Instructions:

1. 1. Prepare a straining station beside your work area by placing a deep glass bowl on the counter. Then, set a strainer on top of the bowl.
   2. In a small bowl, whisk these together egg yolks & sugar substitute until combined. Set aside.
   3. In a small bowl mix together the pumpkin puree, cinnamon and nutmeg. Mixing the spices into the pumpkin simply helps them distribute evenly throughout your keto eggnog.
   4. In a medium saucepan, combine water, heavy cream, pumpkin puree mixture, and cloves. Bring this mixture to a boil over medium heat.
   5. Turn off heat and temper the cream mixture into the egg-sugar mixture.
   6. Then, add the tempered egg mixture back into the saucepan, stirring constantly.
   7. Stirring constantly, cook on low heat for a few minutes but do NOT allow to boil. You want to bring the mixture up to 160 degrees without cooking the eggs in the mixture. If you start seeing floating egg chunks, immediately remove from heat and strain.
   8. Remove from heat, strain into the container you prepared earlier.
   9. Then mix in unsweetened almond milk, light rum (see notes for substitutes), and vanilla extract. For the best flavor, chill 24 hours before serving. Store in your refrigerator in a tightly sealed container for up to three days.

      Notes: If you want your keto eggnog to be non-alcoholic, you have a few options. You can substitute the cup of alcohol for a cup of water or any low carb milk alternative.