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My easy keto eggnog recipe is thick, creamy, and made with NO raw egg yolks! You can enjoy it hot or cold for only 1 gram of net carbs!
Craving more keto holiday recipes? Try my keto Christmas cookies, keto hot chocolate, or keto pumpkin pie next.
When the holiday season rolls around, holiday beverages tend to take a back seat. I think that’s a travesty.
But you know what else is a travesty? The carb count on a carton of store-bought egg nog! Since I started making homemade sugar-free eggnog, I’ve vowed never to buy it at the store again.
Table of Contents
Why I love this recipe
- It tastes like classic eggnog. The good news is that many of the ingredients in traditional eggnog recipes are already keto-friendly. We’re only substituting the sugar.
- The perfect texture. It’s rich, thick, creamy, and not too heavy.
- Great hot or cold. I love warm eggnog, but since the weather in Australia over Christmas is already pretty warm, I often enjoy it cold. It even makes a great coffee creamer!
- It lasts longer. Eggnog made with raw eggs will only last 2-3 days, but my sugar-free eggnog recipe stays fresh for up to two weeks.
Ingredients needed
- Milk. Any low-carb milk can be used. I like using unsweetened almond milk or cashew milk.
- Heavy cream. Gives the eggnog the extra creaminess and thickness.
- Granulated sweetener. While both monk fruit sweetener and allulose can be used, I actually prefer using keto brown sugar. It gives it a slight molasses flavor, which is perfect for the eggnog.
- Large egg yolks. Traditional nog is made with raw eggs, but we’re skipping that and heating up the egg yolks instead. Save the whites to make keto meringue cookies or keto macaroons!
- Vanilla extract. A must for eggnog.
- Nutmeg. The key ingredient to give the famous eggnog flavor. I strongly recommend freshly ground nutmeg over nutmeg powder, as the former is fresher and more flavorful.
How to make keto eggnog
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Simmer. Add milk and heavy cream to a small saucepan over medium heat and bring it to a simmer. Once simmering, reduce to medium-low heat. Add the sweetener and stir until it dissolves.
Step 2- Add egg yolks. Whisk the egg yolks in a small bowl. Once the sugar dissolves, stir in the yolks. Add the vanilla and nutmeg, then simmer until the mixture reaches your desired thickness.
Step 3- Serve. Remove from the heat and pour it into 4 mugs or allow it to cool completely before refrigerating.
Arman’s recipe tips
- Use a candy thermometer. If you have one, use it to check that the hot mixture reaches at least 185F. That’s when you know the eggs are fully cooked.
- Whisk constantly. The key to keeping the egg yolk mixture from curdling is keeping the liquid constantly moving, so don’t stop whisking until the yolks are fully mixed in and the nog starts thickening.
- Curdled eggs? No worries! These things happen. Simply blend the warm nog until smooth, and the problem is solved.
- Leftover eggnog? If you end up with leftover eggnog, use it to make low carb eggnog bites!
Variations
- Add more spices. Some recipes call for cloves and cinnamon, so give those a try.
- Dairy-free. Use non-dairy milk and swap the heavy cream for canned full-fat coconut milk.
- Make it creamier. For an ultra-thick and creamy nog, replace the milk with extra heavy cream or heavy whipping cream.
- Make it boozy. If you’re celebrating with alcohol this holiday season, add 1 ½ cups of your favorite liquor to the chilled nog. Personally, I prefer rum, whiskey, or brandy.
- Top the nog with keto whipped cream and freshly ground nutmeg for the ultimate holiday treat.
Storage instructions
To store: Store homemade eggnog in a mason jar or airtight container in the refrigerator for up to two weeks.
To freeze: Pour leftover nog into a freezer-safe container and freeze for up to three months. Let it thaw in the fridge before reheating.
To reheat: Simmer nog in a small pot on low heat, stirring often.
Frequently asked questions
Yes, this recipe is completely gluten-free because there are no gluten-derived ingredients.
More keto holiday recipes to try
Keto Eggnog
Ingredients
- 2 cups milk of choice I used unsweetened coconut milk
- 1 cup heavy cream
- 1 cup sugar free brown sugar or monk fruit sweetener or allulose
- 6 egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon nutmeg
Instructions
- In a small saucepan, add the milk and heavy cream and on medium heat, bring to a simmer. Once it begins to simmer, reduce to low. Add the sweetener and stir into it, until it dissolves.
- While the liquids are simmering, whisk the egg yolks. Once the sugar has dissolved, stir through the yolks. Add the vanilla extract and nutmeg, and simmer until desired thickness.
- Remove from the heat and pour into 4 mugs, or allow it to cool completely, before refrigerating.
I never tried before eggnog neither I saw the recipe. So the egg yolks are the most important ingredient am I right?
This was an amazing recipe it tastes great. wene I first made it i didn’t have any vanilla but it still tasted great even with aut vanilla which is good for people that are allergic to vanilla mi hole family Loves this recipe I givet 10/10 stars it was easy to make
This was an amazing recipe it tastes great. wene I first made it i didn’t have any vanilla but it still tasted great even with aut vanilla which is good for people that are allergic to vanilla mi hole family Loves this recipe I givet 10/10 stars
Hi Armin. I am making your Eggnog right now and was wondering about the Net carbs. On top of the page it says 1net carb but in the nutrition information it says 3 Net carbs. Which is the correct number, please? Thanks