Say cheers to the season with this Homemade Keto French Vanilla Eggnog! Make this smooth and creamy drink while skipping the sugar.
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When I started thinking about making a keto-friendly eggnog, I didn’t realize how easy it would be! Eggs are a staple in low carb and keto lifestyles, so it just makes sense that we drink the keto nog during the holidays!
I picked up this bottle of Torani Sugar Free French Vanilla syrup at Walmart (it’s in the coffee section) and it adds a hint of sweetness and depth of vanilla flavor to the decadent eggnog. Torani Sugar Free syrups are my favorite ways to add guilt-free flavor to my coffees, cocktails and protein shakes. They blend with drinks seamlessly and I especially like these smaller 375 ml bottles because I can take them with me and add my own flavor to my coffee on the go!
For the best eggnog, you want to be sure to use good, high-quality eggs. I know some people say there is no difference in eggs, but I don’t believe that. Get the organic, free-range eggs for this recipe. You will thank me!
My other suggestion is to get whole nutmegs and grate them yourself. Nutmeg is the kind of spice that loses it’s oomph rather quickly when bought in a jar, pre-grated. I just use a microplane to zest the nutmeg and it’s perfect!
The egg whites get whipped into stiff peaks, which get stirred in to the eggnog upon serving. Feel free to skip this step, since the egg whites are not cooked and consuming raw eggs comes with risks (particularly if you are immunocompromised or pregnant.) Although I really enjoy the froth and fullness the egg whites add to the nog.
This keto French vanilla eggnog can be made with or without the addition of alcohol. I always make it without alcohol first and then add dark rum or bourbon separately. That way anyone can enjoy!
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/2 cup Torani Sugar Free French Vanilla Syrup
- 4 eggs, yolks separated
- 1/4 cup sweetener (I used liquid allulose)
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh nutmeg, zested
- Over low heat, heat up heavy cream, unsweetened almond milk, cinnamon and nutmeg. Let simmer for 6 to 8 minutes. Then remove from heat.
- In a large bowl beat egg yolks with a mixer, gradually adding in sweetener. If using a dry sweetener, mix until crystals are dissolved. Keep mixing until it appears fluffy and a little frothy.
- Slowly pour the hot heavy cream mixture into the egg yolks. Drizzle the hot cream down the side of the bowl slowly, to avoid causing the yolks to curdle, whisking while you pour.
- Put the eggnog back into the sauce pan and heat over medium/low heat for 7 - 8 minutes, stirring continuously. Don't overcook or your eggnog will start to curdle.
- Remove from heat. Pour in the Torani Sugar Free Vanilla Syrup and stir well. Place in refrigerator to chill.
- Prior to serving, beat egg whites until frothy. Fold them in to the eggnog.
- Serve with a dollop of whipped cream and a zest of fresh nutmeg!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 249 Total Fat: 24g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 244mg Sodium: 71mg Carbohydrates: 2.25g Net Carbohydrates: 0g Fiber: 0g Sugar: 3g Sugar Alcohols: 0g Protein: 7g