Low-Carb Eggnog (Czech Egg Liqueur)

Martina SlajerovaUpdated 28 September 2023★★★★★4.8 (39 ratings)

Ready in 2h
1.6 g net carbs
201 kcal
Serves 15

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Low-Carb Eggnog - Czech Egg Liqueur (keto, sugar-free, primal)

I can't imagine Christmas without my favourite Low-Carb Egg Liqueur. I've been making this holiday beverage for years and so has my mom. Sometimes she'd add a little coffee powder or cocoa powder. We call this recipe Vaječný Likér and it's one of the most popular Christmas beverages in the Czech Republic.

This keto Egg Liqueur is similar to the Classic Low-Carb Eggnog you may be more familiar with, although the flavour of this Egg Liqueur is more concentrated and it's creamier. Just like the classic version, this recipe uses vanilla and cinnamon but there's no nutmeg.

My Low-Carb Egg Liqueur tastes a bit stronger than a classic Eggnog so keep that in mind if you want to use less alcohol, or skip the alcohol altogether and make it kid-friendly. Just remember to substitute the rum with unsweetened almond milk or cashew milk.

I prefer making this Low-Carb Egg Liqueur with cinnamon sticks and vanilla beans which add a lot of flavour while keeping the colour pale yellow. If you don't have vanilla beans, feel free to use sugar-free vanilla extract. Another option you could use is vanilla bean powder as well as cinnamon powder although that would change the colour into more cream-brown.

Egg Liqueur is always served cold with an optional sprinkle of cinnamon. I serve mine in small glasses, similar to Low-Carb Baileys Irish Cream, with or without ice.

As long as you use the alcohol, a bottle of this liquid gold will keep in the fridge for up to a month. Happy holidays!

Step-by-step

Pour the cream in a saucepan.
Using a sharp knife, slit one vanilla bean lenghtwise and scrape out the tiny seeds. Place the seeds and the vanilla bean into the saucepan. Add two cinnamon sticks (or use ¹/₂ tsp ground cinnamon). (If you don't have vanilla beans, add 2 tsp vanilla extract together with the rum in step 11).
Heat the cream over a medium-high heat until it just about starts foaming but it's not boiling. Take off the heat and cover with a lid. Let it sit for 30 minutes to let the mixture infuse.
Meanwhile, place the egg yolks together with the Allulose in a mixing bowl. Using a whisk, mix until creamy and pale. You can use other sweeteners such as Erythritol or Swerve but Allulose works best as it doesn't crystallise once chilled.
It's easier if you use an electric mixer to do this, otherwise it's a good workout! Set aside while you prepare the cream.
Pour the cream mixture through a fine mesh sieve. Discard the vanilla bean and the cinnamon sticks.
Place the cream back on the stove and heat up, mixing frequently. When ready, the mixture should reach about 80 °C/ 175 °F. If you don't have a thermometer, just make sure the mixture is not boiling.
To temper the egg yolks, use a ladle to slowly drizzle the hot cream into the egg mixture, whisking constantly. When you have at least three quarters of the cream combined with the egg mixture, pour in all back into the saucepan.
Heat over a medium heat, stirring constantly with a rubber spatula to prevent it from sticking to the bottom, until the mixture reaches about 80 C (175 C). This will take 5 to 8 minutes. Again, if you don't have a thermometer, just make sure the mixture is not boiling. Keep mixing constantly or the mixture will curdle.
Add a pinch of salt. Remove the heat and let it cool down for about 30 minutes, stirring occasionally so that no dry film is formed on top.
Once it cools down, drizzle in the rum while stirring.
Pour the egg liqueur into a bottle or two.
You can start serving it at this point, although it's better to refrigerate it at least overnight to let the flavours develop.
Store in the fridge for up to a month. Note that if you use less alcohol, the egg liqueur may not last for as long. If you don't use any alcohol (see tips in the post above), it can be refrigerated for up to 5 days.

Recipe