(Total Time: 15 MIN| Serves: 4)
3 cups unsweetened almond milk
10 egg yolks
1 cup swerve
3 cups whipped cream
1 tsp vanilla extract
2 tsp rum extract
½ tsp ground cinnamon
Plug in your instant pot and press the ‘Saute’ button. Add unsweetened almond milk, vanilla extract, and cinnamon. Stir well and cook for 5-6 minutes.
Meanwhile, place egg yolks in a deep bowl. Add one cup of swerve and stir well. Pour the mixture into the instant pot and mix well.
Continue to cook for another 2 minutes.
Finally, stir in whipped cream and rum extract. Gently simmer for 2-3 minutes and press the ‘Cancel’ button.
Transfer the eggnog to serving glasses and chill to a room temperature.
Refrigerate for 1 hour before serving.
Per Serving (Calories 437 | Total Fats 41.7g | Net Carbs: 5.3g | Protein 9.5g |Fiber: 0.9g)