Low Carb Almond Milk Eggnog


I’d never had homemade eggnog until the first time I spent Christmas at my in-laws house. Up to that point, I assumed it came in a carton and that was that. Like Athena from Zeus’s head, it sprung fully-formed from grocery store shelves. So my father-in-law’s homemade version came as quite a revelation. Thick and frothy and rich, it was truly a meal unto itself. It was gorgeous, and I’ve thought about it every year since (as I bought my fully-formed version from the grocery store).

This year, when faced with the necessity of making my holiday favourites more friendly to my blood sugar, I finally got up the gumption to make my own eggnog. And I took it one step beyond just substituting a low carb sweetener for the sugar. A lot of diabetics find the lactose in milk to be too much for their endocrine system. I myself can drink it in small quantities but I decided to experiment anyway, as almond milk has become a low carb staple in my pantry. It’s wonderful stuff in it’s own right, much tastier than soy milk, and is a great replacement for milk when baking and cooking. So I simply followed the eggnog recipe in my America’s Test Kitchen Family Cookbook, swapped almond milk for milk and erythritol and stevia for sugar, and hoped for the best.

The Results: Bottoms up! I am thrilled to discover that eggnog made with almond milk tastes just like the regular kind. It was wonderfully thick and rich, and there wasn’t a hint of almond flavour. With a little whiskey or rum, and the traditional sprinking of nutmeg, it’s a perfect low carb treat with which to ring in the holidays. Or have it alcohol-free as a breakfast or brunch treat. My only complaint is that the recipe said it made 10-12 servings and it was more like 8 servings.

I decided to make mine with the whipped cream that the traditional recipe calls for, to make a really rich eggnog, but if you wanted to go dairy-free (besides the eggs, of course), you could add in more almond milk after the custard is chilled. The custard itself was incredibly thick, so you would want to add something to thin it out a bit and make it more drinkable.

And if you wanted to make this with almond milk but use regular sugar, you can sub in 1/2 cup sugar where I’ve put in erythritol, and omit the stevia extract.

Almond Milk Eggnog

6 large eggs
2 large egg yolks
1/4 cup granulated erythritol
1/4 tsp salt
4 cups unsweetened almond milk (like Blue Diamond)
1 tbsp vanilla extract
20 drops stevia extract
1/2 tsp ground nutmeg
1/2 cup heavy cream, chilled
Whiskey, rum or brandy (or whatever liqueur you like)

Whisk eggs, yolks, erythritol and salt together in a large saucepan. Slowly whisk in almond milk until well combined. Using a candy thermometer, cook mixture over low heat while stirring constantly, until it becomes thick enough to coat the back of a spoon and registers 180F, about 20 minutes.

Strain egg mixture into a large bowl and stir in vanilla, stevia and nutmeg. Cover tightly with plastic wrap and chill for at least three hours and up to 2 days.

Just before serving, whip cream into soft peaks and gently fold into the egg mixture. Add 1 oz liquor or liqueur to each glass and pour eggnog over. Stir gently and sprinkle with grated nutmeg.

Serves 8. Each serving has 9.5g total carbs, but only 3.5g if you subtract erythritol.


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  1. Charlie @ SweetSaltySpicy says

    I like to dip shortbread in milk!

    That eggnog looks so good! I've actually never had real eggnog. The only one I've tasted is from Starbucks' eggnog latte :P.

  2. The Mom Chef says

    Your eggnog looks fantstic. I love the thought of almond milk instead of regular cream and I don't have any lactose problems.

    Regarding shortbread cookies, is there any wrong way to eat them? All by themselves is perfect. With coffee; a dream. For breakfast; heavenly. Shared; not a chance. :)

  3. Annie says

    I like my short. Bread either dipped in chocolate or plain. As far as eggnog, I have never been able to stomach it with the exception of a friend of my mothers that passed away many years ago. Maybe ill ask my mom if she has her recipe.

  4. Rachel @ Baked by Rachel says

    I like most of my cookies as is but sometimes they're equally as delicious dipped in chocolate.

  5. UrMomCooks says

    I've never made eggnog but I'm putting it on the list!!! This looks super yummy! Shortbread. Stops me dead in my tracks. Every time. So good and so perfect for snacks (and as a crust for decadent desserts…).

  6. Emily Z says

    Honestly I am not much of a short bread eater. Not for any particular reason, but if there's a selection of cookies, I tend to gravitate to other kinds. Your egg nog looks wonderful, I love egg nog!

  7. Torviewtoronto says

    yeah it is open to Canada
    I like to eat it alone no dipping I mean, I do share it :)
    I am following you on fb
    check out the event and giveaway on my site regards

  8. Lindsey @ Gingerbread Bagels says

    I'm so glad you were able to make eggnog that you're able to drink! Your homemade eggnog looks absolutely delicious.

    I love my shortbread plain! :) What a great giveaway, I love my cookies!!!

  9. BakingWithoutaBox says

    Following you on Twitter. How could I not already be doing that (?!?!) was the foremost question in my mind.

  10. Coco @ Opera Girl Cooks says

    I'll play! My favorite way to eat short bread is with a steaming hot espresso drink. There's a place near my work that makes killer americanos and lavender shortbread . . . totally dreamy combo!

  11. sara @ CaffeIna says

    A shortbread giveaway is very dangerous. It is after all my favorite cookie and yes, I like it just the way it is, plain!
    Btw, I'm not a big fan of eggnog but I too have tried the store bought one only so I guess I should give a try to homemade one.

  12. Liz says

    I really like this recipe, especially since I am coming from a lactose-intolerant background. It looks simply delicious! And those needing a low-sugar nog will also appreciate the sugar subs. Thank you for sharing this!

  13. mmmhealthyfood says

    Try pasteurized eggs if you're trying to make homemade eggnog. I have been using them for the last several years. And I think they really come in handy for everyday use, but definitely during the holidays when everyone is cooking and baking more. With the latest egg recall, and new laws with food safety, I would look to use these for any egg based recipe. I know that some of you mentioned that you can't make this recipe for your older family members, or ones that may have some immune deficient illness, but with the pasteurized shelled eggs it would be safe for them to eat. no risk of salmonella. Just thought I'd pass along a friendly recommendation.

  14. Jelly Shot Test Kitchen says

    Lovely, almond milk makes perfect sense for nog . . . even better than the original! Cheers, Michelle

  15. Green Girl @ A little bit of everything says

    I'm not a big fan of eggnog, but I'd gladly dip my shortbread in hot milk or hot chocolate.
    hope you're having a wonderful week

  16. veggietestkitchen says

    I love my shortbread plain and with tea!! Shortbread is my favorite

    veggietestkitchen (at) gmail (dot) com

  17. Trish says

    The eggnog looks so delicious. I've never made it at home before but I'd love to try this holiday season with my in-laws visiting. As far as shortbread goes, I love it so much that I'd just prefer it with a cup of breakfast tea.

  18. Sugar Free Low Carb says

    Thanks for the eggnog recipe. I usually make it with heavy cream and my son tells me it tastes just like liquid ice cream. He loves it. I may try this one for him as he is in high school wrestling season and watching his weight.

  19. Tes says

    Wow that just looks divine! I love your almond milk eggnog recipe! It sounds so creative :)
    I always love dipping my shortbread in homemade jams :)

  20. Lauren Zabaneh says

    your creativity blows me away. I would love to be a little mouse in the corner watching you come up with your low carb treats. It's really a gift Carolyn. I know you are making treats accessible for others while you take care of yourself. Fabulous job!

  21. Pretend Chef says

    Eggnog is one of those holiday treats I tend to overdo and end up needing to unbutton my jeans. Having a recipe for making it may or may not be bad news for my waistline. I can't wait to give it a shot since it is a fixture in our home throughout the holiday season. As for shortbreads I love them while wearing my crocheted socks wrapped under a blanket with a good read and a cup of hot chocolate! Oh yummy!

  22. Pretend Chef says

    I'm already a FOLLOWER! I just LOVE your blog! I call my mom all the time and tell her about what you've created since she was informed she needed to cut wheat and gluten from her diet. Yay for getting to spread the love!

  23. Evan @swEEts says

    So just like you I rushed over here after that comment! I LOVE shortbread, just all alone. And I already follow you too :)

  24. suburban prep says

    I love eggnog. Thank you for such a great recipe.
    I love shortbread with a mug of hot tea or cider.
    msgb245 at gmail dot com

  25. Rich says

    Yeah, I'll pretty much eat it in any form or fashin, and though I've never dipped it in milk, it sounds really good to me right now.

  26. MyMansBelly says

    The eggnog looks so pretty. I'll have to try making it with nut milk, since we almost never have moo juice around here.

  27. Cindy says

    Thank you for giving us the chance to win such a yummy gift. Like you, I prefer my shortbread with an ice cold glass of eggnog. :)


  28. Elisabeth says

    Hi Carolyn-First, I just want to let you know that your eggnog recipe, and photos of it is fantastic. Love the recipe with the low-sugar, estivia drops, and almond flavored milk. Fantastic!

    As for the shortbread cookies…so nice that you received it and can pass on the giveaway to 2 lucky winners.
    I just love my shortbread cookies just the way it is, nice and crunchy, with a large glass of lowfat organic milk, or a nice hot cup of tea, with honey. Yummm, just plain-always…never dipped!

  29. Shelly Borrell says

    I'm personally a non-dunker, but must mave a giant glass of ice cold milk nearby!!!! I like the almond milk too, but basic low fat milk is my preference. My mom loves shortbread cookies, so I'd give them to her. Happy holidays to you!!

    Shelly, Nibbles of Tidbits

  30. Mrs K says

    Honestly I have tasted eggnog just once at Stew Leonards as a sampler and I quite liked the taste,then again out of sight out of mind…but now after seeing the pictures here and going through the recipe I feel I am missing out on this special treat:)

    I can eat shortbread just like that,but if I want to make it very special then it will have to be ginger tea and shortbread dipped in it…mmm…mmm Love it!!!!

  31. Sommer J says

    Amazing!!! I've always wanted to make my own eggnog. In fact, I wanted to give it a try this year. Gorgeous photos as usual, I want to grab the glass and chug the whole lot. A lil or a lotta rum would go with this perfectly.

  32. Mitty says

    I love my shortbread with milk or some whipped cream, but I think I'm going to try it with almond milk eggnog this time! :)Thanks for the recipe!

  33. Spicie Foodie says

    I am so impressed you made eggnog. The recipe sounds really good and I think your changes make the recipe better. Sounds like it's one to try this Christmas. Good luck to the giveaway entries.

  34. Anonymous says

    I love my shortbread straight up as is. But with a warm cup of coffee or hot chocolate on the side!

    catharine.ellie [at] gmail.com

  35. amanda says

    Mmm, I love almond milk! I drink Silk's vanilla kind… which actually is probably really bad for a diabetic, it's really sugary. But it's SO GOOD. Anyway, I love shortbread in whatever way it comes… dipped in almond milk would be delish.

  36. baking.serendipity says

    Hmmmmm, I'm not sold on the eggnog thing quite yet, but shortbread I will totally go for :) Especially dipped in hot cocoa. Yum!

  37. whatsfordinneracrossstatelines says

    I've never tried almond milk, I'm going to have to get some. That eggnog looks really good. I try not to drink to much of it, but it's hard to say no to.

  38. Lynn @ I'll Have What She's Having says

    I'm a big almond milk fan. Your eggnog sounds really yummy! I've always had the carton kind – I can just imagine how delicious homemade is.
    As for the shortbread, any way I can get it!

  39. Nadia says

    I'm so glad I found this recipe! I love eggnog but can't handle all the lactose. Shortbread is definitely best dunked into a hot mug of chai tea.

  40. Cake Duchess says

    I love to eat shortbread just as it is! I like to dip it in my coffee or tea and enjoy the buttery richness.;)

  41. meltingbutter.com says

    you know believe it or not I have never tried egg nog! It's not a very common thing to have in Australia :)) But almond milk egg nog sounds delicious!

  42. marla@familyfreshcooking.com says

    Great idea to use the almond milk in this egg nog & who doesn't LOVE shortbread cookies!! xo

  43. The Urban Baker says

    I love shortbread simply plain and simple. When I want it fancy I make the Hungarian Shortbread out of the "Baking with Julia" book and it rocks the house. Yet, a simple sable with a cup of tea…mmmmmmmm!

  44. Kim - Liv Life says

    Oh how I wish I liked eggnog! It just seems so "holidayish", but I just can't do the texture. Ah well…

    Needless to say, I wouldn't be dipping my shortbread into my eggnog! 😉 I love my shortbread plain, just as it is. Perfect!


    Ooo! Almond milk eggnog sounds delicious! I'm save this for sure.

    …ME, me ME! Pick me for the shortbread giveaway. I will be dipping them in warm melted chocolate! 😉

  46. Stella says

    Hey Carolyn, this is such a great idea. I was reading how most adults are somewhat lactose intolerant while others are fully intolerant. This is such a great way to enjoy a rich treat without the lactose. I'm making it! Thanks…;)

  47. Chinyere Anyanwu says

    Hey there!

    I just added you on facebook. I think this eggnog with almond milk idea was a wonderful one! My dad is diabetic and loves sweets, this is one to add to the "safe to eat" pile. Thanks!

  48. Lindsey says

    Your eggnog looks delightful! And I'm so excited that you're giving away Walker's Shortbread because I loved your post on the Brie and Caramelized Onion Tarts! I like shortbread plain or with a cup of coffee.

  49. Lindsey says

    And of course I already follow your blog… love it, love it, love it! I always enjoy reading through your posts, and your creations and photography are amazing!

  50. Jean at The Delightful Repast says

    Thanks for commenting on my eggnog post. I'm glad I can handle a little sugar in my diet, but I use less of it in all recipes than most people do. I also don't have a problem with dairy but still enjoy using nondairy milks. We have rice milk on our oatmeal every day and also use almond milk occasionally.

  51. Eva says

    My roommate loves eggnog and I absolutely love shortbread! I had my first cup of eggnog this past week. :p I like to eat my shortbread alone.

  52. Melanie says

    Bummer! I just tried making the eggnog and my mixture turned to scrambled eggs and it hadn’t even gotten to 180 yet. Now that I’ve googled, it seems that it shouldn’t go above 160 if you’re going to avoid that. It was looking so lovely and creamy, too. :-(

    • Carolyn says

      HI Melanie. I am sorry that happened, but I created my recipe following the guidelines from Cook’s Illustrated, which is one of the leaders in recipes and cooking. I had no issues and to really kill off any bacteria and to thicken it properly, you need to be up at at least 175F. I am honestly not sure what happened in your case. I’ve made this recipe several times, and I’ve also made custards for ice cream, which I also bring up to 175 -180F and have never had them curdle. One quick question…what kind of thermometer were you using? Your best bet is an instant read thermometer…tends to be more accurate than a candy thermometer and gives you an almost instantaneous reading so you don’t need to worry about overcooking.

      • Melanie says

        I definitely don’t have an instant read thermometer, so that could contribute to the problem, but I have made lots of your ice creams and never had an issue with going to 180 then. Strange! I’ll probably attempt it again sometime, but I don’t have enough almond milk to give it a go right now. I think I’ll just go to 160 and see what happens. It looked lovely and creamy at that point, and all the recipes on the first page of google (including Alton Brown!) said to go to 160.

        • Carolyn says

          Stick with 160 if it works for you! I don’t want you to have another ruined batch. So sorry about that, but I am stumped on that one.

          • Rae says

            This came out delicious. Unfortunately, or fortunately, I am the only in my home that will drink it. I had a nice mug for breakfast. :) I also made it without the use of a thermometer and started to notice that the mixture was beginning to become like scrambled eggs. I took it off the burner immediately and onto the freezing front porch where it sat till it chilled a bit. Afterwards, I whipped it…added the h.c….and while it’s probably not exactly as it should be…it was still awesome. Thank you. :) Happy Thanksgiving to you and your family!

  53. tiffany says

    Would it get weird if I whipped the cream and just made it all at once? I’m a little daunted by the idea of bringing out the beaters every time I want some eggnog.

    • Carolyn says

      Not at all. I just think that the cream might separate a bit as it sits in the fridge. But a few stirs and it will come back together easily enough.

  54. Kristie Gionet says

    Is it necessary to use the stevia? I just can’t seem to get past the strange aftertaste and find it overpoweringly sweet.

    Thanks much!

  55. Jenni says

    Bummer, my eggnog was mostly scrambled eggs. I wish I had read the comment about cooking temperature. I checked a few other recipes after my failure and it looks like 160 is a standard cooking temp for eggnog. The flavor was good, so I might try it again.

    • Carolyn says

      You know, I adapted this recipe out of one from the America’s Test Kitchen Cookbook, which said 180F. But I think you’re right. Mine doesn’t become scrambled eggs but it does get a little too thick (just made a half batch the other day). I am going to experiment with the temperature too…


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