Combine the almond milk, heavy cream, 3 tbsp of the erythritol, seasonings, and vanilla in a medium saucepan over medium heat. Cook, stirring frequently until the mixture just begins to simmer.
While you are waiting on the cream mixture to simmer, separate the egg whites from the yolks. In a medium bowl, whisk the yolks until they are creamy and light yellow.
Once the cream has begun simmering, remove it from the heat and slowly add about 1 cup to the egg yolks to temper them and prevent them from scrambling. Add it in very slowly, whisking vigorously the entire time.
Add the egg yolk and cream mixture back to the saucepan with the rest of the cream and bring back just to a to a simmer, stirring continuously. As soon as it simmers, remove from heat, transfer to a bowl and refrigerate. *If you notice that your eggs have scrambled slightly. Simply allow them to cool and then run them through a blender before moving on to the next step.
While the egg yolk mixture is cooling, beat the egg whites plus the remaining 1 tbsp of erythritol in a clean glass or metal bowl, using an electric mixer, until soft peaks form.
When the egg yolk mixture has cooled completely, combine it with the egg whites and gently whisk until well combined. You can serve immediately or store in the fridge for later.
You may also choose to add about 2 oz of bourbon to each serving.
Nutrition for 1 serving: 148 calories, 14.2g fat, 1.3g carbs, 0.3g fiber, 4.1g protein (1 net carb)