Keto Eggnog Recipe

A mug of keto eggnog with whipped cream on top in front of a plate of cookies.

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.

Course Drinks

Cuisine Beverage

Keyword keto eggnog pie, sugar-free eggnog

Prep Time 5

Cook Time 20

Total Time 25

Servings 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