Rich in taste and amazingly delicious, expect this paleo keto eggnog to vary slightly from the standard holiday one! To start up the holiday cheer, I’ve certainly got one of my favorites: incredibly creamy and silky keto sugar-free eggnog.

If you have a taste similar to mine, its taste will undoubtedly be enough to bring you back once again to Christmas past. However, certainly not in a Christmas Carol’s Ebenezer Scrooge type of way!

Ingredients

• 2 cups unsweetened nut milk (macadamia or almond)

• 2 cups heavy cream or coconut milk

• 1 whole cinnamon stick

• 1 tsp freshly grated nutmeg

• 6 egg yolks (organic if possible)

• ½–¾ cup erythritol, xylitol, or allulose

• 2 tsp vanilla extract

• ½–1 cup dark rum or bourbon (optional, to taste)

Instructions

1. Infuse the Cream
   In a medium saucepan, combine the heavy cream, nut milk, cinnamon stick, and nutmeg. Bring to a gentle simmer over medium heat, stirring occasionally, for about 9–10 minutes to infuse the flavors. Remove from heat and set aside.

2. Whisk the Yolks
   In a large mixing bowl, whisk or beat the egg yolks with your chosen sweetener until the mixture becomes pale, thick, and fluffy. If using erythritol, some granules may remain, which is fine.

3. Temper the Eggs
   Slowly drizzle the hot cream mixture into the egg mixture in small amounts, whisking constantly, to prevent curdling.

4. Cook the Eggnog
   Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until it reaches 160°F and coats the back of a spoon (about 10 minutes).

5. Finish & Chill
   Strain into a clean medium bowl to remove the cinnamon stick and any bits of cooked egg. Stir in the vanilla extract and liquor (if using). Cover and refrigerate until cold.

6. Serve
   The eggnog will thicken as it chills. Stir before serving and thin with extra nut milk if desired. Serve in mugs or glasses, dusted with extra nutmeg.

Tips & Variations

• Non-Alcoholic Version – Simply omit the rum or bourbon for a family-friendly holiday drink.

• Extra Frothy – Blend for a few seconds before serving for a light, airy texture.

• Make Ahead – Eggnog flavors deepen after 1–2 days in the fridge.

Share the image below to your Pinterest board if you like this Keto Eggnog Recipe!

Sweetener For Keto Eggnog

You’ve got a lot of options with this sugar-free eggnog. You could use allulose (my choice cause there is no aftertaste and 0 GI, just make sure to add 30% more as it’s less sweet!), erythritol the one with minimal cooling aftertaste is Lakanto, and xylitol (corn-free though to avoid stomach issues!. Allulose has about 70% sweetness of sugar; you will need to add 30% more (just multiply the total amount of sweetener in recipes by 1.3.

And if using xylitol, be sure you are cautious if you have a puppy at home, as it’s highly toxic to small dogs.

Milk For Keto Eggnog

You have a few options here. Arguably the most effective is the standard version of heavy whipping cream. However, the coconut milk one is awesome, too; you must look after a couple of details.

For the heavy whipping cream version, you can do a 1:1 ratio of cream to nut-based milk (macadamia and almond would be my choice!), adjusting with a bit more milk after cooling till desired consistency is achieved.

And for the coconut version, use 1 1/3 cups of coconut milk with full fat. With approximately an even ratio of the liquid and solid parts from the can. However, bear in mind that this variation is slightly more susceptible to scrambling, so you’ll need to include the warm coconut milk very slowly not to scramble the eggs! And extremely important, be sure to remove it from heat just before it begins to simmer.

Spices For Keto Eggnog

Nutmeg (Freshly grated) is actually ideal here. You might have noticed this, but nutmeg loses its kick quite fast. Therefore, the pre-ground version won’t ever compare. And also perfect are the cinnamon sticks. However, you may get away with subbing here for 1/2 tsp of cinnamon (ground).

For the Booze

Really optional; however, highly recommended! I suggest you choose either a dark rum or perhaps a bourbon. Both are carbs-free and are great pairings. Interesting fact: by the time eggnog traveled over the Atlantic, rum was a cheap substitute for the rest of the taxed liquors. However, throughout the Revolutionary War in America, the supply of rum dried up, and bourbon began to be utilized as a substitute. Therefore, both bourbon and rum are the standard alcohols of preference.

So, if it’s keto, you have to know your limits, as this eggnog can hit you really hard. I personally use 2/3 cups here, but somewhere from half to 1 cup works great. Or simply pour to your liking.

Create a full pot with this healthy, vegan Lebanese Lentil Soup, made out of green lentils, sweet potato, kale, ginger, and plenty of garlic and lemon. It is an Original Lebanese soup; lentils and veggies are cooked with greens in a broth that is lemony, combined with garlic, ginger, and other delicious ingredients.

I’ve made this recipe for a big batch. It is ideal for dinner, and you are able to freeze the remainder for lunch or dinner for a busy night. I enjoy lentil soup, so for me, it is the perfect soup to own in the freezer every time a craving hits.

Making lentil soup from scratch

Making lentil soup couldn’t be easier. The first thing to do would be to boil the lentils in water and broth, and after that, simmer for 25-30 minutes. As the lentils are cooking, slice the stems and leaves from the kale. After that, melt down the butter in a medium-sized skillet and cook the garlic for under a minute. Add in and mix the cilantro, and take away the pan from the heat before the cilantro cooks.

When the lentils are soft enough, include most of the vegetables (not the kale leaves) and cook till they are soft, for approximately 15 minutes. Add the garlic, cilantro, and lemon, and simmer for several minutes. Then, take the pot away from the heat, add the kale leaves, cover it for 10 minutes, and it’s ready to be served!

Lebanese Lentil Soup Recipe

Ingredients

• 1 pound dry green lentils
• 32 oz (1 box) vegetable broth
• 5 cups water
• 2 large carrots, diced
• 1 large sweet potato, diced
• 3 large celery stalks, diced
• 1½ cups chopped cilantro
• 1 whole bulb of garlic
• 2 tablespoons olive oil or butter
• 2 cups chopped kale (stems removed)
• 1 thumb-sized piece of fresh ginger (about 2 tablespoons grated or minced)
• Juice of 1 medium lemon (approximately 2-3 tablespoons)

Instructions

1. Start Cooking Lentils: In a large pot or Dutch oven, combine water, lentils, and vegetable broth. Bring to a boil, then reduce heat to simmer. Let it simmer for 30 minutes.

2. Prepare Kale: While lentils are cooking, separate kale leaves from stems. Wash them thoroughly. Chop stems into small cubes and leaves into larger pieces. (Note: Kale wasn’t listed in the ingredients but was mentioned in the instructions.)

3. Cook Garlic and Cilantro: In a medium skillet, melt butter (or heat olive oil). Add garlic and cook for less than a minute (avoid burning). Add cilantro, stir until it starts to wilt but remains vibrant green, then remove from heat and set aside.

4. Add Vegetables to Lentils: Once lentils are soft, add diced celery, sweet potato, carrots, ginger, and kale stems to the pot. Cook for about 15 minutes or until vegetables are soft.

5. Final Steps: Add the cilantro-garlic mixture to the pot along with lemon (quantity not specified in the original recipe). Simmer for 2-3 minutes. Remove pot from heat.

6. Add Kale Leaves: Stir in the kale leaves, cover the pot, and let it sit for 10 minutes. This allows the leaves to wilt and flavors to meld.

7. Serve: Stir the soup well. It’s ready to serve and should make up to 16 cups.

Excited about this Lebanese Lentil Soup Recipe? Spread the joy and pin it to your Pinterest board! Sharing not only shows your love for this delicious recipe, but it also helps others discover a fantastic new dish to try. Let’s inspire a community of food lovers together!

What to serve with Lebanese Lentil Soup?

This healthy lentil soup is great alone; however, it would also be great served with some bread, like sourdough, that is nice and crusty or pita, and some salad for more of a whole meal.

How to Freeze Lentil Soup?

Because this recipe makes a large batch of Lebanese lentil soup, you ought to have a lot of leftovers. You are able to refrigerate the leftovers for around four days or freeze them for around six months. Place the soup in containers that are freezer-friendly or in zip-locked bags for the freezer, and lay it flat in your freezer.

To use again, just move the lentil soup from the freezer to the fridge the night before you intend to serve it or eat it. In case you don’t have time for this, you may also microwave frozen soup for about 30 sec—intervals, stirring between each interval.

Lentil Soup Variations

• There are lots of different types of lentils. This recipe requires green lentils, but when you can’t have them, you are able to substitute the green with red or brown lentils.
• Substitute the kale with Swiss chard or some other leafy green.
• You are also able to swap up the sweet potato with butternut squash.

Air fryer hamburgers are delicious, juicy, fast, and easy to make! Having an air fryer to make hamburgers is a super-fast way to make this classic. Don’t get me wrong, I still enjoy grilled burgers, also. But perhaps there isn’t a grill available, or the weather is too cold or stormy to cook outdoors.

Air Fryer Hamburgers

In my experience, this approach tastes better than making it using a stovetop. The burgers also cook fast and retain a lot of the lovely juices. You could have dinner available in under 30 minutes. This excellent recipe means what enjoying a nice hamburger is all about.

Not only are they easy to construct, but they’re also amazingly juicy and tasty, as burgers should always be. These air fryer hamburgers are as low maintenance as possible, but they still make for an unbelievable meal any day or night of the week.

Ideal for a family group meal after an active day, these burgers are sure to love. Even those picky children will enjoy them once they see these being served up for dinner or lunch. You can top these burgers in any way you prefer for a distinctive and delicious experience in no time at all.

I wish to remind you that just like most of my recipes, like these air-fryer brats, these hamburgers will taste best with the best quality ingredients. Brioche buns are my personal favorite, and I also love all of the meats I’ve tried so far from Butcher Box.

Let’s get back to these air fryer burgers! I tried two different ways. First, I made the hamburgers with the usual ground beef, mixed them with beef and seasonings using a bowl, and formed the patties using my hands.

In scene one, I created the burgers with pre-made patties and added the seasonings on the outside surface. You can find my article here on how to blend burger patties. So, where can you purchase burger patties that are pre-made? You may buy them at the butcher area of your grocery store.

The Best way to Season Air Fryer Hamburgers

When you have a seasoning habit that you already use and enjoy, you can stay with that. So just how do I season my hamburgers? I keep it plain but still full of flavor with garlic and onion powder, Worcestershire sauce, pepper, and salt.

This hamburger seasoning works just amazing for me! And these ingredients are always available, so there’s no dependence on me to purchase anything additional in the store. These can also be well used when grilling.

Some Notes for cooking hamburgers in the air fryer

• Pre-heating: You should pre-heat your air fryer according to the manufacturer’s instructions
• Temp: For air fryer hamburgers, 360F is the optimal temperature.
• Cooking Time: The total amount of time could have a small trial and error and wise practice. However, here are some tips about what I recommend. Note: I prefer my burgers medium to medium-well done. I prefer my burgers medium to medium-well done. Only a little pink in the center is okay with me. So, when it comes to 1/4-pound patties, I suggest cooking them for 15-16 minutes, turning them halfway through. So when it comes to 1/4 pound patties, I suggest cooking for 15-16 minutes, turning it halfway through. I also worked with bigger patties that were 1/3 pound. They were a bit pink in the middle after cooking for 17 minutes, turning them halfway through.
• Cheese: I don’t advise adding cheese while the air fryer is turned on. I used to do this, and my cheese slices melted off the patties and created a huge mess. However, I’ve fixed it by opening the basket after the cooking time is over. Add in the slices of cheese, and after that, close the basket for approximately one minute or two. It’ll nevertheless be warm enough to melt the cheese, although the air fryer is turned off.
• Overcrowded air fryer: Depending on the capacity of your air fryer, you can make more or fewer patties at a time. The 5.8-quart air fryer can make 3 to 4 hamburgers at a time with no fuss. If you want to produce them in more batches, simply cover the ones that are done with foil, and you can add them back for the final last-minute of cooking to warm them back up.

Ingredients

• 1 pound of ground beef
• 1 tsp of salt
• 4 burger buns
• 1 tsp of garlic powder
• 1 tsp of onion powder
• 1/4 tsp of black pepper
• 1 tsp Worcestershire sauce (or more)

How to make Air Fryer Hamburgers Recipe

For the Regular ground beef pattie method

• Heat the air fryer to 360 F
• Take the ground beef and put it in a bowl, and add seasonings.
• Using your hands, mix everything together and form the mixture into a ball shape.
• Separate the ground beef mixture into 4 even parts by creating a + sign to separate it.
• Take out each piece to form a patty.
• Put it into the air fryer, leaving enough space for every patty to cook. You can do this in several batches if needed. My air fryer is (5.8 quarts), so it’s big enough for a single batch.
• Cook for around 15-16 min, making sure to flip the halfway through. For bigger patties, you might need to cook for longer periods of time.

For the pre-made patty

• Combine onion powder, garlic powder, salt, and pepper in a small bowl using a spoon, and stir until mixed nicely.
• Pour a small amount of Worcestershire sauce (or to your liking) into a small bowl. You might need little more than a teaspoon because some will stick to the pastry brush.
• Put the patties on a dish, and brush on a mild coating of Worcestershire sauce. Sprinkle the patties with seasoning to your liking.
• Pat the seasoning using your hand to help it stick nicer simply.
• Heat the air fryer to 360 F
• After it’s heated, remove the basket and slowly place the patties within it, with the side down seasoned.
• Season the other side, which will now be upward the same way as above.
• Put the basket back within the air fryer, cook for around 15-16 min, and flip halfway through the cooking.

If you want to learn more about burgers, check these articles on the best burger blends or how to make burgers without eggs.