530 g (2½ cups) my keto eggnog

119 g (1/2 cup) heavy whipping cream

101 g (1/2 cup) sweetener – ground to confectionery powder

4 large egg yolks

5 ml (1 tsp) rum extract or 30 ml (2 tbsp) spiced rum or Bourbon/Cognac/Creme de Menthe

1 g (1/2 tsp) cinnamon or nutmeg

OPTIONAL (included in macros):: 1.5 g (1/3 tsp) glucomannan (to thicken if needed)

OPTIONAL (included in macros): 238 g (1 cup) heavy whipping cream, whipped to stiff stage for topping

OPTIONAL TOPPING (not included in macros) – about 6 sugar free dried or fresh cranberries per serving

1. Pour the eggnog mixture into a heavy saucepan. Add the heavy cream, sweetener, rum extract or alcohol of your choice (or add the rum extract or alcohol, after straining, for a stronger taste), butter, cinnamon powder, whisked egg yolks, stirring well to combine
2. Cook over medium-low heat. While cooking, stir constantly until the pudding thickens and the custard coats the back of the spoon. OPTIONAL: if needed sprinkle the glucomannan over the custard and stir in immediately to thicken. Cooking time at a light simmer will vary, but is about 5 to 7 minutes
3. Remove the pot from the heat. Strain the pudding through a fine mesh sieve and distribute into individual serving dishes
4. Cover the custard with cling wrap, chill in the refrigerator for 2-4 hours or overnight
5. To serve, whip the heavy cream to a stiff stage. Garnish with a dollop of this whipped cream and top with a sprinkle of either grated nutmeg or cinnamon, and, if desired, sugar free cranberries. Enjoy!