Nothing says happy holidays like a glass of keto eggnog! So rich and creamy, this homemade sugar-free eggnog is surprisingly easy to make. With whipped cream and a sprinkle of nutmeg, it has all the traditional flavor you love, and only 1g net carbs per serving.
Pair it with keto sugar cookies or tender keto ricotta cookies for a special treat this holiday season.
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 a sugar-free eggnog?
Me too, my friend, me too! With all the options now, dairy free and vegan, it just seems like a keto version makes good sense.
I do believe I am the first person who ever published a low carb eggnog recipe. This article was first published back in 2010 and I’ve been making it every year since.
Homemade eggnog with almond milk
The only solution? To make our own homemade eggnog.
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 a keto-friendly sweetener.
Turns out that it’s remarkably easy, and it tastes just a good as the original! Without all the sugar and other additives.
Ingredients
This keto eggnog recipe takes a handful of basic ingredients that you probably have in your pantry already. You will need:
- Low carb milk
- Eggs
- Egg yolks
- Sweetener of choice
- Nutmeg or cinnamon
- Vanilla extract
- Heavy whipping cream
How to make keto eggnog
- Swap out the 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. Just make sure your non-dairy milk is unsweetened.
- Use a keto sweetener. I typically use Swerve, but any sweetener will work, since the consistency of the eggnog relies mainly on the eggs and egg yolks.
- Use a good thermometer. It’s important to know the exact temperature of your keto eggnog as you whisk it. Raw eggs are cooked at 160F so you want to take your mixture to at least that temperature. But don’t go over 170F to 175F or the eggs will start to curdle and the eggnog will be much too thick. I like to take mine to 165F.
- Whisk almost constantly. Anything made with egg yolks can go from thin to thick in a matter of seconds so stay near your pot.
- Don’t forget the spices. Traditional eggnog is flavored with nutmeg and a little vanilla, but you can use cinnamon if you prefer.
- Chill for several hours. Then whisk the mixture again before you serve it. At this point, you can serve it simply as is, or with a little rum or bourbon for classic holiday cocktail.
- Make the whipped cream. This takes your keto eggnog from delicious to over-the-top amazing. It’s like a fat bomb in a glass!
Frequently Asked Questions
You have a couple of options for a nut-free version. You can use hemp milk, which I really like, or you can try coconut milk. The thinner coconut milk that comes in a carton works best for the eggnog base.
You bet! Make the eggnog base as directed and use coconut whipped cream instead of regular whipped cream. For coconut whipped cream, chill a can of full fat coconut milk overnight, and then scoop off the thick white portion at the top of the can. Beat with some sweetener until lightened and fluffy.
Yes, you can really use whatever keto sweeteners you like the most. The eggnog base does not rely on sweetener for consistency so stevia, allulose, and BochaSweet all work well. For the whipped cream, make sure to use a powdered or liquid sweetener to avoid grittiness.
Get the eggnog base into a blender while it’s still warm and blend until smooth. It will be fine!
Homemade eggnog is really only good for about 3 days and should be kept in the fridge at all times.
Absolutely. If you don’t think you can consume it all within 3 days, make a half batch, as I often do. It will thicken up and cook a little faster so watch it carefully.
How to serve sugar-free 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 Cream Pie
- Sugar Free Eggnog Scones
- Keto Eggnog Cheesecake Bars
- Eggnog Bread with Rum Glaze
Keto Eggnog Recipe
Ingredients
- 4 large eggs
- 2 large egg yolk
- ⅔ cup granular Swerve Sweetener
- ¼ teaspoon salt
- 4 cups unsweetened almond milk use hemp milk for nut-free
- 2 ½ teaspoon vanilla extract divided
- ½ to ¾ teaspoon ground nutmeg
- ½ cup heavy whipping cream use coconut whipped cream for dairy-free
- 2 tablespoon powdered Swerve Sweetener
- Whiskey rum, or brandy, if desired (you can also use rum extract)
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.
Kami says
Can it be done with just yolks? I’m intolerant to egg whites…
Carolyn says
Yes, but you need 4 and it may thicken very quickly so watch it.
Melissa Zmerz says
I love egg nog ice cream! I can’t find a gluten free version locally. How do I convert this to your custard based ice cream and how much of the recipe would I use in my ice cream maker (1 qt?)?
Cheryl says
I made this today. It’s nothing short of absolutely delicious. Don’t second your decision to make this!
Leanne says
Looks like I am a little late on the band wagon with lc eggnog! I love egg nog as I grew up with it. It was my father’s specialty at holiday time. He always made a huge batch and divided it into 2 forms: adult with rum and kid without rum. I definitely want to try this this year. I love to use it as a creamer for my coffee – changes coffee into a holiday delight.
Suzanne says
2 c. heavy cream and leave out the almond milk totally.
Betty Collins says
How do you eliminate the gritty texture from granular Swerve leave? My desserts always taste gritty.
Carolyn says
Use the powdered instead, if you prefer.
Julie says
Thank you for a wonderful low carb eggnog recipe! I bought a thermometer just to make this and it turned out great! I used flax milk and it was delicious with the cream added.
Theresa says
I made the eggnog today. Followed the directions to a T. It looked smooth and creamy when I took it off the stove. But quickly began to curdle as I was adding the vanilla and nutmeg. Had to dump it down the drain. I typically love your recipes. But this one was a waste of eggs and almond milk.
Carolyn says
You NEVER need to dump it down the drain. All you needed to do was put it in a blender and re-emulsify it. Your pan was probably a bit too hot when you were whisking in the vanilla and nutmeg. But it’s an easy save with a blender or immersion blender.
Theresa says
I guess I should clarify, I dumped down the drain the glass that I was drinking because I could not handle the bits of scrambled egg. I do still have more in my jar in the refrigerator. I will try mixing it in my bullet blender and see if that solves the problem. Thanks! But like I said, I do typically LOVE your recipes, and will continue to watch your videos and follow your Keto recipes. 😊
Carolyn says
If you make it again ever, it sounds like yours should be taken off the heat earlier. It may be your pan too, if it holds heat or conducts the heat unevenly.
Jeff says
Carolyn, if I use pasteurized eggs, do I still need to cook the mixture to 165 degrees, or even cook it at all? Thanks.
Carolyn says
You need to cook it to make it thicken properly.