This eggnog just screams Holidays! Especially with a generous splash of rum! 😜

Also, since each batch of this keto eggnog uses 6 egg yolks, check out this awesome Keto Pavlova recipe, which just happens to need 6 egg whites!

Ingredients

2 cups unsweetened almond milk
1 cup 35% cream
1/2 cup golden monkfruit sweetener
6 egg yolks
1/2 tsp ground nutmeg
1/4 tsp vanilla extract
Pinch of kosher salt
Optional, white rum

Yields: 4 servings
Per serving* (per 3/4 cup):
Calories: 319
Net carbs: 1
Protein (grams): 6
Fat (grams): 29

Prep time: 5 min
Cook time: 15 min
Total time: 2 hours

* Net carbs and other nutritional information may vary based on brand used

Directions

In a medium saucepan, combine the almond milk, cream, nutmeg and kosher salt. Bring the milk mixture to a low simmer over medium heat.

In a medium heat safe bowl, whisk together the egg yolks and monkfruit sweetener. Whisking constantly, gradually add the heated milk to egg mixture. Combine them very slowly, to temper your egg yolks.

Transfer the combined mixture back to the saucepan and allow it to simmer over low heat another 5 min to thicken slightly.

Remove the saucepan from heat and stir in vanilla extract.

Transfer the eggnog to an air tight container and refrigerate until chilled through. It will thicken further as it cools.

Serve sprinkled with some ground cinnamon.

Optionally, for a boozy version, add 1 or 2 jiggers of white rum to taste.