Sugar free Eggnog Keto Friendly

Sugar free eggnog that's also keto eggnog AND uses all natural ingredients? Yes it's possible! This healthy eggnog is so because it has no manmade white sugar and is full of satiating fats from eggs, milk and cream. And it'll be even healthier if you choose cage free eggs and grassfed milk and cream! That's why this is a low carb eggnog recipe. Eggnog healthy - woah, mind blown. Here are the ingredients for this holiday keto recipe:

Products used in this video:
As an Amazon Associate Dads Dishes will earn from qualifying purchases.
Monkfruit sweetener (1 lb): https://amzn.to/2KuxSXf
Monkfruit sweetener (3 lbs): https://amzn.to/2WskB3F


Ingredients:
6 egg yolks (decrease to 4 egg yolks if you would like it less rich)
3/4 cup granulated monk fruit or erythritol natural sweetener (decrease to 1/2 cup if you would like it less sweet)
2 cups whole milk
2 whole cloves
Pinch of cinnamon
1 cup heavy cream
1 teaspoon freshly grated nutmeg (lightly packed)
1 1/2 teaspoons vanilla extract
2 Tbsp each of bourbon and rum, or to taste (can omit for kid-friendly eggnog)
4 egg whites (optional)

directions
- carefully separate the egg whites from the yolks. If you want a full creaminess go with 6 eggs. Make sure you put those egg whites back in the refrigerator to keep them from spoiling, its going to be a while before we get to them.
- Then youre going add your monk fruit to the yolks and whisk or beat them until they turn pale yellow and become fluffy with a whisk or hand mixer.
- Then Combine the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling, maybe around 160 farenheit/71 celsius. If you overheat, turn off the heat and let it get closer to 160F before the next step.
- Doing this next step carefully, along with not heating the milk too hot in the first place, is what will NOT make scrambled eggs in your egg nog. Its called tempering the eggs. Gradually add a large spoonful or two of egg to the warm milk at a time, stirring along the way until its all added.
- Then it all goes back in the saucepan and is cooked on medium heat until it reaches 160F/71C. If you dont have a thermometer, you can use a wooden spoon as your gauge. When the liquid thickens slightly and coats the back of the spoon, its done. Warning: do NOT bring to a boil, or else everything will curdle!
- Next remove from heat and whisk in the full whipping cream.
- Then youre going to strain the liquid to get out those whole cloves and if you were unfortunate enough to cook any bits of egg, those as well.
- Then youre going to cover this with some saran wrap and put in the fridge, but press the saran wrap down to the liquid. This will help avoid a skin forming on the liquid. Let it chill for at least an hour.
- Now bring it back out, add 1 teaspoon packed ground nutmeg, vanilla extract and if youre adding the optional bourbon or rum this is the time. Mix well, cover again and return to the fridge to chill completely for several hours.
- Rememeber those egg whites we separated a long time ago? Their time has come. But its totally optional. If you want to add some frothiness to your egg nog, do this. Using a hand mixer first beat until you get soft peaks. Then add a teaspoon of your monk fruit sweetener and mix again until you get stiff peaks. Then you will gently fold this into the chilled base mixture. Ive found that once folded in it will separate in not too long of a time, so youll have to redo if you come back for seconds an hour later.

Image of woman liking/disliking eggnog at beginning of video by Robin Higgins on Pixabay
#eggnog, #christmastreats, #healthyeggnog