A Low-Carber’s Holiday Eggnog
A Low-Carber’s Holiday Eggnog
Yep. You read it right. I created a low-carb and low calorie egg nog! Ha!
Okay…it’s the closest I can personally get to an egg nog. With all the fat and sugar in a traditional egg nog, I have to pretend I don’t like it when oh my gosh I so do!
This recreation will be as close as a low-carber like myself could do. Using unsweetened almond milk and sugar-free vanilla syrup, the calorie report card is SO much better than the real deal:
Low-Carb version: 110 calories, 8 grams protein, <1 gram sugar, 8 grams fat
Tradition version (varies by brand): 225 calories, 12 grams protein, 20 grams sugar, 11 grams fat
After Gastric Bypass or Gastric Sleeve surgery, most programs will recommend avoiding foods with more than 8 grams of sugar or fat per serving. Not only is this recipe a better idea for your weight-loss, it will also prevent some uncomfortable GI upset the tradition version may bring! Not the kind of holiday present you’d like, eh??
A Low-Carber's Holiday Eggnog
Ingredients
- 1 egg
- 4 packets natural no calorie sweetener
- 1 tsp sugar free vanilla syrup found in coffee aisle or online
- 1 1/4 cup cold unsweet almond milk
- 1/4 tsp ground nutmeg more if desired
Instructions
- Place in a small blender (or whatever blender you have) the egg, sweetener, and sugar-free vanilla syrup. Blend on high for 30-60 seconds until thoroughly blended.
- Add cold almond milk and blend for another 30-60 seconds.
- Pour into serving glasses and sprinkle a good amount of nutmeg on top. Enjoy!
I thought we weren’t suppose to have raw egg anymore. I used to use them all the time in a breakfast drink then everyone was crying dont use raw eggs. So what have we found out on this. I really enjoyed the eggnog I used to make.
I haven’t tried this one yet because I don’t have the vanilla syrup. Where do you find that?
As long as the eggs are pasteurized they are safe. You can find sugar-free vanilla syrup in most grocery stores in the coffee aisle. If you don’t find them in your local store you can purchase them online. Thanks for the following!
Thanks for the follow up Steph have a wonderful New Year. Hope to see you this Saturday.
Happy New Year to you!
Hi Steph, how can we not use the raw egg? I cannot get over the thought of it being raw. Is there something else we can use to get the egg nog flavor? Thanks Patricia
Hi Patricia! Egg nog recipes all have raw egg in them but what you could do instead is do a cooked version. I’ve never made a cooked version but I believe you would put all the other ingredients in a sauce pan and heat on the stove top, then remove from heat and slowly pour the mixture into a bowl with the whisked egg, stirring the whole time (also known as tempering the egg in) then return the mixture back to the stovetop until it reaches 160F. Then remove from heat, let cool and put in the refrigerator to cool. I hope that makes sense and let me know if you try it!
Try pasteurized eggs.
Torani makes excellent syrups that are sugar free.
Thank you so much for sharing your recipes.
The Recipe for the Egg nog is not showing. Could you please send it to me.
The recipient for this is not showing can you send it to me ?
Thank you Donna
Sorry for the technical issue. The recipe is back up!
I love eggnog had a small glass of the store bought kind made me sick .so sweet. I need this recipe in my life since eggnog has always been part of my Christmas. Can’t wait to try this