My breakup with eggnog happened in the 80’s when we were all duped into believing that fat would make us fat by several studies put out by the sugar industry that has since been debunked as false. Now that I know how good fats are for my brain and my body, and how bad sugar is for my long-term health, I’m on a mission to transform my favorite recipes into keto-friendly ones that are sugar-free and full of the good fats that are part my whole-foods ketogenic way of eating.
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keto coconut eggnog
Making eggnog healthy-fat friendly, dairy-free, and sugar-free is so easy. I swapped the dairy with coconut fats and the sugar with Swerve sweetener. The swap transforms the traditionally heavy and super sweet eggnog recipe into something lighter and decidedly more delicate in flavor. The result leaves hardly a trace of coconut flavor, only the creamy taste of vanilla, nutmeg, and cinnamon. This eggnog is so much better than the traditional one that it just might be a little bit dangerous.
If you’re eating ketogenic, primal, paleo, are diabetic, or just prefer to avoid the detrimental effects of sugar on your health, Swerve is a must-have replacement for those special times when you are going to make something sweet. It contains no artificial ingredients, preservatives or flavors. Human clinical trials have shown that Swerve does not affect blood glucose or insulin levels. It measures cup for cup as a replacement for sugar and has no calories. It’s made from a combination of erythritol and oligosaccharides that provide excellent baking and cooking functionality. Swerve comes in both granulated and powdered form.
spike it with Meyer’s rum
If you’re going to make your coconut eggnog into a cocktail, I recommend Meyer’s Dark Rum. Meyer’s are coconut are a match made in heaven. I experimented with adding whipped egg whites and whipped cream and I just think this eggnog tastes best without extra cream. But don’t forget to garnish your eggnog with a sprinkle of nutmeg – it makes all the difference.
keto coconut eggnog
Yield 5 cups
Adapted from The Best Eggnog Recipe In The World by Meredith Steele via Jamie Oliver.
- 3 C full-fat organic coconut milk
- 1 can organic canned coconut cream
- 3 cinnamon sticks
- 1 tsp. grated nutmeg + more for garnish
- 5 egg yolks
- 2 tsp. vanilla bean powder or 2 tsp. pure vanilla extract
- 2/3 C Swerve granulated sugar, divided
- In a medium sized saucepan, combine coconut milk, cream, cinnamon sticks, vanilla bean powder, nutmeg, and 1/3 C of Swerve. Whisk well to combine. Bring to a light boil over a medium heat. Once bubbling, remove from heat and allow to cool and infuse for 30 minutes.
- In a large bowl or stand mixer, beat egg yolks and remaining 1/3 C Swerve for about 1 minute on high speed until shiny and thickened so that it sticks to the back of a spoon.
- After milk mixture has cooled somewhat, remove cinnamon sticks and then slowly add the yolk mixture to the milk mixture, whisking constantly until the mixture is combined and smooth.
- Refrigerate until ready to use - overnight or for up to 3 days.
- Serve eggnog over ice in a rocks glass or neat in a martini glass. Garnish with a sprinkle of grated nutmeg.
- If spiking eggnog, combine 1/2 C eggnog with 1/2 C ice and 1 shot of Meyer's Rum. Shake well. Serve in a rocks glass or strain into a martini glass & sprinkle with nutmeg.
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