A minty take on the holiday classic. This keto peppermint eggnog adds a hint of freshness to make your nog just a little merrier this year.
The holiday season always has plenty of sweets and treats that tempt you from maintaining a low carb or keto diet. It’s one of the more difficult times of year if you’re trying to stick to your diet. Things like cookies, pies, and candies are plentiful around the holidays so being prepared helps fight the temptation to stray.
I’ve chosen to live a keto lifestyle so it’s important for me to find low carb alternatives so as to not miss out the holiday classics. Eggnog is no exception. You’ll find plenty of store-bought options around this time of year, but sugar-free ones are nowhere to be found. If drinking a glass of nog is a nostalgic necessity, then you’ll need to make your own. Luckily it’s easy to prepare and lasts a good while in the fridge for when the holiday urge strikes.
Traditional Eggnog is made with whole milk and eggs. Making it low-carb is as easy as swapping the milk with a nut based alternative and some sweetener of choice. My preferred nut milk is a macadamia milk as it generally has a more neutral flavor than almond or coconut, but either would work. Just be sure you get the unsweetened versions so you can add your own sweeteners yourself. I’m able to find everything I need to make the eggnog at my local Sprouts Farmers market. A lot of stores just sell the sweetened variety of milks, so I’m always appreciative that Sprouts offers the unsweetened kinds as well. I’ve also noticed they’ll have end-caps or sections dedicated keto items around the holidays. It’s an easy way to grab all the items you’d need to make a holiday creation… like this eggnog cream pie (wink, wink).
When cooking the eggnog on your stove, it’s best so keep the temperature on the lower side. Since you’ll have eggs in your sauce pan, bringing the temperature up slowly will prevent them from curdling. Frequent whisking also helps with this too. Lastly, running the finished milk through a strainer will remove any chunks that may have formed.
My last recommendation is go easy on the peppermint flavoring. It’s easy to go overboard with peppermint extract, so start small and taste to preference. If you like more, add more, but add just a little at a time (a few drops) till it hits your preference.
- 4 cups preferred nut milk
- ½ cup powdered erythritol
- 5 egg yolks
- 1 cup heavy cream
- ½ tsp grated nutmeg
- ¼ tsp cinnamon
- ½ tsp peppermint flavoring
- 1 tbsp Rum optional
- Red food coloring optional
- Heat 2 cups of nut milk in a saucepan over medium heat until warm.
- Separate egg yolks from whites (discard whites) then slowly whisk powdered sweetener to egg yolks until fully incorporated.
- Temper egg yolks by slowly whisking 1 cup of warmed milk to the yolks. Add yolk mixture back to saucepan.
- Cook over low heat and continue whisking until temperature reaches 165F.
- Remove from heat. Add heavy cream, remainder of nut milk, nutmeg, cinnamon and peppermint extract. Add optional rum and red food coloring if desired.
- Place saucepan in an ice bath to quickly cool the mixture.
- Strain mixture through sieve for a smooth liquid.
- Cool and store in refrigerator.
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