That wonderful time of the year where we celebrate with all kinds of treats and goodies, especially creamy eggnog. I'm here to tell you that we don't have to go all out with the sugar when we have recipes like this! Traditional eggnog is full of sugar but this keto friendly high protein version will keep you feeling great.
1.Place the egg yolks into a bowl. Whisk erythritol into the yolk mix until creamy and frothy.
2.Pour the almond milk into a saucepan. Add, Viking's protein cookie dough powder, nutmeg and cinnamon.
3.Bring to a boil over a high heat. Once foam starts to form, take off the heat. While the milk is still hot, gradually temper the hot almond milk and cream mixture into the egg yolk and erythritol mixture (pour little by little). Keep whisking constantly or the mixture will curdle.
4.Return everything into the pot with whisk vigorously and cook until it reaches 70 C/160 degrees F (this will take 5-6 minutes).
5. Set in refrigerator to chill (good for 2-3 days)!
SERVE, ENJOY & SKÅL!