How to Make Sugar Free Eggnog
How to Make Sugar Free Eggnog, a delicious recipe for homemade eggnog that has no added sugar. Keto low carb option.
On low heat and in a heavy saucepan, combine together the egg yolks and sugar alternative. Heat this whisking continuously as we do not want to cook the eggs, just simply temper them. After one minute you can add half (two cups) of the milk. Use a thermometer to monitor the temperature and continue to whisk as needed. When the heat reaches 170 you can remove this from the heat (20-25 minutes). Please keep an eye on it as it tempers.
Remove the tempered ingredients from the stove. Whisk for one minute and then add then remaining milk, vanilla extract, and nutmeg. Alcohol can be added as well. Cover and refrigerate for until chilled (1-3 hours depending on how chilled you want it to be)
Cover and refrigerate for until chilled (1-3 hours depending on how chilled you want it to be). To serve, whisk the eggnog and then pour the eggnog into individual cups. Beat the heavy whipping cream until it peaks (or egg whites if you are using that method). Serve with the whipping cream stirred in or as a topping along with additional nutmeg.
As noted , possibly the most important thing to remember in this recipe is tempering the egg yolks to minimize the risk of catching salmonella. To do this, heat or temper the egg yolks on the stove, whisking constantly, to 160 degrees (f) to make them safe for consuming according to the experts. A workaround for this would be to use already pasteurized egg yolks.
Also mentioned was how to make this a vegan recipe for eggnog.
Simply swap out your milk with a nut milk, coconut milk for the heavy cream and soaked raw cashews for the eggs. Choose sugar free options if sugar is also a concern.
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
- see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
consuming raw eggs can cause salmonella
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Calories: 418kcal | Carbohydrates: 4g | Protein: 10g | Fat: 78g | Saturated Fat: 47g | Cholesterol: 435mg | Sodium: 138mg | Potassium: 209mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3153IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!