Creamy Keto Eggnog (Cooked & Sugar-Free)
A rich, velvety holiday classic made low-carb with a gentle tempering technique. No raw eggs, no sugar crash, just pure festive flavor.
Ingredients
- 2 cups Unsweetened coconut milk Or almond milk for a lighter texture
- 1 cup Heavy cream Non-negotiable for richness
- 1 cup Keto sweetener Sugar-free brown sugar, monk fruit, or allulose
- 6 large Egg yolks The key to thickness
- 1 teaspoon Vanilla extract Pure extract preferred
- 1 teaspoon Nutmeg Freshly ground is best
Instructions
- In a heavy-bottomed saucepan, combine the coconut milk and heavy cream. Heat over medium until small bubbles form at the edges (gentle simmer). Do not boil.
- Whisk in the keto sweetener until completely dissolved, then reduce heat to medium-low.
- In a separate bowl, whisk the 6 egg yolks vigorously for 1 minute until smooth and pale.
- Temper the eggs: Slowly drizzle half a cup of the hot dairy mixture into the yolks, whisking constantly to prevent scrambling.
- Pour the tempered yolk mixture back into the saucepan. Cook on low heat for 5-8 minutes, stirring constantly, until the liquid coats the back of a spoon.
- Remove from heat. Stir in the vanilla extract and ground nutmeg. Serve warm or chill in the refrigerator.
Notes
If the mixture curdles, pulse in a blender for 30 seconds to restore the creamy texture. For food safety, aim for an internal temperature of 160°F.
About the carbohydrate figure. The sweetener is not counted in the carbohydrate above. The three this recipe allows do not behave alike — allulose is excluded from total carbohydrate on a US label, while a cup of erythritol would add around 200 g that your body never absorbs. None of them is metabolized, so none of them changes the net carbs either way.