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
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
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
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
This eggnog is AMAZING. What about those cookies in the pics? They look good, too!
This is completely awesome. I had another, more complicated sugar-free eggnog recipe that I used for years – but this one is way easier, and just as delicious. I added a couple extra egg yolks (because I like a super yolky nog), and use rum extract instead of vanilla (because I like a super rummy nog). I haven’t even tried it with folding in the whipped cream, because the base is so dang good on its own!
27 minutes before I got to 165 degrees. What happened? It looks separated and curdled. Would love to share pic but I don’t see an option. Bummer, carton of almond milk and 6 eggs and sweetener…
Blend it! It’s fine… not sure why that happened to you but you can blend it up and it’s perfect.
So I did a thing! I took this eggnog, and I ran it through my ice cream maker. O. M. Gee. It’s phenomenal!!
Yum!
I would love to make eggnog ice cream! Looking at your keto vanilla ice cream recipe, do I substitute condensed milk, heavy cream, vanilla, and sweetener? Or just put the eggnog into my ice cream maker?
I would still make the condensed milk, and then combine it with the eggnog, before churning.
My husband and I just tried this and we really like it! Thanks for posting it.
I just made a batch of the eggnog. I was skeptical that it could taste very good because it wasn’t using regular milk. Wow, was I wrong! It is delicious and I haven’t even added the cream to it yet! What a game changer! Thank you so much for creating that recipe and sharing it with the world. Happy New Year!
Great to hear!
I like this person and this site. You do not have to join a members-only or “exclusive” club (that happened on other YouTube cooking sites, and when it does I unsubscribe).This lady is really nice–and funny. Five stars from me. And a big thank you.
Thank you for this wonderful recipe! Just made this Keto Eggnog…and, it turned out thick and luscious. I cut back on the sweeteners, used half the amount. I also added 2 more teaspoons of vanilla, tripled the nutmeg and added cinnamon and clove to the mix after it cooled. It was just too bland for me….works with adding liquor or leaving plain. This is a keeper! Oh, I used the left over mix (just 2 of us, and it was rich..) to make a keto bread pudding!
Yum, thanks for bringing eggnog back into my life. I made a half batch last night with 1 1/2 cups cashew milk and 1/2 cup cream, it is delicious!
I just finished making your ricotta cookies and egg nogg. The flavor of the egg nogg was right on point. I will be adding whipped cream tomorrow. All of your cookies are the best I have ever eaten. Thank you for making such delicious recipes. You have allowed me to keep my pre-diabetic numbers in check. I just want you to know that I appreciate all of your hard work. Thank you so much.
Great to hear!
I just finished my second batch of eggnog base tonight. The first one worked beautifully. The second one curdled so bad! It was totally my fault, though. I was talking to my sister on Marco Polo, and I’m pretty sure I got the mixture too hot. Not paying attention. Naughty, naughty. I used an immersable blender on it, but I think I’m going to have to get my big Ninja blender out. Good thing I figured out how to fix the lid on it today. Button was broke. Anyway, lesson learned. PAY ATTENTION TO MY COOKING!!! It tastes great, though.
3rd year making. Hub and I are using as is and for egg nog lattes. I never plan ahead and let me ingredients get to room temp so since my pots are so thick, I have to heat on medium high on my electric stove until pot is no longer cold then turn down or else I’m whisking for 45 minutes. But must. Whisk. Constantly! Thanks for this recipe being available for so long!!
Have you tried to make this into Eggnog Fudge? If so, how did you do it?
Thanks, and Merry Christmas!
Not yet… But that’s a tasty idea, I will consider it!
Delicious! And why did I never think to add coffee liquer to the glass? Genious idea. Now if only I could make low carb coquito…..
Sounds wonderful but you can also make it with all heavy cream and no milk, so even lower carbs.
It will probably be too thick, if you do that. I’d do some cream and some water.
The almond milk I use has only 1 net carb per 8 oz. Wouldn’t that be less carbs than all heavy cream? I though a full cup of cream was about 6 to 7 carbs. Am I incorrect on the carb count? I know the box says 0 carbs per serving, but the serving is 1 Tbls. I also think if using all heavy cream it would make your mouth feel greasy after drinking? Just my guess.
I didn’t do any of the calculations for the commenter, I just told her I thought that all heavy cream wouldn’t work. :). So you are probably correct!
Carolyn, you truly are the queen!!!! Thank you for this recipe, and all your hard work. ❤
This is my 3rd or 4th year making this recipe. I always use almond milk and Monk Fruit/Erythritol blend and it comes out great. My only note is that on an electric cooktop, with a copper bottom stainless steel pot, if I use ingredients straight from the fridge, I have to cook on medium or I’m literally cooking for an hour. I know I should let the ingredients come to room temp but I’m always doing this spur of the moment :-p Even with medium heat (and then lowering once the pot and ingredients are warm) and just about constant whisking), it takes 30 minutes of cooking. We usually go through 2 batches of this, using it for coffee creamer and just drinking. Thanks again for posting!
Can you use monk fruit for the sweetener or do you need to use the swerve and allulose?
Make sure you are reading the blog post because I discuss all the various options.
So glad you did a video of this..much easier to make when i can WATCH you do it! Loved your nog “mustache “!!
how can I make it extra thick like regular egg nog?
Sounds like maybe you didn’t cook it long enough. Also, when you stir in the whipped cream, it becomes extra rich.
Awesome..This will be our new Christmas Eve cocktail. Thank you