Creamy, sweet, and spiced just right, this keto eggnog recipe is the naughty (or nice!) drink you need to celebrate the holiday season!
Looking for more low carb drink options? Check out my keto chocolate milk, keto protein shake, keto hot chocolate, or my keto pumpkin spice latte.
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Christmas in a Glass
Every year, my husband and I have a “Christmas night”, where we light a fire, wear ugly sweaters, decorate the house from head to toe, and drink more eggnog than anyone should. Now, I can take credit for the ugly sweaters and most of the decorations, but the eggnog was all him. In fact, I had never even tried it until our first Christmas bash. Now. I’m. All. In.
Because eggnog just gets me. It’s everything I crave in a glass… plus some rum to keep things interesting. It’s got a silky smooth and creamy base, a perfect combination of spice, a delectably sweet flavor. Oh my! Is it 5 yet?! Seriously though, if you could drink Christmas, it would be this keto eggnog.
So if you’re on the fence about a drink made of egg yolks, or don’t believe in cold beverages this time of year, trust me. Make it. Today(!). And enjoyyy! 🎅🎄 – Linds x
Keto Eggnog Video Tutorial
On your phone? Check my web story here.
Important Ingredient Notes
Low carb eggnog comes together with just a few kitchen staples. Here’s what you need, and what you can substitute:
- The milk – I use a combo of unsweetened, plain almond milk and heavy cream. Feel free to use whatever low carb milk you’d like instead of almond milk. For a dairy-free version, you can use full-fat coconut milk instead of heavy whipping cream (We much prefer heavy cream!). For a nut-free version, use light unsweetened coconut milk instead of almond.
- The spices: whole cloves, ground cinnamon, and ground nutmeg.
- The sweetener – I use Lakanto or Swerve, both are erythritol-based sweeteners that are equally as sweet as sugar. If using a different brand, you’ll want to increase the amount you add. If you’d like to use other keto sweeteners, check out my conversion chart.
- The booze is totally optional. You’ll want a light rum such as Bacardi, although you can always use your favorite keto alcohol instead, such as brandy or whiskey (which will obviously change the egg nog taste).
The Trick to Sugar Free Eggnog…
The trickiest part to making homemade eggnog is tempering the eggs. This step takes a steady hand and some patience. The key is to leave the electric mixer on while SLOWLY adding the hot cream/milk combo. Too fast, and your low carb eggnog will have an egg drop soup texture (not kidding!).
I strongly suggest using an electric mixer over a whisk — this will more easily incorporate the hot cream and egg mixture.
Commonly Asked Questions
- Can you make eggnog with almond milk only? You can definitely make an almond milk eggnog, just know the base won’t be as thick and creamy as it is when you add heavy cream. You can also add a small pinch of xanthan gum to thicken it up.
- Where to buy keto eggnog? I have yet to find store-bought keto-friendly eggnog — most “light” products are low fat, but still contain loads of sugar.
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Does eggnog have a lot of sugar in it? Yes, traditional eggnog is loaded with sugar — in fact, 1 serving has 16 grams of sugar and net carbs. That said, this sugar free eggnog recipe uses sugar alcohol (erythritol) as a sweetener instead of sugar.
More Holiday Recipes
Keto Eggnog
Print Recipe Pin RecipeIngredients
- 2 Cups Almond Milk unsweetened
- 2 Cups Heavy Cream
- 3 Whole Cloves
- 1/2 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Ground Nutmeg
- 6 Egg Yolks
- 3/4 Cups Granular Swerve or Lakanto
- 1 1/4 Cups Light Rum
- 1 1/2 Teaspoons Vanilla Extract
Instructions
- Cream + spices. Combine almond milk (2 cups), heavy cream (2 cups), whole cloves (3), ground cinnamon (1/2 teaspoon), and ground nutmeg (1/4 teaspoon) in a small saucepan. Bring mixture to a boil, then remove from heat and set aside.
- Eggs. In a large bowl, combine the egg yolks (6) and sugar (3/4 cups) using an electric mixer until fluffy and the sweetener has dissolved. With the mixer on, slowly add very little at a time of the milk/cream combo to the egg yolks.
- Warm. Once combined, pour contents of the bowl into the saucepan and bring to a simmer for about 3 minutes, stirring constantly. Don't allow this to boil.
- Chill. Remove cloves (I do this with a spoon) and place eggnog in the fridge to cool for at least an hour.
- Final touches. Add the vanilla extract (1 1/2 teaspoons) and light rum (1 1/4 cups). Top with cinnamon and nutmeg and enjoy!
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Lindsey's Tips
- The exact serving size for this keto eggnog will vary based on the size of your egg yolks and the amount you cook the liquid down. I was able to make 5 3/4 cups of eggnog with this recipe, which would mean a serving size is equal to about 1/2 cup.
