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Holidays Recipes

Keto Old Fashioned Custard Style Eggnog

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Every holiday season we look forward to creamy delicious Eggnog… or Nog as we like to refer to it. Eggnog can be either really thick and creamy (custard-style) or thin like whole milk. Our version is a perfect balance of the two, but we tend to think it’s leaning a little more toward the custard-style. We think it’s perfect for every palate.

No-Fuss Recipe

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Our recipe is so simple and no fuss which is why we love it! There is no tempering eggs and no double boilers! Now, there there is a cooking process which takes a few but it is easy, straightforward and so worth it!

Not a Nog Fan?

Some of our family members aren’t fans of drinking a glass of eggnog as a beverage but they love this recipe as a coffee creamer! It adds just enough Holiday flare to their morning (or anytime) cup of joe. Add this to your ice cream maker and you’ve got Eggnog frozen custard!! All the yummy possibilities!

Kitchen utensils needed:

Medium to large size heavy-bottomed pot
Candy thermometer
Whisk
Large spoon
½ gallon container ( I used a mason jar)
Medium bowl
Electric mixer
Measuring cups and spoons
Coffee grinder to powder the sweetener (optional)

Ingredients:

For the Nog:

5 cups unsweetened almond milk
2 cups heavy whipping cream
5 Large Eggs
2 Egg Yolks
¾ cup granulated sweetener (I used 1/2 cup Golden Monkfruit and 1/4 cup Swerve)
2 tsp vanilla extract
3 tsp ground nutmeg

For the whipped topping:

2 cups heavy whipping cream
1 teaspoon vanilla extract
3 tablespoons granulated Golden Monk fruit

Instructions:

Gather all of your kitchen utensils and ingredients. You don’t have to get the whipped topping ingredients just yet. Keep those ingredients really cold in the fridge. Separate the two egg yolks and set them aside. Reserve the whites for another use.

Set a medium to large size heavy-bottomed saucepan on your cooktop but do not turn on the heat. Add the almond milk, whole eggs, egg yolks, and sweetener to the pot.

cream, almond milk, and eggs in a saucepan

Whisk all the ingredients together until incorporated.

Attach the candy thermometer to the pot and turn on the heat to low. (This is a very crucial part of the cooking process. Cranking the heat up too fast will cause the eggs to cook too rapidly and you’ll end up with sweet scrambled eggs.)

almond mild and egg mixture in saucepan with thermometer being whisked

Whisking constantly allows the mixture to begin to warm slightly.

When the Temperature reaches 120 degrees F turn up the heat one notch. (If using natural gas do this process extra slow.)

Then again, when the temperature reaches 140 degrees F add some heat.

At this point, I switch from a whisk to a large spoon. Still stirring constantly, cook the mixture until the thermometer reaches 165 degrees F and the mixture coats the back of the spoon. This process (using this full recipe) can take about 20-30 min.

Remove from the heat and add in the vanilla extract (you can also use Rum extract) and ground nutmeg.

Carefully pour into a large ½ gallon mason Jar, a large pitcher, or several smaller mason jars.

Allow cooling about 20 min on the counter then transfer to the refrigerator to chill for either several hours or overnight.

Tip: You can strain your nog through a fine-mesh sieve or blend it with an immersion blender just in case you did cook the eggs a tiny bit. We usually strain ours)

Once the nog is nice and cold make the whipped topping.

In a large mixing bowl, add 2 cups really cold heavy whipping cream, the sweetener, and vanilla extract. Beat on high with an electric mixer until stiff peaks.

Right before you serve the chilled nog, shake it to redistribute the nutmeg. Pour into a pretty glass, top with the homemade whipped cream, and sprinkle on some nutmeg to garnish.

Enjoy!

Makes 16 – ½ cup servings or 8 – 1 cup servings
Lasts 2 days in your refrigerator

pinterest image for saving with pictures of eggnog

Don’t miss the HELPFUL RECIPE TIPS in the post! We hope you’ll find them useful and will love this keto and low carb recipe!

Keto Old Fashioned Custard Style Eggnog

Ingredients

For the Nog:

  • 5 cups unsweetened almond milk
  • 2 cups heavy whipping cream
  • 5 Large Eggs
  • 2 Egg Yolks
  • ¾ cup granulated sweetener I used ½ cup Golden Monkfruit and ½ cup Swerve
  • 2 tsp vanilla extract
  • 3 tsp ground nutmeg

For the whipped topping:

  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 tablespoons granulated Golden Monk fruit

Instructions

  • Gather all of your kitchen utensils and ingredients. You don’t have to get the whipped topping ingredients just yet. Keep those ingredients really cold in the fridge. Separate the two egg yolks and set them aside. Reserve the whites for another use.
  • Set a medium to large size heavy-bottomed saucepan on your cooktop but do not turn on the heat. Add the almond milk, whole eggs, egg yolks, and sweetener to the pot.
  • Whisk all the ingredients together until incorporated.
  • Attach the candy thermometer to the pot and turn on the heat to low. (This is a very crucial part of the cooking process. Cranking the heat up too fast will cause the eggs to cook too rapidly and you’ll end up with sweet scrambled eggs.)
  • Whisking constantly allows the mixture to begin to warm slightly.
  • When the Temperature reaches 120 degrees F turn up the heat one notch. (If using natural gas do this process extra slow.)
  • Then again, when the temperature reaches 140 degrees F add some heat.
  • At this point, I switch from a whisk to a large spoon. Still stirring constantly, cook the mixture until the thermometer reaches 165 degrees F and the mixture coats the back of the spoon. This process (using this full recipe) can take about 20-30 min.
  • Remove from the heat and add in the vanilla extract (you can also use Rum extract) and ground nutmeg.
  • Carefully pour into a large ½ gallon mason Jar, a large pitcher, or several smaller mason jars.
  • Allow cooling about 20 min on the counter then transfer to the refrigerator to chill for either several hours or overnight.
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