Rich, sweet, smooth and spicy. Sounds like the perfect date doesn't it? Well, this easy Low Carb Eggnog recipe is just that. Perfect.
While this eggnog recipe is made with traditional ingredients like raw eggs, the methodology has been modernized to make it less complicated.
And, there are instructions in the body of the post to pasteurize the Low Carb Eggnog if you are concerned about serving or consuming raw eggs. Cheers!
- 2 eggs
- ¾ cup Heavy Whipping Cream
- ½ cup Unsweetened Almond Milk - Cashew and coconut milk will work as well.
- ¼ cup Allulose *to taste
Once your drink has been blended make sure to give it a taste. Add more sweetener and blend if you want to sweeter.
- ¼ teaspoon ground nutmeg
- ¼ teaspoon Cinnamon
- Cinnamon for dusting
- Cinnamon Sticks - garnish
- 6 oz Spiced Rum * or whisky, brandy or alcohol of choice
👩🏿🍳How to make the Eggnog:
1.) Put everything in a blender and blitz on high until fully combined and thickened.
Traditionally, before blenders were a common household item, the egg yolks and whites were whipped separately. As a former bartender I can tell you that this just isn't necessary anymore.
You can still do it this way if you like but it's time consuming.
2.) Pour over ice or chill. If you chill: Whisk to incorporate any ingredients that have separated before serving.
There are some who say that this drink needs to be chilled before serving. It's not necessary though. Just pour it over rocks and enjoy.
If you want to pasteurize your eggs, check out the FAQ's.
📋Tips & FAQ's:
Can I make this drink ahead of time?
Sort of. You can make this drink several hours ahead of consumption but it should all be consumed the same day that you make it.
If you don't think you will be able to drink that much half the recipe. If you choose to pasteurize your eggnog it can last 2-3 days chilled below 40F.
No, this drink can not be frozen for later.
No one is going to ask this question you say?
They might. Lots of low carb dieters like to freeze everything for later. I blame this on the "meal prep" craze from yesteryear.
How do I pasteurize the Low Carb Eggnog?
If you would like to "cook" the eggs simply pour the finished eggnog (minus the booze) into a pan and heat through while whisking constantly.
Do not let it boil and turn into scrambled eggs. You only need to get the mixture to 140F for three minutes to be completely safe from salmonella. If you get it hotter you'll have eggnog custard.
Still good, but not what you're trying to make right?....Ooooh, that gives me ideas lol.
If you are adding alcohol, add it after the heat is off so that your booze doesn't evaporate.
I think that's it for the Low Carb Eggnog Recipe!
That was easy right?
As always, I hope that you love this recipe. And, if you are looking for more variety, check out this post with 5 Delightful Keto Cocktails.
Cheers to you and your good health!
More Low Carb Recipes to Love:
Low Carb Eggnog
- Put everything in a blender (excluding garnishes besides alcohol) and blitz on high until fully combined and thickened.
- Pour over ice or chill. If you chill: Whisk to incorporate any ingredients that have separated before serving.
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The nutritional information for the Low Carb Eggnog is provided as a courtesy.
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.