This year, I tried a new low carb eggnog recipe. There is nothing wrong with the old recipe, but it is very heavy with fat as it is made with all heavy cream. My son loves the old recipe because it tastes like liquid ice cream. I always use Splenda as the sweetener because it gives the drink a very intense sweetness. Well, as someone who always likes to try something different, I wanted to tweak things to make it healthier. This time, I used some almond milk and changed the sweetener to Truvia (Swerve and stevia also work well). I also decreased the amount of eggs and added some cinnamon. It’s tastes pretty good, but I’m sure the kids will prefer I go back to the one with more fat and sweetness. I’ll whip up a batch of that old eggnog recipe later for the kids to enjoy during their school break.
2 cups heavy cream
¼ cup Swerve
¼ teaspoon stevia extract powder
2 eggs, separated
2 teaspoons sugar-free vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
2 cups almond milk
1 ounce rum
Mix heavy cream, erythritol and stevia in small saucepan; heat to boiling. Boil one minute, stirring constantly. Stir half of cream mixture into eggs; return egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, stirring constantly. Remove from heat; stir in vanilla and cinnamon and nutmeg. Cool to room temperature. Stir in almond milk and rum. Refrigerate until chilled. Serve with addition rum (if desired) and nutmeg sprinkled on top.
Makes 8 servings
Net carbs per serving: about 2g
* NOTE: 3T+3/4 tsp Truvia can be substituted for the Swerve and stevia
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