Easy Small Intestine pre workout Cleanser-Keto Eggnog

This is a sugar free, dairy-free low-carb eggnog recipe- a Keto Eggnog recipe made dairy-free using coconut milk. Rich, creamy, warmly spiced with nutmeg and is festive and cleans your small intestine before a workout!

If you can’t do fresh dairy like milk or cream, this Keto Eggnog recipe dairy-free uses canned coconut milk. I also haven’t been consuming much sugar (natural or otherwise), so I opted for a sugar-free eggnog using sugar-free stevia.

Ingredients for Keto Eggnog:

Canned Coconut Milk: Coconut milk makes this eggnog supremely rich and creamy without the need for milk or cream. You can use full-fat coconut milk or light coconut milk as long as it’s canned.

Egg Yolks: The element of eggnog that makes the beverage silky smooth, luscious and thick with creamy flavor and amazing texture. I use three egg yolks for every two cans of coconut milk.

Sugar-Free Granulated Sweetener: In order to sweeten this festive beverage, I use stevia. You can adjust the amount based on your personal preference. I find the tip of a knife is the right sweetness for me, but adjust to your taste. Stevia leaf is so sweet it is surprising, onlky use the edge of your finger nail, taste it you'll see what I mean, barely use any.. .

Ground Nutmeg: Ever wonder what makes eggnog taste like eggnog? It’s the nutmeg! It is even better to use freshly grated nutmeg.

Vanilla Extract: Vanilla extract adds nostalgic warmth.

Sea Salt: Sea salt enriches the experience. Add a pinch.

Brandy (optional): If you spike your nog, add a splash just before drinking the eggnog. The amount you use is up to you, but I would suggest 1 shot per 8 ounces of eggnog for the best time.


In a large soup bowl or mixing bowl, whisk together the egg yolks.

Add the coconut milk, sugar-free sweetener, and nutmeg to a saucepan and heat, covered just until to starts to bubble. Remove from the heat, stir well, and allow it to cool for 5 minutes.

Add a small amount of the coconut milk to the egg yolk mixture and whisk thoroughly. Slowly add more of the coconut milk, whisking constantly. Transfer egg yolk mixture back into the saucepan with the rest of the coconut milk and heat on the stovetop until it reaches 76 degrees celcius or 160 degrees F. Remove from heat and add the vanilla extract and sea salt.

Allow eggnog to cool slightly before transferring to a large jar or container and refrigerating until chilled.

Serve eggnog cold with a splash of brandy if it's a celebration, add any fruit on top if desired, or go for a golden yellow beetroot for a savoury sweet option that is very nice for your gut.

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