This keto eggnog is a low carb and sugar free take on the classic holiday beverage! No raw eggs needed, it’s perfect to enjoy hot or cold! 1 gram net carb per serving.
Keto Eggnog Recipe
I feel like when the holiday season rolls around, holiday beverages take a back seat. I find it unfortunate that most people equate holiday drinks to Starbucks and yes, while they do offer quite the variety, it doesn’t come CLOSE to the classics. I’m talking about the boozy hot chocolates, the mulled wine, and my all-time favorite, the classic eggnog.
I can’t believe it has taken me SO long to share my famous keto eggnog recipe. I first made it for my friends and family last year, when I first started my keto journey. I had to share a keto friendly version of my favorite holiday drink, and it definitely didn’t disappoint.
While this drink may be low carb and sugar free, it tastes EXACTLY like traditional eggnog. I mean, the original recipe isn’t too different from the keto one. It’s rich, thick, and creamy, without being too heavy. It’s sweet, slightly spicy, with a hint of nutmeg.
With the holiday season now officially in full swing, you can bet your bottom dollar that every Christmas party I’ll be throwing moving forward will feature a glass or ten of this… I mean, it’s non negotiable!
How do you make keto eggnog?
- Milk of choice– Any low carb milk can be used. I like using unsweetened coconut milk or cashew milk.
- Heavy cream– Gives the eggnog the extra creaminess and thickness.
- Granulated sweetener of choice– While both monk fruit sweetener and erythritol can be used, I actually recommend using keto brown sugar. It gives it a slight molasses flavor which is perfect for the eggnog.
- Eggs yolks– As we are heating up the eggnog (no raw eggs!), we won’t need to use the whites (they are often folded into the eggnog before serving). You can use the leftover whites to make meringue or coconut macaroons.
- Vanilla extract– Adds some light vanilla notes throughout.
- Nutmeg– The key ingredient to give the famous eggnog flavor.
In a small non-stick saucepan or deep pan, combine your milk and heavy cream and bring to a simmer. While it’s heating up, whisk together your egg yolks. When it begins to simmer, add the sweetener and mix well. Once the edges begin to bubble, slowly fold in the egg yolks until combined. Continue to let it simmer while stirring regularly, until desired thickness. Just before removing from the heat, whisk in the vanilla extract and nutmeg.
Remove from the heat and either enjoy immediately or let cool to room temperature and refrigerate, to enjoy it cooled.
Can I add alcohol?
Some may say traditional eggnog should contain alcohol. I omitted it, as I don’t drink, and also I find the alcohol can very easily throw someone out of ketosis.
However, when enjoyed in moderation, you can have a little alcohol on a keto diet.
For this eggnog, add 1/2 cup rum or cognac to the chilled mixture, and let sit for several hours, to thicken.
Tips to make the best low carb eggnog
- Traditional eggnog is actually intended to be made with raw egg yolks. As I’m not a fan of that aspect of it, I opted to follow the simmering method. If you’d like to enjoy this the traditional way, feel free to do so.
- If you don’t follow a strict low carb diet, you can add up to 1 1/2 cups of your preferred liquor to it.
- For an ultra rich and creamy eggnog, replace the milk with extra heavy cream.
Storing and Serving Eggnog
- To store: As the eggnog contains dairy, you must always leave it chilled. Keep it stored in the refrigerator for up to 2 weeks.
- To serve warm: Add eggnog to a small saucepan and on low heat, bring to a simmer. Once it begins to simmer, stir slowly. If needed, add extra milk or cream to your desired texture. Remove from the heat, pour into mugs, and add whipped cream and extra nutmeg.
- To serve chilled: Remove from the refrigerator and stir thoroughly, as it will have thickened up. Add extra milk or cream if you prefer a thinner texture. Pour into glasses and top with whipped cream.
More festive keto recipes to try
- 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.