Eggnog

It’s not the holidays without eggnog, so here’s a recipe that you can indulge in without falling off the keto wagon.

Makes 8 servings

• 4 large eggs, separated
• ½ cup monkfruit powdered sweetener
• 12 ounces heavy cream
• 8 ounces milk
• 1 teaspoon grated nutmeg, plus more for garnish
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 8 ounces rum
• Whipped cream, optional

In a medium bowl, beat the egg yolks with an electric mixer until they lighten in color. Add the sweetener and continue to beat until thoroughly mixed. Set aside. Cover the egg whites and place in the refrigerator until ready to use.

In a saucepan over medium-high heat, bring the cream, milk, nutmeg, and cinnamon to a boil. Remove from the heat.

While whisking constantly, slowly add about ¼ cup of the hot milk mixture to the egg yolk mixture, then add the egg yolk mixture back into the hot milk and continue to whisk. Return the pan to the heat and cook until the mixture reaches 160°F. Remove from the heat, mix in the vanilla, and let cool to room temperature. Pour into a pitcher and refrigerate for at least 3 hours.

ABOUT 1 hour before serving, remove the egg whites from the refrigerator to warm to room temperature.

Just before serving, whisk the rum into the chilled eggnog. Beat the egg whites with an electric mixer until they form stiff peaks. Add the whites to the eggnog and whisk until fully incorporated.

Serve with a dollop of whipped cream, if using, and a grating of nutmeg.

Nutritional Info (per serving)

Calories 335, fat 25.8 g, protein 6.1 g, carbs 8.9 g, fiber 0.8 g