Plant-Based, Ketogenic Eggnog Recipe To Make This Holiday Season

During the holiday season, most of my patients at my functional telemedicine clinic have the same question. They want to know what goodies they can eat without affecting progress toward their health goals. And my answer always seems to surprise her.

There are actually a variety of substitutions and alternative recipes for almost all traditional vacation favorites. When most of my patients are well done with quality ingredients, they find that they enjoy these new versions even better than their old counterparts – and more importantly, they feel better afterwards.

One of my all-time favorites is eggnog. With a few simple swaps, you can make a delicious homemade version that's also ketotarian (my name for a clean, mostly plant-based way of eating keto). So the next time you're craving the holiday classic, whip up this recipe instead. If you forego traditional sweeteners and add more brain- and metabolism-boosting fats like coconut milk and MCT oil, you can even boost your energy levels this season. Yes, I still include egg yolks in the recipe as they can be a wonderful source of beneficial omega fats and brain-supporting nutrients like choline.