Cuisine HELP: Keto Eggnog

You won't miss the real thing!

I've been making eggnog for 30 years using a recipe out of one of my old cookbooks. When Lee and I started eating keto a couple of years ago, I realized that if I made just a couple of tweaks to my recipe we could still enjoy yummy eggnog.

I love this creamy, indulgent drink. It's perfect for holiday parties. I recently made it for our HELPcare Christmas party and it was a hit. It was all gone at the end of the night!

How I Make It

The original recipe calls for a mixture of milk and half-and-half. I adapted this to fit the keto diet by using a mixture of heavy cream, half-and-half or almond milk. You can mess around with the ratios to get the consistency you like. Following my recipe below will result in a very rich and creamy eggnog. You can thin it out by replacing some of the cream with almond milk to cut down on calories if you prefer.

I use Allulose as my sweetener, but feel free to try whatever keto-friendly sweetener you have on hand.

Ingredients

• 12 eggs
• 1 cup Allulose (or your preferred sweetener)
• 4 cups of heavy cream
• 4 cups of half and half
• Dashes of nutmeg

Step-By-Step Instructions

Prep: 15 minutes | Chill: 30 minutes | Servings: 8

1. Separate the eggs.
2. In a large bowl beat the egg yolks.
3. Add the sweetener, mix well.
4. In a separate bowl beat the egg whites until stiff.
5. Fold the egg whites into the sweetened egg yolks.
6. Slowly add the half and half and cream. Fold gently.
7. The more you stir the eggnog, the less foamy it will be.
8. Chill until very cold.
9. Sprinkle with nutmeg. Enjoy!

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Lisa Aase

Member Experience Manager, Keto Cook, mom of six and grandma of 17.