The best sugar-free low carb eggnog recipe gets a much needed update and a how-to video. Delicious and creamy, perfect for all of your healthy holiday celebrations! Dairy-free option.
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).
Check out how easy it is to make your own healthy eggnog!
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 Swerve Sweetener 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. It makes a lot so if people in your house aren’t eggnog fans, just make a half batch, as I did in the video.
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 , you could add in some low carb coconut whipped cream after the custard is chilled. Either way, it’s delicious!
Low Carb Almond Milk Eggnog
- 4 large eggs
- 2 large egg yolk
- 1/2 cup Swerve Sweetener (or 1/4 cup Swerve and 1/4 tsp liquid stevia extract)
- 1/4 tsp salt
- 4 cups unsweetened almond milk, cashew milk, or coconut milk
- 2 1/2 tsp vanilla extract, divided
- 1/2 tsp ground nutmeg
- 1/2 cup whipping cream (use coconut whipped cream for dairy-free)
- 1 tbsp powdered Swerve Sweetener
- Whiskey, rum, or brandy, if desired (you can also use rum extract)
- Whisk eggs, yolks, sweetener 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 165F (this can take up to 15 minutes).
- Stir in 2 tsp vanilla and nutmeg. Cover tightly with plastic wrap and chill for at least three hours and up to 2 days.
- Just before serving, whip cream with powdered sweetener and remaining vanilla 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 less than 1 g NET CARBS.
Food energy: 123kcal Total fat: 9.76g Calories from fat: 87 Cholesterol: 159mg Carbohydrate 1.48g Total dietary fiber: 0.53g Protein: 4.63g Erythritol: 15g