Cinnamon-Infused Creamy Keto Eggnog Recipe
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Gather together with family this year and enjoy a cup of my Christmas cheer!
This cinnamon-infused creamy keto eggnog recipe is sugar-free so feel free to indulge this holiday season without any of the guilt!
I remember the first winter holiday season after we adopted the keto lifestyle. We were walking through the grocery store and saw the first jugs of eggnog on the shelves for the year.
My husband looked at me, with desperation in his eyes, and asked, “Can we still have eggnog???”
Related: Learn how I convinced my family to try the keto lifestyle.
You see, every year from Thanksgiving till the New Year, we have a cup “Christmas Cheer” 3-4 nights a week. My husband pours 3 cups of eggnog and puts a splash of Kraken Black Spiced Rum in two of the cups.
He gets a very cute and comical sense of pleasure out drinking Christmas Cheer every year! The man should not be denied his seasonal eggnog.
Luckily, with a few quick swaps of ingredients, almond milk for cow milk and Swerve sweetener for sugar, it’s a very easy recipe to ketofy!
My Personal Holiday Food Challenge!
For the months of November and December, in honor of all those trying to stay Keto Through the Holidays, I will be posting my favorite holiday food, but ketofied.
Some of the dishes will be new for me, ones I have never ketofied before. I expect some to even be epic failures. But the recipes that are a success, I will certainly share with you.
If all goes well, here are my recipe plans for the months of November and December. As I upload the recipes, I will come back to link them all in the blog posts. If they fail, I will mention that too, or find another recipe.
November Recipes
December Recipes
Chocolate Peanut Butter Layer Fudge
How to Make Cinnamon-Infused Creamy Keto Eggnog
***scroll down for printable recipe with ingredient amounts
Start by simmering the almond milk, heavy cream, cinnamon stick, and nutmeg in a medium saucepan for about 10 minutes. Once the mixture reaches about 165 degrees. F, remove from heat and set aside.
Related: Learn my favorite ways to swap ingredients for comfort foods.
In a large bowl, whisk the egg yolks and Swerve sweetener together with an electric hand mixer until most of the sweetener has dissolved.
While you continue whisking, slowly pour the cinnamon-infused milk mixture into the egg mixture. This will temper the eggs, slowing cooking them without scrambling them.
Pour the combined mixture back into the saucepan and continue to simmer over medium/medium-low heat for an additional 10 minutes or until the mixture reaches a temperature of 170 degrees F and coats the back of a spoon.
Remove the saucepan from the stove, and using a mesh strainer, strain the cinnamon-infused eggnog into a mixing bowl.
Finally, stir in the vanilla extract, pour into a sealable container, and chill in the refrigerator.
The seasonings tend to settle to the bottom of the container, so give it a good shake or stir before serving.
Drink it plain, add a splash of spiced-rum, or a dash of nutmeg on top and enjoy!
Cinnamon-Infused Creamy Keto Eggnog Recipe
This cinnamon-infused creamy keto eggnog recipe is sugar-free so feel free to indulge this holiday season without any of the guilt!
Ingredients
- 2-1/2 cups unsweetened Almond Milk
- 1-1/2 cups Heavy Cream
- 1 cinnamon stick, broken into pieces
- 1 tsp ground nutmeg
- 6 egg yolks
- 1/2 cup Swerve Sweetener
- 1 tsp vanilla extract
Instructions
- Simmer the almond milk, heavy cream, cinnamon stick, and nutmeg in a medium saucepan for about 10 minutes. Once the mixture reaches about 165 degrees. F, remove from heat and set aside.
- In a large bowl, whisk the egg yolks and Swerve sweetener together with an electric hand mixer until most of the sweetener has dissolved.
- While you continue whisking, slowly add the cinnamon-infused milk mixture into the egg mixture. This will temper the eggs, bringing them up to temperature without scrambling them.
- Return everything back to the saucepan and continue to simmer over medium/medium-low heat for an additional 10 minutes or until the mixture reaches a temperature of 165 degrees F and coats the back of a spoon.
- Remove from heat, and using a mesh strainer, strain the eggnog into a storage container.
- Stir in the vanilla extract, then cover and refrigerate to chill.
- Give it a good stir before serving.
- Drink it plain, add a splash of spiced-rum, or a dash of nutmeg on top and enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 254Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 206mgSodium: 23mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 4g
What is the nutritional value? Net carbs?
Thanks for letting me know that was missing! I’ve added the nutrition data to the recipe card.