Nothing says happy holidays like a glass of keto eggnog! So rich and creamy, this homemade eggnog is surprisingly easy to make. It has all the traditional flavor you love, and only 1g net carbs per serving.
Do you walk past the displays of holiday eggnog every year, wishing you could grab a carton to enjoy? Do you shudder when you look at the carb count and wonder why no one has ever thought to market sugar-free eggnog?
Me too, my friend, me too! With all the options available now, like dairy-free and vegan, it just seems to make good sense.
I do believe I am the first person who ever published a sugar free eggnog recipe. This article was first published back in 2010 and I’ve been making it every year since. I’ve tweaked it here and there along the way and it’s now richer and creamier than ever.
Pair it with keto sugar cookies or tender keto ricotta cookies for a special treat this holiday season. Or add a shot of my sugar free kahlua for a classic holiday drink.
It’s so easy to make!
I’d never had homemade eggnog until the first time I spent Christmas with my in-laws, but I was immediately intrigued. It was so thick and frothy and rich, it was more dessert than beverage. But of course, it was also full of sugar and carbs.
So I set about making my own keto version. I followed a basic recipe from America’s Test Kitchen and swapped the regular milk for almond milk, and the sugar for keto sweeteners.
Turns out that it’s remarkably easy, and it tastes just a good as the original. Without all the sugar and other additives.
My keto eggnog has only 1g net carbs per serving. And you can make a big batch for holiday gatherings, or a smaller batch for just you. Either way, it’s a must-make holiday beverage.
Reader Testimonials
“Yum – delicious! I made this eggnog with almond milk and I’m going to make another batch with Soy milk for my grandson. We haven’t been able to find Silk Nog this year but this is just as good — if not better!” — Sue
“I have tried several keto Eggnog recipes. This one is by far the best tasting! As an added bonus is is the easiest one to make, too. I’ve made it three times and every time it’s a hit. The only thing I changed was adding more nutmeg. I prefer a little stronger taste (especially when adding rum).” — Gloria
“I made this today. It’s nothing short of absolutely delicious. Don’t second your decision to make this!” — Cheryl
Ingredients you need
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
- Low carb milk: I recommend unsweetened nut milk or hemp milk. Dairy milk is much higher in carbs, coming in at 12g per cup, whereas almond, cashew, and hemp milk all have only 1 to 2g of carbs per cup. I really love vanilla hemp milk for a nut-free option. You can also use the thinner coconut milk that comes in a carton for the eggnog base.
- Eggs: You will need whole eggs as well as additional egg yolks.
- Sweeteners: I like to use a combination of Swerve and allulose. But you can use any sweetener for keto eggnog, since the consistency relies primarily on the egg and yolks. For the whipped cream, make sure to use a powdered or liquid sweetener to avoid grittiness.
- Nutmeg: A little nutmeg and vanilla give eggnog that classic holiday flavor. But you can use cinnamon if you prefer.
- Heavy whipping cream: Whip the cream to soft peaks and then fold into the eggnog base for a super thick, rich consistency. You can also dollop whipped cream on the top.
- Whiskey, rum, or brandy: Turn it into a cocktail with a shot of alcohol. This is completely optional, and you can use a little rum extract too.
Step-by-step directions
1. Prepare the eggnog base: Whisk the eggs, yolks, sweetener, and salt together in a large saucepan. Slowly whisk in the almond milk until well combined.
2. Cook gently and carefully: Using an instant read thermometer, cook the mixture over low heat, whisking constantly, until it becomes thick enough to coat the back of a spoon and registers 165ºF (this can take up to 15 minutes).
3. Chill the base: Stir in the vanilla and the nutmeg. Cover tightly with plastic wrap and chill for at least three hours.
4. Whip the cream: Before serving, whip the heavy cream with the powdered sweetener and remaining vanilla into soft peaks. Fold into the egg mixture or dollop overtop of individual servings.
5. Make it a cocktail: Add some liqueur to each glass and pour the eggnog over. Stir gently and sprinkle with grated nutmeg.
Expert tips and recipe FAQs
Use a good instant-read thermometer. It’s important to know the exact temperature of your keto eggnog as you whisk it. Raw eggs are cooked at 160ºF so you want to take your mixture to at least that temperature. But don’t go over 170ºF or the eggs will start to curdle and the eggnog will be much too thick. I take mine to about 165ºF.
Whisk almost constantly. Any beverage made with eggs can go from thin to thick in a matter of seconds. So stay near your pot and whisk continuously.
If the eggs curdle: Even if you follow my directions carefully, your eggs might curdle and clump. It’s likely your pan that’s the issue, as many don’t distribute heat very well.
But don’t panic! If your eggs curdle, pour the eggnog base into a blender while it’s still warm and blend until smooth. It will be fine!
This keto eggnog recipe has 1.5g of carbs and 0.5g of fiber per serving. That comes to 1g net carbs per serving. Compare that to conventional eggnog, which has 20g of carbs per serving!
Homemade eggnog is really only good for about 3 days and should be kept in the fridge at all times.
For a dairy free version, substitute the whipped cream with some whipped coconut cream. Simply chill a can of coconut milk for 24 hours and scoop off the thick portion at the top of the can. Beat with some sweetener and vanilla extract until it’s light and fluffy.
How to serve keto eggnog
Drink it as is. It’s a delicious keto holiday beverage.
Try it as a cocktail. Add an ounce rum, whiskey, or brandy, or try it with my Sugar Free Coffee Liqueur. It’s absolutely delicious!
Add some coffee. This sugar-free eggnog recipe is also great in low carb lattes. It tastes better than the Starbucks version, I promise! Warm the eggnog base gently in a saucepan or the microwave and be careful not to overheat it, as it may curdle the eggs. Then mix it with espresso and top it with the whipped cream.
Bake with it! The homemade eggnog base is delicious in muffins, cakes, and cookies. I’ve used it any number of keto baked goods: such as
Keto Eggnog Recipe
Ingredients
- 4 large eggs
- 2 large egg yolks
- ⅓ cup granular Swerve Sweetener
- ⅓ cup allulose or BochaSweet
- ¼ teaspoon salt
- 4 cups unsweetened almond milk or hemp milk
- 2 ½ teaspoon vanilla extract divided
- ½ to ¾ teaspoon ground nutmeg
- ½ cup heavy whipping cream
- 2 tablespoon powdered Swerve Sweetener
- Whiskey, rum, or brandy (optional)
Instructions
- Whisk the eggs, yolks, sweetener, and salt together in a large saucepan. Slowly whisk in the almond milk until well combined.
- Using an instant read thermometer, cook the mixture over low heat, whisking 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 teaspoon of the vanilla and the nutmeg. Cover tightly with plastic wrap and chill for at least three hours.
- Before serving, whip the heavy cream with the powdered sweetener and remaining vanilla into soft peaks. Fold into the egg mixture or dollop overtop of individual servings.
- For an eggnog cocktail, add 1 oz liquor or liqueur to each glass and pour the eggnog over. Stir gently and sprinkle with grated nutmeg.
Mary says
We loved this eggnog, made as directed, but I’m wondering if you can use all Swerve sweetener instead of Swerve and Allulose?
Carolyn says
Yes, it just tends to settle out more so you need to whisk it up every time you pour a glass.
Michelle says
I have a keto eggnog hack. I usually take vanilla collagen protein powder, nutmeg, whatever plant-based milk I have lying around, eggs and egg yolks, and I just throw it all in a blender. Now not everybody is comfortable drinking raw eggs but I only use really good quality pasture raised eggs for this.
So I’ve made it that way for years and it’s really easy to do on demand but this year we’re trying the old fashioned way and following this yummy recipe, except I did add some heavy cream to the milk mixture, because I wanted it to be extra rich 🤤🤤🤤
Brandon says
this turned out a little watery/thin. Is it possible I didn’t whisk enough while it was warming?
Carolyn says
You didn’t cook it long enough. Usually it ends up too thick!
Wendy Wong says
Turned out great! I tried another recipe on a different website yesterday and it turned out terrible. So when I saw this one and followed everything exact, walla! It’s perfect and as someone else said, better than store bought! I think the secret is, well, for one, don’t curdle the eggs, but whipping the cream instead of just stirring it in, genius, I believe that’s why it’s perfect.
Carolyn says
So glad to hear it!
Susan Yakus says
You are amazing! I just wanted to thank your for all the hard work you do. You are helping so many people keep the weight off. Merry Christmas and Happy Holidays to you and yours!
Perri says
Since there is a 3 day shelf-life in the fridge, have you tried freezing this keto eggnog?
Carolyn says
I wouldn’t recommend it. Custard based recipes like this generally don’t freeze well. Make a half batch!
Kelly says
Hi Carolyn,
I was thinking this might make a good non-dairy, keto “ice cream”. Wondering if Xantham Gum might help it to freeze better?
Thanks!
Carolyn says
As long as you are using half Bochasweet or allulose, the xanthan would be unnecessary.
April says
Thank you for posting this today! I just bought two jugs of regular eggnog this morning and was thinking of how much will power I was going to have to exert to keep away from it (kids and fam love it). This solves my problem!
Mary says
Love this & Caroyln, I’m sooo excited to discover “Fairlife” Lactose Free Cow’s Milk, coming in at about 6 grams per cup. I don’t really enjoy and/or tolerate nut milks and so the new lactose free dairy free, lower carb milk was such a great find & wanted to share with you and your audience! With just the Egg Nog alone, I would feel completely fine with a count at around this number (I know it may end up a gram or two higher due to eggs & cream). Yes indeed, a lovely Christmas drink! 🙂
Elaine Simmonds says
I was surprised at how good this eggnog turned out. It honestly tastes as good as the regular eggnog sold in the store. I actually made it because I wanted to make the eggnog bread with rum glaze. Sadly the link isn’t working now and I can’t find the recipe so I’m gonna just drink it.
Julie says
I just made this and I wanted an eggnog latte, so took enough out to add to my espresso and OMG, this is a total holiday game changer! And even when it’s not the holidays…LOL!
Carolyn says
Fantastic!
Rita says
I have a Ninja Creami and have heard rave reviews on what good ice cream you can make with eggnog in the Creami. I made this recipe and divided it into four pint containers. Today I tried it. ???? So incredibly good!!! Wow! Thanks.
Rita says
I’m curious about doing this entirely in the Vitamix. Since the blades heat up the liquid it seems as though I would be able to see the thickening eggs and have no issues with curdling. Will that work?
Carolyn says
I have no idea since I don’t own one but I think you should experiment!
Vita says
Did the Vitamix work??
Liz says
Thank you! So hard for me to find things I like on keto. This is a great treat!
Sue Barrows says
Yum – delicious! I made this eggnog with almond milk and I’m going to make another batch with Soy milk for my grandson. We haven’t been able to find Silk Nog this year but this is just as good — if not better!
Nick Payola says
3/4 cup is way too much nutmeg but overall a good recipe. I used the instant pot on sauté low and switched to “keep warm” low when it was 130degrees.
Carolyn says
Ummm… it doesn’t say 3/4 cup. It says 3/4 tsp!