Keto Mexican Coffee Eggnog

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4 from 109 votes

Keto Mexican Coffee Eggnog

45 minutes
Calories 440kcal


  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 8 tablespoons ground coffee
  • 1 teaspoon vanilla
  • 1 orange (we are just using the zest)
  • 1/2 cup erythritol
  • 4 drops stevia (we are just using the zest)
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 3 ounces reposado


  • Place the eggs, cream, milk, and vanilla in a mixing bowl and whisk until very well combined.
  • Zest the orange into the bowl and then add both the coffee and erythritol.
  • Whisk until combined.
  • Pour everything into a pot over medium heat and bring to at least 165 degrees F or when it will coat the back of a spoon and leave a streak if you draw your finger down the back of the spoon.
  • Add the nutmeg and cinnamon, remove from the heat, and mix to combine.
  • Strain into a clean bowl with a fine mesh strainer.
  • Taste and add the stevia glycerite drop by drop to achieve your desired level of sweetness.
  • I used four drops.
  • Add the tequila if you so desire and mix to combine.
  • Chill, preferably overnight.
  • It will thicken up considerably during that time.
  • Recipe Notes I add the spices at the end because they will over-extract if they were in the eggnog as it cooked.
  • They will extract overnight as the eggnog chills, so don't worry if you feel it is not nutmeg and cinnamon-ey enough when you initially taste.
  • I always hold back stevia glycerite until the end for fine adjustment of sweetness.
  • Erythritol is sluggish to dissolve and is hard to make fine adjustments with


Calories: 440kcal

Originally posted 2019-02-20 18:49:58.

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