This Low Carb Sugar Free Keto Eggnog is an easy, delicious holiday drink that no one will believe is sugar and gluten free and better for you!
PIN Low Carb Sugar Free Keto Eggnog
Ahhh eggnog season! IE: the best season around.
I’m all about low carb sugar free pumpkin pie season around Thanksgiving, but there is just something about a creamy cup of eggnog with a low carb keto sugar free sugar cookies sitting by a fire during the holiday season, you know?
Can pretty much feel the coziness right now!
How many carbs are there in Eggnog?
It’s thick, it’s creamy, it’s downright DELISH. If you’re aiming to eat low-carb, you may be wondering how many carbs are in a glass of eggnog. Per each 100g serving, there are about 8g of carbohydrates.
Low Carb Sugar Free Keto Eggnog Ingredients
Eggnog is the PERFECT holiday drink, IMO. And i guarantee you’re going to be in LOVE with this modified version that I have for you. It’s sugar free, it’s gluten free, it’s better for you than regular store bought eggnog. But the best part about it? It still has that richness, it’s unbelievably creamy, and you’ll never know the difference. It’ll keep you coming back for more! For this keto eggnog recipe, you will need:
- 2% Milk
- Whole Cloves
- Vanilla Extract
- Egg Yolks
- Monkfruit sweetener
- Heavy Whipping Cream
- Ground Nutmeg
- Cinnamon
- Rum of choice
How to Make Eggnog
This recipe is one of my absolute FAVES this time of year. The smell of cinnamon and nutmeg filling your kitchen will give you all the holiday feels and get you in the mood to gather with family and friends – maybe over brunch with some eggnog snickerdoodle baked French Toast Casserole or gingerbread quinoa bake? Bonus- this sugar free eggnog comes together in a few easy steps, so let’s get started:
Simmer
Combine the milk, cloves, and 1 teaspoon vanilla in a large pot on medium heat. Bring it to a boil, then reduce the heat and simmer until it’s nice and warm
Mix
In another bowl, beat together the egg yolks and monkfruit sweetener with a whisk until well combined. Slowly add in the warm mixture while whisking constantly until well combined, and pour everything back into the pot.
Cook
Now, you’ll want to stir your mixture almost constantly over low heat. Do not let the mixture boil, as you do not want your egg to cook. Stir the mixture until it thickens and coats the back of a spoon. Its temperature should read 165 degrees Fahrenheit, which will take about 10-12 minutes. Remove from heat once it reaches this temperature, and let your mixture cool completely.
Drain and Stir
Once your mixture has cooled completely, you will want to strain it to remove the cloves. Next, stir in your cream, remaining vanilla, nutmeg and cinnamon.
Refrigerate and Enjoy
Cover and refrigerate your eggnog until cold. Stir in some rum and enjoy! Soooo delicious!
What other sweeteners can be used in Low Carb Sugar Free Keto Eggnog?
In this recipe, I have only tested monkfruit sweetener which works so great to sweeten the eggnog. I cannot guarantee that another sweetener would work as well as I haven’t played around with anything else, but they likely would! You may just need to tweak the amount you use!
How long does eggnog last?
Have some leftovers? This delicious low carb eggnog will last in your fridge for up to 3 days! It’s great because you can totally plan ahead and make it a couple days before a holiday get together, and it’ll still taste just as fresh!
Other Healthy Holiday Drinks:
Ginger Snap Cookie Steamer Drink
Maple Pumpkin Steamed Almond Milk with Bourbon
Ingredients
- 2 Cups 2% Milk
- 6 Whole Cloves
- 3 tsp Vanilla, divided
- 6 Egg yolks
- 1/4 Cup + 2 Tbsp Monkfruit sweetener
- 1 Cup Heavy whipping cream
- 1/2 tsp Ground nutmeg
- 1/2 tsp Cinnamon
- Rum, of choice (optional but recommended)
Instructions
- In a large pot on medium heat, combine the milk, cloves and 1 tsp of the vanilla. Simmer until the mixture is nice and warm.
- In a separate bowl, whisk the egg yolks and monkfruit. While constantly whisking, slowly add in the warm milk mixture until well combined. Pour everything back into the pot.
- Cook on low heat stirring almost constantly. Do not let this boil or it will cook the egg. Stir unil the mixture has thickened and is coating the back of a spoon and reads 165 degrees F. This is about 10-12 minutes. Remove from heat and let cool completely.
- Once cool, strain the mixture to remove the cloves. Then, stir in the cream, remaining vanilla, nutmeg and cinnamon.
- Cover and refrigerate until cold.
- Add rum and drink up!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 10 POINTS+: 9 OLD POINTS: 9
(per 1/3 of the recipe, or 1 cup)
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Beth says
Love your blog! Nominated you for the Sunshine Blogger Award! 🙂
Taylor Kiser says
Ahh thank you!