Sugar Free Eggnog
User Reviews
5
Sugar Free Eggnog
Description
This Sugar Free Eggnog recipe starts by whisking egg yolks with a low-carb sweetener until pale and creamy. Almond milk, heavy cream, vanilla, cinnamon, nutmeg, and optional rum are then mixed in, and the mixture is chilled to develop flavor. Before serving, egg whites are beaten to fluffy peaks and carefully folded into the chilled base to create a light, frothy consistency reminiscent of traditional eggnog.
The cinnamon and nutmeg offer warm spice notes, complementing the creamy texture and enhancing the festive character of the drink. The use of unsweetened almond milk and low-carb sweeteners keeps the beverage light in carbohydrates yet rich in flavor.
Serve cold, topped with a sprinkle of freshly grated nutmeg or cinnamon to accentuate the spices. This eggnog is suitable for holiday gatherings or any occasion that calls for a creamy, spiced treat without the sugar.
A cooked version is possible by tempering the egg yolks with heated almond milk mixture and simmering gently until thickened, which is recommended for those concerned with raw eggs. For this version, egg whites can be used separately to make sugar-free meringues.
Ingredients
- 3 egg separated, large
- ¼ cup / 50g allulose or powdered erythritol (¼ cup / 40g, granulated
- 1 cup almond milk 240 ml, unsweetened
- 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
- nutmeg freshly grated; or a good pinch of cinnamon
Instructions
- Place the egg yolks and low carb sweetener in a large mixing bowl and whisk using a hand balloon whisk until pale and creamy.
- 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
- This recipe yields approximately four 140 ml servings with about 1g net carbs each.
- For egg safety concerns, pasteurized egg whites from a carton can replace raw egg whites.
- To prepare a cooked version, temper the egg yolks with warm almond milk mixture and simmer until thickened, then add alcohol after cooling.
- Use the cooked egg whites separately to make sugar-free meringues if opting for the cooked eggnog.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 140ml | |
| Calories | 243kcal | 12% |
| Total Carbohydrates | 1.2g | 0% |
| Protein | 5.5g | 11% |
| Fat | 20.1g | 31% |
| Saturated Fat | 11g | 55% |
| Fiber | 0.2g | 1% |
| Sugar | 0.7g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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