Keto Egg Nog
Yield 6 cups // 334 calories, 21g fat, 8g protein, 4g net carbs
2 cups organic whole milk
1 cup organic heavy cream
6 large organic egg yolks
1/2 cup powdered Swerve sweetener
1 cup bourbon (or cognac)
Freshly grated nutmeg, for serving
Warm the milk and cream in a saucepan over medium heat until just starting to bubble around the edges.
Meanwhile, whisk the egg yolks and sweetener together in a separate bowl.
Slowly whisk the warm milk into the eggs, then return the mixture to medium heat and continue to cook, stirring gently, until thickened to your eggnog-y liking.
After the egg nog has cooled enough not to evaporate the alcohol, but while it’s still hot, stir in the bourbon. Taste. Whisk in more sweetener, if desired.
Serve immediately or chill for up to 3 days before serving. For extra thickness, whip 1 cup of heavy cream, then fold into the eggnog before serving.