Keto Pumpkin Spiced Eggnog Recipe
This Keto Pumpkin Spiced Eggnog Recipe will be your favorite holiday drink to keep it Keto/Low Carb this season! With the addition of pumpkin spice flavors, it’s perfect for Rum Nogs or alongside your favorite pie. Mmmmm, pie. What is even better than holiday pie? Cheesecake! I absolutely LOVE cheesecake.
Remember that Homemade Pumpkin Spice recipe we told you how to make last month, well we use it in this recipe! We love that spice combo!
Look forward to the recipe that follows this wonderful delicious beverage here.
While building up a meal plan for the upcoming holidays, I’ve been outlining different food and drink ideas. I started my Keto journey in January, so this wasn’t an issue for cooking and baking last year! I’m always up for a challenge though, so my food ideas have been going crazy in my head. The idea came upon me all of a sudden…
I already had several egg yolks reserved in the fridge, from my recent adventures with mastering my new Keto Vanilla Cupcake Recipe. What do you do with lots of egg yolks, you ask? You make EGGNOG! Yeah! There it was. Pretty sure everything I needed was sitting in my fridge and cupboards. Let’s do this!
Get free meal plans, recipes, and more straight to your inbox!
One of my favorite holiday drinks has been homemade eggnog with lots of sugar and rum. Obviously, that wouldn’t do. This base needs to be rich, creamy, and slightly sweet on the tongue, but without all of the sugar. Something perfect on its own, but a great base for a cheesecake also.
I’m telling you, it’s always going to be about the cheesecake. That’s just fact.
Alright, lets get to it! This recipe is quite honestly, very simple. Though, you have to take the time, go slow, and watch the temperature. Scrambled eggs are NOT where it’s at for this drink. After you finish cooking this, I recommend leaving it in the fridge overnight. If you can’t wait, a couple of hours will due.
Keto Pumpkin Spiced Eggnog Recipe
This Keto Pumpkin Spiced Eggnog Recipe will be your favorite holiday drink to keep it Keto/Low Carb this season! With the addition of pumpkin spice flavors, it’s perfect for Rum Nogs or alongside your favorite pie.
Makes: 6 cups
Keto Pumpkin Spiced Eggnog Recipe Ingredients
- 6 large Raw Egg yolks
- 2 Large Eggs
- 1 c. Heavy Whipping Cream
- 1/2 c. Almond Milk, Vanilla Or Other Flavors, Unsweetened
- 1/2 c. Swerve, confectioners
- 2 tsp Vanilla Extract
- 1 tsp Maple Extract by Watkins (optional)
- 1 tsp Pumpkin Spice Mix
- 1/2 tsp Cardamom, Ground (optional)
Keto Pumpkin Spiced Eggnog Recipe Instructions
- In a medium bowl- add egg yolks and 2 whole eggs. Whisk until creamy.
- In a medium saucepan- add beaten eggs, almond milk, HWC, and swerve.
- Whisk until blended, turn heat on low-med.
- Bring heat to about 140 degrees on a thermometer, whisk frequently- cook about 5 minutes.
- DO NOT let it boil (it will scramble the eggs).
- Once temp reaches 140, remove from burner, turn the burner off.
- Add vanilla, maple, pumpkin spice and cardamom, whisk to blend.
- Let cool completely, then pour into a jar. Move to fridge 1-2 hrs or overnight.
Notes:
The maple extract and Cardamom are both optional but give a really nice flavor profile.
Keto Pumpkin Spiced Eggnog Recipe Nutrition
Nutrition per serving
Calories 242, Total C 21g, Fiber 0g, Net C 1g, SA 20g, Fat 22g, Protein 5g
* Sugar Alcohols are not accounted for in the nutrition panel. 1 cup serving= 1 NC.
Keto Pumpkin Spiced Eggnog Recipe
Ingredients
- 6 large Raw Egg yolks
- 2 Large Eggs
- 1 c. Heavy Whipping Cream
- 1/2 c. Almond Milk Vanilla Or Other Flavors, Unsweetened
- 1/2 c. Swerve confectioners
- 2 tsp Vanilla Extract
- 1 tsp Maple Extract by Watkins optional
- 1 tsp Pumpkin Spice Mix
- 1/2 tsp Cardamom Ground (optional)
Instructions
- In a medium bowl- add egg yolks and 2 whole eggs. Whisk until creamy.
- In a medium saucepan- add beaten eggs, almond milk, HWC, and swerve.
- Whisk until blended, turn heat on low-med.
- Bring heat to about 140 degrees on a thermometer, whisk frequently
- Cook about 5 minutes.
- DO NOT let it boil (it will scramble the eggs).
- Once temp reaches 140, remove from burner, turn the burner off.
- Add vanilla, maple, pumpkin spice and cardamom, whisk to blend.
- Let cool completely, then pour into a jar. Move to fridge 1-2 hrs or overnight.
Notes
Nutrition
If you enjoyed this recipe, check out these other great recipes for the holidays!
Keto Cinnamon Rolls Recipe – Low Carb and Made with Cream Cheese Frosting
Why would anyone on Keto DRINK 21 of their carbs when they are usually limited to 20 carbs per day? I am wondering if this is a mistake because none of the ingredients actually have any carbs except the sweetener.
Nutrition per serving Calories 242, Total C 21g, Fiber 0g, Net C 1g, SA 20g, Fat 22g, Protein 5g. Sugar alcohols are not accounted for in the nutrition panel. SA is 20g, so this is 1 net carb per serving. I hope that helps!