Go Back
+ servings

keto coconut eggnog

Adapted from The Best Eggnog Recipe In The World by Meredith Steele via Jamie Oliver.
Course: keto, keto desserts, keto holiday
Servings: 5 cups
Calories: 306kcal
Author: Heather Serody

Ingredients

  • 3 C full-fat organic coconut milk
  • 1 can organic canned coconut cream
  • 3 cinnamon sticks
  • 1 tsp. grated nutmeg + more for garnish
  • 5 egg yolks
  • 2 tsp. vanilla bean powder or 2 tsp. pure vanilla extract
  • 2/3 C Swerve confectioners sugar substitute divided

Instructions

  • In a medium sized saucepan, combine coconut milk, cream, cinnamon sticks, vanilla bean powder, nutmeg, and 1/3 C of Swerve. Whisk well to combine. Bring to a light boil over a medium heat. Once bubbling, remove from heat and allow to cool and infuse for 30 minutes.
  • In a large bowl or stand mixer, beat egg yolks and remaining 1/3 C Swerve for about 1 minute on high speed until shiny and thickened so that it sticks to the back of a spoon.
  • After milk mixture has cooled somewhat, remove cinnamon sticks and then slowly add the yolk mixture to the milk mixture, whisking constantly until the mixture is combined and smooth.
  • Refrigerate until ready to use - overnight or for up to 3 days.
  • Serve eggnog over ice in a rocks glass or neat in a martini glass. Garnish with a sprinkle of grated nutmeg.
  • If spiking eggnog, combine 1/2 C eggnog with 1/2 C ice and 1 shot of Meyer's Rum. Shake well. Serve in a rocks glass or strain into a martini glass & sprinkle with nutmeg.

Nutrition

Serving: 1/2 C | Calories: 306kcal | Carbohydrates: 3g | Protein: 3g | Fat: 30g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Cholesterol: 92mg | Fiber: 3g