Keto Eggnog Coffee Creamer
Y’all. I absolutely love some Eggnog. I never knew I did until I made it myself, which is actually the case with many foods.
I started my low-carb/keto journey around the end of August 2019. I have been trying to get pregnant for about 2.5 years, and my weight had just been slowly creeping up. I finally had an awakening and got it set in my mind that I was going to get healthier, regardless if I am able to get pregnant or not. I have lost about 35 pounds so far, and I have a little more left to lose to get to my goal weight. I feel completely better than I did before.
Last week we had my husbands family over for Thanksgiving, and everyone loves eggnog, so I made a couple batches. The morning that I made it, I had a little left over that wouldn’t fit in the jar, so I used it as creamer in my coffee. Let me tell ya, that is love in a cup! It is honestly the BEST. COFFEE. EVER.
Christmas is one of my favorite times of year. Decorations, lights, family gatherings, watching my kids open presents, and all of the awesome food! Although I do have cheat days on the days we have our family gathering, I like to enjoy the flavors of the holidays all season long.
In this recipe, I used our fresh cream from our cow and eggs from our chickens but you can certainly use cream and eggs from the grocery store. You can also substitute the almond milk with any keto friendly milk you would like. Let me know if you love this recipe as much as I do!
Until next time, Ashley
Keto Eggnog Coffee Creamer
Equipment
- Medium Bowl
- Medium Sauce Pan
- Whisk
- Jar for storage
Ingredients
- 1 Cup Heavy Whipping Cream
- 3 Cups Unsweetened Almond Milk You can use any keto friendly milk replacement you like
- 1/3 Cup Sugar Free Sweetener I prefer Erythritol
- 2 Tbsp Pure Vanilla Extract
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 6 Large Eggs
Instructions
- Add eggs and sweetener to medium bowl and whisk together
- Add heavy cream and milk substitute of choice into sauce pan and heat on medium
- Heat milk mixture to about 130°
- VERY SLOWLY start adding the cream and milk to your egg mixture, just a tablespoon or so at a time while whisking. This is called tempering your eggs. It slowly brings up the temperature so that you don't end up with scrambled eggs in your creamer!
- Once you have added all of the milk and cream to your eggs, add everything back to your sauce pan.
- Over Medium-Low heat, bring the eggnog up to 160°. You need to whisk constantly so that it doesn't over cook on the bottom of the pan.
- Once it has reached the desired temp, stir in vanilla, cinnamon, and nutmeg and place it in a heat safe jar and store in the refrigerator.