Saturday or “Caturday” as we call it in our house is a good chance to decompress, spend some time with the kitties, do a little prep and get ready for the week ahead with a new keto recipe. We tend to do a meal we are familiar with that is quick and easy so we have more time to do the fun stuff. If you do the same the “Caturday Recipe” series is for you. No videos, no pop ups, no explanation of the mountain we hiked to pick the lettuce… just a plain ole’ fashioned keto eggnog recipe.
Keto Eggnog
Ingredients
- 2 cups unsweetened almond milk
- 1 cup heavy cream
- 4 large eggs
- 1/2 cup low-carb sweetener (e.g., erythritol or stevia)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Directions
- In a blender, combine almond milk, heavy cream, eggs, sweetener, vanilla extract, nutmeg,
- and cinnamon. Blend until well combined.
- Pour the mixture into a saucepan and cook over low to medium heat, stirring constantly.
- Continue cooking until the mixture thickens slightly. Do not let it come to a boil.
- Once thickened, remove from heat and let it cool.
- If you’re adding alcohol, stir it in at this point.
- Refrigerate the eggnog for a few hours or overnight to allow the flavors to meld.
- Before serving, give it a good stir. Optionally, garnish with a sprinkle of nutmeg on top.
Makes 4 Servings
Based on Brands and ingredients we use
Per Serving = 81% Fat | 2% Carbs | 17% Protein
