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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I am a sucker for eggnog! And I love this healthier version. Pinning for later!
Yum! Saving this for the holidays!
I love this option! Thank you for sharing!
I love this! looks so good!
Awesome, such a great dairy-free alternative!
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
Please search my blog, I have a number of shortbread recipes!
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!
I made what looks like 4 cups of baby apit-up. 🙁
Oops ‘Spit up’
Then it curdled. Sorry to hear it.
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!
Can I use soy milk, unsweeten instead of almond milk?
Nancy
Sure.
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.
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?
Hi! How long does this last in the fridge? And how big is a serving?
Thanks!
It really only lasts about 3 days. A serving is about 3/4 cup (it’s thick and rich!)
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.
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.
Is the eggnog thick as cream or thick as custard?
Cream, unless you overcook it. then it gets like custard.
Finding this recipe just made my day. Thank you!
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.