Gnom-Gnom Yum’s Keto Eggnog! Tastes just like traditional eggnog!!

Gnom-Gnom Yum’s Keto Eggnog! Tastes just like traditional eggnog!!

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8 Responses

  1. AutoModerator dedi ki:

    Welcome to /r/ketorecipes! You can find our [rules here]( and the [Keto FAQs here]( Please be sure to include a detailed recipe in your post (this means **ingredients**, **directions**, and **plain text**) or in the comments, not a link to the recipe, or it will be removed per the sub rules!* Please report any rule-violations to the moderators and keep doing the lard’s work!

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  2. Kittynibz dedi ki:

    Source: [](


    I tried out this recipe and I can definitely say it is amazing!! Absolutely love it :D. **If you’re interested in seeing more posts like this you can also feel free to follow me on instagram at Keto_nibblez :).**


    **Servings** 8

    **Calories** 248 cal

    ### Ingredients

    * 2 cups [unsweetened nut milk]( macadamia or almond
    * 2 cups heavy cream or coconut milk*
    * 1 [cinnamon stick](
    * 1 teaspoon [nutmeg]( freshly grated, plus more for garnish
    * 6 egg yolks
    * 1/2-3/4 cup [xylitol]( allulose or erythritol (I use 1/2 cup)*
    * 2 teaspoons [vanilla extract](
    * 1/2-1 cup dark rum or bourbon to taste

    ### Instructions

    1. Please see recipe video for deets and tricks!
    2. Add nut milk, heavy cream, cinnamon and nutmeg to a medium saucepan and simmer for about 8-10 to infuse. Remove from heat and set aside while you prepare the yolks. 

    3. Add egg yolks and sweetener to a large bowl and, using a whisk or an electric mixer (easier), beat them until light, fluffy, and most of the sweetener has dissolved (if using erythritol, some granules will remain). 
    4. Gradually temper the hot mixture into the egg and sugar mixture. Tempering means adding the hot milks (very!) little by little to your egg mixture while whisking constantly, so your eggs don’t curdle.  

    5. Return everything to the saucepan, and cook over medium/low heat for roughly 8-10 minutes, or until your mixture reaches 160°F/70°C and coats the back of a wooden spoon. Remove from heat and sieve onto a medium mixing bowl. Stir in vanilla and liquor of choice, to taste. Cover and transfer to the refrigerator to chill.

    6. Your eggnog will continue to thicken while chilling. So give it a good stir right before serving, and feel free to thin it out with a little nut milk until desired consistency is reached. 

    **Macros: 25g fat, 2g carbs, 3g protein**

  3. TheSlav87 dedi ki:

    Ughhh, making eggnog is something I have messed up. If a store sold low carb eggnog for $10 a bottle I’d pay it lol.

  4. LupinBaker dedi ki:

    Sounds like a good ice cream base! Just put it in your Cuisinart!

  5. CopperWaffles dedi ki:

    Nice presentation. Could you provide a recipe for this?

  6. lyalanen dedi ki:

    Omg thank you I am obsessed with eggnog! Can’t wait to try this 🙂

  7. myownreddit dedi ki:

    3 exclamation marks?

  8. mystonedalt dedi ki:

    Egg nog is keto with egg yolks, heavy cream, water, vanilla, bourbon, EZ Sweetz, and a little xanthan gum, into the blender, then add sweetened whipped egg whites folded in at the end.

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