Ingredients
- 3 egg yolks
- 3 Tablespoons erythritol or Swerve (or add less erythritol and add in some stevia)
- 1.5 cups (360 ml) coconut milk (from cans)
- Dash of nutmeg, cinnamon, and cloves
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Whisk egg yolks and sweetener together in a large bowl.
- In a saucepan on medium heat, add in the coconut milk, spices, and vanilla extract. Bring to a boil and then remove from heat and gradually add the hot coconut milk in small amounts to the egg mixture.
- Then pour everything back into the saucepan and let it reach 160 F (70 C). Let cool for a bit.
- Pour the liquid through a sieve into a jug and store in the fridge overnight before serving.
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 2 g
Nutrition
- Calories: 158
- Sugar: 1 g
- Fat: 17 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 1 g