Keto Spice Cream
This indulgent Keto Eggnog recipe is a low-carb and sugar-free take on the classic holiday drink. Rich and creamy, it's made with a blend of heavy cream, almond milk, egg yolks, nutmeg, and a touch of vanilla. You can also add a splash of rum, brandy, or bourbon for an extra festive kick. Serve this spiked keto Christmas cocktail with a dollop of fresh whipped cream and a sprinkle of cinnamon, nutmeg, or pumpkin spice for a truly decadent experience.
Keto Spice Cream
Indulge in the rich and creamy Keto Spice Cream, a low-carb, sugar-free take on the classic holiday eggnog. Add your favorite spirit and enjoy this indulgent, spiked keto Christmas cocktail.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Ingredients
- 1 large egg yolk
- 2 tbsp golden monk fruit sweetener
- 1/4 cup heavy cream
- 1/3 cup unsweetened almond milk or coconut milk
- 1/8 tsp ground nutmeg
- pinch of sea salt
- 1/2 tsp pure vanilla extract
- (rum, brandy, or bourbon), optional
- fresh whipped cream, for serving
- cinnamon, nutmeg, or pumpkin spice, for serving
Instructions
- In a mixing bowl, whisk the egg yolk and sweetener until creamy.
- Heat the heavy cream, almond milk, nutmeg, and salt in a saucepan over medium heat, bringing it to a gentle simmer while whisking frequently.
- Slowly temper the cream mixture into the egg and sugar mixture, then pour the combined mixture back into the saucepan and heat over low heat until it reaches 160°F, whisking frequently.
- Remove from heat, stir in the vanilla extract and alcohol, if using.
- Strain the eggnog through a fine mesh sieve into a jar with a lid and chill overnight.
- Top with fresh whipped cream and a sprinkle of cinnamon, nutmeg, or pumpkin spice before serving.