What’s a holiday party without eggnog? This festive Keto Eggnog is easy to make and perfect for any holiday gathering. The combination of nutmeg, bourbon and orange is incredibly delicious and gives this eggnog its unique holiday flavor!
With an electric mixer, beat the eggs until fluffy and pale, about 1 to 2 minutes. In a saucepan, combine the beaten eggs, almond milk, 1 cup of the heavy cream, sweetener and nutmeg. Using a vegetable peeler, remove the zest from the orange being careful to avoid the white pith. Add the zest to the saucepan.
Cook the mixture slowly over medium-low heat, stirring constantly for about 7 to 9 minutes, or until the mixture reaches 160 F (71 C) or lightly coats the back of a spoon. You do not want the mixture to boil. Remove the mixture from the heat and place the saucepan in a bowl of ice water, stirring for 2 to 3 minutes until the mixture is room temperature. Stir in the rum, bourbon and vanilla. Chill for 4 to 24 hours.
When ready to serve, whip the remaining heavy cream until soft peaks form. Transfer the chilled egg mixture to a punch bowl or pitcher. Fold in the whipped cream and serve immediately. Garnish each cup with grated nutmeg.
Non Alcoholic Version
Prepare as above, omitting the rum and bourbon and increasing the almond milk to 2 cups.
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Nutrition Facts
Keto Eggnog
Amount Per Serving
Calories 237Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Cholesterol 184mg61%
Sodium 64mg3%
Potassium 79mg2%
Carbohydrates 2g1%
Sugar 1g1%
Protein 5g10%
Vitamin A 834IU17%
Vitamin C 1mg1%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie keto diet.
The orange adds amazing flavor to this eggnog and it tastes so good with the bourbon and nutmeg. When peeling the orange, it’s important to get as little of the white pith as possible.
When chilling the mixture, leave the orange zest in with the egg mixture.
This mixture should be cooked on the stove until it reaches about 160 F (71 C) or lightly coats the back of a spoon, but should not boil. If it boils, the eggs will curdle. If the mixture gets too hot and some curdling occurs, you can strain it through a fine-mesh strainer and it should be fine to use, though.
I like the combination of rum and bourbon, but you can use all bourbon as well.
You can definitely adjust the amount of alcohol in the recipe to suit your taste.