Sugar Free Keto Eggnog Recipes

SUGAR FREE KETO EGGNOG

Steps:

• Pour the coconut milk, heavy cream and water into a large saucepan, add the cinnamon stick and bring to a boil. Simmer and continually stir for 5 minutes. If you are using an electric stove top you may need to move your pan on and off the heat to keep it at a simmer but to keep it from spilling over. Turn off heat.
• In a large glass bowl, add the egg yolks and confectioners sweetener. Whisk together.
• Add a small amount of the hot cream mixture to the eggs to temper them. Whisk together and continue to add about half of the cream mixture to the tempered eggs a little at a time. Remove cinnamon stick from saucepan. Pour the tempered egg mixture back into the hot cream, whisking in slowly over low heat, in the saucepan, until completely smooth.
• Continue to stir the mixture over low heat for about 5-8 minutes or until the temperature reaches 160 degrees F and coats the back of a spoon.
• Remove from the heat and stir in rum and vanilla extract. Stir together until smooth. Alternately you can also place the mixture in a blender to completely combine. Be careful as it will be hot so the cover should be slightly open to allow steam out while blending.
• Taste and adjust sweetener if needed, then chill for about 1-2 hours.
• To serve, pour into glasses and sprinkle some ground nutmeg over the top.
• Store in the refrigerator, covered, for up to 3 days. If it becomes too thick for your liking, simply whisk in some unsweetened nut milk of choice or water to thin it out a bit.

SUGAR FREE EGGNOG

Steps:

• In a large mixing bowl, mix together sugar free vanilla pudding mix, nonfat milk, sweetener, ground cinnamon, dash of nutmeg , and rum extract. Mix these very well with a wire whisk for at least 2 minutes. If this is too thick, add more milk and sweetener.

SUGAR-FREE KETO EGGNOG RECIPE

Steps:

• Use a hand mixer to beat the yolks, until light yellow in color. Add Besti a little bit at a time, beating constantly, until dissolved. Set aside.
• In a medium saucepan, combine the almond milk, cream, cinnamon, and nutmeg. Bring the mixture to a gentle boil, stirring occasionally. Remove from heat immediately once it starts to boil. Stir in the vanilla.
• While whisking constantly, pour the hot milk mixture into the bowl with the yolks in a thin stream. This is called tempering.
• Pour the mixture back into the saucepan. Heat over medium-low heat, whisking constantly, until the mixture thickens slightly or reaches 160 degrees F (71 degrees C). Do not let it boil. It will thicken more as it cools.
• If you want to add bourbon, add it now. (This is not required, but your eggnog will keep for longer if you do.)
• Pour the sugar-free eggnog into a bowl, bottle, or pitcher, cover, and refrigerate for at least 3-4 hours, until cold, or longer until ready to serve.
• Serve with sugar-free whipped cream, cinnamon and nutmeg for garnish.