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    Home » Keto Cocktails and Beverages » Keto Eggnog

    Published: Dec 6, 2016 · Modified: Oct 28, 2022 by Carolyn

    Keto Eggnog

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    59.1K shares
    Jump to Recipe Print Recipe

    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.

    A glass of keto eggnog on a white plate with whipped cream on top.

    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.

    A glass mug filled with keto eggnog on a white plate with two keto cookies.

    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

    A glass of keto eggnog sits in front of a plate of keto holiday cookies over a plaid napkin.

    Ingredients you need

    Top down image of the ingredients needed for Keto Eggnog.

    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

    A collage of 6 images showing the steps for making keto eggnog.

    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.

    Close up shot of keto eggnog in a glass mug with whipped cream and nutmeg on top.

    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!

    Pouring rum into a glass of sugar-free eggnog.
    How many carbs are in sugar free eggnog?

    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!

    How long does keto eggnog keep?

    Homemade eggnog is really only good for about 3 days and should be kept in the fridge at all times.

    Can you make this dairy free?

    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 Cream Pie
    • Sugar Free Eggnog Scones
    • Keto Eggnog Cheesecake Bars
    • Eggnog Bread with Rum Glaze
    A mug of keto eggnog with whipped cream on top in front of a plate of cookies.

    Keto Eggnog Recipe

    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.
    4.76 from 70 votes
    Print Pin Rate
    Course: Drinks
    Cuisine: Beverage
    Keyword: keto eggnog pie, sugar-free eggnog
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 8 servings
    Calories: 123kcal

    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)
    US Customary – Metric

    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.

    Video

    Notes

    Storage Information: Store the eggnog in the fridge in a covered container for up to 3 days. 
    Nutrition Facts
    Keto Eggnog Recipe
    Amount Per Serving (1 serving = about ¾ cup)
    Calories 123 Calories from Fat 87
    % Daily Value*
    Fat 9.7g15%
    Carbohydrates 1.5g1%
    Fiber 0.5g2%
    Protein 4.6g9%
    * Percent Daily Values are based on a 2000 calorie diet.
    59.1K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

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    Comments

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      Recipe Rating




    1. Mary says

      January 04, 2023 at 2:14 pm

      5 stars
      We loved this eggnog, made as directed, but I’m wondering if you can use all Swerve sweetener instead of Swerve and Allulose?

      Reply
      • Carolyn says

        January 05, 2023 at 8:32 am

        Yes, it just tends to settle out more so you need to whisk it up every time you pour a glass.

        Reply
    2. Michelle says

      December 25, 2022 at 3:16 pm

      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 🤤🤤🤤

      Reply
    3. Brandon says

      December 24, 2022 at 1:45 pm

      this turned out a little watery/thin. Is it possible I didn’t whisk enough while it was warming?

      Reply
      • Carolyn says

        December 24, 2022 at 2:28 pm

        You didn’t cook it long enough. Usually it ends up too thick!

        Reply
    4. Wendy Wong says

      December 23, 2022 at 4:42 pm

      5 stars
      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.

      Reply
      • Carolyn says

        December 23, 2022 at 5:30 pm

        So glad to hear it!

        Reply
    5. Susan Yakus says

      December 04, 2022 at 1:57 pm

      5 stars
      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!

      Reply
    6. Perri says

      December 03, 2022 at 1:59 pm

      Since there is a 3 day shelf-life in the fridge, have you tried freezing this keto eggnog?

      Reply
      • Carolyn says

        December 03, 2022 at 5:57 pm

        I wouldn’t recommend it. Custard based recipes like this generally don’t freeze well. Make a half batch!

        Reply
        • Kelly says

          December 18, 2022 at 12:05 pm

          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!

          Reply
          • Carolyn says

            December 18, 2022 at 1:15 pm

            As long as you are using half Bochasweet or allulose, the xanthan would be unnecessary.

            Reply
    7. April says

      December 02, 2022 at 4:49 pm

      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!

      Reply
    8. Mary says

      December 02, 2022 at 11:14 am

      5 stars
      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! 🙂

      Reply
    9. Elaine Simmonds says

      November 27, 2022 at 8:23 pm

      5 stars
      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.

      Reply
    10. Julie says

      November 03, 2022 at 10:23 am

      5 stars
      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!

      Reply
      • Carolyn says

        November 03, 2022 at 12:28 pm

        Fantastic!

        Reply
    11. Rita says

      June 29, 2022 at 9:49 pm

      5 stars
      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.

      Reply
    12. Rita says

      May 29, 2022 at 12:28 pm

      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?

      Reply
      • Carolyn says

        May 29, 2022 at 7:45 pm

        I have no idea since I don’t own one but I think you should experiment!

        Reply
      • Vita says

        December 13, 2022 at 4:54 am

        Did the Vitamix work??

        Reply
    13. Liz says

      February 11, 2022 at 9:24 am

      5 stars
      Thank you! So hard for me to find things I like on keto. This is a great treat!

      Reply
    14. Sue Barrows says

      December 25, 2021 at 1:47 pm

      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!

      Reply
    15. Nick Payola says

      December 24, 2021 at 1:43 pm

      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.

      Reply
      • Carolyn says

        December 24, 2021 at 2:42 pm

        Ummm… it doesn’t say 3/4 cup. It says 3/4 tsp!

        Reply
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