Sugar Free Eggnog In Stores Recipes

SUGAR FREE EGGNOG

Steps:

• Place Swerve and salt in a large bowl. Stir to combine.
• Add eggs and beat on medium with an electric mixer until smooth. (You can also beat by hand with a whisk.) Add the almond milk to the egg mixture and stir to combine.
• Pour into a large saucepan. Heat on medium while stirring CONSTANTLY with a wire whisk. This is very important because you don't want scrambled eggs. You just want it to heat all the way through. Whisk over heat for 6 or 7 minutes or until you see steam forming. (You can also use a food thermometer and heat to 160°F.)
• Remove from heat, then add the vanilla and nutmeg. Stir to combine, then pour into a pitcher and refrigerate until cold.
• Garnish with Swerve sweetened whipped cream, nutmeg and cinnamon sticks, if desired. Note: If you want to keep this recipe "dairy free", then omit the whipped cream garnish.
• Store covered in refrigerator for up to 3 days.

EASY LOW CARB SUGAR FREE EGGNOG

Steps:

• In a blender, add the Atkin shakes, egg yolks, rum extract, cinnamon and salt. Blend on high until combined then pour into a medium sized sauce pan.
• Pour in heavy cream and stir well. Heat over medium low heat.
• Continue to stir over low heat for about 15-20 minutes until mixture thickens and temperature with a thermometer is 160 degree F.
• Pour into a glass container, when slightly cooled try some and decide if you need to add any sweetener, stir well then place some plastic wrap right onto the mixture so a skin doesn't form while chilling in the refrigerator.
• Chill for 4- 6 hours then enjoy!

SUGAR-FREE KETO EGGNOG RECIPE

Steps:

• Use a hand mixer to beat the yolks, until light yellow in color. Add Besti a little bit at a time, beating constantly, until dissolved. Set aside.
• In a medium saucepan, combine the almond milk, cream, cinnamon, and nutmeg. Bring the mixture to a gentle boil, stirring occasionally. Remove from heat immediately once it starts to boil. Stir in the vanilla.
• While whisking constantly, pour the hot milk mixture into the bowl with the yolks in a thin stream. This is called tempering.
• Pour the mixture back into the saucepan. Heat over medium-low heat, whisking constantly, until the mixture thickens slightly or reaches 160 degrees F (71 degrees C). Do not let it boil. It will thicken more as it cools.
• If you want to add bourbon, add it now. (This is not required, but your eggnog will keep for longer if you do.)
• Pour the sugar-free eggnog into a bowl, bottle, or pitcher, cover, and refrigerate for at least 3-4 hours, until cold, or longer until ready to serve.
• Serve with sugar-free whipped cream, cinnamon and nutmeg for garnish.

"EGG NOT" (EGGLESS EGGNOG)

Steps:

• Blend 2 cups milk, sugar, pudding mix, rum-flavored extract, nutmeg, allspice, and ginger in a blender on medium-high speed until smooth; pour into a pitcher. Stir remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving.

SUGAR FREE EGGNOG

Steps:

• In a large mixing bowl, mix together sugar free vanilla pudding mix, nonfat milk, sweetener, ground cinnamon, dash of nutmeg , and rum extract. Mix these very well with a wire whisk for at least 2 minutes. If this is too thick, add more milk and sweetener.

SUGAR FREE KETO EGGNOG

Steps:

• Pour the coconut milk, heavy cream and water into a large saucepan, add the cinnamon stick and bring to a boil. Simmer and continually stir for 5 minutes. If you are using an electric stove top you may need to move your pan on and off the heat to keep it at a simmer but to keep it from spilling over. Turn off heat.
• In a large glass bowl, add the egg yolks and confectioners sweetener. Whisk together.
• Add a small amount of the hot cream mixture to the eggs to temper them. Whisk together and continue to add about half of the cream mixture to the tempered eggs a little at a time. Remove cinnamon stick from saucepan. Pour the tempered egg mixture back into the hot cream, whisking in slowly over low heat, in the saucepan, until completely smooth.
• Continue to stir the mixture over low heat for about 5-8 minutes or until the temperature reaches 160 degrees F and coats the back of a spoon.
• Remove from the heat and stir in rum and vanilla extract. Stir together until smooth. Alternately you can also place the mixture in a blender to completely combine. Be careful as it will be hot so the cover should be slightly open to allow steam out while blending.
• Taste and adjust sweetener if needed, then chill for about 1-2 hours.
• To serve, pour into glasses and sprinkle some ground nutmeg over the top.
• Store in the refrigerator, covered, for up to 3 days. If it becomes too thick for your liking, simply whisk in some unsweetened nut milk of choice or water to thin it out a bit.

SUGAR FREE EGGNOG

Steps:

• Note - if you wish to use rum, use 1 cup (235 mL) dark rum in place of the 2 tablespoons of vanilla extract.
• Mix together first 3 ingredients in a large heavy saucepan. Set aside.
• Whisk egg yolks; add to SPLENDA® Granulated mixture whisking until blended. Gradually whisk in milk.
• Cook over low heat, whisking constantly until the temperature reaches 175°, approximately (5 to 8 minutes). Remove from heat and whisk in half and half; cool.
• Cover and chill 3 hours or up to 3 days. Stir in rum or vanilla just before serving.
• 15 servings. Prep time : 20 minutes, cooking time: 5-10 minutes.
• Land O' Lakes Fat Free Half and Half.
• It looks and tastes like half and half, but it's made mostly of skim milk (and a little carrageenan for body) instead of half cream and half whole milk. That can revolutionize a typical Fettuccine Alfredo recipe, which could easily call for a quarter-cup (or more!) of heavy cream per serving, at the unsightly cost of 22 grams of fat, 14 of them saturated -- not including the butter or Parmesan cheese.
• With Fat Free Half and Half, those numbers drop to zero, but the flavor doesn't budge.
• You can also indulge in a tablespoon or two of Land O' Lakes for your coffee, macaroni and cheese, or mashed potatoes. You won't save as much because each tablespoon of whole milk or real half and half has only a gram or two of fat. But if you use two or three tablespoons per cup of coffee -- and drink two or three cups a day -- maybe a pint of Fat Free Half and Half belongs in your fridge.

EASY EGGNOG (2-MINUTE BLENDER RECIPE)

Steps:

• Place all ingredients in a high powered blender and blend on medium speed for 15 seconds, then high speed for 30 seconds.
• Chill until ready to serve - I chill it in the blender container so I can seat it on the base and give it a quick whirl just before pouring into glasses.
• Serve topped with a sprinkle of ground spices and/or fresh whipped cream.

CREAMY KETO EGGNOG RECIPE

Steps:

• First thing is to separate eggs, place yolks in a saucepan and place whites in a container in the refrigerator.
• In saucepan also add heavy cream, almond milk, and powdered Swerve. Whisk.
• Continually stir ingredients until the mixture reaches 160 degrees, about 10-15 min. The mixture should NOT boil, just steam.
• Turn off heat and then add vanilla and nutmeg. Whisk.
• Let cool and cover for a few hours.
• When you take it out of the refrigerator and are ready to drink your low carb eggnog, top with whipped cream and a dusting of nutmeg on the top.