low carb eggnog

A classic holiday drink, it can be made boozy, or consumed straight!

Eggnog, Low-Carb & Keto

eggs

heavy cream

almond milk

lactose free whole milk (or you can use another cup of heavy cream

+ 2 tsp allulose

tsp vanilla extract

nutmeg

cinnamon

½ cup whiskey (optional)

dark rum (optional)

Sieve

Whisk

Microplane

In a large bowl, separate the egg whites...

In a large bowl, separate the egg whites from the yolks. Do as you wish with the whites - we want the yolks.

Add half a cup of allulose into the...

Add half a cup of allulose into the eggs and whisk until the sweetener is completely dissolved. If you're using erythitrol, it will not completely dissolve, so whisk until *mostly* dissolved.

Add another half cup of allulose to the...

Add another half cup of allulose to the yolks and whisk until dissolved.

In a medium pot, add the heavy cream,...

In a medium pot, add the heavy cream, almond milk, whole milk, cinnamon stick, nutmeg, and vanilla extract. Heat the mixture just until it starts to boil then remove from the heat.

Temper the eggs with the milk mixture. Using...

Temper the eggs with the milk mixture. Using a ladle, slowly pour the hot milk into the eggs while feverishly whisking. We want to bring the egg yolks up to temperature by slowly adding the hot liquid. Do this for 3-4 ladle fulls.

Pour the egg yolk mixture back into the...

Pour the egg yolk mixture back into the pot and bring the pot to at a temperature of 160°F/71°C.

Remove the mixture from the heat and pour...

Remove the mixture from the heat and pour through a sieve into a quart container.

You can add the alcohol now or keep...

You can add the alcohol now or keep it without alcohol.

Place in refrigerator to cool (ideally, overnight).

Serve cool or warm, and enjoy!

https://www.youtube.com/watch?v=4opzN0XtEbo

The classic holiday drink: Eggnog. This low-carb and keto friendly version is simple to make - and can work as a fat bomb!

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----- RECIPE -----

INGREDIENTS
5 large eggs
1 cup heavy cream
1 cup unsweetened almond milk
1 cup lactose free whole milk (or you can use another cup of heavy cream or almond milk if you wish)
1 cup + 2 tsp allulose (link: https://amzn.to/39KP70s)
3 tsp vanilla extract
2 tsp ground nutmeg (https://amzn.to/39IRwJ0)
1 cinnamon stick
½ cup whiskey
½ cup dark rum

HARDWARE
Sieve (link: https://amzn.to/3gkWcpR)
Whisk (link: https://amzn.to/33JUAAM)
Microplane (link: https://amzn.to/3qxCCvm)

DIRECTIONS
1. In a large bowl, separate the egg whites from the yolks. Do as you wish with the whites - we want the yolks.
2. Add half a cup of allulose into the eggs and whisk until the sweetener is completely dissolved. If you're using erythitrol, it will not completely dissolve, so whisk until *mostly* dissolved.
3. Add another half cup of allulose to the yolks and whisk until dissolved.
4. In a medium pot, add the heavy cream, almond milk, whole milk, cinnamon stick, nutmeg, and vanilla extract. Heat the mixture just until it starts to boil then remove from the heat.
5. Temper the eggs with the milk mixture. Using a ladle, slowly pour the hot milk into the eggs while feverishly whisking. We want to bring the egg yolks up to temperature by slowly adding the hot liquid. Do this for 3-4 ladle fulls.
6. Pour the egg yolk mixture back into the pot and bring the pot to at a temperature of 160°F/71°C.
7. Remove the mixture from the heat and pour through a sieve into a quart container.
8. You can add the alcohol now or keep it without alcohol.
9. Place in refrigerator to cool (ideally, overnight).
10. Serve cool or warm, and enjoy!

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#blacktiekitchen #keto #eggnog #lowcarb #recipe

Eggnog for Nick ?? Low-Carb & Keto

Bookmark this sugar free eggnog recipe for the festive season! Creamy, rich and utterly delicious, it is only 1g net carbs per serving. The post includes an alcoholic and a non alcoholic version.

Sugar Free Eggnog

eggs (separated)

almond milk (240 ml)

heavy cream (120 ml)

vanilla extract vanilla pod

rum (60-120 ml,

tsp nutmeg

nutmeg cinnamon

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

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

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

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.

Top with nutmeg, cinnamon or both.

Delicious! People I've made it for say it's their favorite eggnog, of any eggnog they've had.

This eggnog is so delicious! Served it to friends last weekend and everyone loved it.

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Eggnog, Low-Carb & Keto

Sugar Free Eggnog

Top 2 low carb eggnog recipes from across the web

The most viewed low carb eggnog recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggnog, Low-Carb & Keto

Sugar Free Eggnog

The most viewed low carb eggnog recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine