[cooked-sharing]
Whisk eggs, yolks, erythritol and salt together in a large saucepan. Slowly whisk in almond milk until well combined. Using a candy thermometer, cook mixture over low heat while stirring constantly, until it becomes thick enough to coat the back of a spoon and registers 180 F, about 20 minutes.
Strain egg mixture into a large bowl and stir in vanilla, stevia and nutmeg. Cover tightly with plastic wrap and chill for at least three hours and up to 2 days.
Just before serving, whip cream into soft peaks and gently fold into the egg mixture. Add 1 oz liquor or liqueur to each glass and pour eggnog over. Stir gently and sprinkle with grated nutmeg.
*Each serving has 9.5g total carbs, but only 3.5g if you subtract erythritol.
Serving Size 8 cups
- Amount Per Serving
- % Daily Value *
- Total Carbohydrate 95g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Whisk eggs, yolks, erythritol and salt together in a large saucepan. Slowly whisk in almond milk until well combined. Using a candy thermometer, cook mixture over low heat while stirring constantly, until it becomes thick enough to coat the back of a spoon and registers 180 F, about 20 minutes.
Strain egg mixture into a large bowl and stir in vanilla, stevia and nutmeg. Cover tightly with plastic wrap and chill for at least three hours and up to 2 days.
Just before serving, whip cream into soft peaks and gently fold into the egg mixture. Add 1 oz liquor or liqueur to each glass and pour eggnog over. Stir gently and sprinkle with grated nutmeg.
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