Rich and creamy sugar-free eggnog recipe that has the most perfect traditional eggnog flavor made low carb for this holiday season.
I feel like after the year we’ve had I need to step up our Christmas game. Decorating has never been entirely my ‘thing’. My way of celebrating is with food. All the spiced eggnog, Christmas cookies with candles and the fireplace.. THAT is my way to celebrate. How about you??
So while you can’t go wrong with a classic hot chocolate. I felt like we needed something EXTRA. So here we are… the ingredients needing for homemade sugar-free eggnog.
Check out these Goat Cheese Balls from Food Doodles.
How to make the nog
There are a few different ways to make this eggnog. We personally went with a combination of heavy cream and coconut cream. This pretty much guaranteed thick delicious eggnog.
- Dairy-Free Eggnog – you can swap this out for dairy-free milk like unsweetened almond milk. Be aware that it is higher in carbs and therefore your carb count will be different. It will give a little bit difference in thickness with almond milk but it’s still divine.
- Tempering the eggs – You want to make sure that you bring the milk mixture to at least 160 degrees F. Do not let the mixture boil… if you go over 165F you are risking cooking the eggs and turning it into scramble.. we do not want that guys. No bueno.
- Chill the mixture – you want to chill the eggnog several hours before serving it. You can drink it straight hot but I find it’s mostly enjoyable chilled, with a huge scoop of homemade whipped cream and freshly grated nutmug.
How many net carbs in our low carb eggnog
3 Net Carbs for a cup of eggnog. We roughly divided a batch into 8 servings.
Now there are several options to do with the eggnog and that will change the carb count a little bit depending on what you do. Drinking it on its own is divine but there are some other ways.
- SPIKE IT. Add an ounce (or two 😉 ) of whisky, brandy or rum and stir.
- ADD THE WHIP. Adding whipped cream will seriously make this feel like a meal in itself. I love it.
Just be aware that adding those type of additions will mess with your carb count so be aware if you need to re-calculate.
Note: The Net Carbs per serving is by subtracting the sugar alcohol erythritol. If you are new to this Low Carb/Keto lifestyle and are unsure what we are talking about please feel free to read up more on Net Carbs and why people do or don’t subtract sugar alcohols.
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
- Low Carb Chocolate Pudding Pie
- Pie Crust
- Low Carb Party Mix
- How to Make Iced Coffee at Home with a Keurig
- 3 egg yolks
- 3/4 cup erythritol or xylitol
- 1 cup heavy cream
- 14.5 ounces canned full-fat coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon nutmeg
- dash of cinnamon
- 1/2 cup water (optional: see notes)
- Whisk egg yolks and sugar together until light in color and fluffy.
- In a small pot or saucepan, heat the heavy cream and coconut milk. Do not boil, simply hot enough to get warm and steam but NOT boil.
- Pour the heated milk slowly into the bowl of egg yolks and sugar. Whisk continuously while pouring so as not to turn your eggnog into scramble.
- Add and stir in the vanilla, nutmeg, cinnamon. Chill in the refrigerator until you are ready to serve or serve immediately as a hot beverage. ** (SEE NOTES)
- If serving spiked add alcohol right before serving.