A sugar free eggnog recipe that uses a mix of stevia and erythritol as the sweetener. It’s a low carb eggnog made with 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).
This holiday eggnog also has fewer eggs and I added in some cinnamon. I liked the lighter taste and cinnamon flavor. My original low carb eggnog recipe was way too heavy with fat.
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.
When I’m trying to lose a few pounds on low carb, I always find that cutting fat helps. It makes sense because in order to burn fat, you don’t want to be eating too much of it.
Some people don’t heat up or cook the eggs when making eggnog. But I prefer to at least cook the yolks a bit. For some reason, the raw egg whites don’t bother me as much when they are whipped.
In this 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’d like to keep a bottle of this homemade low carb eggnog in the refrigerator over the holidays. I find it’s a nice treat to have after work to tie me over until dinner.
There are also some recipes I’d like to try that calls for eggnog. One of the easy recipes I like to make is eggnog chia pudding. It’s super easy if you have sugar free eggnog already made.
I’d also like to try making a cheesecake from eggnog. But, I may not need any prepared eggnog to make a cheesecake. I’m thinking I can just add the flavorings in.
If you like to spike your holiday beverages, you can pour a little rum in. I usually don’t add in liquor because I’m not much of a drinker.
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.
I no longer use artificial sweeteners. There’s just too much controversy over their safety. And, I’ve moved to a natural based diet.
If you’d like another fantastic holiday treat, I’ve go a very festive cheesecake. It’s a baked cranberry swirl cheesecake that looks terrific on any holiday dessert table.
Sugar Free Eggnog Recipe – Low Carb
Sugar Free Holiday Eggnog
Ingredients
- 2 cups heavy cream
- 1/4 cup powdered erythritol
- 1/4 teaspoon stevia extract powder
- 2 eggs separated
- 2 teaspoons sugar-free vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 cups almond milk * or a mix of 1 cup water & 1 cup heavy cream
- 1 ounce rum optional
Instructions
-
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.
Recipe Notes
3T plus 3/4 tsp Truvia can be substituted for the Swerve/erythritol and stevia
Makes 8 servings
7.6g erythritol
Patricia says
My boyfriend is allergic to almond milk. Can I use normal milk as a replacement?
Lisa says
You can use regular milk or diluted heavy cream.
Kelli says
I’m disappointed that the original recipe isn’t on this website.
Lisa says
It’s pretty much the same recipe but uses all heavy cream.
Stacey Allison says
I love your recipes but is there a print option for them?
Lisa says
There is. It’s under the image in the recipe card. If it doesn’t work, you’ll need to make sure JavaScript is enabled for your browser.
Ros says
Every year in my ‘pre’ sugar free days I always made Emerile’s recipe. This year I made it and just substituted the sugar with Xylitol. 1-1 and it was sweet. I decided to try this and I have to say the sweetness is absolutely perfect. But I did something to the consistency. It isn’t smooth and I was very careful to not cook it much. However, I did put the ‘whole’ egg into the scaled milk ie: didn’t separate because it occurred to me if you were worried about raw eggs wasn’t it ‘correct’ to consider the whole egg? So that may have changed it, but looking on the web lots of recipes cook the whole egg, but most don’t. So I’m going back to the drawing board. I also switched the milk and cream processes. I always scald the milk and add the cream. I used normal milk. We don’t have almond milk here. And I’m going back to the ice bath for the cool down. What do you think? Especially about my egg concerns?
Lisa says
The eggnog I made in the past used only yolks, but I prefer using the whole egg. I do fold in the whites while it’s still a little in the warm side, but certainly not hot enough to thoroughly cook. I had a bit of cooked egg the first time I made this. What I found is that you have to be very slow in mixing the hot mixture into the yolks and then also be very slow when adding that to the hot mixture. If the temperature gets hot too fast, the eggs can cook in bits. I think the temperature of the hot mixture can affect it too so you don’t want to pour it into the egg if it’s scalding. Let it cool a bit first. I’m not sure if using the whole egg may have had something to do with it. You can leave the whites out completely if you wish. I made this a few weeks ago and plan to make it again for Christmas Day. Last time I had no issue with cooked egg and I was very careful to heat the yolks slowly. I’m also over my fear of raw eggs.
Ros says
Thanks Lisa. Took your advice and did the steps with heat really slow, used the whole egg and combined with my ice bath/strain techniques and it is perfect. I really like the flavor of your recipe with the right amount of spices and sweetener. I used the ‘old’ batch to make eggnog chia pudding. delish, especially as a topping to pumpkin pie. Happy Holidays.
Lisa says
Great use for ‘chunky’ eggnog!
nocash says
Can you link to the Original Tasty Fatty recipe as well?
Lisa says
The original recipe is very similar, but it uses double or more egg yolks and doesn’t add in the egg whites.
Nocash says
Can you link the old recipe?
Lisa says
It’s a printout of a recipe I have at home.
Nita says
I really want to try the low carb eggnog. Can you explain about the eggs you say to separate but in the directions they seem to be together. Thank you.
Lisa says
Oops! I must have left out that the egg whites are whipped up separately and folded in just before serving. It’s the egg yolks that are mixed into the cream mixture. Fixed the recipe. Thanks for catching that.