KETO HOLIDAY EGG NOG 2.0 Blew Our Minds!

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream adds richness while being dairy-free.

erythritol

🥗Healthier: monk fruit sweetener

💰Cheaper: stevia

Monk fruit sweetener is natural and low-calorie.

Put a dry saucepan over medium heat.

Add 2 to 3 tablespoons of allulose to the saucepan.

Wait for the allulose to start changing color, then add ground nutmeg and ground allspice (1/4 to 1/2 teaspoon each).

Once the allulose is melted and has a golden brown color, add 1 cup of heavy cream to the saucepan.

Whisk the cream and melted allulose together until well combined.

Add a pinch of salt to enhance sweetness.

Add 2 teaspoons of butter to the mixture.

Add 1 teaspoon of vanilla extract to the saucepan.

Pour in 1/2 cup of water (or 1 cup if serving hot).

Adjust sweetness by adding more allulose to taste.

In a blender, add 3 eggs.

Bring the saucepan mixture back to a simmer.

With the blender running on low, slowly drizzle in the hot mixture from the saucepan.

Blend on high and add 1 cup of ice to cool the eggnog down.

Taste the eggnog and adjust sweetness or flavors as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens