Super Creamy Keto Eggnog

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4 from 155 votes

Super Creamy Keto Eggnog

2 minutes
Calories 250kcal


  • 5 egg yolks
  • 1/3 cup erythritol (granulated, or Swerve, 67 g/ 2.4 oz)
  • 2 cups unsweetened almond milk (granulated, or Swerve, 67 g/ 2.4 oz)
  • 1 cup heavy whipping cream (granulated, or Swerve, 67 g/ 2.4 oz)
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 teaspoon sugar (granulated, or Swerve, 67 g/ 2.4 oz)
  • 3/4 cup dark rum (granulated, or Swerve, 67 g/ 2.4 oz)
  • whipped cream
  • ground cinnamon


  • Place the egg yolks in to a bowl.
  • Add the granulated Erythritol and whisk until creamy and frothy.
  • Set aside.
  • Pour the almond milk into a sauce pan.
  • Add the cream, nutmeg and cinnamon.
  • Bring to a boil over a high heat.
  • Once foam starts to form, take off the heat.
  • While the milk is still hot, use a ladle to gradually temper the hot almond milk and cream mixture into the egg yolk and erythritol mixture.
  • When you have added about half of the almond and cream mixture, return everything into the pot with the remaining almond and cream mixture and cook until it reaches 70 C/ 160 degrees F (this will take 6-8 minutes).
  • Remove from the heat and pour into a medium mixing bowl (Optionally, strain through a fine mesh sieve to remove any pieces of cooked eggs and spices).
  • Add the vanilla extract and dark rum.
  • Set in the refrigerator to chill.
  • Store refrigerated for up to 3 days.
  • Serve!


Calories: 250kcal

Originally posted 2019-02-20 17:14:54.

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