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Keto Eggnog
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Ingredients
3
Large
Eggs
Beaten
1/3
Cup
Monk Fruit or Erythritol
2
Cups
Unsweetened Vanilla (or plain) Almond Milk
1/4
tsp
Salt
1
Dash
Nutmeg
2
tsp.
Vanilla
1
Dash
Cinnamon
As Serving
3/4
Cup
Heavy Cream
3
Tbsp.
Powdered Erythritol
2
oz.
Rum
(optional)
1
Dash
Cinnamon
(optional)
Instructions
Combine beaten eggs, sweetener, and salt in medium sauce pan.
Slowly whisk in milk until combined.
Cook over medium heat until it becomes thick (stirring constantly)
Let it reach 165F on a candy thermometer
Remove from heat.
Stir in vanilla and nutmeg
Let cool.
Pour into glass jug or pitcher and place in fridge for 6-8 hours.
Before Serving
Use electric mixer to whip heavy cream combined with powdered sweetener until soft peaks form.
Gently fold this mixture into eggnog mixture.
Add in rum and/or cinnamon.
I added a little extra liquid monk fruit because I love the sweet taste.
Top with more whipping cream if desired.
Sprinkle on nutmeg.
ENJOY!