2 cups heavy whipping cream
1 cup unsweetened plain almond milk
4 1/2 ounces (about 3/4 cup) powdered erythritol sweetener
4 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Separate the egg yolks from the whites. In a bowl, stir the egg yolks until smooth. Set aside the egg whites.
Add almond milk, heavy cream, powdered erythritol, and beaten egg yolks to a saucepan, and place over medium-low heat.
Stir together the ingredients until the mixture reaches 160 F, 10 to 15 minutes, stirring almost constantly. The mixture should not be hot enough to simmer. Turn off the heat. Add vanilla extract, nutmeg, and cinnamon, and whisk until spices are well-mixed (they will not completely dissolve). Let stand to cool, and then cover and refrigerate for at least a few hours or overnight to chill.
When the eggnog is chilled, use fine mesh to strain the liquid for a smoother drink; cheese cloth or nut milk bag would work well. Pour into individual glasses, and top with additional nutmeg and garnish with cinnamon sticks.
Optionally for a foamier drink: Use a hand mixer to beat the egg whites until soft peaks form. Add as much of the foamy egg whites as desired by stirring with the chilled eggnog, and serve.
Optionally for an alcoholic drink: Add desired alcohol to each serving glass, and pour the chilled eggnog over it, stirring a bit.
Nutrition Notes This recipe yields 3 g net carbs per serving (about 2/3 cup or 1/6th of the recipe). Nutrition information does not include erythritol, which cannot be digested by the body. It also does not include optional foamed egg whites or alcohol.