Hooray for homemade eggnog! This rich creamy keto eggnog features almond milk, whipped cream, and nutmeg for a traditional flavor. It’s easy to make and completely sugar free so you can indulge for the holidays. Dairy free and nut-free options too!
An updated recipe with an instructional video for my famous sugar free keto 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).
Finally, when faced with missing out on one of my favorite holiday treats, I finally got up the gumption to try making homemade eggnog. 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. Turns out it was so easy. Who knew?
How to Make Keto Eggnog
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- Swap out the dairy milk for 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 2g per cup. I really love vanilla hemp milk for a nut free option. Just make sure your non-dairy milk is unsweetened.
- Swap out the sugar for a good low carb natural sweetener like Swerve. Or whatever your favorite sweetener might be. This homemade eggnog doesn’t require a certain sweetener for consistency so you are free to use the one you like best.
- Use a good thermometer. It’s important to know the exact temperature of your keto eggnog as you are whisking 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 your egg while start to curdle and your eggnog will be much too thick. I like to take mine to 165F.
- Chill for at least several hours. Then whisk again before you try to serve it. At this point, you can serve it as is or you can add some sugar free whipped cream. Trust me, if you add the cream, this will be like a fat bomb in a glass. It’s that rich and filling!
- Substitute coconut cream for whipped cream for a dairy free version. Simply scoop some of the thick cream from the top of a can of coconut milk and whisk in a little sweetener.
- Sprinkle with freshly grated nutmeg for the true eggnog experience.
What to do with Homemade Eggnog
Drink it on its own. It makes a wonderful filling keto drink.
Try it as a cocktail. Add an ounce rum, whiskey, or brandy and stir in. Or you can try my Sugar Free Coffee Liqueur. It’s amazing that way.
This sugar free eggnog recipes 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. Be sure not to overheat it, as it may cook the eggs too much. Then mix with your espresso and top 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 Eggnog Scones, Eggnog Donuts, and Eggnog Cheesecake Bars.
Small Batch Homemade Eggnog
Also, don’t feel you have to make this whole big batch. You can halve the recipe easily. Just be sure to watch your keto eggnog as it cooks. With less liquid in the pan, it will cook more quickly.
Homemade eggnog is good for about 3 days in the fridge but shouldn’t be kept any longer than that. So if you aren’t sharing it with friends, a small batch makes the most sense.
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!
Healthy keto eggnog recipe! So easy to make and totally sugar-free. Like a holiday fat bomb in a glass.
- 4 large eggs
- 2 large egg yolk
- 1/2 cup granular Swerve Sweetener (or 1/4 cup Swerve and 1/4 tsp liquid stevia extract)
- 1/4 tsp salt
- 4 cups unsweetened almond milk use hemp milk for a nut-free version
- 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)
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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).
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Stir in 2 tsp vanilla and nutmeg. Cover tightly with plastic wrap and chill for at least three hours and up to 2 days.
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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.
Use coconut whipped cream in place of the whipping cream for a dairy-free version.
Serves 8. Each serving has less than 1 g NET CARBS.
Anonymous says
I like it dipped in a little bit of chocolate!!
penny
[email protected]
Amy Bakes Everything says
I like my shortbread in large quantities! Can't get enough! Love love love this eggnog recipe!
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.
Catherine says
This looks great!
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. 🙂
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.
May Ling Wu says
Eggnog looks amazing. Just wondering where you get the granulated erythritol and if there is a substitute?
Jaque Clarke says
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.
Jeanne says
You can get the erythritol at Walmart. They have Swerve or Pyure. Both are good.
Rachel @ Baked by Rachel says
I like most of my cookies as is but sometimes they're equally as delicious dipped in chocolate.
Rachel @ Baked by Rachel says
following you on twitter 🙂
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…).
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!
blackbookkitchendiaries says
wow…this looks so yummy and very very pretty! thank you for sharing this. have a lovely day.
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
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!!!
Lindsey @ Gingerbread Bagels says
I follow you on twitter! 🙂
BakingWithoutaBox says
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.
[email protected]om
BakingWithoutaBox says
Following you on Twitter. How could I not already be doing that (?!?!) was the foremost question in my mind.
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!
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.
sara @ CaffeIna says
And of course, I'm already a follower on twitter!
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!
Allie Tries to Cook says
alone. in the closet. hiding from kids! Merry Christmas!
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.
Jelly Shot Test Kitchen says
Lovely, almond milk makes perfect sense for nog . . . even better than the original! Cheers, Michelle
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
veggietestkitchen says
I love my shortbread plain and with tea!! Shortbread is my favorite
veggietestkitchen (at) gmail (dot) com
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.
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.
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 🙂
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!
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!
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!
ladydi115 says
I love to have shortbread with my hot tea in the evening as a treat. thanks!
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 🙂
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
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.
Anna Malone says
I love to dip Shortbread in dark chocolate then sprinkle with crushe Pistacio or Macadamia nuts.
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.
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. 🙂
clogzilla(at)yahoo(dot)com
Cindy says
I'm following you via Google Friend Connect. 🙂
clogzilla(at)yahoo(dot)com
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!
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
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!!!!
Kayla says
I love mine dipped in tea! I'll have to try the eggnog recipe too!
-Kayla-
[email protected]
Stanislav says
I tried your recipe. It's fantastic.
Valerie says
Mmmm! I love shortbread with a hot cup of tea!
Lisa says
This looks fabulous! I've been really obsessed with this Vegan version recently
http://www.fourgreensteps.com/community/recipes/60/327
Alicia says
I love Walkers shortbread! I like it just plain, nibbled. 🙂
Alicia says
Whoops, amending to add my email, just in case. 🙂
[email protected]
Leah says
Dipped in tea to soften them up…yum!
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.
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!
Klee says
Shortbread dipped in hot cocoa is pure heaven.
Klee says
And I'm now following you on Google Reader!
Mimi&Max ,love,life and soap says
I love my shortbread sprinkled with some sanding sugar .
Josee
Beth says
I love walkers shortbread!! My favorite way to eat them is with a nice cup of tea or hot chocolate….YUM!
Beth says
I love Walkers shortbread with a nice cup of tea or hot chocolate….YUM!
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.
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
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.
claire says
I have never had egg nog.. it makes me nervous! 🙂
I love my shortbread with ice cold milk!
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!
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.
-Gina-
Kat says
I love eating shortbread with some tea, preferably Earl Grey. 🙂
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!
Kat says
I like my shortbread dipped in hot chocolate
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.
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.;)
Ally says
With Mexican hot chocolate! Mmmm!
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!
[email protected] says
Great idea to use the almond milk in this egg nog & who doesn't LOVE shortbread cookies!! xo
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!
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!
A SPICY PERSPECTIVE says
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! 😉
Kristen says
I like shortbread with milk on the side. I am not a dunker, but I like milk with cookies.
Stella says
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…;)
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!
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.
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!
Jessica says
I ♥ shortbread and nutella sandwiches and Irish coffee.
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.
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.
Fred Opie says
Great recipe! I ran a link on my history and food blog.
Fred Opie
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!
Carolyn says
That actually sounds pretty great to me!
Carolyn says
an immersion blender fixes up those lumps, and I have found that the taste is not affected! I’ve made this recipe a few times – sometimes I get lumps, and sometimes I don’t. It depends on how closely I’m watching it. It’s been delicious every time.
Stephanie says
Can it be made with coconut milk?
Carolyn says
I am sure it can, it will just have more carbs.
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.
tiffany says
Twice in a row I’ve ended up with scrambled eggs and it’s not at 180 yet. Am I doing something wrong?
Pat says
So excited about the Eggnog recipe. Thank you !
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!
Kristie
Carolyn says
You can easily skip it if you like and if it’s too sweet. Or you can add more granulated sweetener.
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…
Oli says
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?
dianne says
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 🙂
Sarah says
Eggs aren’t dairy!
Sarah says
The article states “…if you wanted to go dairy-free (besides the eggs, of course)…”
Tara says
Eggs are not dairy ☺️
Rebecca J Hoffman says
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.
Carolyn says
Custard is good! Yep, if you look away or take it beyond the 165 to 170 mark, it can curdle fast!
Gina says
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.
Marian Collins says
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.
Julie says
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!
Gayle says
mine seems to have curdled, what did I do wrong?
Carolyn says
It probably cooked too fast. Strain it through a strainer to get the curdled parts out.
Donna B. says
Finding this recipe just made my day. Thank you!
Carole says
Is the eggnog thick as cream or thick as custard?
Carolyn says
Cream, unless you overcook it. then it gets like custard.
Follower says
I heated very slowly (maybe over a half hour) up to 165 and it curdled. I blended it, which helped some, but it is way too thick for eggnog. I am so bumbed. Can I save it? Should I have removed it from the heat earlier? I was stirring continuously.it began to thicken when it was in the 150 range and then curdled at 165.
Carolyn says
Sounds like your thermometer maybe be off and yes, you should probably have removed it earlier. I used to have a really good instant read thermometer and I need a new one. My current one is also off by about 15 degrees and always says things aren’t cooked through when they are. If I trust it, I over cook things!
Eggnog needs to be taken to at least 160F (on a reliable thermometer!) to cook the eggs properly.
Allie says
Hi! How long does this last in the fridge? And how big is a serving?
Thanks!
Carolyn says
It really only lasts about 3 days. A serving is about 3/4 cup (it’s thick and rich!)
Susan says
Egg nog question: I made it for Thanksgiving. Cooked it very slowly stirring with whisk constantly. It was smooth, thick, and beautiful! The minute I added the vanilla, it curdled to a very fine curdle…smaller than a tapioca look. I was devastated. Just can’t figure out why. It was perfect until I added the vanilla, which shouldn’t have made a difference. I added it while the mixture was hot,because directions didn’t say to wait til it cooled to stir in the vanilla….but could that be the reason it curdled? I’m perplexed. Want to try again because I love egg nog so.
Carolyn says
Oh dear, I have never heard of that happening at all. I’ve made this eggnog countless times and it’s never happened to me. It shouldn’t be the vanilla. Very strange…had you taken it off the heat already?
Nancy Morris says
Can I use soy milk, unsweeten instead of almond milk?
Nancy
Carolyn says
Sure.
Taylor says
I love the “adjust serving” option but just wanted to let you know that when you go to print the recipe, it still shows it as the original serving size when printing, even though on the webpage it shows it adjusted. At least on my computer! I can obviously just copy and past it but when using the Print button that’s what happens 🙂 Excited to try this tonight! Will report back if anything Christmas magical happens lol!
Denise says
I made what looks like 4 cups of baby apit-up. 🙁
Denise says
Oops ‘Spit up’
Carolyn says
Then it curdled. Sorry to hear it.
patti says
I am very new to trying to use a candy thermometer and to cooked eggnog. Did not have a total picture of the goal, but after 2 tries this holiday season and rereading of comments it is getting a little clearer. Once it was nice ans smooth and the other curdled. Our family really wanted to try this because of the almond milk and the sugar free aspect. I WILL try again. It tasted good both times! Your blog has introduced me to a lot of new ideas and experimenting with cooking methods I have shied away from – thanks!
Debra says
Short bread is my very favorite cookie. So buttery and love the texture. Do you have a good Keto shortbread cookie recipe? Can’t wait to try the eggnog
Carolyn says
Please search my blog, I have a number of shortbread recipes!
Kimberly says
Awesome, such a great dairy-free alternative!
Erin | Dinners,Dishes and Dessert says
I love this! looks so good!
Jennifer says
I love this option! Thank you for sharing!
Amy Locurto says
Yum! Saving this for the holidays!
Andie Thueson says
I am a sucker for eggnog! And I love this healthier version. Pinning for later!
DaveR says
I feel so foolish asking, as it MUST be somewhere in this recipe blog, but where is the video?
beth says
This is a great recipe. We drank some I made your scones with some and made eggnog hot chocolate with the rest. My eggs did curdle just a bit because I was reading my thermometer wrong but my quick fix was to use my stick blender and it made it perfect. Thank you so much I will be making this again. An the scones were fantastic.
Sam says
Swerve has 4 grams of carbs per tsp. That is 96 grams per 1/2 cup. Divide that by 8 and you at 12 grams of carbs just with the Swerve alone per 1/2 cup serving. This doesn’t appear to be low carb at all. Regular egg nog can be around 15-30 grams of carbs per 1/2 cup.
Carolyn says
Hi Sam. You need to do your research on the carb impact of erythritol, which is virtually zero. It is excreted in the urine without ever entering the bloodstream. Therefore it shouldn’t be counted at all and is definitely low carb.
Carolyn says
I tried your recipe with coconut milk and macadamia nut milk separately in 2 different batches. The coconut milk one was terrible. Don’t go there y’all. I’m officially swearing off coconut milk after using 1 carton on recipes that asked for Almond milk (I’m allergic to almonds). I apparently hate coconut milk. Who knew?! Ha anyway the 2nd batch with macadamia nut milk was AMAZING! I want to drink it all. I’m not sharing any of it. Thanks for this thick gorgeous delicious rerecipe I saw it on high faluten’ low carb on YouTube.
Carolyn says
Macadamia milk is great. You might also try Hemp milk… it’s delicious. The one from Pacific Foods is wonderful.
Liane says
Didn’t work for me! 🙁 So disappointed. It did not thicken – had it on a low heat, then it curdled… No idea how to salvage. Wasted all the ingredients. Sad.
Carolyn says
It’s not wasted. Pop it into a blender and blend it up. Will be smooth and perfect.
DavetteB says
If a blender doesn’t fix it (an immersion blender is better than a whisk), strain it – it is still usable. Or try it in her baked recipes or add more thickener and take it to custard/gelatin consistency. Never waste expensive ingredients.
Ideally you should stop heating the mixture around 150-155 as it will continue cooking even when the heat is turned off. You could also pasteurize the eggs first then just whip everything up. Most original recipes for egg nog didn’t require cooking at all.
R Walker says
Lol, I curdled it too, but poured it into my vitamix and blended to a smooth consistency. Looking forward to trying it out when it cools. In the meantime, enjoying an egg nog latte. Will be more careful about my temps next go ’round! Thanks for the recipe!
Carolyn says
The quality of your pan can make a difference on how quickly it cooks!
Rosemarie says
Can you use flax milk as well??
Carolyn says
Can’t see why not! I use hemp milk frequently.
Tabitha says
I will so be making this tomorrow, I love egg nog but I wanted a dairy free recipe.
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.
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.
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.