Sugar Free Eggnog
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.
Servings: 4
Calories: 243kcal
Ingredients
- 3 large eggs separated
- ¼ cup / 50g granulated allulose or powdered erythritol (¼ cup / 40g)
- 1 cup unsweetened almond milk 240 ml
- ½ cup heavy cream 120 ml
- ½ teaspoon vanilla extract or the seeds from 1 vanilla pod
- ¼ to ½ cup rum 60-120 ml, or use cognac or bourbon (or a mix) - optional
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
To serve
- Freshly grated nutmeg or a good pinch of cinnamon
Instructions
- Place the egg yolks and low carb sweetener in a large mixing bowl and whisk until pale and creamy. Use an electric blender or a balloon whisk.
- 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 tablespoon 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.
Notes
Makes 4 servings @ 140 ml each. Net carbs per serving: 1g
Tip: You can use pasteurised egg whites from a carton in case you are worried about egg safety. Or, make my cooked eggnog!
For a ‘cooked’ version:
- Place the egg yolks and low carb sweetener in a large mixing bowl and whisk using a hand balloon whisk until pale and creamy. Place to one side.
- Add the almond milk, cream, vanilla and optional spices to a pan. Bring to the boil then remove from the heat.
- Slowly ladle approximately ½ cup warm milk mix into the egg mix. Do this bit by bit and whisk continuously with a ballon whisk until smooth. You don't want the eggs to curdle.
- Place back in the pan with the rest of the warm milk and bring to a simmer. Cook for 6 - 8 minutes until it starts to thicken.
- Remove from the heat and add the alcohol if using. Blend with a hand whisk if there are any bits or skin for a super smooth eggnog.
- Cover with cling film and place in the fridge for at least 1 hour or overnight.
- Top with nutmeg, cinnamon or both.
Nutrition
Serving: 140ml | Calories: 243kcal | Total Carbohydrates: 1.2g | Protein: 5.5g | Fat: 20.1g | Saturated Fat: 11g | Fiber: 0.2g | Sugar: 0.7g
