying happy holidays!
In fact, I usually enjoy store-bought egg nog as soon as it hits the store shelves before Thanksgiving. But getting to enjoy homemade egg nog has always been a rare and divine treat!
I’ve never actually made it myself before but Linda’s recipe seems easy enough. As she says in her recipe instructions below, never let the mixture you use to temper the eggs come to a boil. You want to heat it low and slow. Patience is key.
Linda added: “Unfortunately, this recipe is not dairy free, but with a base of almond milk, all you would need is a substitute for the heavy whipping cream. Let me know if you give it a try!”
Personally, I vote for making this recipe dairy free if needed by subbing full-fat canned coconut milk. I use it all the time as a substitute for heavy whipping cream. It’s always worked perfectly for me. Those who are super sensitive to the coconut flavor may taste it when adding coconut milk to recipes but I use it so often that I guess I’ve become totally desensitized to any coconut flavor and never taste it.
Although Linda made her recipe sugar free and keto by using erythritol, I believe those of us who aren’t following the keto diet can easily use another sweetener instead to make a “regular” or refined sugar-free version. Such as granulated sugar or coconut sugar.
Please report back if you give Linda’s original version or slight variations a try! Need more egg nog recipes, including recipes made from egg nog? Check out this collection. Happy holidays!
More Holiday Beverages You’ll Enjoy
~ Baby Yoda Margarita (from the Boozy Advent Series)
~ Cinnamon Roll Cocktail (from the Boozy Advent Series)
~ Reindeer Antlers Punch Cocktail
Homemade Egg Nog Recipe (Keto Option)
Homemade Egg Nog (Keto Option)
Of her keto version, Linda says: "This eggnog is ideal for those of you who want to enjoy a classic holiday beverage while watching your sugar intake.”
Ingredients
- 10 large eggs
- 6 cups unsweetened vanilla almond milk
- 2 cups heavy whipping cream (see notes for dairy-free option)
- 2 Tablespoons vanilla extract
- ½ teaspoon cinnamon + more for garnish
- 1 teaspoon nutmeg
- Pinch of salt
- 1 ½ cups erythritol or other keto-approved sweetener (or other sweetener for non-keto version)
- Candy making or cooking thermometer
Instructions
- In a bowl, beat the eggs.
- In a large saucepan, heat four cups of the almond milk, erythritol, and pinch of salt over low heat until the temperature reads 100 degrees on a cooking thermometer.
- Slowly add a ladle full of the heated almond milk to the beaten eggs, whisking it in quickly to temper them. Once tempered, add the eggs to the rest of the almond milk in the pot.
- Stir very frequently and scraping the bottom of the pan to prevent scorching, heat the milk and egg mixture until it reaches a temperature of 160-170 degrees. Do not let the mixture boil, you want to heat it very slowly over low heat only. This process will take about 30 minutes.
- Once heated to temperature, pour the mixture into a large mixing bowl that is sitting in an ice bath.
- Add in 2 more cups of almond milk, the cinnamon, nutmeg and vanilla extract. Whisk to combine well. Do not worry if some of the spices settle at the top.
- Cover and place the mixture into the fridge to cool down overnight.
- The next day, beat the heavy whipping cream until it forms soft peaks. Fold the cream into the milk and egg mixture until well combined.
- Serve immediately with a garnish of sprinkled cinnamon, or refrigerate in an airtight container to serve later.
Notes
Shirley here: For a non-keto version, try granulated sugar or coconut sugar instead of erythritol. For a dairy-free version, try full-fat canned coconut milk instead of heavy whipping cream.
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