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).
How to Make Keto 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.
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.
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