Go Back

Keto Eggnog Protein Pudding - Creamy, Festive, and Low-Carb

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings

Ingredients
  

  • 1 cup unsweetened almond milk (or macadamia/cashew milk)
  • 1/2 cup heavy cream (or full-fat coconut cream for dairy-free)
  • 1 scoop vanilla whey or egg white protein powder (about 25–30 g)
  • 2 large egg yolks (pasteurized recommended)
  • 2–3 tablespoons powdered erythritol or allulose (to taste)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg (plus extra for topping)
  • 1/2 teaspoon ground cinnamon
  • Pinch of sea salt
  • Optional: 1/4 teaspoon rum extract for classic eggnog flavor
  • Optional thickener: 1/2 teaspoon xanthan gum or 1 tablespoon chia seeds
  • Optional topping: whipped cream and a sprinkle of nutmeg

Instructions
 

  • Blend the base: Add almond milk, heavy cream, egg yolks, sweetener, vanilla, nutmeg, cinnamon, salt, and rum extract (if using) to a blender. Blend until smooth and frothy.
  • Add protein: Sprinkle in the protein powder. Blend on low, then medium, until fully incorporated. Avoid over-blending to keep it creamy and not foamy.
  • Thicken (optional): If you prefer a thicker pudding, add xanthan gum while blending on low, or stir in chia seeds by hand. Let chia sit 10 minutes, then blend again briefly.
  • Taste and adjust: Sweetness can vary by sweetener and protein brand. Add a little more sweetener or spice if needed.
  • Chill: Pour into jars or bowls. Refrigerate for at least 1–2 hours, or overnight for a firmer set.
  • Serve: Top with a dollop of whipped cream and a dusting of nutmeg. Enjoy cold.