‘Tis the Season to Keep Keto With This Low-Carb Eggnog
We get it; you’re on a diet but craving your fave comfort foods like ice cream and chicken noodle soup. With our new food series, #NotCheating, we’re turning these cheat-day dishes into compliant recipes. If you’re dabbling with gluten-free, vegan, keto, paleo, Whole30, or other plans, allow these takes to curb your hankerings healthfully.
Eating keto during the holidays doesn’t have to be dreary. We’re all for looking for festive ways to participate in the merry-making without ditching the diet. First stop on the holiday train: keto eggnog! This is one decadent drink you don’t have to feel bad about sipping. We swapped out the sugar for a keto-friendly sweetener. And while you want to minimize how much whole milk you drink on a keto diet (it breaks down into simple sugars), full fat is your friend, so lean on heavy cream for this decadent drink. The cream also thickens the ‘nog, meaning you can use just a few yolks for a luscious libation.
Keto Eggnog
(Serves 8)
Recipe Notes: If you like your eggnog boosted with booze, remember that alcohol is a no-go on the keto diet. But if you’re planning to indulge, aim for pure spirits like brandy, vodka, or cognac, rather than bourbon or other spirits made from grains. Even then, keep your pour to only around 1 1/2 fluid ounces. Most importantly, sprinkle on the spice. Dust with a hit of nutmeg or cinnamon to top off this once-a-year treat.
Ingredients:
- 2 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup Swerve sugar or keto-friendly sweetener like Lakanto
- 1/4 teaspoon kosher salt
- 3 large egg yolks
- a few pinches freshly ground nutmeg, plus more for garnishing
Directions:
1. Pour the cream and milk into a heavy-bottomed saucepan set over medium heat. Sprinkle in the keto-friendly sweetener and heat until just below boiling, or when bubbles rapidly break out around the edge of the saucepan. Turn off the heat. Stir the cream until the sweetener dissolves.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Whisk in 1/4 cup of the hot cream into the eggs. Gradually pour in the remaining hot milk into the yolks, whisking continuously until combined.
4. Pour the whisked mixture back into the saucepan, set over low heat. Whisk regularly for about 8 minutes or until the temperature registers 160°F on a probe thermometer. Add a few pinches of nutmeg and whisk to combine.
5. Pour the eggnog into a pitcher. Chill until cold. It will thicken more in the refrigerator. Store in the fridge no longer than 3 days.
6. For a frothier drink, whirl it in a blender or Vitamix Aer Disc Container until fluffy.
7. When serving, garnish the tops of each drink with freshly ground nutmeg.
Find more holiday inspiration by following us on Pinterest.
(Recipe via Annelies Zijderveld/Brit + Co; photos via Kurt Andre/Brit + Co)
