Low-carb eggnog

Low-carb eggnog

Dessert, smessert. What you really want after a big holiday meal, is a cup of this creamy, mild, stunningly scented eggnog loaded with hints of vanilla and orange. Did we mention that it’s low carb? Oh, yes.

Low-carb eggnog

Dessert, smessert. What you really want after a big holiday meal, is a cup of this creamy, mild, stunningly scented eggnog loaded with hints of vanilla and orange. Did we mention that it’s low carb? Oh, yes.
USMetric
4 servingservings

Ingredients

  • 2 2 egg yolkegg yolks
  • ½ tsp ½ tsp honey
  • ¼ tbsp ¼ tbsp vanilla extract
  • 1 1 orange, juice and zestoranges, juice and zest
  • 4 tbsp 4 tbsp brandy or other dark liquor i.e. rum or bourbon (optional)
  • 1 cup 225 ml heavy whipping cream
  • 1 pinch 1 pinch ground nutmeg

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Whisk egg yolks, sweetener and vanilla extract until the mixture is fluffy.
  2. Add some orange zest. A fourth of an orange is enough for a distinct orange flavor.
  3. Add four tablespoons orange juice and/or liquor. Mix well.
  4. Whisk the cream and carefully stir down into the egg batter.
  5. Pour into glasses and let cool for 15 minutes so the eggnog has time to develop taste and consistency.
  6. Sprinkle freshly grated nutmeg on top and serve.

Tip!

It's difficult to whisk egg yolks fluffy without sweetening, which is why there's a little bit of erythritol in this recipe. Feel free to leave it out.

We use raw egg yolks, but if you don't feel comfortable doing so, we recommend buying pasteurized eggs.

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9 comments

  1. Bob Niland
    Serving pull-down is working.
    [ Metric ] button isn't (or values weren't loaded).

    Looking at some other recipes on the site, I notice that even when the buttons display different views, the metric versions often still contain some US customary units. Do y'all really cook that way in Scandinavia?

    Reply: #5
  2. Lynn
    This recipe doesn't say to heat anything yet at the end it says to let the glasses sit and cool down? Confused!
  3. Jeff
    Concur with Lynn. When is the mixture heated? Is there a step or two missing?
  4. Justin
    There is no cooking. I think instead of let cool they should have said "Let chill" as in put it in the refrigerator for 15 minutes. Traditional eggnog uses raw eggs. Store bought stuff is pasteurized. You can pasteurize your own eggs by putting in a double boiler and whisking and removing from heat, putting back on heat whisking, removing, etc. to keep from scrambling them. When you pull your whisk down through the middle and you can see the line you made for 7 seconds they are pasteurized. In this case though you would have eggs that need to cool down :)
  5. Lucy
    Mine worked after refreshing the screen.

    Serving pull-down is working.
    [ Metric ] button isn't (or values weren't loaded).
    Looking at some other recipes on the site, I notice that even when the buttons display different views, the metric versions often still contain some US customary units. Do y'all really cook that way in Scandinavia?

  6. Marianne Head
    Very confusing. What is vanilla powder? The recipe just says add the sweetener and mentions erythritol at the end but honey in the list. I think the whole recipe needs to be rewritten.
  7. Xander
    Yes I'm also confused by this recipe, yet really want to try it. Two questions: 1. Add 4 tbs orange juice and/or brandy etc - should it be a total of 4 tbs then? or 4 and 4 if you're adding both? 2. When I whisk the cream, how stiff should it be before mixing it into the mixture?

    Would love to see a video of someone making this.

  8. Suzanne
    List of ingredients doesn't match instructions.
  9. Kristin Parker Team Diet Doctor
    Thank you all for your comments about the ingredient list vs the recipe instructions. I have forwarded this to our awesome Recipes team for correction!

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