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
Ingredients
- 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)
Instructions
- 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.
Recipe Notes
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
I like it dipped in a little bit of chocolate!!
penny
penny01966@yahoo.com
I like my shortbread in large quantities! Can't get enough! Love love love this eggnog recipe!
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.
This looks great!
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. 🙂
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.
Eggnog looks amazing. Just wondering where you get the granulated erythritol and if there is a substitute?
On a low sugar candida diet I use Xylitol for a lot of things.
http://www.naturalnews.com/042855_xylitol_safe_alternatives_sugar_substitute.html
It’s not only a good sugar substitute but is anti fungal and antibiotic as well. A bit expensive but safer imho than aspertame and some of the other artificial sweeteners. I’m not familiar with erythratol.
I like most of my cookies as is but sometimes they're equally as delicious dipped in chocolate.
following you on twitter 🙂
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…).
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!
wow…this looks so yummy and very very pretty! thank you for sharing this. have a lovely day.
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
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!!!
I follow you on twitter! 🙂
Oh this eggnog looks good. Not going home to make it for my diabetic dad this year 🙁 but I'll drink it and think of him. Evil daughter, I know.
Ooooh shortbread dipped in chocolate milk. Always.
bakingwithoutabox@gmail.com
Following you on Twitter. How could I not already be doing that (?!?!) was the foremost question in my mind.
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!
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.
And of course, I'm already a follower on twitter!
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!
alone. in the closet. hiding from kids! Merry Christmas!
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.
Lovely, almond milk makes perfect sense for nog . . . even better than the original! Cheers, Michelle
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
I love my shortbread plain and with tea!! Shortbread is my favorite
veggietestkitchen (at) gmail (dot) com
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.
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.
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 🙂
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!
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!
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!
I love to have shortbread with my hot tea in the evening as a treat. thanks!
So just like you I rushed over here after that comment! I LOVE shortbread, just all alone. And I already follow you too 🙂
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
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.
I love to dip Shortbread in dark chocolate then sprinkle with crushe Pistacio or Macadamia nuts.
The eggnog looks so pretty. I'll have to try making it with nut milk, since we almost never have moo juice around here.
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. 🙂
clogzilla(at)yahoo(dot)com
I'm following you via Google Friend Connect. 🙂
clogzilla(at)yahoo(dot)com
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!
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
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!!!!
I love mine dipped in tea! I'll have to try the eggnog recipe too!
-Kayla-
kaycrayola@gmail.com
I tried your recipe. It's fantastic.
Mmmm! I love shortbread with a hot cup of tea!
This looks fabulous! I've been really obsessed with this Vegan version recently
http://www.fourgreensteps.com/community/recipes/60/327
I love Walkers shortbread! I like it just plain, nibbled. 🙂
Whoops, amending to add my email, just in case. 🙂
alicia.bayer@gmail.com
Dipped in tea to soften them up…yum!
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.
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!
Shortbread dipped in hot cocoa is pure heaven.
And I'm now following you on Google Reader!
I love my shortbread sprinkled with some sanding sugar .
Josee
I love walkers shortbread!! My favorite way to eat them is with a nice cup of tea or hot chocolate….YUM!
I love Walkers shortbread with a nice cup of tea or hot chocolate….YUM!
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.
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
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.
I have never had egg nog.. it makes me nervous! 🙂
I love my shortbread with ice cold milk!
Hmmmmm, I'm not sold on the eggnog thing quite yet, but shortbread I will totally go for 🙂 Especially dipped in hot cocoa. Yum!
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.
-Gina-
I love eating shortbread with some tea, preferably Earl Grey. 🙂
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!
I like my shortbread dipped in hot chocolate
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.
I love to eat shortbread just as it is! I like to dip it in my coffee or tea and enjoy the buttery richness.;)
With Mexican hot chocolate! Mmmm!
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!
Great idea to use the almond milk in this egg nog & who doesn't LOVE shortbread cookies!! xo
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!
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! 😉
I like shortbread with milk on the side. I am not a dunker, but I like milk with cookies.
Genius!
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…;)
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!
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.
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!
I ♥ shortbread and nutella sandwiches and Irish coffee.
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.
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.
Great recipe! I ran a link on my history and food blog.
Fred Opie
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. 🙁
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.
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.
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.
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!
That actually sounds pretty great to me!
Can it be made with coconut milk?
I am sure it can, it will just have more carbs.
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.
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.
Twice in a row I’ve ended up with scrambled eggs and it’s not at 180 yet. Am I doing something wrong?
So excited about the Eggnog recipe. Thank you !
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!
Kristie
You can easily skip it if you like and if it’s too sweet. Or you can add more granulated sweetener.
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.
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…
Could you tell me what the carb count would be if I used sugar instead of Stevia and erythritol please? And how much is a serving?
I googled “recipe low carb almond milk egg nog” and Voila!. Thank you for posting this. Last year the grocery markets in my area had sugar-free low carb almond milk egg nog but not this year. I can only find the regular version made with sugar. And, I do love a bit of egg nog during the holidays 🙂
Eggs aren’t dairy!
The article states “…if you wanted to go dairy-free (besides the eggs, of course)…”
Eggs are not dairy ☺️
This was smelling wonderful and looking silky. Then the next second, it curdled. I think I cooked it too long. So I beat it with an electric mixer to break up the eggs. Now I have a very passable cooked custard. Yum.
Custard is good! Yep, if you look away or take it beyond the 165 to 170 mark, it can curdle fast!
HI,
I made as directed and over low heat. It just curled. I am afraid to try to make it again. A lot of ingredients down the drain. I had to do something incorrectly.
Sad – mine curdled as well and it wasn’t up to 160 yet. Looks like others are having the same trouble. I’ll try blending it in the Vitamix. I made mine with 1/4 cup Gentle Sweet – flavors are good.
Have made this twice now, bringing up just over 165F as directed in recipe. Am a bit confused about all the comments talking about bringing it to 180F. Did you change the instructions?
No curdling problems but I stirred the heck out of it with my plastic cooking whisk.
Please consider a different way than posting a comment for your give a ways. I read the comments to see how others have done with the recipe and find that those blog posts with a give a way make the comments much longer to go through and much less useful.
Have a great holiday!
mine seems to have curdled, what did I do wrong?
It probably cooked too fast. Strain it through a strainer to get the curdled parts out.