Gluten Free and Keto Eggnog

This eggnog is creamy and delicious! It is gluten free and keto! It is perfect for the holidays!

​What is eggnog?

​Eggnog is a creamy and delicious custard drink that originated in the UK. It is called posset there.
It is traditionally a Christmas drink because some people like to serve it warm and around the holidays. You can drink it cold or hot. I love to make eggnog lattes with this recipe!


Why make homemade eggnog instead of store bought?

Store bought eggnog has more sugar than homemade keto eggnog. I like that you can control the amount of sweetener you add to this recipe. I also find homemade eggnog more flavorful and creamier. If you are not living a keto lifestyle, you can make this recipe using sugar.

What alcohol is used in eggnog?

Most people add rum, spiced rum, brandy, or bourbon to their eggnog. I love it without alcohol as well! Especially since I like it in my coffee in the morning! Haha! In our family, when you add alcohol especially Irish cream to your coffee it’s called Grandma’s Special Coffee Creamer! That’s a whole other story! This recipe helps me stay living the keto lifestyle and enjoying a special treat this time of the year!

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Here’s the ingredients for gluten free and keto eggnog:

To make this gluten free and keto eggnog, you will need:

Egg yolks- I save the whites to add to a frittata.
Swerve, Monkfruit, Erythritol, or your favorite low carb sweetener
unsweetened almond milk- I made mine in my almond cow
heavy whipping cream
nutmeg- I used a whole one that I grated, but ground is fine too!
Vanilla Extract
Cinnamon
Star Anise, Cinnamon Sticks, Grated Nutmeg for garnish

Here’s how to whip up this gluten free and keto eggnog!

Crack and separate your eggs into yolks and whites.
Put the whites in a container and refrigerate them for later.
Whisk the egg yolks.
Add in the low carb sweetener.
Continue to whisk until the eggs are light and slightly fluffy.
Add almond milk, heavy cream, cinnamon, and nutmeg to a saucepan over medium heat. Stir.
Continue to stir so the mixture doesn’t burn.
Once it reaches a simmer, turn the heat to low.
Ladle some of the hot mixture into the egg mixture while whisking it so you can temper the egg mixture. (you don’t want to scramble the eggs) Do a few rounds of adding and whisking.
Pour the rest of the egg mixture back into the pan and continue to whisk.
The mixture will thicken.
Add your vanilla and continue to whisk.
Remove from heat.
If you wish to add alcohol to the gluten free and keto eggnog do so now.
Whisk to combine it all together.
Serve warm now or pour it into a container to cool. Here is the container I use.
Garnish with your favorite cinnamon stick, star anise or more grated nutmeg.
Enjoy!

*The eggnog will last for one week in the refrigerator.

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​Here is the link to the moose mugs I used. They are BPA free plastic so it’s harder to break them 
Here’s the video on how to make this gluten free and keto eggnog.

@gggf.me Gluten free and Keto Eggnog □ creamy and delicious! Pairs well with Spiced rum, Brandy or Bourbon! Cheers ❄️ #glutenfree #glutenfreerecipes #glutenfreelife #keto #ketogenic #eggnog #ketoeggnog #cheers #holidaydrinks #adultbeverages #christmastradition #glutenfreeketo ♬ Christmas, holiday, orchestra track(781498) - Kirill Kharchenko

​Here’s the recipe:
Gluten Free and Keto Eggnog
prep time: 10 MINUTES
cook time: 15 MINUTES
total time: 25 MINUTES

This gluten free and keto eggnog is super easy to make and is creamy and delicious!

Ingredients

• 12 Egg yolks- I save the whites to add to a frittata.
• 3/4 Cup Swerve, Monkfruit, Erythritol, or your favorite low carb sweetener
• 4 Cups unsweetened almond milk- I made mine in my almond cow
• 2 Cups heavy whipping cream
• 1 Tsp nutmeg- I used a whole one that I grated, but ground is fine too!
• 1/4 Cup Vanilla Extract
• 1 Tsp Cinnamon
• Star Anise, Cinnamon Sticks, Grated Nutmeg for garnish
• 
  
  

Instructions

1. Crack and separate your eggs into yolks and whites.
2. Put the whites in a container and refrigerate them for later.
3. Whisk the egg yolks.
4. Add in the low carb sweetener.
5. Continue to whisk until the eggs are light and slightly fluffy. 
6. Add almond milk, heavy cream, cinnamon, and nutmeg to a saucepan over medium heat. Stir.
7. Continue to stir so the mixture doesn’t burn.
8. Once it reaches a simmer, turn the heat to low.
9. Ladle some of the hot mixture into the egg mixture while whisking it so you can temper the egg mixture. (you don’t want to scramble the eggs) Do a few rounds of adding and whisking.
10. Pour the warm egg mixture back into the pan and continue to whisk.
11. The mixture will thicken. 
12. Add your vanilla and continue to whisk.
13. Remove from heat.
14. If you wish to add alcohol to the gluten free and keto eggnog do so now. 
15. Whisk to combine it all together.
16. Serve warm now or pour it into a container to cool.
17. Garnish with your favorite cinnamon stick, star anise or more grated nutmeg.
18. Enjoy! 
19. *The eggnog will last for one week in the refrigerator.

I hope you love this gluten free and keto eggnog as much as we do!

Cheers!

As Always,

Best Wishes for gluten free dishes!

​XO,
Michelle