I don’t know about you, but I feel tired this holiday season. I’m not sure I’m living up to my usual “Miss Christmas” title, that my husband bestowed has upon me. But I’m trying, I really, really am. Normally it’s all hustle and bustle, baking this and whipping up that… but this year, I’m all about the Amazon ordering and I’m dubbing myself the veggie try and wine bringing guest at all the parties. Store bought veggie tray too, duh. Yeah, it’s so not like me. Grinch-y.
All hope is not lost though, and I’m feeling a little generous tonight. Enter the holiday classic, eggnog. Dave and I have been experimenting with the whole low carb/keto lifestyle lately and I knew ‘nog would be an easy convert. I found a jumping off point from Keto Size Me and made some adjustments of my own to give you my very un-grinchy version of a rich, holiday treat! Cheers!
| Prep Time | 5 Minutes |
| Servings |
Servings
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- 1 Cup Almond Milk Califia Farms Unsweetened is my favorite!
- 2 Cups Heavy Cream
- 4 Eggs
- 3 Teaspoons Cinnamon
- 1 Teaspoon Pumpkin Pie Spice
- 1 Teaspoon Vanilla Extract
- 54 Drops Liquid Stevia
- 1/8 Teaspoon Sea Salt
Ingredients
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- Put all ingredients in a blender and blend for 2 minutes. Store in the fridge overnight to allow flavors to bloom.
- Feel free to jazz this up with your favorite rum.
This recipe is very low in carbs. Approximately 2 carb per serving and 162 Calories. 15 g of fat and 2 g of protein. If you're trying to stay die-hard keto this holiday season, this is a great fat-booster to keep you there!
Cheers!
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