A sugar free eggnog recipe that uses a mix of stevia and erythritol as the sweetener. It’s made with a combination of low carb heavy cream and almond milk.
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 used Splenda as the sweetener for my sugar free eggnog 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 a mix of erythritol and stevia (Truvia also works well). I also decreased the amount of eggs and added some cinnamon.
I thought this healthier sugar free eggnog tastes pretty good, but I’m sure the kids will prefer I go back to the one with more fat and sweetness. I suppose we could comprise by using heavy cream diluted with water in place of the almond milk.
Some people don’t heat up or cook the eggs when making eggnog, but I prefer to at least cook the yolks a bit. In this low carb sugar free eggnog recipe, the eggs are separated. The yolks are cooked up some with the cream, but the egg whites are whipped and folded into the liquid after it has cooled down. It’s a compromise.
I’ll whip up a batch of that old eggnog recipe later for the kids to enjoy during their school break. However, I’m going to replace the Splenda with a natural low carb sweetener.
Sugar Free Eggnog Recipe – Low Carb
- Serves: 8 servings
- Serving size: about 1 cup
- Calories: 179
- Fat: 17.8g
- Carbohydrates: 1.4g
- Sodium: 33mg
- Protein: 2.3g
- In small bowl, beat egg yolks until thick and pale yellow.
- Mix heavy cream, erythritol and stevia in small saucepan; heat to boiling. Boil one minute, stirring constantly.
- Stir half of cream mixture into egg yolks; 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. Beat egg whites until stiff and fold in.
- Refrigerate until chilled. Serve with additional rum (if desired) and nutmeg sprinkled on top.
Makes 8 servings