Easy Keto Eggnog Pudding [Eggnog Custard]
This creamy keto eggnog pudding takes only a few minutes of work, and is a SUPER satisfying Christmas dessert. Only 5 grams net carbs!
Servings: 4 Servings
Calories: 544kcal
Equipment
- Whisk
Ingredients
- 6 Large egg yolks
- 1 cup Allulose use ⅔ cup if using monkfruit / Erythritol
- 2 cups Heavy cream
- 1 teaspoon Ground nutmeg
- ¼ teaspoon Salt
- 2 tablespoon Unsalted butter
- 1 teaspoon Rum extract
Instructions
- Combine egg yolks and sweetener in a mixing bowl, whisk until pale yellow and fluffy. Set aside.
- Measure heavy cream, nutmeg, and salt into a pot. Cook over medium heat until it just starts to simmer, then turn the heat down to low.
- Slowly pour a half cup or so of the hot mixture into the egg mixture, while whisking it. Once smooth, repeat 2 more times.
- Pour egg mixture into the pot of cream mixture, whisking well to combine.
- Turn heat back to medium, continue to cook - whisking constantly - until mixture starts to thicken, and/or reaches 165F. (Note: It will thicken more as it cools!)
- Remove from heat, whisk in butter and rum extract. Allow to cool slightly, then whisk again until smooth.
- Pour into serving dishes and chill completely before serving.Optionally, you can garnish your keto eggnog pudding with a generous dollop of whipped cream, and a sprinkle of cinnamon, or nutmeg.Ideally, garnish immediately before serving, to avoid the whipped cream breaking down.Leftover low carb eggnog pudding can be kept in an airtight container in the fridge for 2-3 days or so.
Notes
50 grams of carbs per serving come from sugar alcohols, making this recipe 5 net grams of carbs per serving.
Nutrition
Calories: 544kcal | Carbohydrates: 55g | Protein: 8g | Fat: 56g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 441mg | Sodium: 191mg | Potassium: 146mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 2314IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg
