Easy Keto Eggnog

There is nothing quite like a glass of rich, creamy eggnog during the holidays, and thankfully, you do not have to give it up just because you are watching your carbs.

This easy keto eggnog recipe has all the classic flavor you expect from homemade eggnog, but it is made without added sugar. A combination of unsweetened almond milk, heavy whipping cream, egg yolks, vanilla, cinnamon, and nutmeg gives it that thick, creamy texture and warm holiday flavor.

Best of all, this is a cooked keto eggnog, so there is no need to serve raw egg yolks. The egg mixture is gently tempered and heated on the stovetop until thick and smooth.

You can enjoy it as a non-alcoholic keto eggnog using rum extract.

With only 2.9 grams of net carbs per serving, it is a delicious low-carb alternative to traditional eggnog.

If you love festive sugar-free drinks, be sure to also try my keto chai latte. And for a holiday dessert to serve alongside your eggnog, my keto cranberry cake makes a wonderful pairing.

Why You'll Love This Keto Eggnog Recipe

• Rich, thick, and creamy
• Made without added sugar
• Low in carbs and gluten-free
• Uses simple, easy-to-find ingredients
• Cooked on the stovetop rather than using raw egg yolks
• Can be made with or without alcohol
• Easy to prepare ahead for Christmas or holiday gatherings
• Can be made nut-free with coconut milk

Is Eggnog Keto-Friendly?

Traditional store-bought eggnog usually contains added sugar, which can make it difficult to fit into a keto or low-carb eating plan.

Making your own homemade keto eggnog gives you much more control over the ingredients. This version replaces regular milk with unsweetened almond milk or coconut milk and uses a keto-friendly sugar substitute instead of traditional sugar.

One serving of this low-carb eggnog has 2.9 grams of net carbs.

If you closely track carbohydrates, remember that brands of almond milk, heavy cream, sweetener, and alcohol can vary, so your final numbers may be slightly different.

Ingredients Needed For Homemade Keto Eggnog

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This low-carb eggnog starts with unsweetened almond milk and heavy whipping cream for a creamy base. Egg yolks give the drink its traditional custard-like richness, while cinnamon, nutmeg, vanilla extract, and a pinch of salt provide that familiar holiday flavor.

For sweetness, use your preferred keto-friendly sugar substitute. Dark rum can be added for a traditional eggnog, or you can use rum extract for all the flavor without the alcohol.

Unsweetened coconut milk can also replace the almond milk if you need a tree-nut-free option.

The full measurements are included in the printable recipe card below.

How To Make Keto Eggnog 

Start by heating the almond milk, heavy whipping cream, salt, cinnamon, and nutmeg in a medium saucepan over medium-low heat. Bring the mixture to a gentle simmer, but do not allow it to boil.

Meanwhile, beat the egg yolks and sugar substitute in a separate bowl until the mixture becomes lighter in color and slightly fluffy.

Next comes the most important step: tempering the eggs.

Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking constantly. Continue adding the warm liquid gradually until the egg yolks have slowly come up in temperature.

Pour everything back into the saucepan and cook over medium-low heat, whisking frequently, until the eggnog thickens enough to coat the back of a spoon.

For food safety, cook the eggnog mixture until it reaches 160°F. This ensures the egg yolks are fully cooked while helping you avoid overheating the mixture, which can cause the eggs to curdle.

Remove the saucepan from the heat and stir in the vanilla extract along with the dark rum or rum extract.

Strain the eggnog through a fine-mesh sieve for the smoothest texture, then refrigerate until thoroughly chilled.

Serve with freshly grated nutmeg or a cinnamon stick.

How To Keep Keto Eggnog Smooth And Creamy

The secret to smooth homemade eggnog is gentle heat.

Do not boil the mixture once the egg yolks have been added. High heat can cause the eggs to scramble and create a grainy texture.

Tempering is also important. Instead of pouring all the hot milk mixture into the egg yolks at once, add it gradually while whisking continuously. This slowly raises the temperature of the eggs.

I also recommend using an instant-read thermometer instead of relying only on cooking time.

If you notice a few small cooked egg pieces, strain the eggnog through a fine-mesh sieve while it is still warm.

Best Sugar Substitute For Keto Eggnog

When it comes to choosing which low-carb sweetener to use for this sugar-free cooked eggnog, I have several options for you.

Your favorite granulated keto sugar substitute can be used in this recipe.

However, if you have ever noticed that an erythritol-based sweetener becomes slightly gritty after the eggnog is refrigerated, you may prefer a powdered sweetener or allulose.

Allulose is also a good option for this recipe because it dissolves easily.

Can I Make Dairy-Free Keto Eggnog?

For a dairy-free version, replacing only the almond milk with coconut milk will make the recipe nut-free, but it will not make it dairy-free because the recipe still contains heavy whipping cream.

If you want to offer a truly dairy-free variation, you would also need to replace the heavy cream with a suitable coconut-based alternative. I would only add that variation after you have tested the exact substitution since changing the cream can affect the thickness.

How To Store Homemade Keto Eggnog

Homemade keto eggnog is a great make-ahead holiday drink because the flavor and texture improve once it has had time to chill.

Store it covered in the refrigerator for up to three days. Give it a good stir or shake before serving because some separation can happen naturally as it sits.

I would not recommend freezing it because the egg and cream mixture may separate when thawed.

Frequently Asked Questions About Keto Eggnog

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