Yaidy Santiago Is it even possible to have a Christmas without some delicious Puerto Rican eggnog (known as coquito)? Not after you tried this delicious sugar free coquito!
Drinking coquito is a tradition you simply can’t skip, and with this new and improved keto recipe, you won’t be able to skip it even if you tried!
This way we can all enjoy the holidays the way they’re supposed to be enjoyed. One sip of this and you’ll imagine yourself sitting next to a beach relaxing during the holidays.
Everyone that tries coquito falls in love! Coquito is considered the Puerto Rican version of eggnog and honestly, I haven’t met anyone that’s able to say no to this mouthwatering drink.
It can be made with or without rum, and absolutely delicious either way!
As a Puerto Rican, I feel there have been way too many knock-offs made that don’t even come close to the flavor of my island’s recipe.
So sticking with my roots and flavors I wanted to create something authentic that will taste good, and keep the guilt away during the new year. After all, no one should start the new year off on the wrong foot.
So if you want to stick to a keto lifestyle, and enjoy a delicious keto Christmas drink, then this sugar free coquito is exactly what you need!
Here’s what you’ll need to make your sugar free coquito:
- 1½ tsp cinnamon
- ¾ tsp nutmeg
- 1 1/2 cups unsweetened coconut milk
- 3 cups unsweetened almond milk
- 1 cup heavy cream
- 3 egg yolks
- 1 tbsp vanilla extract
- ¾ cup sweetener (I’m using erythritol)
- 2 tsp coconut oil
- ¼ tsp cloves or 1/8 tsp ground cloves
- 1 tbsp softened cream cheese
- 1 cup white rum
Can I make this keto coquito recipe without eggs?
While testing this keto Christmas drink, I noticed that the sugar free coquito can’t be made without eggs.
Many keto recipes on the internet skip the eggs altogether but to get an authentic flavor and consistency; you’ll definitely need to add them in.
If you make it without eggs, you’ll be sacrificing the amazing texture and body of this drink, so I definitely recommend using eggs (unless of course you have an egg allergy, in which case do what you have to do to have some coquito)!
Coquito should have a slightly thick consistency.
A great keto coquito recipe should have a slightly thick consistency, which is the most satisfying texture for this rich coconut drink.
Even though we’re not using coconut cream because of it’s insane carb count, we’ll be adding a rather unusual thickener, cream cheese!
Yes, you read that right! Cream cheese will give it the consistency we need once it cools down. With the amount we’re incorporating, nobody will even know it’s there. I promise it won’t overpower the coconut flavor.
Storing your Keto Coquito
This keto coquito recipe will make about 100oz of keto coquito that you can enjoy all night with your family or friends. Trust me; everyone always wants more after trying their first one!
Coquito should be chilled overnight before serving since it’s traditionally served cold and it tastes much better that way.
A coquito made with eggs and alcohol should last about 2 weeks in an airtight container. But it must always be refrigerated as it contains dairy and it can spoil quickly.
I stored them in these cute coquito bottles that keep them nice and sealed.
They also make perfect gift bottles. I gave my family some bottles, and a day later they asked for refills!
3 Tips for Tempering Eggs
Egg tempering is essential when making a liquid containing eggs. Tempering will prevent any curdling and unwanted texture created by eggs.
We want the eggs to enhance our keto Christmas drink’s texture and fully incorporate them with the liquid. For this to happen, you’ll need to:
1. Separate your egg yolks into a medium-size bowl. Whisk the eggs in the bowl.
2. Add a couple of tablespoons of warm liquid from the pot into the egg bowl while intensely whisking. DON’T stop whisking.
3. Transfer the eggs into the pot while whisking. Whisk for a minute after incorporating to make sure they’re incorporated.
Share Your Results!
I hope you enjoy making this keto coquito recipe as much as I did. If you make this recipe, please let me know how it turned out!
I absolutely love to see your creations! If you happen to make one of the recipes, would really love to see it 😍 ! Just use the hashtag #sweetketolife, tag me on @sweetketolife, or just let me know by comment!
Sweet recipes you might like:
Sugar Free Puerto Rican Eggnog (Coquito)
Ingredients
- 1 1/2 tsp cinnamon powder
- 3/4 tsp ground nutmeg
- 1 1/2 cups unsweetened coconut milk
- 3 cups unsweetened almond milk
- 1 cup heavy cream
- 3 egg yolks
- 1 tbsp vanilla extract
- 3/4 cup sweetener (I’m using erythritol)
- 2 tsp coconut oil
- 1/4 tsp cloves or 1/8 tsp ground cloves
- 1 tbsp softened cream cheese
- 1 cup white rum
Instructions
- In a large pot over low heat, add almond milk, unsweetened coconut milk, and heavy cream. Whisk it up together until thoroughly combined then add sweetener (I’m using erythritol), cinnamon powder, ground nutmeg, and cloves.
- Whisk it all up until completely incorporated then add vanilla extract, softened cream cheese, and coconut oil. Whisk together until the cream cheese has fully incorporated.
- If you used cloves, you can fetch them out at this time. Then in a small mixing bowl, add egg yolks and whisk them up. Scoop ¼ cup of the hot mixture and pour onto the yolks while mixing until fully incorporated, then immediately proceed to add the egg mixture to the pot.
- Whisk vigorously while you pour the egg mixture into the pot (Pouring it without whisking will make your eggs scramble and create curdles on the drink.)
- Whisk for about 1 minute after mixing the eggs and turn off the heat. At this point you could add white rum to the mix and whisk until combined, but this is totally optional.
- Pour the hot mixture on to a glass bottle or any heat safe container that has an air-tight lid. Let the drink get to room temperature without closing the lid, then close the lid and chill for at least 3 hours. Enjoy!
Notes
