3CupsUnsweetened Almond MilkYou can use any keto friendly milk replacement you like
1/3CupSugar Free SweetenerI prefer Erythritol
2TbspPure Vanilla Extract
1/2tspCinnamon
1/2 tspNutmeg
6LargeEggs
Instructions
Add eggs and sweetener to medium bowl and whisk together
Add heavy cream and milk substitute of choice into sauce pan and heat on medium
Heat milk mixture to about 130°
VERY SLOWLY start adding the cream and milk to your egg mixture, just a tablespoon or so at a time while whisking. This is called tempering your eggs. It slowly brings up the temperature so that you don't end up with scrambled eggs in your creamer!
Once you have added all of the milk and cream to your eggs, add everything back to your sauce pan.
Over Medium-Low heat, bring the eggnog up to 160°. You need to whisk constantly so that it doesn't over cook on the bottom of the pan.
Once it has reached the desired temp, stir in vanilla, cinnamon, and nutmeg and place it in a heat safe jar and store in the refrigerator.