Low Carb Eggnog | THM: S

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1/8 tsp Cloves, ground
  • 1/8 tsp Nutmeg, ground
  • 1 tsp Vanilla extract
  • 2 1/2 tbsp Xylitol

• Dairy

  • 2 cups Cashew milk
  • 1/2 cup Half & half cream

• Beer, Wine & Liquor

  • 1 tsp Rum extract

Found on northernnester.com

Description

Ingredients

• 1 1/2 cups nut pieces (pecans or almonds work well)
• 4 Tbsp xylitol (OR 2 Tbsp Gentle Sweet)
• 3 Tbsp melted butter
• OPTIONAL:
• 1 egg white

Directions

• Grind nuts and sweetener together in blender until mixture resembles fine crumbs. Stir in melted butter. Pat into pan to form crust. This works for baked and no-bake cheesecakes alike.
• If you are adding an egg white to your crust (completely optional, but it does help with binding), make sure you bake and cool the crust first before continuing with the filling. Add the egg white when you stir in the butter, and bake at 350 F for 8-10 minutes or until crust begins to turn golden.