Keto Mexican Coffee Eggnog

Keto Mexican Coffee Eggnog

45 minutes
Calories 440kcal


  • 4 eggs ,
  • 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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