Creamy, high in fat and tastes like Christmas! This is my lovely eggnog that you can whip up while putting up your tree this year. If you find the fat content too high, you could use less cream and more unsweetened almond milk, but I love it indulgent as shown here. Please pay special attention to temperature control as no one wants to drink scrambled eggs while opening their gifts. This recipe makes two, but bear in mind that they are incredibly rich, so you may even stretch it to three smaller servings. As like all the recipes on this blog, you can use the plug-in facility on the recipe below to increase the servings, which will automatically adjust the recipe’s ingredient yield.
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Carbs 5.1g | Fat 80g | Protein 7g
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Fats of Life® is a blog I run as a hobby. I love spending time on it, but did you know that I am also the author of two best-selling cookbooks? KETO KITCHEN (2020) and LAZY KETO KITCHEN (2021) – both available worldwide and very well-priced. I have a third book on the way: BUDGET KETO KITCHEN, (coming mid-2022).
Perhaps its time to start building up your Keto Kitchen collection if you have not already done so. Not only will my books make beautiful Christmas stocking fillers for loved ones interested in a low carb lifestyle, but you could simply treat YOURSELF! Your family (whether they live keto or not) will not be disappointed with all your exciting, delicious creations!
“Take a peak in My Keto Pantry, which shows the preferred brands of ‘special’ ingredients I use. Be sure to also sign up to my newsletter where I send a monthly recap (ensuring you never miss a new recipe!)” – Monya
For the keto eggnog
- 200 g (7 oz) double cream
- 100 g (3.5 oz) unsweetened almond milk
- 1/4 tsp vanilla essence
- 1/4 tsp ground cinnamon
- pinch ground nutmeg
- 50 g (1.8 oz) Swerve® sweetener, confectioners'
- 3 egg yolks
- 2 tots Brandy
For the sweetened whipped cream
- 80 g (2.9 oz) double cream
- 1 TB Swerve® sweetener, confectioners'
- ground cinnamon, to sprinkle
- Place the double cream and almond milk in a pan. Add the vanilla essence, ground cinnamon and a pinch of ground nutmeg. Bring to a light simmer, but do not allow to boil.
- In the meantime, whisk the egg yolks and sweetener together in a bowl.
- Slowly drizzle the warm cream into the bowl of eggs, whisking continuously as you do so. This will temper the eggs.
- Return the whole lot into the pan and keep on a moderately low heat to safely cook the eggs without scrambling them. The best way to do this is to monitor the temperature using a probe in the mixture - it should not rise above 70°C (160°F). Whisk continuously (I advise using a silicon whisk to prevent scratching your lovely non stick pan). Maintain this temperature for 8-10 minutes.
- Strain the mixture into a bowl. There should be no 'bits' of egg caught in the strainer. If there is, its likely your mixture was too hot and you cooked parts of the egg. In that case (I am sorry to say), but your batch is ruined and will taste eggy. This is the same procedure one uses when making an ice-cream base - temperature control is important and there is little room for error.
- If you like your eggnog warm, add the Brandy and stir well before dividing between two cups. I like mine chilled, so I pop my bowl in the fridge before serving.
- Top with sweetened whipped cream, which can be made by simply using an electric hand mixer to whip the double cream and sweetener together until soft peaks form. Spoon over the eggnog and scatter over a pinch of ground cinnamon before enjoying.
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
FOR READERS OUTSIDE THE UK: Missing anything you might need? The links on this website are directed at the UK market and show the products I use here. However, you can get everything you might need from Amazon.
Nutritional Information per serving
Calories 809Kcal / 3385kJ
See all the Drinks on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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