This time of year, eggnog starts popping up in every dairy case you see, and what you are seeing is eggnog packed full of carbs.
Eggnog is iconic to the holiday season, and for good reason. Whether spiked with alcohol or left without, the warm spices and creamy goodness of eggnog just fits perfectly with the Christmas spirit. And making your own is so much better than those cartons of processed nog.
For years, I made my own eggnog using a traditional aged nog method, similar to what the English and early American revolutionaries would have done. With lots of sugar and lots of alcohol, my homemade eggnog was always highly anticipated. I made it the day after Thanksgiving and let it age in my refrigerator all the way to Christmas. Amazing!
And while our family and friends loved to drink my eggnog during our Christmas get-togethers, no one was very excited about the sugar hangover the next day. Even just a couple of glasses of eggnog was enough to give us a headache the next day. Not due to overindulgence in alcohol itself, but the dirty combination of sugar and alcohol.
These days, that much sugar makes me feel horrible while I’m consuming it, too. I’ve been Keto for long enough that my body just doesn’t put up with mass amounts of sugar. So I thought my eggnog days were over.
Is Low Carb Eggnog even possible?
Yes! Keto Eggnog is absolutely possible, and pretty easy.
When it occurred to me that everything in my eggnog was perfectly Keto except the sugar, I wanted to give a Keto-friendly eggnog a try. And boy, am I glad I did!
This is a Super Easy Low Carb recipe for the Keto Eggnog to make your Christmas more festive..
This keto eggnog recipe is so simple, you won’t believe such complex flavors can come together with so little effort. For the best flavor, you’ll want to make this ahead of time. Aging is truly the secret to great nog. As the ingredients mingle over time, the flavors mellow and meld into perfection.
If you can’t wait, you can also drink this nog right away. Just know that the flavor will be a little raw, and the bite of the alcohol will be stronger.
No Alcohol Keto Eggnog?
You can also choose not to add the alcohol, and you’ll still have a tasty beverage. If you want the flavor of traditional Eggnog, use a little Zero Carb Rum Extract.
You’ll want to consider using pasteurized eggs, since this is a No Cook recipe. The alcohol in the full-flavored version will kill any potential bad bacteria in the raw eggs, and without it, you may want a little insurance from heat-treated eggs.
Upgrade this recipe with Real Nutmeg
While you can use ground nutmeg in this recipe, the flavor of freshly grated nutmeg is truly better. All it takes is a quick brush back and forth on a microplane or other fine grater and the unused portion of the nutmeg will keep on your spice shelf until you need it again. Once you try freshly grated nutmeg, you’ll know the difference is indescribable!
Don’t Overdo It!
Turns out, you really can have too much of a good thing sometimes. This eggnog is amazing and it has almost no carbs, but it is definitely not low calorie. We believe that it’s important to just enjoy and celebrate during the holidays! So have your eggnog and enjoy every last drop. But keep it for special occasions.
Another option would be to replace half of the heavy whipping cream with half and half, which would lower the calories but raise the amount of carbs. For some, the heavy cream only version is so rich and thick, it can almost be too much. If you prefer a nog that is lighter in texture and lighter in calories, and you don’t mind adding 7.5 grams of carbs per serving, that is definitely an option. The flavor will still be fantastic!
Keto Gluten Free Oven Hot Wings
- 12 Chicken Wings
- 1 tsp Baking Powder
- 1 tsp salt
- 1 tsp onion powder
- 1/2 tbsp Chili powder To Taste
- 1/2 tbsp garlic powder To Taste
- 1/2 Tbsp cayenne pepper Powder - To Taste
- 1/2 Tbsp black pepper To Taste
- Rinse and pat dry the wings using a paper towel.
- Put wings in mixing bowl, and dust with Baking Powder. You want just a dusting which will help pull the moisture out of the skin giving crisper wings. Too much and you start tasting it.
- Let wings rest for at least 15 minutes with baking powder on them. Then add the other spices in a few batches, stirring the wings between each addition of spice to make sure the spices are distributed and the wings well coated.
- If you have a crisper pan, cover the bottom pan with aluminium foil for fast clean up. And put the wings in the wire rack. If you don't have a crisper pan, cover a cookie sheet with foil and place a wire baking rack inside. If you don't have a wire rack, you can place the wings on the foil, but they will stick a bit and not get as crispy.
- Bake at 350 degrees for 45 minutes or until the wings are cooked through.
Nutrition - Not laboratory tested.
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