Low-Carb Eggnog

Serves 8

Ingredients

• 2 1/2 cups heavy whipping cream
• 1 1/2 cup unsweetened almond milk
• 8 vanilla beans, split lengthwise (or 2 tsp vanilla extract)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt
• 1/3 cup Swerve or other sugar substitute
• 6 large eggs

Preparation

1. Add cream and almond milk to a medium-sized saucepan. Scrape the seeds out of the vanilla beans. Add both the seeds and beans to the saucepan. Add cinnamon and nutmeg. Bring to a simmer.
2. Remove the saucepan from the heat, then whisk in the salt and sugar until it dissolves.
3. Whisk the eggs in a separate bowl.
4. Slowly add the cream mixture to the eggs, whisking quickly so the eggs don't become scrambled.
5. Pour the mixture into the saucepan and return to a simmer.
6. Stir the mixture until it thickens and reaches a temperature between 165 and 175 degrees F. (Be careful not to boil the mixture.)
7. Strain the eggnog and chill.

Nutritional Information per Serving

• 322 Calories
• 32 g Fat
• 12 g Carbohydrate
• 3.5 g Protein

Source: DJ Foodie

Photo credit: Katie on Flickr

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.