Tonight, I de-carbed an eggnog recipe from one of my Food Network idols, Alton Brown, and if I may say so myself, the finished product is nom nom nom. The original recipe calls for sugar and whole milk, both of which are replete with carbs. Whole milk has a whopping 13g per cup. Sugar has, logically, 1g per gram … or 200g per cup. I aim for no more than 210g of carbs per WEEK, and those aren’t sugar-carbs, either, so this recipe needed some tweaking if I was going to get my holiday fix of eggnog!

First of all, I don’t own a stand mixer, but I used a hand mixer, and it worked out fine. I substituted Almond Breeze (unsweetened vanilla, net carbs = 1g/cup) for the milk and Splenda (store brand, net carbs = scant) for the sugar. Eggs have about 1g apiece. Bourbon/whiskey has ZERO carbs.

So, instead of 12-14g of carbs per cup (mostly sugar) in the original recipe, the overall carb count per serving in my tweaked version is negligible! Furthermore, the de-carbed version turned out a bit thinner than regular eggnog, so people who don’t like the sticky-sweet texture of thick eggnog might actually prefer the healthier kind!

It’s so guiltless, I do believe I shall pour myself another cup.