Step 1

Place the egg yolks and low carb sweetener in a large mixing bowl and whisk using a hand balloon whisk until pale and creamy.

Step 2

Whisk in the almond milk, cream, vanilla, spices and your chosen liquor (if using).

Step 3

Cover with cling film and place in the fridge for at least 1 hour or overnight.

Step 4

When ready to serve, whisk the egg whites and 1 additional tbsp allulose until fluffy peaks form. Fold the egg whites into the eggnog. I also added some to the top like cappuccino foam.

Step 5

Top with nutmeg, cinnamon or both.