Keto Old Fashioned Eggnog Recipe
Cook Time: 0 Minutes
Phase: Phase 1
6 large Egg (Whole)
1 cup Heavy Cream
1 cup Tap Water
1 teaspoon Sucralose Based Sweetener (Sugar Substitute)
1 tbsp Vanilla Extract
0 1/8 tsp Nutmeg (Ground)
- Crack eggs and place in a blender. Add cream and water; blend until smooth. Add sugar substitute to taste. Add vanilla and nutmeg; blend until foamy.
- Drink immediately.
To make psteurized eggs: use room temperature large eggs and place them in a small saucepan with cold water. (Be sure they are at room temperature otherwise they will not get warm enough to pasteurize through to the yolk.) Place pan on the stove and cook over medium heat. Bring water to 140°F (but not higher than 145°F). It is best to use a thermometer but if you don't have a thermometer, 150° F is right about the time bubbles begin forming on the bottom of the pan. Allow the eggs to stay at that temperature for 3 minutes then quickly remove from the pan and cool under cold water. Refrigerate until ready to use.
We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.