egg nog - 4g

Egg nog was always one of those things that scared me. Drinking raw eggs? Ew! I'd tried some store bought stuff once and just wasn't impressed and didn't understand what the big deal was.

Then I saw an episode of "Good Eats" where Alton Brown takes you through the entire process and by the end of the episode I wanted to make some egg nog so friggin' bad! I adore AB so I knew there was a high chance that it would be yummy.

And it was. So, so yummy! It's one of my favorite holiday treats now!

Yesterday, we went and cut down our Christmas tree and were supposed to decorate it this morning. My husband comes home with store-bought egg nog and a new bottle of rum for the occassion and though very sweet, the egg nog is carby. (12g for 8 oz. That's 1/4 of my daily intake!) He had some things to do before we started so I decided to see if I could make a low carb version!

I wasn't too impressed at first. I used all heavy cream and that's practically all you could taste. I decided to make another half batch using some almond milk to cut down the cream taste but then it tasted too much like almond milk. Still not impressed and now I had a huge batch of egg nog.

I figured I'd try again tomorrow after a trip to the store for supplies but then this evening, I decided to have a cup (can't let it go to waste!) and the tastes have now all blended together and are really good!

AB does suggest you use bourbon, but my favorite alcohol is spiced rum so that's what I always use in it.

I was too busy enjoying the heck out of mine to take a picture. :)

Image via Alton Brown on the Hisotry of Eggnog

Low Carb Egg Nog
altered from Alton Brown's recipe

6 large eggs, separated
3 cups heavy cream
2 cups almond milk
1 Tbs nutmeg
2/3 cup Swerve + 1 Tbs Swerve
6 oz spiced rum


In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup Swerve and continue to beat until it is completely dissolved. Add the almond milk, cream, rum and nutmeg and stir to combine.

Clean and dry your mixer bowl and whisk before working with the egg whites. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of Swerve and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

*Beating the egg whites into soft peaks does make it a very frothy and thick drink. If you want your egg nog more liquidy, don't separate the eggs at the beginning.

Serves 10-12

The counts

Net Carb: 4g 

Protein: 5g

Fiber: 0.8g

*All counts listed are based on my best guesstimation and not necessarily correct. Remember to check the specific nutritional content of the brands you are using as each one is different.