Ingredients
12
12 servings
- •4 egg yolks, beaten
- •2 cups heavy whipping cream
- •1 oz coconut oil
- •2 cans cream of coconut, 27 ounces (765 grams)
- •1 can unsweetened coconut milk, 13.5 ounces (380 grams)
- •1 cup rum
- •½ cup warm water
- •¼ teaspoon ground cloves
- •2 teaspoons ground cinnamon
- •¼ teaspoon ground nutmeg
- •¼ teaspoon ground ginger
- •1 tablespoon vanilla extract
- •keto-friendly sweetener of choice, such as stevia, splenda, or monkfruit, to taste
Instructions
- In a double boiler, combine the egg yolks and heavy whipping cream . Stirring constantly, warm over lightly simmering water until the mixture reaches a 160°F (71°C). Slowly drip in the coconut oil to emulsify. The mix should be smooth and creamy. It should be able to coat the back of a spoon.
- Add the mix to a blender with the cream of coconut, unsweetened coconut milk, rum, water, spices (or use 2 tablespoons pumpkin pie spice), and vanilla. Blend until smooth. Taste and sweeten to your liking using your preferred keto-friendly sweetener. Pour into glass bottles and chill.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 563
- Carbohydrate: 7g
- Fat: 56g
- Fiber: 0g
- Protein: 7g
- Sugar: 40g
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