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.
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.
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
Ingredients you need
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- 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
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.
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!
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!
Homemade eggnog is really only good for about 3 days and should be kept in the fridge at all times.
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 Recipe
Ingredients
- 4 large (4) eggs
- 2 large (2) egg yolks
- 1/3 cup (91 g) granular Swerve Sweetener
- 1/3 cup (91 g) allulose, or BochaSweet
- 1/4 tsp (0.25 tsp) salt
- 4 cups (1 kg) unsweetened almond milk, or hemp milk
- 2 1/2 tsp (2.5 tsp) vanilla extract, divided
- 1/2 to 3/4 tsp (0.5 tsp) ground nutmeg
- 1/2 cup (119 g) heavy whipping cream
- 2 tbsp powdered Swerve Sweetener
- Whiskey, rum, or brandy, (optional)
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 tsp 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
Nutrition
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.
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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
I follow you on twitter! 🙂
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!!!
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
wow…this looks so yummy and very very pretty! thank you for sharing this. have a lovely day.
Love the taste of this egg nog. However, I followed instructions exactly, but would never thicken. What could have happened. Thank you!
I couldn’t get mine to thicken either! Even with an hour of whisking!
Then your heat wasn’t high enough.
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!
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…).
following you on twitter 🙂
I like most of my cookies as is but sometimes they're equally as delicious dipped in chocolate.
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.
You can get the erythritol at Walmart. They have Swerve or Pyure. Both are good.
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.
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. 🙂
This looks great!
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.
I like my shortbread in large quantities! Can't get enough! Love love love this eggnog recipe!
I like it dipped in a little bit of chocolate!!
penny
penny01966@yahoo.com