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.
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.Nutrition per serving Calories 242, Total C 21g, 1 NET CARB (when you minus the sugar alcohols) Fiber 0g, Net C 1g, SA 20g, Fat 22g, Protein 5g