Name: Eggnog
Ingredients: 5 egg yolks; ⅓ cup granulated Erythritol or Swerve (67 g/ 2.4 oz); 2 cups unsweetened almond milk; 1 cup heavy whipping cream (240 ml/ 8 fl oz); 1 tsp nutmeg; 1/2 tsp cinnamon; 1 tsp sugar-free vanilla; 1 tsp rum flavoring; 2 droppers stevia; Instructions:; Place the egg yolks in to a bowl.; Add the granulated Erythritol and whisk until creamy and frothy. Set aside.; Pour the almond milk into a sauce pan. Add the cream, nutmeg and cinnamon. Bring to a boil over a high heat. Once foam starts to form, take off the heat. While the milk is still hot, use a ladle to gradually temper the hot almond milk and cream mixture into the egg yolk and erythritol mixture. When you have added about half of the almond and cream mixture, return everything into the pot with the remaining almond and cream mixture and cook until it reaches 70 C/ 160 degrees F (this will take 6-8 minutes). Remove from the heat and pour into a medium mixing bowl (Optionally, strain through a fine mesh sieve to remove any pieces of cooked eggs and spices). Add the vanilla extract and dark rum. Set in the refrigerator to chill. Store refrigerated for up to 3 days.

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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 244kcal 12%
Fat 17g 26%
Saturated Fat 10g 50%
Carbohydrates 6g 2%
Fiber 1g 4%
Sugar 5g 10%
Protein 5g 10%
Cholesterol 146mg 48%
Sodium 36mg 1%

Percent Daily Values are based on a 2,000 calorie diet.

⅓ cup granulated Erythritol or Swerve (67 g/ 2.4 oz)

2 cups unsweetened almond milk

1 cup heavy whipping cream (240 ml/ 8 fl oz)

1 tsp sugar-free vanilla

Place the egg yolks in to a bowl.

Add the granulated Erythritol and whisk until creamy and frothy. Set aside.

Pour the almond milk into a sauce pan. Add the cream, nutmeg and cinnamon. Bring to a boil over a high heat. Once foam starts to form, take off the heat. While the milk is still hot, use a ladle to gradually temper the hot almond milk and cream mixture into the egg yolk and erythritol mixture. When you have added about half of the almond and cream mixture, return everything into the pot with the remaining almond and cream mixture and cook until it reaches 70 C/ 160 degrees F (this will take 6-8 minutes). Remove from the heat and pour into a medium mixing bowl (Optionally, strain through a fine mesh sieve to remove any pieces of cooked eggs and spices). Add the vanilla extract and dark rum. Set in the refrigerator to chill. Store refrigerated for up to 3 days.

Calories 244kcal 12%

Saturated Fat 10g 50%

Cholesterol 146mg 48%

Nutrition Facts

Eggnog

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