Keto No Cook Eggnog
How to Make It
Step 1
Make sure your egg yolks are clean of any whites before adding them to a mixing bowl fitted with a whisk attachment. Whip the egg yolks at a high speed for several minutes; perhaps 5-7. Look for a light pale yellow and thickened yolks. Then, whip the brown sugar substitute into the egg yolks, continuing until the sweetener dissolves and the eggs are thick and pale.
Step 2
At a slower speed, whip the almond milk and heavy cream into the stand mixer. You can add the remaining ingredients as well. If you are including alcohol in the eggnog, do NOT add it yet. Whip all of the ingredients at the highest speed you can for 4-5 more minutes. Watch for the mixture to thicken slightly, as the cream will actually whip somewhat. Plus, the extra air you’ve incorporated from whipping makes the eggnog thick and creamy.
Step 3
If you are including alcohol in the eggnog, now you can whip it into the mixer. To serve the eggnog, fill a glass halfway with ice. Pour 4 ounces of eggnog into each glass for a cold drink. For a thicker milkshake-like consistency, fill your glass entirely with ice before pouring. You can top your glass of eggnog with Keto whipped cream or a sprinkle of cinnamon.
Ingredients
- Raw egg, yolk – 5 large
- Brown Sugar Replacement – 1.5 tbsp
- Almond milk – 1 cup
- Cream Heavy Whipping – 0.5 cup
- Nutmeg Ground – 0.25 tsp
- Cinnamon – 0.13 tsp
- Cloves, ground – 0.13 tsp
- Vanilla extract – 0.25 tsp