Homemade Keto Eggnog with Whipped Cream

Celebrate the holidays with a low-carb spin on this classic delight! We’re all about enjoying indulgent comfort food (and drinks), but screw refined sugars and carbohydrates. “Ain’t nobody got time for that.” There’s no need to sacrifice flavor with this keto eggnog topped with whipped cream. It’s creamy, slightly sweet and will make you want to scream, “ho ho ho!” We highly recommend making it the traditional way, tempering the egg yolks. Those 5-minute eggnog recipes that throw all the ingredients into a blender just don’t cut it. Trust, those few extra minutes are well worth it.

Yields: 4-6 servings
Cook Time: 20 minutes
Difficulty: Medium

Ingredients (Keto Eggnog)

● 6 egg yolks*
● ¼ cup granular Pyure organic stevia **
● 1 cup organic heavy cream***
● 2 cups organic whole milk***
● ¼ tsp. Bourbon vanilla extract
● ½ tsp. ground nutmeg + additional for garnish****
● Pinch of Himalayan salt
● 2 tbsp. MCT Oil
● 4-6 oz. spiced rum, optional
● Beet-colored sprinkles, optional*****

*Yolks separated from egg whites. Source eggs from pastured chickens. Our favorite brand is Vital Farms.
**I tested this recipe with various sugar substitutes, and a non-bitter Stevia (erythritol blend) yielded the best result.
***Derived from grass-fed, pasture-raised cows. As a rule of thumb, all animal byproducts, like milk, cream, yogurt and eggs, should be sourced from a quality farm with humane farming practices. We consume what the animal consumes, so it’s extremely important to only consume dairy from grass-fed, pastured cows raised without the use of antibiotics or rBGH. We like Strauss Family Creamery organic dairy products.
****Buying whole nutmeg and freshly grinding it when ready for use is such a simple, not complicated way to look fancy while maximizing taste.
*****While these sprinkles do contain sugar, they are naturally colored with beets, so no artificial dyes! If you are very strictly following a ketogenic diet, you should omit these.

Instructions (Keto Eggnog)

1. Separate egg yolks from the egg whites (don’t be wasteful; repurpose the whites in your morning scramble). Add yolks to medium mixing bowl. Whisk stevia in the egg yolks until creamy and frothy, about three minutes. Set aside.
2. In a small saucepan, add the whole milk, nutmeg, and Himalayan salt on medium-low heat. Stir until it begins to simmer, about 10 to 15 minutes. Remove from heat.
3. Next, gradually temper the hot milk mixture in the egg yolks. Pour ¼ cup of hot milk at a time in order to avoid scrambling the eggs. Whisk as you go.
4. Once you fully combine the milk mixture with the eggs, add the vanilla extract, MCT oil, and heavy cream. Stir to combine. If you’re feeling frisky, feel free to add a splash of spiced rum to the mix.
5. Allow the flavors to develop for 3 hours or overnight for the best flavor flave. Shake well before serving! Top with keto whipped cream (recipe below) and garnish with ground nutmeg, if desired. This can be stored in an airtight container or mason jar in the fridge for up to five days.

Ingredients (Keto Whipped Cream)

● 2 cups organic heavy whipping cream
● 1 tsp. vanilla creme, Stevia Sweet Drops*

*You can do 1 tsp. of vanilla extract and 1-2 tsp. of a powdered Stevia blend like Swerve if you don’t have the Sweet Drops.

Instructions (Keto Whipped Cream)

There’s two ways of making this, and it all depends if you have a whipped cream canister on hand, or an electric mixer (hand or standing).

1. If you have a whipped cream canister: mix together heavy cream and Sweet drops. You don’t want to add granular sugar or sugar substitute to the canister, so make sure if you don’t have Sweet Drops on hand to opt for a powdered sugar substitute.
2. If you have a hand or standing mixer, add heavy cream and Sweet Drops in large mixing bowl. Mix until peaks begin to form, can take up to 10 minutes.
3. Top keto eggnog with keto whipped cream and freshly ground nutmeg. Enjoy the mouth-gasm

Author: Liv Langdon

Liv Langdon is the on-site Nutrition and Food Manager at Onnit. With a B.S. in journalism and a minor in business administration from the University of Florida, she contributes research-supported articles and educational recipe ebooks. A former personal chef, she translates her skills in the kitchen to recipe development, food styling, and built the organic, locally sourced menu for the Onnit Cafe & Smoothie Bar and Food Truck. Her knowledge and experience in holistic nutrition has allowed her to cook and support some of our professional and collegiate athletes. She has previously worked as an online diet & lifestyle coach, nutrition consultant, personal chef, freelance journalist, and corporate sales director for a fresh meal delivery service. She has been a guest on the Total Human Optimization podcast and the Touching Base podcast. You can find her work in Men’s Fitness Magazine, Born Fitness, and is publishing her first cookbook this summer. Follow her on Instagram @livlangdon.