Yes, you can still have the taste of egg nog during the holiday season
Every year I get lots of requests for a holiday classic that people desperately want to find a low-carb version of. It’s just one of those iconic traditions in the American culture that people like to drink between Thanksgiving and Christmas, so why not make it low-carb, too! I’m talking about egg nog!
Oh, I can remember drinking egg nog with a dusting of nutmeg on top every holiday season growing up and mom would always yell at me and Kevin for drinking it all up. Hee hee! Hey, it was good stuff and tasted just like the best milkshake you’ve ever had…only Christmasier (is that a word?). Egg nog was one of the few delicious treats we were only able to have in November and December.
But now that I’m older and living a healthy sugar-free, low-carb lifestyle, how can I have egg nog now? It’s much too high in sugar and lactose (another form of sugar from milk) to be a part of a low-carb dieter’s life. And while there were a few brands of low-carb egg nog several years back, they’re all gone now. Never fear, though, I’ve got a recipe for low-carb egg nog that will blow you away and even a bonus egg nog cheesecake recipe compliments of our friends at Low-Carb Connoisseur. The secret is the sugar-free/carb-free/calorie-free Egg Nog flavored syrup from DaVinci that adds that familiar taste that you grew up with. ENJOY!
HOMEMADE LOW-CARB EGG NOG RECIPE
1 quart of half and half or heavy whipping cream
1/4 cup Splenda or equivalent sugar alternative
1/4 cup Egg Beaters
2/3 cup DaVinci Sugar Free Egg Nog Syrup
1/2 teaspoon Singing Dog vanilla extract
A spritz of nutmeg
To make a scrumptious and super easy egg nog, mix the half and half or cream, Splenda or sweetener, Egg Beaters (safer to drink than real eggs), DaVinci Sugar Free Egg Nog Syrup, vanilla extract, and nutmeg in a shaker. Shake well and then refrigerate. Voila! You’ve got low-carb egg nog!
But let’s not stop there! How about that cheesecake, baby?!
LOW-CARB EGG NOG CHEESECAKE
Crust:
3/4 cup NOW brand almond flour
1/4 cup finely ground pecans
6 Tablespoons Splenda or sweetener equivalent
5 Tablespoons butter, melted
Preheat oven to 350°F. Mix all ingredients well and press into bottom of 9″ springform pan or aluminum (disposable type) cake pan (not pie pan).
Filling:
18 oz cream cheese, softened
1 cup Splenda or sweetener equivalent
1 Tablespoon Singing Dog vanilla extract
1 egg, beaten
1/2 cup DaVinci Gourmet Sugar Free Egg Nog Syrup
1/2 cup buttermilk
1 1/2 teaspoons nutmeg
Mix cream cheese, Splenda, and vanilla with an electric mixer until blended.
In a separate bowl, mix buttermilk, syrup, and beaten egg. Blend well with cream cheese mixture, sprinkling nutmeg as you go. Pour evenly over crust. (Optionally, sprinkle additional nutmeg over top.)
Bake 45-55 minutes at 350°F (or until center is almost set and top is lightly golden and glossy.) Refrigerate overnight and serve in wedges.
Serves 12 with 6.5g net carbs per serving.
