This Low-Carb Eggnog Pots de Crème recipe makes a delicious end to a special dinner. It’s not only low-carb, but also gluten-free and grain-free. It’s a delicious dessert for everyone including people on a ketogenic, low-carb, LC-HF, diabetic, Atkins or Banting diet.
This low-carb eggnog pots de crème recipe makes creamy, luscious custards that taste just like eggnog. They are made by steeping cinnamon, nutmeg and real vanilla bean in cream. This mixture is then added to egg yolks to give them even more richness. The result is rich, velvety eggnog goodness in a ramekin.
It’s almost eggnog season! Okay, maybe I’m pushing it a little, but, hey, Halloween is over and Thanksgiving will be over before we know it and I don’t care if I’m a little early. I’m determined to make eggnog season last as long as I can.
I always look forward to eggnog during the holidays. It doesn’t matter what holiday you celebrate at your house, eggnog just tastes good! These little custards are even better. They are a no sip, no spill version of eggnog. They make a special end to a holiday meal, but you don’t have to wait for a celebration to enjoy these. I confess that I’ve downed one of these tasty little custards for breakfast. I’m not suggesting it, I mean, my mother would never approve, but they were in the fridge whispering nutmeg nothings into my ear. Who could resist?
- 1 1/2 cup heavy cream, preferably from pasture raised cows
- 4 Tablespoons granulated stevia erythritol blend, divided
- 1 vanilla bean, split lengthwise and seeds scraped and reserved
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- pinch of salt
- 4 large egg yolks, preferably from pastured chickens
- Preheat oven to 325º. Begin heating a kettle full of water to simmering. Place 4 4-ounce ramekins in a 9 X 13 inch baking dish.
- In a medium saucepan, combine heavy cream, 2 tablespoons granulated sweetener (reserving the other 2 tablespoons), vanilla bean and scraped seeds, nutmeg, cinnamon and salt.
- Place saucepan with mixture over medium heat. Heat, stirring constantly, until it reaches a simmer in the center of the mixture (not just at the edges. Remove pan from heat and allow mixture to cool 5 minutes.
- Meanwhile, in a medium bowl, whisk together the reserved 2 tablespoons granulated sweetener and the egg yolks.
- While whisking the egg yolk mixture vigorously to keep the egg yolks from cooking, slowly add the cream mixture, a few tablespoons at a time.
- Strain the combined mixture into a pourable container. If you wish to remove the larger bits of spices, you may want to place a cheese cloth in the strainer.
- Pour the strained mixture into the ramekins , filling them evenly.
- Pour simmering water into the 9 X 13 pan until it comes about half-way up the sides of the ramekins.
- Carefully place pan into the oven to avoid spilling and bake for 28-33 minutes, or until the sides are completely set, but the centers still jiggle slightly.
- Remove pan from oven. Using tongs, carefully remove the ramekins from the water bath and place on a rack to cool. When they have cooled about 15-20 minutes, place uncovered in refrigerator to allow them to cool completely. Once completely cooled, cover and refrigerate until ready to serve.
- Calories: 359
- Fat: 25.6 grams
- Carbs: 1.5 grams
- Fiber: .5 gram
- Protein: 4.5 grams
- Net Carbs: 1 gram