Keto Eggnog Recipe Easy Sugar Free Eggnog Without Thick Velvety

Instructions:

1. In a medium, heavy-bottomed saucepan, combine the heavy cream, almond milk, half of your keto sweetener, and the pinch of salt. Heat over medium-low heat, stirring constantly until the sweetener dissolves completely and the mixture begins to steam slightly. Do not let it boil. Remove from heat.
2. While the cream heats, whisk the 4 egg yolks, the remaining keto sweetener, and vanilla extract vigorously in a separate heatproof bowl until the mixture turns pale yellow and forms a thick ribbon when the whisk is lifted.
3. Slowly stream in about 1/2 cup of the hot cream mixture into the egg yolk bowl, whisking continuously and rapidly. This gently warms the eggs.
4. Pour the now-tempered yolk mixture back into the saucepan with the remaining warm cream. Return the pan to low heat. Cook gently, stirring constantly with a rubber spatula, sweeping the bottom of the pan frequently, until the mixture thickens enough to 'coat the back of a spoon' (reaching 160°F–170°F or 71°C–77°C). Do not boil.
5. Immediately remove the pan from the heat. Pour the mixture through a fine-mesh sieve into a clean storage container to guarantee removal of any cooked egg bits. Stir in the freshly grated nutmeg and cinnamon.
6. Cover the container (pressing plastic wrap directly onto the surface to prevent a skin) and refrigerate for a minimum of 2 hours, but preferably overnight, to allow spices to bloom and the custard to thicken.
7. Whisk the chilled eggnog vigorously before serving to ensure the spices haven’t settled. Serve cold and garnish with a final dusting of fresh nutmeg.