Description
Homemade low carb eggnog is rich and creamy with warm spices to comfort you from the inside out.
Ingredients
4 eggs, separated
1/2 cup erythritol
1 1/2 cups milk
1/3 cup Swerve, confectioners sugar
1 1/2 cup heavy cream
1 tsp vanilla
1/2 tsp nutmeg, freshly grated, plus more for dusting
1/2 tsp cinnamon, freshly grated
cinnamon sticks for garnish, optional
Instructions
Separate the eggs.
Whip the egg whites until they form soft peaks. Slowly add the Swerve and continue to whip until stiff peaks form, set aside.
Put the milk in a saucepan, bring to just under a boil.
In a stand mixer with a whisk attachment or in a bowl with a hand mixer, whip the egg yolks until they are light and creamy, then slowly incorporate the erythritol, spices, and salt while continuing to whip.
While still whipping, very slowly pour the milk into the egg mixture, being careful not to curdle the eggs.
Continue to whip until the mixture has cooled, about 5 minutes.
Gently fold the egg whites into the egg yolk mixture.
Combine the vanilla and whipped cream into the egg mixture.
Garnish with additional grated nutmeg and a cinnamon sticks.
Notes
Homemade low carb eggnog must be refrigerated and will keep for up to 3 days.
Adding alcohol is optional. Serve with your favorite brandy, bourbon, or rum.
