Keto Eggnog Smoothie
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 high speed for several minutes; perhaps 5-7 minutes. Look for 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 again 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 smoothie, 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
Pour the eggnog into your blender. At this point, you can add an alcohol of your choice if you want to. Include several ice cubes (about 5 per serving) with the eggnog. Blend the eggnog until you have a smoothie consistency, adding more ice as needed. Taste the smoothie and add any liquid stevia drops if needed. Pour each smoothie into an 8-ounce glass. You can garnish the eggnog smoothie with more cinnamon at your discretion.
Ingredients
- Raw egg, yolk – 4 large
- Brown Sugar Replacement – 4 tsp
- Almond milk – 0.75 cup
- Cream Heavy Whipping – 0.5 cup
- Salt – 1 dash
- Nutmeg Ground – 0.13 tsp
- Cinnamon – 0.25 tsp
- Cloves, ground – 0.13 tsp
- Vanilla extract – 0.25 tsp