Creamy Homemade Keto Eggnog
Martina Slajerova- Ready in 2h
- 2.6 g net carbs
- 275 kcal
- Serves 6
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I can hardly imagine Christmas without eggnog. This deliciously creamy, sugar-free drink makes the perfect holiday treat to enjoy with friends and family.
I included 4 variations so you can pick your favourite. Whether you are short on time, prefer your eggnog frothy, or you avoid alcohol, below are a few tips for the perfect keto eggnog.
Four Ways to Make Keto Eggnog
1. Classic Eggnog
My preferred way to make keto eggnog is with cooked egg yolks making it super creamy (see recipe and video below for details).
2. Five-Minute Eggnog
Process all of the ingredients in a blender (whole eggs for creamy or just egg yolks). Serve chilled or with ice. It's not as creamy as the cooked method but 100% fuss-free!
3. Classic Eggnog with Egg Whites
Follow the "Classic Method" as shown in the video below, or use the "5-Minute Eggnog" method explained above. When the eggnog is chilled, whisk the egg whites until they create soft peaks. Gently mix the fluffy egg whites into the chilled eggnog until frothy and well combined.
4. Alcohol-Free Eggnog
Simply use rum extract (to taste) and add 3/4 cup more almond milk or cashew milk.
Using raw eggs? If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.
Step-by-step
Place the egg yolks into a bowl.
Add the granulated Erythritol and whisk until creamy and frothy. Set aside.
Pour the almond milk into a saucepan. Add the cream, nutmeg and cinnamon.
Bring to a boil over a high heat. Once foam starts to form, take off the heat.
While the milk is still hot, use a ladle to gradually temper the hot almond milk and cream mixture into the egg yolk and erythritol mixture. Keep whisking constantly or the mixture will curdle.
When you have added about half of the almond and cream mixture, return everything into the pot with the remaining almond and cream mixture, whisk vigorously and cook until it reaches 70 C/ 160 degrees F (this will take 6-8 minutes).
Remove from the heat and pour into a medium mixing bowl (Optionally, strain through a fine mesh sieve to remove any pieces of cooked eggs and spices). Add the vanilla extract and dark rum.
Set in the refrigerator to chill.
Serve! Store refrigerated for up to 3 days.
Recipe
Creamy Homemade Keto Eggnog
★★★★☆4.5This deliciously creamy, sugar-free eggnog makes the perfect holiday treat to enjoy with friends and family.
- Hands on
- 20m
- Overall
- 2h
- Servings
- 6
- 2.6 g
- Net carbs
- 3.4 g
- Protein
- 20.1 g
- Fat
- 275
- kcal
Ingredients makes 6 servings, about 900 ml
Instructions
Place the egg yolks into a bowl.
Add the granulated Erythritol and whisk until creamy and frothy. Set aside.
Pour the almond milk into a saucepan. Add the cream, nutmeg and cinnamon.
Bring to a boil over a high heat. Once foam starts to form, take off the heat.
While the milk is still hot, use a ladle to gradually temper the hot almond milk and cream mixture into the egg yolk and erythritol mixture. Keep whisking constantly or the mixture will curdle.
When you have added about half of the almond and cream mixture, return everything into the pot with the remaining almond and cream mixture, whisk vigorously and cook until it reaches 70 C/ 160 degrees F (this will take 6-8 minutes).
Remove from the heat and pour into a medium mixing bowl (Optionally, strain through a fine mesh sieve to remove any pieces of cooked eggs and spices). Add the vanilla extract and dark rum.
Set in the refrigerator to chill.
Serve! Store refrigerated for up to 3 days.
Nutrition per serving, about 150 ml/ 5 fl oz
Carbs 5%Protein 7%Fat 88% of calories
- Net carbs
- 2.6 g
- Total carbs
- 13.6 g
- Fiber
- 0.4 g
- Sugars
- 1.8 g
- Protein
- 3.4 g
- Fat
- 20.1 g
- Saturated fat
- 11.2 g
- Calories
- 275 kcal
- Sodium
- 62 mg · 2.71% RDA
- Magnesium
- 13 mg · 3.34% RDA
- Potassium
- 171 mg · 8.55% EMR
Nutrition by ingredient
| Per about 150 ml/ 5 fl oz | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Egg yolk, fresh | 0.5 g | 2.2 g | 3.8 g | 46 |
| Erythritol (natural low-carb sweetener) | 0.6 g | 0 g | 0 g | 2 |
| Almond milk natural (unsweetened) | 0.3 g | 0.4 g | 1 g | 11 |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) | 1 g | 0.8 g | 15.2 g | 146 |
| Nutmeg, spices | 0.1 g | 0 g | 0.1 g | 2 |
| Cinnamon, spices | 0.1 g | 0 g | 0 g | 1 |
| Vanilla extract, sugar-free, alcohol-based | 0 g | 0 g | 0 g | 2 |
| Rum, distilled alcoholic beverage (~40% vol) | 0 g | 0 g | 0 g | 65 |
| Total | 2.6 g | 3.4 g | 20.1 g | 275 |
Serving size about 150 ml/ 5 fl oz
- Gluten free
- Dairy free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Beef free
- Pescatarian
- Vegetarian
- Vegan
- Recipe can be made dairy-free or coconut-free.
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Comments & ratings (52)
Will the eggnog recipe work if I use my homemade almond milk which I make with water and whole almonds with the skin and don't strain it?
Hi NJ, I hope get this right but are you saying that the almond solids would still be in the milk? In that case I think it would be too clumpy. I'd definitely strain the milk to make sure the texture is smooth.
Hi, I’m wondering if I need to use the almond or cashew milk, can I use regular milk or will it not give the same finished result?
It will work with regular milk but the carb count will be much higher with it. It depends whether you want to keep this recipe low-carb/keto 😊
Hi Martina,
I just made this, my first ever Egg Nog, and it turned out great! I did what the other reviewer did, though, and reduced the nutmeg and increased the cinnamon. I'm so glad it didn't curdle or anything. I was whisking like crazy. lol. I did strain it thru a sieve like you suggest. I'm glad I did.
Thanks for your easy instructions and photos on all these recipes!
I'm glad you enjoyed! ❤️ I have to admit I too enjoy a little more cinnamon and less nutmeg. I think that's because the egg liqueur my mom used to make never had any nutmeg: Low-Carb Eggnog (Czech Egg Liqueur)
Hi Martina, thank you for sharing this eggnog recipe. I’m use to making it the old fashion way, however I am trying to reduce my sugar intake. I made it tonight, it’s cooling right now, can’t wait to try it tomorrow. Thank you!!
Thank you for your kind words, I hope you enjoy it as much as traditional eggnog! ❤️
Hi Martina! This is delicious! I doubled the cinnamon and halved the nutmeg and it is perfect. Just made a second batch. Doubled it this time. My non-keto son drank up the first batch pretty much by himself! No one will believe this is a keto recipe. I don't usually use erythritol because I feel that the cooling effect just ruins the final product. I used it in this recipe and there is no cooling effect! Now I can finally use that big bag I have in the pantry!
Thank you so much Sheila, that's a huge compliment! ❤️ You could use allulose if you can find it. It tastes just like sugar although it is a bit more pricey.
I do drink alcohol, but I am wondering if the rum makes it a boozy Eggnog or a versatile Eggnog? So we can make Christmas drinks with it
Hi Nicole, you can definitely make it without any alcohol (see tips in the post) 😊
So the heating is to prevent separation? Or is it to be sure the eggs get cooked & are safe?
A friend of mine always made great eggnog using just raw eggs.
If I don't heat it, I would use pasteurized eggs for food safety reasons.
Hi Lisa, the heating is used to thicken the eggnog. If you use pasteurised eggs you don't have to worry about safety issues. I included some tips in a comment below as raw eggnog is done in a slightly different way (whipped egg whites will thicken the eggnog instead of cooking).
Amazing recipes!
Thank you so much for the recipe ❤️ I love eggnog and am so excited. It's cooling now.
Thank you for your kinds words, I hope you enjoyed! ❤️
I just made this! Thank you for the recipe. I personally thought it was too much nutmeg, next time I’ll use half. I also used swerve confectioners and added the 1/3 plus about a tablespoon more. Then a pinch of sea salt. Perfect! I do have a question...does it have to boil on high? Im thinking that probably burns it and thats why it needs to be strained at the end. I brought mine to a point of bubbling and stirred constantly to avoid burning. Dairy burns very easily. Then I ladled a bit at a time like you said. No problems. Only parts that could have been filtered out was the pieces of spice that were on the sides of the pan. Other than that it was smooth. Does it thicken in the fridge or is the only thickening that happens on tne stove?
Thank you Rebecca! It doesn't burn because I only bring it to a boil and then as it starts to foam I take it off the heat. I still prefer to strain it to remove any clumps. It is quite "nutmegy" though so it's better to use less or to taste 😊 It does thicken in the fridge. Last time I made this eggnog I blended it for a few seconds before serving.
Any ideas, sweet or savory, for the left over egg whites only?
Hi Leslie, here's a post that lists both (how to use leftover egg whites or egg yolks): The Best Low-Carb Lemon Curd I hope this helps!
I made this tonight and it separated, but I read that you can blend it once its cooled. I will try that tomorrow and report back.
Absolutely! Just blend it and it will be smooth again. I hope you enjoy!
Hi Martina
I made this but it separated I will try and blend it when we have it tonight but what did I do wrong? I used cashew milk and not almond. Btw love your recipes and blog thank you for the great work 🌸
Thank you so much Dima! Cashew milk should work just fine but I think that it must have split when during tempering the eggs with the hot milk, maybe it was poured in too quick? It happened to me too with another recipe but same issue - always the tempering step and then returning it to the cooker. I'm so sorry it split, that must have been disappointing!
You could also do an uncooked eggnog which is made with raw egg yolks that are mixed with the cream and sweeteners, then you add whipped egg whites to thicken it. I'll be sharing this recipe too. It's really easy compared to cooked eggnog because it never splits (just make sure to use pasteurised eggs).
Thank you so much for this recipe, you totally made my Mom's holiday! The one thing she's been missing since we started eating keto was eggnog. The pictures were a HUGE help since I had never tempered anything before. ^_^
Thank you for your kind words Carolynn! ❤️
Can this be frozen? I'd love to make some for the holidays but know I'll be really busy a couple days before.
I don't think freezing would work (separation) but you can make it a few days in advance, it will keep for 3-4 days.
I tested out this recipe for the holidays, and it is amazing! I really appreciate the articles, tools and recipes on your app. Your blog/apps are what makes the difference for me in keto being a diet and a lifestyle. I recommend your app and cookbooks very highly!
Thank you so much, Kim! I appreciate your kind words and support! ❤️
What does adding the egg whites affect? Is it thicker?
It would make the eggnog frothier/creamier/lighter 😊
Thank you for recipe, And thank you for sharing why you switched eating habits I also have this autoimmune disease issue and didn't know if I could do this and it would help me!!! This gives me hope😊😊😊
Thank you for your kind words!
This was a huge disappointment for me. After cooling this down it looked like milk that had gone bad. I am not sure what I did wrong. I love your recipes as they are easy and always come right. Can you think of a reason it curdled.
I'm sorry to hear that :-( You'll need to make sure to temper the eggs = slowly heating them up by adding the hot milk into the bowl while whisking and then pouring back in the pan to cook it more. I hope this helps for the next batch! Or you can try any of the other options listed in the intro.
I just made this. My sampling tells me it’s going to be wonderful when it cools. Mine reached 160• very quickly though. Are you supposed to turn the heat down once you add the tempered egg mixture back into the pot?
I cooked mine for a few minutes but if it reaches this temperature faster, you can turn the heat down - the eggnog is cooked and ready to be cooled.
Yeah, mine got to 160 in maybe 2 minutes, if that.
I am so excited about making this. This is the one thing I've been sad about not having this Christmas. Thank you.
Thank you Kathleen, I hope you like it!