Keto Cooked Eggnog Recipe

Keto Cooked Eggnog Recipe

Ingredients

• 2 cups (475 ml) half-and-half
• 1 cup (240 ml) heavy cream
• 1/4 cup (6 g) Splenda 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 6 eggs
• 1 cup (240 ml) water Pinch of nutmeg

Method

1. In a big glass measuring cup, combine the half-and-half and cream
2. Microwave it at 70 percent power for 3 to 4 minutes or until its very warm through but not boiling
3. After microwaving, pour the half-and half mixture into a heavy-bottomed saucepan and whisk in the Splenda, vanilla, salt, and eggs
4. Turn the burner to lowest heat (if you have a heat diffuser or a double boiler, this would be a good time to use it) and stand there and stir your eggnog constantly until its thick enough to coat a metal spoon with a thin film
5. This will take at least 5 minutes and maybe as many as 20
6. Stir in the water and chill
7. Sprinkle a little nutmeg on each serving and feel free to spike this, if you like!

Makes About 6 servings of 1 cup (240 ml)

1. Each with 5 grams of carbohydrates, a trace of fiber, and 9 grams of protein

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