Keto Holiday Eggnog — Low-Carb, Boozy, and Full of Spirit

There’s something magical about Grandma’s eggnog. That first sip, creamy and sweet, spiked with a generous pour of rum or bourbon—it’s a tradition that warms both heart and home. But let’s be honest: her version is packed with sugar and carbs, making it tricky to enjoy on a keto lifestyle.

Fear not! We can honor the spirit (pun intended) of her eggnog while trimming the carbs. This keto-friendly version is rich, creamy, and boozy—without the sugar crash.

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Why We Make These Changes

Grandma’s recipe is traditionally loaded with sugar, milk, and heavy cream, which add up to 20–30 grams of carbs per cup. Our goals:

1. Replace sugar with keto-friendly sweeteners

   • We use Keystone Pantry Allulose. Allulose mimics sugar’s sweetness and browning ability without the carbs or insulin spike.

2. Replace milk with lower-carb alternatives

   • Whole milk is higher in lactose (milk sugar). Instead, we use unsweetened almond milk or macadamia milk to cut carbs while keeping creaminess.

3. Keep the creamy, rich mouthfeel

   • We retain heavy cream—it’s keto-approved and contributes luxurious texture and body.

4. Maintain the holiday kick

   • A mix of bourbon or dark rum keeps the boozy warmth alive. Optionally, you can spike it at serving for those who want a lighter version.

5. Enhance the holiday flavor

   • Nutmeg, cinnamon, and vanilla are non-negotiable—they give the aroma and taste that make eggnog iconic.

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Ingredients (Serves 6–8)

• 2 cups unsweetened almond milk

• 1 cup heavy cream

• 4 large egg yolks

• ½ cup Keystone Pantry Allulose

• ½ tsp ground nutmeg, plus more for garnish

• ¼ tsp ground cinnamon

• 1 tsp pure vanilla extract

• ½–¾ cup bourbon or dark rum (adjust to taste)

• Pinch of salt

Optional: whipped cream for serving (unsweetened)

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Instructions

Step 1: Temper the eggs

1. In a medium bowl, whisk the egg yolks until smooth.

2. Slowly pour in ½ cup of the warm almond milk while whisking continuously. This prevents the eggs from scrambling when heated.

Step 2: Heat the base

1. In a saucepan, combine the remaining almond milk, heavy cream, allulose, nutmeg, cinnamon, and salt.

2. Heat over medium heat until just warm—do not boil. Stir frequently.

Step 3: Cook the custard

1. Slowly add the tempered egg yolks to the saucepan, whisking constantly.

2. Cook over medium-low heat, stirring continuously, until the mixture thickens slightly and coats the back of a spoon (170–175°F / 77–80°C).

Step 4: Add flavor and booze

1. Remove from heat. Stir in vanilla extract and bourbon or dark rum.

2. Taste, and adjust sweetness or spice if desired.

Step 5: Chill and serve

1. Let the eggnog cool to room temperature, then refrigerate at least 2 hours.

2. Serve in glasses, garnish with extra nutmeg, and optionally a dollop of unsweetened whipped cream.

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Nutrition Facts (per 1 cup serving, with ½ cup bourbon)

Values may vary slightly depending on specific ingredients used.

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FAQ

Q: Can I make this eggnog completely alcohol-free?
A: Yes! Simply omit the bourbon/rum. You can add a splash of rum extract for flavor without alcohol.

Q: Can I make this ahead of time?
A: Absolutely. Eggnog keeps in the fridge for 3–4 days. Add alcohol just before serving if you prefer.

Q: Can I use coconut milk instead of almond milk?
A: Yes, but choose full-fat canned coconut milk thinned slightly with water for the best creamy consistency.

Q: Can I sweeten it with stevia or erythritol instead of allulose?
A: You can, but allulose gives the closest taste and mouthfeel to traditional sugar, making it the top choice.

Q: How do I know when the custard is thick enough?
A: When it coats the back of a spoon and you can draw a line with your finger, it’s done. Don’t boil—it will curdle.