Need the perfect Homemade Keto Eggnog this holiday season? This recipe is just as tasty as a traditional eggnog recipe, but with a few simple tweaks to make it suitable for a keto diet. Feel free to add a little bourbon or rum, or leave it without alcohol.
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This creamy keto eggnog is the real deal. Rich and smooth, with the perfect amount of spice and holiday cheer. It's just as decadent as the real thing, without any weird ingredients!
Looking for more holiday keto treats? Be sure to try this keto hot buttered rum or these keto gingerbread cookies.
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❤️Why we love this recipe
- A wholesome twist on the holiday classic - Eggnog is a perfect holiday drink for Christmas, a special time of year! If you're watching sugar or carbs this holiday season, there's absolutely no reason to miss out.
- Simple ingredients - Made with only 6 main ingredients, this wholesome recipe has that classic eggnog taste, without all the high fructose corn syrup and other weird ingredients found in store-bought eggnog.
- Sugar free and low in carbs - With less than 3 grams of net carbs and 2 grams of sugar per glass, it's a great way to indulge without a ton of extra sugar. 🙂
🥚Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Raw egg yolks - Use high quality eggs if possible. Reserve egg whites for an omelette!
- Low-carb sweetener - You could use any keto sweetener, but we prefer to use allulose sweetener (affiliate link) since it won't crystallize when the eggnog is refrigerated.
- Heavy whipping cream
- Low carb milk - Use your favorite nut milk, like unsweetened almond milk or coconut milk.
- Cinnamon stick - Add one or two large sticks.
- Nutmeg - Ground or fresh if you have it.
- Kosher salt - Just a pinch to round out the flavors.
- Vanilla extract
- Bourbon or dark rum
- Garnish with whipped cream, a cinnamon stick, and more nutmeg.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here are a few suggestions on additional flavors to try, or simple variations to this drink.
- Rum flavored without alcohol - Want the flavor of rum without alcohol? Add a little rum extract. Start with ¼ of a teaspoon, then add more taste.
- More or less spice - Add more spices to suit your preference.
- Lower calorie - Replace some of the heavy cream with half and half, or even more nut milk to lower the calories in this drink. Omitting alcohol also lowers the calories as well.
- Dairy free - Swap the heavy cream for coconut cream.
- No cinnamon sticks - Swap in ¾ teaspoon ground cinnamon in place of whole cinnamon sticks if you don't have any on hand.
🔪Prep work
- Separate the egg whites from the yolks. Store the whites in an airtight container in the fridge.
- Measure out all the remaining ingredients.
📋Instructions
Add nut milk, heavy cream, cinnamon, salt, and nutmeg to a medium saucepan or dutch oven. (Image 1) Simmer for about 8-10 to infuse. Remove from heat and set aside while you prepare the egg yolks. (Image 2)
*Pro tip: Don't allow the mixture to boil, the milk and cream will curdle.
Add egg yolks and sweetener to a large bowl. Mix or beat them together with a whisk or an electric mixer. (Image 3) Mix until light, fluffy, and most of the sweetener has dissolved. This should take about 2 minutes. (Image 4)
Gradually temper the hot milk mixture into the egg mixture. Tempering means adding the hot milks little by little to your egg mixture while mixing constantly, so the eggs don't curdle. Make sure to combine VERY slowly! (Image 5)
Return everything to the dutch oven, and cook over medium-low heat for roughly 8-10 minutes, until the mixture coats the back of a spoon. (Image 6)
*Pro tip: You can use an instant-read thermometer to ensure the mixture reaches 160°F.
Remove the eggnog from the heat, and strain the mixture in a large mixing bowl through a metal sieve. (Image 7) Stir in the vanilla extract, and optional liquor of choice, to taste if using. (Image 8) Cover and transfer to the refrigerator to chill if you prefer to enjoy eggnog cold, you can also enjoy it hot.
Pour chilled eggnog into glasses, top with whipped cream if desired, along with extra nutmeg, and a cinnamon stick.
✨Tips & tricks
- Carefully combine the egg mixture with the hot milk mixture. Add it very slowly and whisk constantly, to avoid scrambling the eggs.
- Add alcohol if desired, and to taste. Start by adding a small amount of liquor if using, then add more to taste, or, leave the alcohol out and let guests add their own.
- The eggnog will thicken as it chills. If it becomes too thick, feel free to add more nutmeg before serving.
- Don't allow the mixture to boil at all, or the milk will curdle.
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💭Frequently Asked Questions
Store leftovers in an airtight container in the fridge for 2-3 days. Do not freeze.
You can serve alcohol on the side of the eggnog. Keep eggnog in large punch bowl near the bar or serving table. Guests can add alcohol to glasses, then pour the eggnog over top. Garnish as usual and enjoy.
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📖 Recipe
Keto Eggnog
Equipment
- saucepan or dutch oven
- hand mixer (or a whisk)
Ingredients
- 2 cups unsweetened almond milk (16 ounces)
- 2 cups heavy cream (16 ounces)
- 1 cinnamon stick
- 1 teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 6 large egg yolks
- ¾ cup allulose sweetener (144 grams)
- 1 tablespoon vanilla extract
- ½ - ¾ cup bourbon or rum, optional and to taste (4 - 6 ounces)
Instructions
- Add nut milk, heavy cream, cinnamon, salt, and nutmeg to a medium saucepan or dutch oven. Simmer for about 8-10 to infuse. Remove from heat and set aside while you prepare the egg yolks. Don't allow the mixture to boil, or the milks will curdle.
- Add egg yolks and sweetener to a large bowl. Mix or beat them together with a whisk or an electric mixer. Mix until light, fluffy, and most of the sweetener has dissolved. This should take about 2 minutes.
- Gradually temper the hot milk mixture into the egg mixture. Tempering means adding the hot milks little by little to your egg mixture while mixing constantly, so the eggs don't curdle. Return everything to the dutch oven, and cook over medium-low heat for roughly 8-10 minutes, until the mixture coats the back of a spoon.
- Remove the eggnog from the heat, and strain the mixture in a large mixing bowl through a metal sieve. Stir in the vanilla extract, and optional liquor of choice, to taste if using. Cover and transfer to the refrigerator to chill if you prefer to enjoy eggnog cold, you can also enjoy it hot.
- Pour chilled eggnog into glasses, top with whipped cream if desired, along with extra nutmeg, and a cinnamon stick.
- Store leftovers in an airtight container in the fridge for 2-3 days. Do not freeze.
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Notes
- Carefully combine the egg mixture with the hot milk mixture. Add it very slowly and whisk constantly, to avoid scrambling the eggs.
- Do not let the mixture boil or the milk with curdle or the eggs will scramble.
- Alcohol is optional.
- To make a large batch with and without alcohol for guests, serve eggnog in a punch bowl, and add alcohol to glasses if desired. Top with eggnog and garnish.
- The eggnog will thicken as it chills. If it becomes too thick, feel free to add more nutmeg before serving.
- No cinnamon sticks - Swap in ¾ teaspoon ground cinnamon in place of whole cinnamon sticks if you don't have any on hand.
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