Keto Eggnog
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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!
My keto eggnog is so good, I drink it year-round
I’ve made hundreds of keto recipes over the years, and making sugar-free eggnog has been one of the easiest.
The main non-keto ingredient in traditional eggnog is sugar, so I tested several sweeteners to see what worked best; allulose was closest to white sugar and didn’t leave a gritty texture or bitter aftertaste. Here’s why my version is a winner:
- It’s rich, thick, creamy, and not too heavy. I find some eggnogs leave you feeling overly full. I use more milk than cream, so you don’t need to take a nap afterward.
- Great hot or cold. I love warm eggnog, but since I enjoy it year-round, I often drink it cold. It even makes a great coffee creamer!
- It lasts longer. Eggnog made with raw eggs lasts only 2 days, but my sugar-free eggnog recipe stays fresh for up to one week (thanks to my simmered-yolks process).
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Milk. I like using unsweetened almond milk or cashew milk, but regular whole milk works too. If you use whole milk, your eggnog will be thicker.
- Heavy cream. It adds extra creaminess and thickness, but use less than milk so it doesn’t leave you feeling heavy.
- Granulated sweetener. I like using allulose or keto brown sugar (an allulose blend), which gives the eggnog a subtle molasses flavor. I don’t recommend stevia or erythritol, as they leave a gritty texture.
- Large egg yolks. Traditional nog uses raw eggs, but we’re skipping that and gently cooking them into a custard base instead. Save the whites to make keto meringue cookies or keto macaroons.
- Vanilla extract. I like a touch of vanilla to balance the potential eggy flavor.
- 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.
- Alcohol. I don’t usually add this, but you can add a teaspoon or two of bourbon or cinnamon schnapps.
How to make keto eggnog
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. Whisk constantly to avoid the yolks scrambling.
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 160F. 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 heat low and motion constant, so whisk until the nog thickens.
- Curdled eggs? No worries! These things happen. Simply blend the warm nog until smooth, and the problem is solved.
- Serving suggestion. Top the nog with keto whipped cream and freshly ground nutmeg for a little extra flair.
Storage instructions
To store: Store homemade eggnog in a mason jar or airtight container in the refrigerator for up to one week.
To reheat: Simmer nog in a small pot on low heat, stirring often.
More keto holiday beverages to try
If you want to give a low carb twist to some other holiday drinks, try one of these:
Keto Eggnog
Ingredients
- 2 cups milk of choice I used unsweetened almond milk, but cashew or whole milk works
- 1 cup heavy cream
- 1 cup sugar free brown sugar 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 allulose has dissolved, stir in the yolks. Add the vanilla extract and nutmeg, and simmer until the desired thickness, stirring constantly.
- Remove from the heat and pour into 4 mugs, or allow it to cool completely, before refrigerating.
Perfect
I made a batch of this yesterday using oat milk and monkfruit — it is a total game-changer! Absolutely fantastic and one that will be on the seasonal list for us going forward. Thank you for this!
Matt- thank you so much for sharing your feedback, and lovely review. Glad you enjoyed it with oat milk- I think it’s one of the few recipes that do benefit from the natural sweetness of oat milk 🙂
Best Keto Eggnog yet. I did cut back on the sweetener & added more nutmeg. So rich & tasty.
Thank you, Tracy!
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