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This Skinny Low Carb Peppermint Eggnog is rich, creamy and decadent without any eggs (or guilt!) This is perfect for those with egg allergies and it takes only a few minutes to prepare. This post is sponsored by truwhip.
The kitchen is almost done and I am SO ready to create recipes for you guys! I knew I had to think of a fun and festive holiday recipe since it’s December and I am so excited to share this with you!
If you are like me, you don’t drink eggnog because of the raw eggs. Now don’t get me wrong, I ADORE eggs, just not in my drinks. Obviously this isn’t your typical, classic eggnog recipe, but thanks to truwhip, it is still rich and creamy!
Truwhip is unlike the other store bought whipped toppings you will find in the grocery stores, filled with nasty chemicals and GMO’s. Truwhip uses real ingredients, no high fructose corn syrup or GMO’s and has a similar silky smooth texture to real whipped cream.
I used truwhip Skinny, which has only 25 calories and only 2 grams of sugar per 2 tablespoons. As you know, I am mostly sugar free so this is perfect for my low carb lifestyle.
The best part about this eggless eggnog is that you just put everything in the blender, whip it up and chill for a few hours. It’s perfect for holiday parties and family get togethers! I topped these babies off with truwhirl, which is squeezable frozen whipped topping. It’s light and airy and easy to use!
- 2 cups unsweetened almond milk
- 3/4 cup whipping cream
- 1/2 cup TruWhip Skinny thawed
- 1/4 cup powdered erythritol
- 1/2 teaspoon peppermint extract sugar free
- 1 teaspoon vanilla extract
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 1/4 cup rum, bourbon or brandy optional
- additional nutmeg for topping optional
Add all ingredients to a high speed blender.
Blend on high until completely mix.
Place in the refrigerator for at least 4 hours.
When ready to serve, pour into a glass and top with TruWhirl frozen whipped topping and additional nutmeg.
If you’d like to find store near you that sells truwhip, click here!