keto eggnog

Luscious and incredibly delicious, expect this homemade paleo and keto eggnog to vary little (if at all!) from the traditional holiday classic!

Homemade Paleo & Keto Eggnog

nut milk (macadamia

heavy cream (or coconut milk*)

cinnamon

nutmeg (freshly grated, plus more for garnish)

xylitol (allulose

vanilla extract

dark rum or bourbon (to taste)

Please see recipe video for deets and tricks!

Add nut milk, heavy cream, cinnamon and nutmeg to a medium saucepan and simmer for about 8-10 to infuse. Remove from heat and set aside while you prepare the yolks.&nbsp;

Add egg yolks and sweetener to a large bowl and, using a whisk or an electric mixer (easier), beat them until light, fluffy, and most of the sweetener has dissolved (if using erythritol, some granules will remain).&nbsp;

Gradually temper the hot mixture into the egg and sugar mixture. Tempering means adding the hot milks (very!) little by little to your egg mixture while whisking constantly, so your eggs don't curdle. &nbsp;

Return everything to the saucepan, and cook over medium/low heat for roughly 8-10 minutes, or until your mixture reaches 160°F/70°C and coats the back of a wooden spoon. Remove from heat and sieve onto a medium mixing bowl. Stir in vanilla and liquor of choice, to taste. Cover and transfer to the refrigerator to chill.

Your eggnog will continue to thicken while chilling. So give it a good stir right before serving, and feel free to thin it out with a little nut milk until desired consistency is reached.&nbsp;

https://content.jwplatform.com/videos/txF1OayQ.mp4

To kick off the holiday cheer we’ve got one of our favorites: a ridiculously creamy and velvety low carb & keto eggnog.

Low Carb & Keto Eggnog

A classic holiday drink, it can be made boozy, or consumed straight!

Eggnog, Low-Carb & Keto

eggs

heavy cream

almond milk

lactose free whole milk (or you can use another cup of heavy cream

+ 2 tsp allulose

tsp vanilla extract

nutmeg

½ cup whiskey (optional)

dark rum (optional)

Sieve

Whisk

Microplane

In a large bowl, separate the egg whites...

In a large bowl, separate the egg whites from the yolks. Do as you wish with the whites - we want the yolks.

Add half a cup of allulose into the...

Add half a cup of allulose into the eggs and whisk until the sweetener is completely dissolved. If you're using erythitrol, it will not completely dissolve, so whisk until *mostly* dissolved.

Add another half cup of allulose to the...

Add another half cup of allulose to the yolks and whisk until dissolved.

In a medium pot, add the heavy cream,...

In a medium pot, add the heavy cream, almond milk, whole milk, cinnamon stick, nutmeg, and vanilla extract. Heat the mixture just until it starts to boil then remove from the heat.

Temper the eggs with the milk mixture. Using...

Temper the eggs with the milk mixture. Using a ladle, slowly pour the hot milk into the eggs while feverishly whisking. We want to bring the egg yolks up to temperature by slowly adding the hot liquid. Do this for 3-4 ladle fulls.

Pour the egg yolk mixture back into the...

Pour the egg yolk mixture back into the pot and bring the pot to at a temperature of 160°F/71°C.

Remove the mixture from the heat and pour...

Remove the mixture from the heat and pour through a sieve into a quart container.

You can add the alcohol now or keep...

You can add the alcohol now or keep it without alcohol.

Place in refrigerator to cool (ideally, overnight).

Serve cool or warm, and enjoy!

https://www.youtube.com/watch?v=4opzN0XtEbo

The classic holiday drink: Eggnog. This low-carb and keto friendly version is simple to make - and can work as a fat bomb!

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----- RECIPE -----

INGREDIENTS
5 large eggs
1 cup heavy cream
1 cup unsweetened almond milk
1 cup lactose free whole milk (or you can use another cup of heavy cream or almond milk if you wish)
1 cup + 2 tsp allulose (link: https://amzn.to/39KP70s)
3 tsp vanilla extract
2 tsp ground nutmeg (https://amzn.to/39IRwJ0)
1 cinnamon stick
½ cup whiskey
½ cup dark rum

HARDWARE
Sieve (link: https://amzn.to/3gkWcpR)
Whisk (link: https://amzn.to/33JUAAM)
Microplane (link: https://amzn.to/3qxCCvm)

DIRECTIONS
1. In a large bowl, separate the egg whites from the yolks. Do as you wish with the whites - we want the yolks.
2. Add half a cup of allulose into the eggs and whisk until the sweetener is completely dissolved. If you're using erythitrol, it will not completely dissolve, so whisk until *mostly* dissolved.
3. Add another half cup of allulose to the yolks and whisk until dissolved.
4. In a medium pot, add the heavy cream, almond milk, whole milk, cinnamon stick, nutmeg, and vanilla extract. Heat the mixture just until it starts to boil then remove from the heat.
5. Temper the eggs with the milk mixture. Using a ladle, slowly pour the hot milk into the eggs while feverishly whisking. We want to bring the egg yolks up to temperature by slowly adding the hot liquid. Do this for 3-4 ladle fulls.
6. Pour the egg yolk mixture back into the pot and bring the pot to at a temperature of 160°F/71°C.
7. Remove the mixture from the heat and pour through a sieve into a quart container.
8. You can add the alcohol now or keep it without alcohol.
9. Place in refrigerator to cool (ideally, overnight).
10. Serve cool or warm, and enjoy!

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#blacktiekitchen #keto #eggnog #lowcarb #recipe

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