Ingredients
- 2 cups heavy cream
- 1/4 cup Swerve or erythritol
- 1/4 teaspoon stevia
- 2 eggs, separated
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 cups almond milk
- 1 ounce rum
Instructions
- In small bowl, beat egg yolks until thick and pale yellow.
- Mix heavy cream, Swerve and stevia in small saucepan; heat to boiling. Boil one minute, stirring constantly.
- Stir half of cream mixture into egg yolks; return egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, stirring constantly.
- Remove from heat; stir in vanilla and cinnamon and nutmeg. Cool to room temperature.
- Stir in almond milk and rum. Beat egg whites until stiff and fold in.
- Refrigerate until chilled. Serve with additional rum (if desired) and nutmeg sprinkled on top.
Note
Makes 8 servings
Net carbs per serving: about 2g
lowcarbyum.com
No comments:
Post a Comment